Maple Waffle Bacon Cake

If you've followed me for a while, you know the deep love of Parks and Recreation and breakfast inspired bakes I have. So when my brother's birthday came around this year, I decided to make him this Maple Waffle Bacon Cake, a true ode to the meat-loving Ron Swanson and waffle enthusiast Leslie Knope.

This Maple Waffle Bacon Cake takes some of the best breakfast foods: buttermilk waffles, maple syrup, and bacon, and combines them into a delicious layered cake.

The buttermilk waffle cake is sweet, yet rich in flavor and fluffy just like a waffle. The maple buttercream has a cream cheese base that compliments the sweetness of the maple syrup. Finely chopped crispy bacon is sprinkled in between layers for an added crunch.

One important note 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.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Let's get started on this cake! Once you preheat your oven, whisk together all of your dry ingredients: the flour, baking powder, baking soda, and salt in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until it is light and fluffy. Add in the eggs one at a time, scraping down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.

Pour the batter into three 7 inch cake pans that are coated with cooking spray or butter and flour. Bake for 28-30 minutes until a toothpick inserted in the center comes out clean.

Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

While the cakes bake, you can get started on the maple buttercream. Cream together the cream cheese and butter together on medium speed for 2-3 minutes until well blended.

With the mixer on low, carefully add the powdered sugar, scraping down the sides of the bowl as needed. Add the maple syrup and cream and mix just until combined. Chill your frosting until you are ready to use it.

Once your cake layers have cooled, your bacon is cooked, and your frosting is chilled, you are ready to assemble! Use a serrated knife to carefully cut the tops off all three cakes so they are level.

Place one layer, top side down, on a cake board and spread with frosting. Sprinkle bacon onto frosting and top with a little more frosting, gently spreading it over the bacon. Repeat this same process again. Place the last layer on top and top just with frosting.

Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes. Make sure to chill the rest of the frosting meanwhile too. Add another layer of frosting over the crumb coat. If at any point your frosting becomes too soft, pop it in the fridge or freezer for a bit to help firm it up and make it easier to work with.

Place a piping tip into a pastry bag and fill it with the remaining buttercream. I used an Ateco 867 tip, but you can use any tip you like. Pipe six swirls onto the top of the cake and sprinkle the remaining bacon around the base and top of the cake. Enjoy!

If you're looking for other Parks and Recreation inspired bakes, check out this Buttermilk Waffle Cake and these Buttermilk Waffle Cookies!

Print