Maple Multigrain Waffle Cake with Cinnamon Syrup Drizzle
I‘m only popping in for a minute to let you know about this maplelicious waffle cake I created recently.
This Maple Multigrain Waffle Cake with Cinnamon Syrup Drizzle was a dream to create and photograph. I wanted it to feel spring-like, with a nod to sugaring off season, which just wrapped up here in Quebec.
This layer ‘cake’ would be most impressive for a Mother’s Day Brunch – and the good news is, most everything can be made in advance. Hit the jump for more images and the recipe.
This whole dessert comes together with much less effort than a traditional layer cake, but is every bit as impressive.
Make this maplelicious cake for your Easter brunch, a Mother’s Day lunch or just to celebrate sugaring off season in Eastern Canada.
Building the layers: maple-cinnamon syrup is brushed onto multigrain waffles, and they are then layered with maple-sweetened whipped cream and maple butter.
A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this confection. Slice and serve like a regular cake.
To save time, prepare the waffles up to a month in advance, then cool, place in resealable plastic bags and freeze.
Maple Multigrain Waffle Cake
Ingredients
- 3 large Multigrain waffles Deep dish Belgian-style
- 6 Tablespons pure maple syrup divided
- 1 teaspoon ground cinnamon
- 1 Tablespoon salted butter
- 2 1/2 cups 35% cream
- 1 teaspoon pure vanilla
- 1/4 cup spreadable maple butter or honey
Instructions
- In a small pot, combine 4 tablespoons of maple syrup and the cinnamon over medium heat.Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.
- In the bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 tablespoons of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.
- Place a waffle on a cake stand or platter and brush with about a tablespoon of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about a third of the whipped cream on and spread it around evenly. Drizzle a tablespoon of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)
- Place a second waffle on top of the decorated first and repeat the layers: syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high.
- Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.
- Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.
Have a wonderful Mother’s Day Weekend, friends.
That’s a Leslie Knope cake, if there ever was one!
No idea who that is, but sure! And howdy, stranger. 🙂
Ahhh!!! Leslie Knope is THE BEST. (Parks and Rec, streaming on Netflix.) She’s a waffle FANATIC!
Waffles are by far the best stackable food on the planet, way better thank pancakes!
Agree! Pancakes get soggy. Crepes are pretty great too.
Loving this “cake,” Aimee! My mom will be here to visit this weekend for us to celebrate Mother’s Day and since she’s a major waffle fan, I think we’re totally making this! Thanks for sharing!
Yum! This looks so good! I would never have thought to turn waffles into a cake. I love that idea!
Thankyou sooo much Those look really good 🙂
This recipe looks and sounds delicious! Can’t wait to give it a try.