This dessert comes together with much less effort than a traditional layer cake, but is every bit as impressive. Maple-cinnamon syrup is brushed onto multigrain waffles that are layered with maple-sweetened whipped cream. A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this sweet treat.

Make this maplelicious cake for your Mother’s Day brunch or lunch, or just to celebrate sugaring-off season in Eastern Canada. To save time, prepare the waffles up to a month in advance, then cool, place in re-sealable plastic bags and freeze.

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Ingredients:
1 recipe Multigrain Waffle batter
Vegetable oil
6 Tbsp pure maple syrup, divided
1 tsp ground cinnamon
1 Tbsp salted butter
2 1/2 cups 35% whipping cream
1 tsp pure vanilla extract
1/4 cup spreadable maple butter

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Directions:
1. Heat a round Belgian waffle maker and lightly brush with oil (I use a KitchenAid Waffle Baker). Place the bowl and whisk attachment of a stand mixer in the freezer to chill.

2. Measure 1 1/2 cups of waffle batter into the centre of the waffle iron, close the top and cook for nearly 4 minutes, or until the waffle is golden. Remove the waffle and cool on a wire rack. Repeat with the remaining batter until you have three large waffles. You should have just enough batter. Cool the waffles completely while you prepare the cinnamon syrup.

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3. In a small pot, combine 4 Tbsp of maple syrup and the cinnamon over medium heat. Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.

4. In the chilled bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 Tbsp of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.

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5. Place a waffle on a cake stand or platter and brush with about 1 Tbsp of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about 1/3 of the whipped cream on and spread it around evenly. Drizzle 1 Tbsp of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)

6. Place a second waffle on top of the decorated first and repeat the layers; syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high. Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.

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7. Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.

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Looking for more maple madness? Watch these videos for Maple-Nut Wafflewiches, Maple Cinnamon Rolls and Canadian Maple Pie Parfaits.