Today: A cake to end all cakes -- with no baking required.
Why aren't there more waffle cakes?
In this Pinterest age of crafty moms and food bloggers galore, you'd think there'd be way more, right? I'm hoping to get a waffle cake fever going. Because this cake, made with brown butter, buttermilk, and maple waffles, is incredible. It's a stunning dessert, or a breakfast of champions, or your next weekend project. Do what you want with it.
Because I was out of maple syrup when I went to make my Swiss buttercream -- I've always found American buttercream to be underwhelming -- I called on sorghum, because I have somewhat of a fetish for Southern ingredients. And then I thanked the lord I was out of maple syrup.
The simplicity, ease, and versatility of this impressive-looking cake make it a keeper full of endless possibilities. Whip it up in no time, top it with whatever fruit is seasonal near you, and cut yourself a big slice.
Makes one 8-inch cake
For the Waffle Cake
2 1/3 cups all purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
2 teaspoons kosher salt
2/3 cups light brown sugar
4 large eggs, room temperature
12 tablespoons brown butter, cooled to room temperature
1/2 cup real maple syrup
2 cups buttermilk
For the Sorghum Meringue Buttercream
2 large egg whites, room temperature
Scant 1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons sugar
2/3 cups sorghum syrup
1 cup (2 sticks) unsalted butter
1.Whisk all dry ingredients together in a large mixing bowl to combine well.
2. Whisk all wet ingredients together to combine in a separate bowl.
3. Stir wet ingredients into dry gently to just combine, being careful to not over-mix -- this will make the waffles tough.
4. Oil and heat your waffle iron and let the batter sit while you make your buttercream (recipe below).
5. When waffle iron is hot, pour two small ladles of batter onto the griddle, close, and cook for 4 minutes or until golden brown and cooked through. Repeat with remaining three waffles. Cool waffles completely before assembling the cake.
6. Once waffles are cooled, stack two of them to form the first layer of the cake, slather with the buttercream, top with two more waffles and then another layer of buttercream. Finish with fresh fruit.
Photos by Beth KirbyThis article originally appeared on Food52.com: The Easiest Cake You'll Make All Year: Brown Butter Waffle Cake with Sorghum Meringue Buttercream