Today, an easy stroopwafel cake recipe (Dutch Syrup Waffle Cake) that is creamy and sweet with a crispy exterior. It is a simple recipe that you can make quickly. With the delicious taste of stroopwafels, this will be a treat you won't get enough of. It is a great cake for any birthday party, but also delicious with an afternoon cup of coffee and tea.
Bake this Easy Stroopwafel Cake
I make a stroopwafel cheesecake almost every birthday. Everyone loves it. But it's going a bit too far to do that now. And my scale certainly thinks that's going way too far. But a slice of cake now and then should be okay.
And the charm of this stroopwafel cake lies in its simplicity. You don't need complicated ingredients or strange baking shapes. The secret is in the pieces of stroopwafels that give the cake an extra taste. It's the perfect treat if you have guests or feel like something tasty.
Decadent Syrup Waffle Cake
I often bake a cake on Sundays, and the boys look forward to it. And now that they are getting older, they also contribute ideas themselves. Stroopwafels are one of their favorite cookies, so they thought that would be something.
And so this week, I started making a cake with stroopwafels. And it was a great success! A cake with lots of flavor with warm spices and syrup. Of course, I can't withhold this recipe from you.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- loaf / pound cake tin 6 x 3 inches / 15 x 8 cm
Ingredients
- 1 cup butter room temperature + 1 tablespoon for greasing the pan
- ¾ cup sugar
- 4 egg yolks size L
- 2 eggs size L
- 1 teaspoon speculaas spice mix
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cup self-rising flour
- 7 stroopwafels cut into small pieces
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 320 °C - Grease the cake tin with butter. Add a tablespoon of flour and move until all sides and bottom are covered with a thin layer of flour. Beat out the excess flour.
- Put the butter with the sugar in a bowl and mix until the butter mixture is pale yellow and fluffy (for 3 minutes).1 cup butter, ¾ cup sugar
- Add the egg yolks and mix until incorporated.4 egg yolks
- Pour in the whole eggs one at a time while continuing to mix.2 eggs
- Add the spices, salt, and vanilla extract and mix for another minute.1 teaspoon speculaas spice mix, ⅛ teaspoon salt, 1 teaspoon vanilla extract
- Turn the mixer off and sieve the flour over the bowl.1 ¾ cup self-rising flour
- Mix until on low speed until the flour is just incorporated.
- With a spatula, gently spoon the waffles into the batter.7 stroopwafels
- Pour the batter into the pan and bake for 50 minutes in the oven until the cake is done (check using a satay stick. Prick the stick in the middle of the cake; if the stick comes out dry, then the cake is ready).
- Let it stand for 5 minutes in the form, and then get the cake out of the form onto a wire rack.
Notes
And if you don't know your oven very well, check the cake for doneness two minutes before the end of the baking time. This can be done in three simple ways:
- Shake the mold slightly. If the top of the cake moves, it still needs to bake more.
- Press the center of the stroopwafel cake with your finger. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick into the center of a cake. If it comes out clean and dry, the cake is done.
- Refrigerator: Wrap tightly in plastic wrap and store in the fridge for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months. Let thaw in the refrigerator.
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