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Maple Multigrain Waffle Cake
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Maple Multigrain Waffle Cake

Maple-cinnamon syrup is brushed onto multi grain waffles that are layered with maple-sweetened whipped cream. A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this confection.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 people
Course: Brunch
Cuisine: American

Ingredients

  • 3 large multigrain waffles Deep dish Belgian-style
  • 6 Tablespons pure maple syrup divided
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon butter salted
  • 2 1/2 cups heavy cream 35% fat
  • 1 teaspoon vanilla extract pure
  • 1/4 cup maple butter or honey, spreadable

Instructions

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  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.