Biscoff Cake Recipe

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Biscoff Cake Recipe

Indulging in a slice of Biscoff Cake is like savoring a moment in pastry paradise. This recipe is a step-by-step journey that combines fluffy textures, aromatic spices, and the rich flavor of Biscoff spread. With every bite, you’ll experience the delightful crunch of crushed Biscoff cookies mingling with the creamy frosting, a symphony of sweetness that dances on your palate. Biscoff Cake isn’t just a dessert; it’s an experience that evokes warm memories. Let’s embark on this delectable adventure together.

History / Fun Fact

The origins of Biscoff cookies trace back to the traditional speculoos biscuits of Belgium, loved for their unique caramelized flavor and crunchy texture. These delightful cookies have been a staple in Belgian households since the 1800s, often associated with the cozy warmth of home baking. The name "Biscoff" comes from a blend of "biscuit" and "coffee," highlighting the perfect pairing of these treats with a warm cup of coffee. The spread is a modern interpretation, transforming those cherished flavors into a creamy concoction that has won hearts worldwide.

Ingredients

To create this luscious Biscoff Cake, you’ll need the following ingredients. Each component plays a crucial role in the cake’s unique profile, creating a symphony of aromas, flavors, and textures that promise to delight.

• 1 ½ cups all-purpose flour: Soft and tender, this flour forms the cake’s delicate base.
• 1 ½ tsp baking powder: This light, white powder helps our cake rise to fluffy perfection.
• ½ tsp baking soda: A key ingredient for achieving that lovely dome shape and light texture.
• ½ tsp salt: Enhances the cake’s flavor and balances the sweetness.
• 1 tsp ground cinnamon: Aromatic and warm, it infuses the cake with comforting spice notes.
• ½ cup unsalted butter, softened: Creamy and rich, it lends moisture and flavor.
• ¾ cup brown sugar: Adds a hint of caramel richness and depth to the sweetness.
• 2 large eggs: They provide structure and moisture, making each slice tender.
• 1 tsp vanilla extract: Sweet and fragrant, this enhances all the other flavors.
• ½ cup sour cream: This tangy ingredient ensures a moist crumb.
• ½ cup milk: Creamy, it helps bind all the ingredients together.
• ½ cup Biscoff spread: The star of our show, adding a rich, sweet, and spiced flavor.
• 1 cup Biscoff spread (for frosting): A creamy and dreamy addition for frosting.
• 2 cups heavy whipping cream: For that luscious, airy frosting we all crave.
• ¾ cup powdered sugar: Adds sweetness while stabilizing the frosting.
• 1 tsp vanilla extract (for frosting): To round out the flavors of the frosting beautifully.
• Crushed Biscoff cookies (for topping): A crunchy garnish that adds texture and visual appeal.
• Extra Biscoff spread for drizzling: A final touch of indulgence, elevating the entire cake.

Cooking Time & Tips For Biscoff Cake

Creating Biscoff Cake is a labor of love that can be done in various timeframes. If you’re looking for a quick treat, you can choose to prepare it in one afternoon. However, allow yourself the joy of slow preparation to enhance the flavors even more, maybe even letting the cake sit overnight.

Quick Preparation: This method involves making the cake right before serving, making it ideal for those with limited time. To speed things up, prepare your ingredients ahead of time and keep everything organized.

Slow Preparation: Taking your time allows the flavors to meld and develop more complexity. You might even bake the cakes a day in advance and frost them the following day for a fresh finish.

Practical Tips for Success:

• Ensure all your ingredients are at room temperature before you begin.
• Don’t over-mix your batter; this is key for a light and airy cake.
• Keep an eye on your cakes as they bake—ovens can vary in temperature, so check for doneness a little early.

Step-by-Step Directions

1. Preheat the oven and prepare your pans: Begin your journey by preheating your oven to 350°F (175°C). Grab three 6-inch cake pans, greasing them lightly and lining the bottoms with parchment paper to ensure easy release later.

2. Whisk the dry ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. The scents of cinnamon will awaken your senses, hinting at the comforting cake to come.

3. Cream the butter and sugar: In another bowl, cream the softened butter and brown sugar using an electric mixer. Aim for a light and fluffy consistency; this process introduces air, making your cake soft and tender.

4. Incorporate the eggs and vanilla: Beat in the eggs one at a time, allowing each one to blend fully before adding the next. Stir in the vanilla extract, adding depth and warmth to your batter.

5. Combine the wet ingredients: Mix in the sour cream and Biscoff spread until the mixture is smooth and velvety. The allure of the Biscoff spread at this stage will be tantalizing—thick, sweet, and aromatic.

6. Alternate the dry ingredients and milk: Gradually add the dry ingredient mixture and milk to your wet ingredients, starting and ending with the dry mix. Be gentle; over-mixing will lead to a dense cake. Just mix until everything is combined, and the batter is smooth.

7. Bake your cake layers: Divide the batter evenly among the prepared pans. Slide them into the preheated oven and bake for 22-25 minutes. The cakes should be golden brown, and a toothpick inserted in the center should come out clean.

8. Cool down: Once baked, let the cakes cool in the pans for 10 minutes. Then, gently transfer them to a wire rack to cool completely—impatience is understandable, but let them rest to achieve the best results.

9. Prepare the frosting: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This frosting should be light and airy, like a cloud kissed with sweetness. Gently fold in ¼ cup of Biscoff spread to maintain that signature flavor.

10. Stack the layers: Once the cakes are completely cool, layer the cakes with whipped Biscoff cream in between. Drizzle extra Biscoff spread in between layers for added richness.

11. Frost and decorate: Frost the outside of the cake with the remaining whipped cream. Get creative with your decorating! Sprinkle crushed Biscoff cookies on top for a delightful crunch, and drizzle with extra Biscoff spread for that beautiful finish.

Serving Suggestions & Occasions

This Biscoff Cake is perfect for a variety of occasions. Serve it as a show-stopping dessert at birthdays, family gatherings, or holiday celebrations. The contrast between the fluffy cake and creamy frosting makes it a crowd-pleaser. Pair it with a warm cup of coffee or tea, enhancing the flavors and creating a moment of bliss. The cake also makes an excellent treat for afternoon tea or as a delightful surprise for guests. Plus, it’s just as great for a cozy night in, simply because you deserve a little indulgence.

Common Mistakes For Biscoff Cake

When baking Biscoff Cake, a few common pitfalls can hinder your results. Avoid over-mixing the batter, as this can lead to a denser cake. Always ensure your oven temperature is accurate, as baking times can vary. Don’t skip the parchment paper; it’s crucial for easy cake removal. Additionally, remember to cool the cakes completely before frosting; a warm cake can cause your whipped cream frosting to melt. Lastly, while it’s tempting to add too much Biscoff spread or frosting, strive for balance to preserve the cake’s lightness.

Healthier Alternatives & Variations

If you’re looking for a slightly healthier version of Biscoff Cake, consider substituting some ingredients. You can replace all-purpose flour with whole wheat flour for added fiber. Greek yogurt can be used instead of sour cream for a healthier fat option, adding moisture and a hint of tang. If you want to cut calories, you can also sweeten your cake with a natural sweetener like honey or maple syrup instead of brown sugar. For a delightful twist, try adding chopped nuts or other flavored extracts to create variations on the classic cake.

FAQs

1. Can I use a different size pan?

   • Yes! You can use larger or smaller pans, but adjust the baking time accordingly.

2. How do I store leftover Biscoff Cake?

   • Store it in an airtight container in the fridge for up to five days. You may also freeze slices for later enjoyment.

3. Can I make this cake ahead of time?

   • Absolutely! Bake the layers a day in advance, and frost them just before serving for the best texture.

4. Is it possible to make this cake gluten-free?

   • You can substitute all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.

5. What can I use if I don’t have heavy cream for frosting?

   • You could use coconut cream as a dairy-free alternative, which whips up similarly when chilled.

6. Can I add more flavors?

   • Of course! Try incorporating orange zest for a citrusy twist or chocolate chips for an added indulgence.

Conclusion

Now that you’re acquainted with the mouthwatering Biscoff Cake recipe, it’s time to gather your ingredients and create this delightful masterpiece. Each step is laden with aromatic spices and sweet notes that merge seamlessly into a cake that’s sure to impress. Don’t wait any longer; your taste buds are eagerly waiting for this unforgettable experience. Indulge in the creamy, dreamy world of Biscoff Cake—the perfect blend of nostalgia, sweetness, and sheer pleasure awaits!

Biscoff Cake

Print Recipe

Pin Recipe

A delightful Biscoff Cake combining fluffy textures, aromatic spices, and the rich flavor of Biscoff spread, topped with a creamy frosting and crushed Biscoff cookies.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Belgian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup milk
• ½ cup Biscoff spread
• 1 cup Biscoff spread (for frosting)
• 2 cups heavy whipping cream
• ¾ cup powdered sugar
• 1 tsp vanilla extract (for frosting)
• Crushed Biscoff cookies (for topping)
• Extra Biscoff spread for drizzling

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans by greasing and lining with parchment paper.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, cream the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in vanilla extract.
5. Add sour cream and Biscoff spread, mixing until smooth.
6. Gradually add the dry ingredients and milk, alternating, and mix until just combined.
7. Divide the batter into the prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.
8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form, then fold in ¼ cup Biscoff spread.
10. Layer cakes with whipped Biscoff cream in between, drizzling with extra Biscoff spread.
11. Frost the outside of the cake with remaining whipped cream, garnish with crushed Biscoff cookies and drizzle with extra Biscoff spread.

Notes

Ensure your ingredients are at room temperature; do not over-mix the batter. Use parchment paper for easy cake removal.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

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