Waffle Cake

Waffle Cake! Cake for Breakfast

If you’ve been following me for a while, you know that I have written and am trying to sell a cookbook, called Cake for Breakfast. While we wait for that to get purchased, I though it would be fun to give you a preview recipe.

I had so much fun creating this recipe. When I first made it, I did it in an oversized waffle iron. When using the waffle iron you have to watch carefully. You want the “waffles” to be a little timer than a waffle but not to burn.

Don’t substitute the malted milk powder. That’s what gives you that waffle flavor.

Waffle Cake
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Waffle Cake

You know I love a good Cake for Breakfast moment. I made this cake in cake pans, so I decorated the top with a waffle. I've made it as waffles in large waffle iron.
Course: Endings
Cuisine: American
Keyword: breakfast, cake, maple syrup, waffle
Servings: 14 slices


Waffle Cake

  • 1 Cup Unsalted Butter room temperature
  • 2 ½ Cups All-purpose flour
  • ½ Cup Malted Milk Powder
  • 1 Tbs. Baking Powder
  • ½ tsp. Kosher Salt
  • 1 Cup Granulated White Sugar
  • ¼ Cup Light Brown Sugar
  • 4 Lg. Eggs
  • 1 tsp. Vanilla
  • 1 Cup Whole Milk
  • ¼ Cup Heavy Cream

Maple Syrup Glaze

  • ½ Cup HIGH quality PURE Maple Syrup.
  • 2 Tbs. Unsalted Butter
  • 1 Tbs. Whole Milk
  • 1 tsp. Vanilla
  • 2 Cups Confectioners Sugar


Waffle Cake

  • Turn on waffle iron, or preheat oven to 350°. If using cake pans, butter, flour and line with parchment paper.
    Whisk together flour, milk powder, baking powder and salt, set aside.
    In bowl of stand-up mixer, cream butter and sugars until fluffy.
    On slow speed add eggs one at a time. Then add vanilla.
  • Stir together whole milk and heavy cream.
    Add flour mixture to butter/egg mixture, alternating with milks in 3 additions.
    Start and finish with flour.
  • Pour batter in large waffle maker and cook for about 5 minutes, until golden brown, and stack “cakes”
  • If doing in cake pans, Bake in 350° oven for 30-35 minutes. Cake should have just a few mist crumbs when cake tester is inserted.
    Let cool for 10 minutes in pan then turn out onto rack to cool completely.

Maple Syrup Glaze

  • Bring syrup, butter, and milk to a boil over a medium heat.
    Remove from heat and stir in vanilla.
    Gradually add confectioner’s sugar, using a whisk. You can switch to a wooden spoon, if easier. You just want to make sure the glaze gets smooth.
    After glaze is blended, stir in a little more maple syrup to form a swirl. Then drizzle of top of cake.
    Pictured glaze was made by whipping in cream cheese.
  • Pour over “waffles” cake.

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