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–+ servings
Biscoff Cake

Melt-in-Your-Mouth Biscoff Cake with Creamy Buttercream

This delicious Biscoff Cake marries spiced flavors with a moist cake base and creamy buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Opt for cake flour for added lightness.
  • 1/2 cup Cornstarch Can be omitted for a denser texture.
  • 2 teaspoons Baking Powder Check freshness for best rise.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Skip if using salted butter.
  • 1 teaspoon Ground Cinnamon Pumpkin spice makes a great alternative.
  • 1 cup Unsalted Butter Room temperature for easy mixing.
  • 1/4 cup Vegetable Oil Melted coconut oil is a delightful substitute.
  • 1 cup Light Brown Sugar Dark brown sugar elevates the caramel tones.
  • 3 large Eggs Replace with flaxseed mixture for vegan option.
  • 1 cup Biscoff Spread Use smooth for easier spreading.
  • 2 teaspoons Vanilla Extract Almond extract adds a nice twist.
  • 1 cup Buttermilk Vinegar in regular milk works as substitute.
  • 6-8 pieces Biscoff Cookies Feel free to use favorite cookie flavors.
For the Buttercream Frosting
  • 4 cups Powdered Sugar Sift for a silky smooth finish.
  • 1-2 tablespoons Milk or Heavy Cream Adjusts frosting consistency.

Equipment

  • Mixing bowls
  • Hand or Stand Mixer
  • oven
  • Cake Tins
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake tins.
  2. Sift together the dry ingredients in a large mixing bowl and set aside.
  3. Cream together the unsalted butter and light brown sugar until light and fluffy.
  4. Add eggs, one at a time, and then mix in Biscoff spread and vanilla extract.
  5. Fold the dry ingredients alternately with buttermilk until just combined.
  6. Fold in pieces of Biscoff cookies gently.
  7. Divide the batter between the cake tins and bake for 37-40 minutes.
  8. Allow cakes to cool in the tins, then transfer to a wire rack to cool completely.
  9. Beat the ingredients for the buttercream frosting until smooth and creamy.
  10. Assemble the cake by frosting between layers and the top and sides.
  11. Decorate with additional Biscoff cookies or crumbs before chilling.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature and avoid overmixing for the best texture.

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