Wake and Bake Cake

This maple waffle cake is new and improved. Crisp Belgian waffles were baked right into the cake batter, providing a cake experience like no other.

This past weekend, I helped my granddaughter bake a waffle cake. I love when my grandkids come over and we make a mess in the kitchen. Of course Grandpa came home right in the middle of baking and started being a smart ass. He told our guests, “You see ladies, I trained my wife.” I told him to stop acting like that around people. I swear he always puts on a show when people are over. Then he had the nerve to tell me, “Well, I didn’t train you to be mean.” I told him that I had granddaughters to help train me in that department. He needs a little bit of his own medicine given back to him. That man can be so ornery sometimes. He then decided it would be a good time to make a waffle, which means he made a waffle and a mess.

Wake and Bake Cake

Recipe by Grandma
Prep time


Cooking time




  • 8 tbsp butter, softened

  • 1/2 cup light brown sugar, packed

  • 2 3/4 cups flour

  • 2 1/2 cup maple syrup, separated (can

  • 3 eggs

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1 1/4 cup buttermilk

  • 2 tsp vanilla extract

  • 3 Belgian waffles from this recipe

Let’s Get Started

  • Preheat oven to 350F.
  • Cut a piece of parchment paper to fit in the bottom of a 9-inch round cake pan. See here.
  • Beat butter and brown sugar in the bowl of an electric mixer with the paddle attachment. Beat until well combined.
  • Add 1 1/2 cups maple syrup and mix. Add one egg and beat until combined. Repeat with remaining eggs.
  • In a large bowl, mix flour, baking powder and salt. Add the flour mixture to the butter mixture and mix until combined. Add buttermilk and vanilla and mix well.
  • Divide the batter between the three pans. Place a waffle in the center of each pan and press it into the batter slightly.
  • Bake for 20 to 25 minutes or until a tooth pick inserted into the center comes out clean. Transfer to a wire rack to cool.
  • Place one layer on a serving plate and cover with 1/4 cup maple syrup. Stack the second layer on top and repeat. Place the final layer on top and pour the remaining syrup over the cake. Serve and enjoy!

Thanks for reading,


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