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Biscoff cake
Biscoff cake
Biscoff cake is a dessert made with the popular Biscoff cookies or spread. It typically consists of layers of moist cake, infused with the delicious flavors of Biscoff, and frosted with a creamy Biscoff buttercream or ganache. The cake is often adorned with Biscoff cookie crumbs for an extra crunch.
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Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup Biscoff spread
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Biscoff buttercream:
- 1 cup unsalted butter softened
- 1 cup Biscoff spread
- 4 cups powdered sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
Optional toppings:
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and Biscoff spread until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the Biscoff buttercream. In a large bowl, beat the softened butter and Biscoff spread until creamy.
- Gradually add the powdered sugar, milk or heavy cream, and vanilla extract. Continue beating until the buttercream is smooth and fluffy.
- Once the cakes have cooled completely, frost one cake layer with a generous amount of Biscoff buttercream. Place the second layer on top and frost the entire cake with the remaining buttercream.
- If desired, top the cake with crushed Biscoff cookies or sprinkle Biscoff cookie crumbs over the frosting for an extra touch.
- Slice, serve, and enjoy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 872kcal (44%)Carbohydrates: 150g (50%)Protein: 9g (18%)Fat: 55g (85%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 137mg (46%)Sodium: 323mg (14%)Potassium: 113mg (3%)Fiber: 1g (4%)Sugar: 54g (60%)Vitamin A: 1185IU (24%)Calcium: 95mg (10%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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