Stroopwafel Cake

Stroopwafel Cake. Stroopwafels are waffles with syrup in them and a real traditional Dutch cookie. I wanted to give somebody who helped me out a cake as a thank you gift and then decided to look on Pinterest for a recipe for a cake with stroopwafels.

I took this stroopwafel cake and this stroopwafel pie recipe and put them together for a sensational cake.





For the cake:


  • 200g unsalted butter at room temperature
  • 200g self-raising flour
  • 4 eggs (M)
  • 150g caster sugar
  • 50g light brown sugar
  • pinch of salt
  • pinch of cinnamon
  • 200 grams of chopped stroopwafels



Preheat the oven to 150 ° C and grease a cake pan with a little neutral oil. Then place a piece of parchment paper at the bottom of the form so you can get the cake off the mold easily.

Beat the butter with the granulated sugar and brown sugar until creamy. This is best done with an electric mixer. Then add the eggs one at a time as you continue mixing. Add the cinnamon, a pinch of salt and the flour as soon as the eggs are fully incorporated. Whisk for a minute or two with a mixer until a nice batter. Put the chopped syrup waffles at the batter, but keep part back for decoration. Stir the syrup waffles with a wooden spoon into the cake batter.

Transfer the cake batter into the cake tin and bake the cake in the middle of the oven for about 70 minutes. Check if the cake is ready by piercing with a skewer in the middle. If you notice while baking the cake is too dark on top, shaped cover them with a piece of the cake aluminium foil. Leaf it to cool for ten minutes in the cake tin and then completely on a wire rack.


For the topping:


  • 4 tablespoons caramel sauce
  • 250 ml whipped cream
  • 150 gram MonChou
  • 1-2 vanilla sugar
  • 3-4 stroopwafels for the topping



You can start mixing the cream and the MonChou. Then you beat on while adding two bags klopfix. If you have mixed the MonChou with the cream, add also add the vanilla sugar. Spoon the mixture over the whipped-MonChou stroopwafel bottom and flatten it completely smooth. Crumble a further 3 of 4 stroopwafels over the cake.

Finish by putting a little caramel sauce over the top. Let the cake refrigerate for at least 1 hour! Enjoy!

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