Brown Butter Waffle Cake + Sorghum Meringue Butterc

Name: Brown Butter Waffle Cake + Sorghum Meringue Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cup light brown sugar; 4 large eggs, room temperature; ½ 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; 1/4 teaspoon cream of tartar (scant amount); 1/8 teaspoon salt; 2 tablespoons sugar; 2/3 cup sorghum syrup; 1 cup (2 sticks) unsalted butter, room temp, cut into tablespoon-size pieces

Servings: persons

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 cup light brown sugar
4 large eggs, room temperature
½ 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
1/4 teaspoon cream of tartar (scant amount)
1/8 teaspoon salt
2 tablespoons sugar
2/3 cup sorghum syrup
1 cup (2 sticks) unsalted butter, room temp, cut into tablespoon-size pieces

1
Whisk all dry ingredients together in a large mixing bowl to combine well.
2
Whisk all wet ingredients together to combine in a separate bowl.
3
Stir wet ingredients into dry gently to just combine, being careful to not over-mix-this will make the waffles tough.
4
Oil and heat your waffle iron and let the batter sit while you make your buttercream (recipe below).
5
When waffle iron is hot, pour two small ladles of batter onto the griddle, close, and cook for 4 minutes or until golden brown and cooked through. Repeat with remaining three waffles. Cool waffles completely before assembling the cake.
6
Once waffles are cooled, stack two of them to form the first layer of the cake, slather with the buttercream, top with two more waffles and then another layer of buttercream. Finish with fresh fruit.
7
Mix egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment on medium speed until they hold soft peaks. Add in the sugar one teaspoon at a time, continuing to beat, until they just hold stiff peaks.
8
Boil the syrup without stirring in a small sauce pan with a candy thermometer attached until it reaches 238u00b0 F to 242u00b0 F on the thermometer.
9
Immediately remove from heat and stream down side of bowl into egg whites, beating constantly on high. Beat until meringue is completely cool, 10 minutes or more depending on how warm your kitchen is, and then gradually whip in the sorghum. **This is important. If the meringue is at all warm when you add the butter it will melt and become soupy. You can save it by chilling the bowl before continuing. If you add all the butter, and it's too soupy, stick in the freezer for about 5 minutes, whip, then set in the fridge for another 10-20 minutes. Whip again until normal consistency.
10
Add the butter one tablespoon at a time, beating well between additions. If mixture looks curdled, just keep beating-it'll come together.
11
Buttercream can be made up to one week ahead chilled and covered. To revive, just bring to room temp and whip back to life with your mixer.

2100

kcal

Calories

156

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the waffle cake, 2 1/3 cups all purpose flour, 1 1/3 cups cake flour, 4 teaspoons baking powder, and more.

Yes, Brown Butter Waffle Cake + Sorghum Meringue Buttercream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Butter Waffle Cake + Sorghum Meringue Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions