Maple Waffle Cake

Homemade waffles are baked into a moist maple cake and naturally topped with a healthy pour of maple syrup.


  • For the waffles:
  • 6 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup plain yogurt
  • 1 cup whole milk
  • 4 large eggs
  • For the maple cake:
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 3 cups Grade B maple syrup, divided
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon salted butter, for topping


  1. Make the waffles: In a large bowl, combine flour, sugar, salt, baking powder and baking soda. In a separate small bowl, combine yogurt, milk and eggs. Pour wet ingredients into dry and mix until combined. Set aside.
  2. Preheat waffle maker and grease with butter. Pour in 1/2 cup of batter and cook until golden. Repeat until all batter is used. Let cool before using for cakes.
  3. Make the cake: Preheat the oven to 350 degrees. Prepare three, 8-inch cake pans with baking spray and parchment paper.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in 1 1/2 cups maple syrup. Add the eggs one at a time, beating well after each addition.
  5. In a large bowl, sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla and mix until combined.
  6. Divide batter between the 3 prepared pans. Center a Belgian waffle in the batter in each pan; press it down into the batter slightly. Bake until golden and a cake tester inserted into the centers comes out clean, about 20 to 25 minutes. (Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown.) When done, transfer pans to a wire rack to cool.
  7. Place one cake layer on a serving plate. Cover with 1/4 cup syrup. Add a second layer, another 1/4 syrup, and finally the top layer with the remaining syrup on top. Place a pat of butter in the center of the top layer.
  8. Cake will keep up to 4 days covered.