Is there any meal greater than breakfast? Maybe it’s the endless number of options or the fact that it’s the first meal of the day, but breakfast food is one of my favorite kinds. So why not take a classic breakfast food, like the infamous buttermilk waffle, and transform it into a layer cake? I thought this would be a fun way to enjoy a breakfast food for dessert, and I’m sure that Leslie Knope would agree it’s the best excuse to eat cake for breakfast.
This cake takes all of the best things about a buttermilk waffle, like the sweet, yet rich flavor, and pairs it with a maple buttercream that will remind you of maple syrup without all of the stickiness.
A few important notes before you get started: It is best to use good quality Grade A Dark Color syrup to make the maple buttercream because the darker the syrup, the stronger the maple flavor. This level of syrup compliments the buttercream well without adding too much sweetness. If you have a lighter syrup you can still use it, but the maple flavor won’t be as strong.
One of my favorite things about this cake is that the batter creates a delicate, rich cake, but can also be used to make a delicious waffle to top the cake with. Just be sure to set aside ½ cup of batter for the waffle topping. I used a Belgian waffle maker so that they would be sturdy enough to stand up on their sides, and I used that specific amount of batter so that they would each vary. If you are using a standard waffle maker, you might want to use a little less batter to make them smaller or cook them longer so that they are sturdy enough to stand up.
To make the maple buttercream, you’ll start off with a basic Swiss Meringue style buttercream and then add the maple syrup to it. If you have any trouble while frosting, pop the bowl of buttercream in the fridge for several minutes to help it firm up. I decided to only frost the cake with a crumb coat and use the leftover buttercream to pipe swirls on top. I used an Ateco 869 tip to make the swirls, but you are welcome to use whatever tip you like. You just want to be sure to pipe enough of a base of buttercream to hold each waffle slice up. I hope you have as much fun baking and eating this cake as I did with creating it!
This Buttermilk Waffle Cake is the perfect way to enjoy a classic breakfast food in dessert form. Leslie Knope would be proud.
Buttermilk Waffle Cake
Buttermilk Waffle Cake
It is best to use good quality Grade A Dark Color syrup to make the maple buttercream because the darker the syrup, the stronger the maple flavor.
I recommend using a Belgian waffle maker for the waffles that stand up on top of the cake. If you are using a standard waffle maker, you will need to use a little less batter and cook them longer so that they are sturdy enough to stand up.
Keywords: buttermilk, waffle, cake, maple