6 Million Subscriber Special: American Pancake Layer Cake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a low-glycemic alternative.

In a medium-sized bowl, add 1 cup (220 G) softened unsalted butter and 3/4 cup (170 G) creamy peanut butter. Beat together until creamy.

Gradually mix in 3 cups (350 G) powdered sugar until fully incorporated.

Add 1/2 teaspoon (3 G) fine sea salt, 1/2 teaspoon (2 G) vanilla extract, and 2 tablespoons (30 G) whole milk. Beat until smooth.

In a medium sauce pot, add 1/2 cup (112 G) salted butter, 1/4 cup (55 G) granulated sugar, 1/2 cup (143 G) syrup, and 2 tablespoons (15 G) light corn syrup. Cook over medium heat until simmering, then reduce to low for 3-4 minutes.

Pour the caramel into a bowl and let it cool to room temperature. Once cooled, mix with electric beaters, adding 3 cups (350 G) powdered sugar in batches, and 1/2 teaspoon (2 G) fine sea salt. Add 2 tablespoons (30 G) heavy cream and beat until smooth.

In a small bowl, combine 1/2 cup (110 G) light brown sugar and 1/2 teaspoon (2 G) fine ground black pepper. Mix well.

On a foil-lined baking sheet, place 1 lb (454 G) bacon and season one side with the brown sugar mixture. Bake in a preheated oven at 350 F for about 20 minutes. Let cool and chop bacon.

In a stand mixer or large bowl, add 6 cups (900 G) all-purpose flour, 3/4 cup (150 G) granulated sugar, 3 tablespoons (26 G) baking powder, 2 teaspoons (12 G) fine sea salt, and 3/4 teaspoon (8 G) baking soda. Whisk on medium low until combined.

Mix in 4 cups (1 liter) whole milk, 3 whole eggs, and 3/4 cup (170 G) melted butter until smooth and homogeneous.

Prepare two sheet trays by greasing and lining with parchment paper. Optionally, double the pancake batter recipe for a larger cake.

Pour the batter into the prepared sheet trays and scatter maple candy balls if desired. Bake at 350 F for 30 minutes or until a toothpick comes out clean.

Remove from the oven and let cool on a wire rack. Once at room temperature, use a cake ring to punch out 3-4 cake layers.

Make a simple syrup by heating 1/4 cup (55 G) granulated sugar and 1/4 cup (60 mL) water until dissolved.

To assemble, place the first cake layer in the cake ring, brush with simple syrup, and spread a layer of peanut butter frosting. Sprinkle half of the bacon crumble on top.

Add another layer of cake, brush with simple syrup, and repeat the frosting and crumble layers until all layers are assembled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens