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A square photo with two plates with a slice of stroopwafel cake on a white background.

Stroopwafel Cake (Dutch Syrup Waffle Cake)

Andréa
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sweets and Sweet Baking
Cuisine Dutch
Servings 10 slices
Calories 362 kcal

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
Makes: 6 x 3inch rectangle, 2inch height

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Preheat the oven to 350 °F or 320 °F.
  • 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
    The eggs are added to the butter-sugar mixture in the glass bowl.
  • 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
    In a glass bowl, the stroopwafel is mixed into the batter with a white spatula.
  • 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).
    A cake tin filled with stroopwafel cake batter.
  • Let it stand for 5 minutes in the form, and then get the cake out of the form onto a wire rack.

NOTES

1. Vanilla extract: If you can get it, use natural vanilla extract. You can make it yourself with this vanilla extract recipe. Add two teaspoons of vanilla sugar if you don't have vanilla extract.
2. Speculaas spice mix: Those delicious warm spices are characteristic of gingerbread. You can find a recipe for speculaas spices here. You can substitute it with pumpkin spice mix, gingerbread spice mix, or cinnamon.
3. Self-rising flour: Can be substituted with 1 ¾ cup of all-purpose flour and add 1 teaspoon of baking powder.
4. Larger cake: Want to make a 10-inch (26 cm) loaf cake? Then double the quantities. This can quickly be done by indicating the size and shape of your cake tin under the ingredients in the size of the cake tin. For a 26 cm cake tin, enter 26 x 11.5 x 7 cm. You can then extend the baking time to 70 minutes.
5. TIP: Ensure all ingredients are at room temperature when baking a cake. So, take cold ingredients out of the refrigerator an hour in advance. This gives you a light, creamy cake.
6. Doneness:
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.
7. Storage
  • 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.

Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 221mg | Fiber: 1g | Sugar: 16g | Vitamin A: 736IU | Vitamin C: 0.01mg | Iron: 1mg
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