A fun alternative to birthday cake, this cake is made up of multiple levels of pancakes! Each layer contains a generous dollop of maple cream cheese frosting.
Course: Breakfast, Dessert
Keyword: Breakfast, Cake
Author: Eva Bakes
1/3cuprye or whole wheat flour
2Tablespoonslight brown sugar
1 and 1/4cupsmilk
2large egg yolks
2Tablespoonsunsalted buttermelted, plus more for the pan
11ouncescream cheeseat room temperature
1/4cupwhole-milk Greek yogurt
Make the pancakes
In a large bowl, whisk together the flours, cornmeal, sugars, baking powder and salt. Set aside.
In a medium sized bowl, mix together the milk, eggs, egg yolks, melted butter and vanilla.
Transfer the milk/egg mixture to the large bowl with the dry ingredients and whisk until everything is just incorporated. Do not overmix.
Heat a skillet or griddle over medium-high heat. Grease the surface with non-stick spray or butter.
Pour 1/2 cup of the pancake batter onto the pan or griddle and cook for about 1 and 1/2 minutes or until many bubbles appear on the surface. Flip and cook for another 1 and 1/2 minutes. Remove pancake from pan or griddle and set on a plate and allow to cool. Repeat with the remaining batter. You should have about 6 pancakes.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cream cheese and Greek yogurt together on medium speed until well mixed. Add in 4 Tablespoons of the maple syrup and powdered sugar and beat until the frosting is smooth and creamy.
Assemble the cake
Place one pancake at the bottom of a plate or cake stand. Spread about 5 Tablespoons of frosting on top. Add another pancake, and repeat. Drizzle the remaining 1 Tablespoon of maple syrup on the top layer over the cream cheese frosting.
Cake is best the day it is made but will keep in an airtight container at room temperature for about 2 days.Source: Epicurious.com; originally from the The Beekman 1802 Heirloom Dessert Cookbook