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Stroopwafel Cake

Brown sugar cinnamon layer cake with cinnamon buttercream frosting, caramel sauce and mini stroopwafels.
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: stroopwafel
Servings: 12 Servings

Ingredients

Caramel Sauce Ingredients

  • 1 cup sugar (190 grams)
  • 1/2 cup water
  • 6 tablespoons butter (room temperature) (84 grams)
  • 1/3 cup heavy cream

Cake Ingredients

  • 2 1/2 cups all-purpose flour (300 grams)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups butter (room temperature) (282 grams)
  • 1 cup packed brown sugar (213 grams)
  • 1/4 cup sugar (50 grams)
  • 4 eggs (room temperature)
  • 1 tablespoon vanilla
  • 3/4 cup milk (room temperature)

Frosting Ingredients

  • 3/4 cup butter (room temperature) (169 grams)
  • 1/2 cup shortening/Crisco (102 grams) (You can use equal parts butter if you don't have shortening)
  • 2 lbs powered sugar (907 grams)
  • 1/2  cup milk
  • 2 teaspoons cinnamon

Instructions

Make the Caramel Sauce

  • Combine the water and sugar in a medium sauce pan.
  • Place over medium heat and cook for 7-10 minutes. Watch it carefully and be extremely careful as the sugar is very hot. Do not stir. To make sure there is no crystallization, take a pastry brush and dip it into some water. Brush down the sides of the pot occasionally.
  • When it gets to around 320 degrees, start watching for it to change color.
  • Once sugar is at the desired amber color, take it off the heat and immediately add the butter. Be careful because the caramel will bubble rapidly.
  • Whisk the butter to make sure it is together. Then very slowly drizzle the heavy cream while whisking. The caramel will rapidly bubble up. Keep whisking until it stops bubbling.
  • Allow it to cool down while you make the cake. Store left over caramel in an airtight container in the refrigerator.

Make the Cake

  • Preheat the oven to 350°F (177°C). Butter and flour three 6" cake pans and put a circle of parchment paper at the bottom of each pan. If you're using cake strips, you can add them now.
  • Combine the dry ingredients (flour, baking powder, salt, and cinnamon) in a bowl and set aside.
  • In a stand mixer or using a hand held mixer, beat the butter on medium (4) speed for 3-4 minutes until it is fluffy and lighter in color. Scrape down the sides.
  • Add brown and white sugar and beat on medium (4) speed for 2 minutes. Scrape down the sides of the bowl.
  • Add the vanilla to the eggs.
  • Slowly add the eggs one at a time on low (2) speed and then increase the speed to medium (4) after each egg for about 30 seconds. After the last egg, beat the mixture on medium (4) for 1 minute. Scrape down the sides of the bowl.
  • On low (1) speed, slowly add the half of the dry ingredients. Then immediately add half of the milk.
  • Add the remaining dry ingredients and then the remaining milk mixture. Barely mixing it as this point. Be careful not to overmix. Stop the mixer and use a rubber spatula to gently make sure the cake batter is all incorporated.
  • Bake for 25-30 minutes or until the centers are done. The cake is done when you insert a toothpick into the center and it comes out clean.
  • Let it cool completely on cooling rack before removing from the pans.

Make the Buttercream

  • In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes).
  • Add half of the powdered sugar and beat on low speed for 30 seconds.
  • Add a 1/4 cup of the milk and mix on low.
  • Add the remaining powdered sugar and milk.
  • Add cinnamon.
  • Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes until it is light and fluffy.

Assemble

  • Crumb Coat: Add buttercream in between each layer of cake and add a thin layer of frosting to the sides and top. Put in the fridge for at least 10 minutes for your crumb coat.
  • Final Coat: Add another layer of buttercream to the top and sides of the cake. Using an offset spatula to add frosting and using a bench scraper to smooth out the frosting.
  • Put the cake back into the fridge for 20 minutes. You want the frosting to be really cold before adding the caramel.
  • Using a squeeze bottle or spoon, slowly drizzle the caramel sauce down the sides of the cake and to the top of the cake.
  • Using a 1M tip, make swirls on the top of the cake. Insert mini-stroopwafels into the frosting.