Biscoff Cake
Indulge in this delightful Biscoff Cake that combines the rich flavors of Biscoff cookies with a moist, decadent cake, perfect for any occasion.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour (312 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (112 grams)
- 1/2 cup brown sugar, light (105 grams)
- 3/4 cup granulated sugar (150 grams)
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil (120 ml, or canola oil)
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature (300 ml)
For the Frosting
- 1 cup unsalted butter, softened (226 grams)
- 2 ounces cream cheese, full-fat (56 grams or substitute with extra 1/4 cup butter)
- 3/4 cup Biscoff cookie butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (omit if using salted butter)
- 1 teaspoon vanilla extract
- 2 1/2 - 3 cups powdered sugar (275-330 grams)
- 1-2 tablespoons whipping cream or milk
For Decoration
- 1/3 cup Biscoff
- 4-6 pieces crushed Lotus cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
- Add the Biscoff spread, vegetable oil, and vanilla extract; mix until well combined. Beat in the eggs one at a time.
- Alternately add the dry ingredients and buttermilk to the mixture, starting and ending with dry ingredients. Mix until just combined.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- Beat the softened butter and cream cheese until smooth. Add Biscoff cookie butter, cinnamon, salt, and vanilla, mixing until well blended.
- Gradually add powdered sugar, mixing on low speed. Adjust consistency with whipping cream or milk if needed.
- Place one cake layer on a serving plate, spread frosting on top, then add the second layer. Use remaining frosting to cover the cake.
- Drizzle Biscoff spread over the top and garnish with crushed Lotus cookies.
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Notes
Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter. Don't overmix the batter to avoid a dense cake. Feel free to customize with nuts or chocolate chips.