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Maple Waffle Bacon Cake

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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
  • Category: Dessert

Ingredients

Buttermilk Waffle Cake

  • 360 grams (3 cups) flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 8 oz (1 cup) unsalted butter, softened
  • 346 grams (1 3/4 cups) sugar
  • 4 large eggs, room temperature
  • 227 grams (1 cup) buttermilk

Maple Buttercream

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

Assembly

  • 8-10 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, use a serrated knife to carefully cut the tops off all three cakes so they are level.
  2. Place one layer, top side down, on a cake board and spread with frosting.
  3. Sprinkle bacon onto frosting and top with a little more frosting, spreading it over the bacon.
  4. Repeat this same process again.
  5. Place the last layer on top and top just with frosting.
  6. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
  7. Add another layer of frosting over the crumb coat.
  8. Place a piping tip into a pastry bag and fill it with the remaining buttercream.
  9. Pipe six swirls onto the top of the cake and sprinkle the remaining bacon around the base and top of the cake.
  10. Enjoy!

Notes

  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
  • I decided to make a three layer 7 inch cake, but this recipe can also be used to make a two layer 8 inch cake as well, depending on what size pans you have. You’ll need to adjust the baking time slightly.
  • 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 with paper towels to remove excess grease.

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

Find it online: https://marisabakes.com/2022/06/02/maple-waffle-bacon-cake/