Description
A rich and moist Biscoff cake layered with creamy Biscoff spread frosting, perfect for celebrations or indulgent dessert lovers.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3/4 cup Biscoff spread
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Crushed Biscoff cookies, for topping
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and Biscoff spread.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes until a toothpick inserted comes out clean.
- Cool cakes completely on a wire rack.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream between layers and over the cake.
- Top with crushed Biscoff cookies before serving.
Notes
- Do not overmix batter to keep the cake tender.
- Chill cake slightly before slicing for cleaner cuts.
- Can be made as a sheet cake or cupcakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European