This is a cake recipe with dutch caramel waffle biscuits.

I made 14 normal and 24 mini-cupcakes from the batter.
Oventime for the normal cupcakes is 25 minutes and for the mini’s is 18 minutes.


  • 200 gr. softened butter + butter for the form
  • 150 gr. sugar
  • 50 gr. brown sugar
  • 1 vanilla sugar
  • 4 eggs
  • 200 gr. self raising flour + extra for the form
  • 1 tsp. cinnamon
  • 1 pinch salt
  • 200 gr. stroopwafels into small pieces


  1. Grease the cake pan and sprinkle with flour.
    Beat the butter and sugar until creamy mass.
    Beat in the eggs one by one.
    Gradually add the flour, salt and cinnamon.
    Stir with a spoon the syrup into the dough pieces.
    Fill the cake pan with the dough.
    Place the pan with the dough in the middle of the COLD oven.
    Set the oven at 170 gr.C.en bake the cake for approximately 70 minutes.
    Let the cake rest for about 10 minutes and then let is cool further on a wire rack.

Comments (3)


So wish I could make this recipe! Loved stroopwafels when we were stationed overseas. Just can't find them here in the states. If anyone out there knows where I can buy them, let me know!!


If you Google Stroopwafel it shows that you can purchase them from or The recipe sounds good.