Recently my daughter informed me that she would rather have waffles than cake at for her next birthday.
“Really?” I asked her. “Really?”
She nodded with conviction. “Yes! Waffles are sooo much better than cake.”
I thought back to a wave of waffle cakes I had seen on Pinterest months ago, and decided to come up with one suitable for birthday parties. I layered crisp waffles with maple buttercream, and topped them off with a single rosette and a candle. Two thumbs up from my girl.
I served this cold (I let the waffles crisp up in the oven after making and then brought them to room temperature) but you could use warm waffles if desired. Just note that the buttercream will melt a bit in between the layers. I used 5 waffles total, but could make this as high as you want.
What You Need
This will make more than needed. Buttercream can keep for one week in the refrigerator.
- 4-6 Waffles (Your favorite recipe will work here, and even store-bought can be used. I love this whole wheat version from The Faux Martha.)
- 2 cups (4 sticks) unsalted butter, room temperature
- 1/3 cup pure maple syrup, plus more for pouring (if desired)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups confectioner’s sugar
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy, about 1 minute. Add the maple syrup, salt, and vanilla, and beat on low until combined, scraping down the sides as needed. Slowly add the powdered sugar, and mix on low again until combined. Scrape down the sides, and beat until the buttercream is creamy and light, 3-5 minutes.
Lay one waffle (warm or cold, see note) on a serving plate. Top with maple buttercream (about 1/3 cup) and use an offset spatula to smooth the buttercream in an even layer. Top with another waffle, and repeat with 3-4 more waffles and buttercream. Top with a waffle, and decorate the top with buttercream and a candle if desired. Pour a little maple syrup over the top before serving.