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Stroopwafel Caramel Cake
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Stroopwafel Caramel Cake

If you are a caramel lover then this Stroopwafel Caramel Cake is for you! Filled with different layers and textures of caramel.

Servings: 10
Ingredients
  • 2 cups almond milk or regular milk
  • 2 tablespoon apple cider vinegar
  • 1 cup light brown sugar packed
  • ⅔ cups neutral oil I used sunflower oil
  • 1 teaspoon vanilla bean powder or vanilla extract
  • 2 ¾ cup (340g all purpose flour
  • 1 cup (100g) almond flour almond flour
  • 4 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 package (200g) of Daelmans Stroopwafels
Caramel
  • 1 Cup (200g) sugar
  • 6 Tbsp (80g) unsalted butter
  • ½ Cup (120ml) heavy whipping cream, room temperature
  • ¼-1/2 tsp sea salt (optional)
Frosting
  • 2 cup (460g) unsalted butter at room temperature
  • ½ cup salted caramel
  • 2-3 cups (300g)  powdered sugar
Instructions

  1. Preheat the oven to 180C (350F) and grease 2 round 20cm (8 inches) baking pans with removable sides.

  2. Mix the almond milk and apple cider vinegar and let it sit for about 10 minutes until it starts to curdle. Then add the oil, sugar and vanilla, stir well.

  3. In a separate bowl, add all the flour, almond flour, baking powder and baking soda and stir. Fold in the wet ingredients until just combined. Chop 4 of the Daelmans Stroopwafels into small pieces and gently fold in.

  4. Pour the batter into the prepared pan, smoothen out the top and bake for about 25 minutes or until the cake feels bouncy to the touch and a stick comes out clean. Let the cake cool completely before removing from the pan.

Caramel

  1. Add the sugar to a sauce pan and heat on medium high heat. Shake the pan while the sugar melts, do not stir. You want the sugar to have an amber color without lumps. Be carful not to burn the sugar!

    Take the pan off the heat and add the butter, it will bubble up a lot. Whisk well to fully combine and then put it back on the heat and add the cream. Let it boil for one minute and then take off the heat. Stir in the salt. Let the caramel cool down to room temperature, about 20 min.

Frosting

  1. In a mixing bowl whip the butter with electric beaters until light and fluffy. Add the caramel and beat to combine. Slowly add the sugar and beat until its light and fluffy, you might not need all the sugar.

To assemble

  1. Frost the cake with the frosting, top with leftover caramel sauce and stroopwafles.

    Enjoy!