Maple Belgian Waffle Cake

Maple Belgian Waffle Cake

My husband calls me ‘Breakfast Princess‘ and although that sounds like a cute pet name, he’s really referring to the fact that I make breakfast for dinner about 3 times a week. Sometimes I make a quick healthy version of breakfast and other times I go all out. Many nights we have puffy Belgian waffles, and that’s what inspired this cake!

Maple Belgian Waffle Cake

The idea came to me after I’d made a batch of Cabin Waffles, and my 8-inch cake pans were sitting on the counter right beside them. I noticed the pans were just a little larger than the waffles, and so the Belgian Waffle Cake experiment began. I whipped up some maple syrup cake batter and baked the waffles in three cake layers. I was surprised at how evenly the cakes baked. The waffles placed in the centers of the pans discourage crowning, so no leveling is required!

Maple Belgian Waffle Cake

You can find ready-made Belgian waffles in the freezer section at the grocery store, but I highly suggest making a batch of my Cabin Waffles (with buttermilk!). They are perfect in this cake. The tops of the waffles become crisp as the cake bakes. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pan before baking.

Maple Belgian Waffle Cake

I suggest using grade B maple syrup in this recipe. Grade B has bold maple flavor that holds up well through baking. You could use more maple syrup to cover the cakes, but I prefer to use the brand of pancake syrup I grew up eating. I am nothing if not sentimental.

Maple Belgian Waffle Cake
Maple Belgian Waffle Cake

I’d whipped up a batch of maple frosting for covering the cake, but it absolutely did not need any additional sweetness. Each cake is covered with pancake syrup before stacking, so the layers hold together well when sliced.

Maple Belgian Waffle Cake

This cake is a true marriage of breakfast and dessert, and brings a whole new meaning to ‘Eat Cake for Breakfast’. The maple cake is tender and the waffle center is slightly chewy, but soft enough to cut with a fork edge. It’s lovely on its own but even more delicious with a cup of strong coffee, if you ask me.

Maple Belgian Waffle Cake

Heather Baird
Make the cake layers a day ahead of time (if time allows) and wrap well in plastic wrap. This will improve the texture of the cake and the waffles will become soft. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pans to protect the waffles.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
 
 

  • 8 tablespoons unsalted butter room temperature
  • 1/2 cup 110g light brown sugar, packed
  • 2 3/4 cups 345 g all-purpose flour, sifted
  • 1 1/2 cups 375 ml pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups 310 ml buttermilk (or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3 prepared Belgian waffles store-bought or see this recipe I use
  • 1 cup 250 ml Pancake syrup or more or less to taste
  • 1 pat of salted butter about 1/2 tablespoon

Instructions
 

  • Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
  • In a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla extract and mix until combined.
  • Divide batter between the three prepared pans. Center a Belgian waffle in the batter in each pan; press it down into the batter slightly. Bake until golden and a cake tester inserted into the centers comes out clean, about 20 to 25 minutes. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown. When done, transfer pans to a wire rack to cool.
  • Place one cake layer on a serving plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat; top with the final layer and pour the remaining syrup on top. Place pat of butter in the center of the top layer.
  • Store covered in plastic wrap.
Keyword belgian waffle, buttermilk, maple syrup, pure maple syrup
Tried this recipe?Let us know how it was!
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grace
grace
5 years ago

magnificent! you are my cake queen.

Heather Baird
Heather Baird
5 years ago
Reply to  grace

♡♡♡!

La Table De Nana
La Table De Nana
5 years ago

My grandsons would LOVE.

Decio vargas
Decio vargas
5 years ago

I can’t even imagine what this must taste like!

Hayley @ The Domestic Rebel
Hayley @ The Domestic Rebel
5 years ago

Okay, this is absolutely STUNNING and looks SO delicious! I love breakfast for dinner, too, and waffles happen to be one of my faves!

Monica
Monica
5 years ago

You totally amaze me with your creativity, Heather!

Abby (@ No Fail Recipes)
Abby (@ No Fail Recipes)
5 years ago

I want to try this recipe but I don;t really care for maple. Is there another type of syrup you would recommend for this?

The A Team
The A Team
5 years ago

Being a breakfast princess myself I can't wait to try this! I have all of the ingredients so I may make it tomorrow! I can't wait! Thanks for your brilliance of combining breakfast and cake!!!!!

Unknown
Unknown
5 years ago

Genius! My #1 craving during pregnancy is waffles and cake. I bow down to you! Nom nom, making this TOMORROW 🙂

Michele
Michele
5 years ago

This is gorgeous! SO creative. It sounds absolutely heavenly. 😀

Anonymous
Anonymous
5 years ago

This is perfect!! I'm in the process of planning my boyfriend's annual breakfast birthday party (he's a breakfast lover too) – every year we have a breakfast themed cake, and in previous years we've had a cinnamon roll cake and mini-donut cake – this year it might have to be a belgian waffle cake!!

Gisele
Gisele
5 years ago

I can’t wait to try this! Looks so good 🙂

Unknown
Unknown
5 years ago

awesome I'm always on the lookout for something amazing like this breakfast cake, on my way to make it. ..

Unknown
Unknown
5 years ago

Question did you fully bake the waffle or leave it a little under?

Heather Baird
Heather Baird
5 years ago
Reply to  Unknown

Hi Valerie, I cooked them until lightly golden. They were done through their centers.

Mara Jordan
Mara Jordan
5 years ago

This literally looks like a dream come true. 😀

Eden Passante
Eden Passante
4 years ago

OMG! This is so amazing! Love this!

Unknown
Unknown
4 years ago

May I ask what brand of maple syrup that is? My husband had a can of it once and i used it one morning not knowing how special it was. I would love to be able to surprise him and replace it. Thanks!!

USColdplayfan
USColdplayfan
4 years ago

This recipe is for a 3-tier cake. Does anyone know how to modify This for a 2-Tier cake? I'd love to make it but I only have two cake pans

PattyO
PattyO
4 years ago

Has anyone made this cake? How did it go?

Unknown
Unknown
4 years ago

thank you for sharing this. i am so excited to make this for my family when we go to cabin next weekend.

Anne
Anne
4 years ago

This looks amazing and I'd love to make it for a friend's birthday! Does it store ok or do you need to eat it immediately?

Anonymous
Anonymous
4 years ago

really want to make this cake. would this recipe work using 9 inch cake pans?

Kat
Kat
4 years ago

I think I'll start experimenting with this and if all goes well put it on my Christmas morning breakfast list! Thanks in advance.

Anonymous
Anonymous
3 years ago

Did you use the maple syrup icing? One of the photos looks like icing is there but you didn't provide the icing recipe which I would love to use.

Heather Baird
Heather Baird
3 years ago
Reply to  Anonymous

Hi! I didn't use any frosting. I think you may be seeing the top part of a cake that piled up a little as it baked (like the bottom cake in the very first picture).

Quat
Quat
3 years ago

This cake is a strong contender for my birthday… So creative.

I would like to chime in with Anonymous, above, and request the recipe for the maple syrup icing. I could see a runny glaze-style icing or a fluffy, whipped buttercream that can be poured or dolloped onto individual slices as guests see fit.

Heather
Heather
2 years ago

Heather, did you wrap the layers and put them in the fridge? Or leave them on the counter? With the humidity here, I'm concerned about mold.

Unknown
Unknown
2 years ago

I run a small cooking/recipe group on Facebook – I'm going to share your post with them for National Maple Syrup Day. Thank you for sharing your recipes.. your work is very beautiful and easy to follow. Janet (the Cautious Foodie)

Liz
Liz
1 year ago

This is epic, I like the way your mind works!! I can't wait to try this cake out, my husband is obsessed with waffles!

Anonymous
Anonymous
1 year ago

I'd love to know where to get the oven mold in the form of a Belgian waffle, thank you!

sara
sara
1 year ago

you are the BREAKFAST QUEEN and you are the talented one. do you care to share the recipe for your maple frosting. tnx again for the post

Kelly
Kelly
6 months ago

I don't believe there is any icing in this. I think what you are seeing is the difference in color between the cake and the waffle layers.

Anonymous
Anonymous
2 months ago

I see lots of comments from fans eager to try this. Anyone actually bake it? did you love it? any tips?