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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.
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.
More: What's your stance on buttercream? Throw your two cents into the great buttercream debate.
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
Photos by Beth Kirby