Biscoff Cake -

Indulge your taste buds with the delightful and rich flavors of a Biscoff Cake. This cake blends the distinctive taste of Biscoff cookies with a moist, fluffy texture that is irresistible for any dessert lover. Perfect for celebrations, afternoon teas, or even just a cozy night in, this cake is sure to impress friends and family alike.

Why You Will Love This Recipe

If you’re a fan of Biscoff spread, then this cake will become a new favorite! The combination of creamy Biscoff frosting, moist cake layers, and crunchy cookie bits creates a perfect symphony of flavors and textures. Not only is it delicious, but it’s also relatively easy to make, allowing you to impress your guests without spending hours in the kitchen.

Pro Tips for Making Biscoff Cake

To ensure your Biscoff Cake turns out perfectly every time, keep these tips in mind:

Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps them combine more easily, ensuring a smooth batter.
Don’t Overmix: Mix just until the ingredients are combined. Overmixing can result in a denser cake texture.
Check for Doneness: Because ovens can vary, check your cake a few minutes before the recipe indicates to ensure you don’t overbake it.
Let It Cool Completely: Allow the cake to cool fully before frosting to prevent the frosting from melting.
Crush the Cookies Well: For the best texture, crush your Biscoff cookies into fine crumbs before adding them as a topping or in the frosting.

Ingredients

This Biscoff Cake recipe uses a variety of ingredients that work together to create a rich and flavorful dessert. Below are the ingredients needed for both the cake and the filling/frosting.

Biscoff Cake Ingredients

3/4 cup liquid whip cream/heavy cream
1/2 cup evaporated milk (125ml)
1 1⁄2 teaspoons white vinegar
1/2 cup (113g) softened unsalted butter
1/2 cup vegetable oil (125ml)
1/2 cup brown sugar (100g)
1/2 cup white sugar (100g)
3 large eggs
1 teaspoon vanilla extract
1/4 cup biscoff spread (cookie butter)
2 1⁄2 cups all-purpose flour (300g)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1/4 cup cornstarch (30g)
4 pieces Biscoff cookies

Filling and Frosting Ingredients

1/3 cup softened unsalted butter
1/3 cup confectioner or icing sugar
1/2 cup softened cream cheese (100g)
1 teaspoon vanilla extract
Pinch of salt
1/3 cup biscoff spread
1/2 cup liquid whip cream (whipped until fluffy)
4 pieces crushed Biscoff cookies

Directions

Step 1: Preheat your oven to 180°C (350°F). Prepare three 8-inch round cake pans by greasing them with butter or cooking spray and lining the bottom with parchment paper.

Step 2: In a mixing bowl, combine 3/4 cup of heavy cream, 1/2 cup of evaporated milk, and 1 1/2 teaspoons of white vinegar. Set aside for about 5 to 10 minutes to create a buttermilk-like consistency.

Step 3: In a separate large mixing bowl, beat together 1/2 cup of softened unsalted butter, 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1/2 cup of white sugar until the mixture is light and fluffy.

Step 4: Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1/4 cup of Biscoff spread until fully combined.

Step 5: In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 cup of cornstarch.

Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the cream mixture. Mix until just combined. Be careful not to overmix the batter.

Step 7: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8: Once baked, let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and transfer them to wire racks to cool completely.

Step 9: For the filling and frosting, beat together 1/3 cup softened unsalted butter, 1/3 cup confectioners’ sugar, 1/2 cup softened cream cheese, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.

Step 10: Add 1/3 cup of Biscoff spread and gently fold in 1/2 cup of whipped cream until well combined. This will create a fluffy frosting.

Step 11: Assemble the cake by placing one layer of cake on a serving plate. Spread a portion of the filling over the first layer, then place the second layer on top. Repeat the process, adding the third layer last.

Step 12: Frost the top and sides of the cake with the remaining frosting. Garnish with crushed Biscoff cookies.

FAQs

Can I use other types of flour instead of all-purpose flour?

Yes, you can experiment with other flours like cake flour or gluten-free flour mixtures, but the texture and flavor may vary.

How do I store leftover Biscoff Cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste.

Can I freeze the Biscoff Cake?

Yes, you can freeze the cake layers individually wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw them in the refrigerator before frosting and serving.

What can I substitute for Biscoff spread?

You can use any creamy cookie butter, nut butter, or even chocolate spread as an alternative, although the flavor will change accordingly.

How can I make the cake more chocolatey?

To transform this into a chocolate Biscoff cake, consider adding cocoa powder to the dry ingredients or using chocolate cake mix as a base.

Conclusion

With its unique flavor stemming from the beloved Biscoff cookies, this cake is bound to be a showstopper. Whether you’re celebrating a special occasion or just treating yourself, this Biscoff Cake recipe promises to deliver warmth, sweetness, and a delightful gastronomic experience.