Beth Kirby of Local Milk carries her Southern heritage -- and the ingredients, dishes, and recipes that come with it -- with her wherever she goes. Every other Monday, that place is here.
Today: A cake to end all cakes -- with no baking required.
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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.
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