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.
Servings: 14 slices
Ingredients
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
Instructions
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.