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Biscoff Cake

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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.

Ingredients

Scale
  • 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

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

Find it online: https://goandweb.com/biscoff-cake-recipe-2/