Maple Belgian Waffle Cake

Maple Belgian Waffle Cake
Yields one triple 8-inch layer cake

Make the cake layers a day ahead of time (if time allows) and wrap well in plastic wrap. This will improve the texture of the cake and the waffles will become soft. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pans to protect the waffles.

My husband calls me 'Breakfast Princess' and although that sounds like a cute pet name, he's really referring to the fact that I make breakfast for dinner about 3 times a week. Sometimes I make a quick healthy version of breakfast and other times I go all out. Many nights we have puffy Belgian waffles, and that's what inspired this cake!

  Maple Belgian Waffle Cake

  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup (110g) light brown sugar, packed
  • 2 3/4 cups (345 g) all-purpose flour, sifted
  • 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3 prepared Belgian waffles (store-bought or see this recipe I use)
  • 1 cup (250 ml) Pancake syrup or more or less to taste
  • 1 pat of salted butter (about 1/2 tablespoon)


  1. Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
  3. 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 extract and mix until combined. 
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