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.

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 two 8 inch cake pans that are coated with cooking spray or butter and flour. Bake for 30-35 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 of both layers. Then use it again to cut each layer in half so there are four even layers.

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 two more times until you have three layers of cake, frosting, and bacon.

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!

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Maple Waffle Bacon Cake

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.

  • Author: Marisa Guerra
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 8 to 12 servings 1x
  • Category: Dessert

Ingredients

Scale

Buttermilk Waffle Cake

  • 3 cups flour
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk

Maple Buttercream

  • 8 oz cream cheese, softened
  • 1 1/2 cup unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 1/2 cup Grade A Dark Color maple syrup
  • 2 tbsp heavy whipping cream

Assembly

  • 810 pieces of cooked bacon, finely chopped

Instructions

Buttermilk Waffle Cake

  1. Preheat oven to 350º F.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, scraping down the sides of the bowl as needed.
  5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.
  6. Coat two 8 inch cake pans with cooking spray or butter and flour and evenly divide the batter into the pans.
  7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  8. 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.

Maple Buttercream

  1. In a stand mixer fitted with a paddle attachment, cream the cream cheese and butter together on medium speed for 2-3 minutes until well blended.
  2. With the mixer on low, carefully add the powdered sugar, scraping down the sides of the bowl as needed and mixing just until combined.
  3. Add maple syrup and cream and mix just until combined.

Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Cut each layer in half again so that there are four layers.
  3. Place one layer, top side down, on a cake board and spread with frosting.
  4. Sprinkle bacon onto frosting and top with a little more frosting, spreading it over the bacon.
  5. Repeat this same process two more times until you have three layers of cake, frosting, and bacon.
  6. Place the last layer on top and top just with frosting.
  7. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
  8. Add another layer of frosting over the crumb coat.
  9. Place a piping tip into a pastry bag and fill it with the remaining buttercream.
  10. Pipe six swirls onto the top of the cake and sprinkle the remaining bacon around the base and top of the cake.
  11. Enjoy!

Notes

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 cooking the bacon in the oven to make sure it is crispy. Make sure to pat it dry if it is greasy.

Keywords: bacon, buttermilk, cake, breakfast, waffle, maple, Parks and Rec