While we all know and (hopefully) love waffles as the popular brunch staple that’s the perfect vessel for carrying lots of maple-soaked, buttery bites to our mouths, we recently realized that they – waffles, that is – can be so much more than just breakfast food. Hang with us for a moment: we don’t make them too frequently in our household, since we prefer making a big batch of something that everyone can eat at the same time, as opposed to a meal that you have to dish out in individual servings, but this dish completely takes care of that….
This is our maple waffle cake. All our favorite flavors that we associate with this morning classic, but reinvented as a tasty dessert. Five layers of the fluffiest waffles you’ve ever had – definitely bookmark this recipe for waffle cake-making or for whenever you want great waffles in general – all stacked together, bound by a maple cream cheese frosting that is ridiculously good. Topping it all off is a maple glaze that seals that deal and makes this one of the tastiest (and prettiest!) confections we’ve made in a while!
While it might seem a little over the top, we really do love this “cake.” It tastes incredible and is an exciting, fun departure from your usual tiered dessert option. If you love all things brunch (obviously with a focus mainly on waffles) and are looking to switch up your dessert routine, this is the pick for you. You and your family will love it just as much as we do!
Maple Waffle Cake
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups buttermilk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 6 oz. cream cheese, softened
- 1 teaspoon maple extract or 1-2 tablespoons maple syrup
- 1 1/2 cups powdered sugar
- Maple Butter Glaze:
- 1 1/2 cups powdered sugar
- 2 teaspoons maple syrup
- 1-2 tablespoons whole milk
- whipped cream, optional
- Begin by preheating waffle maker.
- Combine milk and butter in a microwaveable bowl and microwave for 60 seconds, or until milk is warmed and butter is melted.
- In a large bowl, whisk eggs until fluffy, then stir in vanilla extract and milk-butter mixture.
- Whisk in flour, cornstarch, baking powder, salt and brown sugar, stirring until just combined, then let rest 5 minutes.
- Pour 1 cup batter into waffle maker and spread to the edges of pan. Close waffle maker and cook for 3-5 minutes, or until golden.
- Use a fork to extract and place on a parchment-lined baking sheet to cool.
- For the frosting: cream together butter and cream cheese for 4-5 minutes in a large bowl, or until smooth and fluffy.
- Mix in powdered sugar and maple extract or syrup. Optional: transfer frosting to piping bag or resealable plastic bag.
- In a small saucepan over medium heat, prepare glaze by melting butter and stirring in brown sugar and maple syrup.
- Cook for 5-6 minutes, or until bubbling and frothy, then remove from heat and let cool slightly.
- To assemble waffles, place one waffle on serving plate or stand and spread 2/3 cup frosting over it in a smooth layer.
- Top with a second waffle and more frosting, then repeat until all waffles have been layered.
- Dollop remaining frosting on top of “cake,” then drizzle glaze over it. Slice, serve and enjoy!