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Biscoff Cake

Irresistible Biscoff Cake: Your New Favorite Dessert Delight

This Biscoff Cake is a heavenly dessert with moist layers and creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour provides structure and tenderness
  • 2 teaspoons baking powder ensures a light texture
  • 1 pinch salt balances sweetness
  • 1 cup unsalted butter adds richness
  • 1 cup light brown sugar introduces moisture
  • 1/2 cup granulated sugar helps create fluffiness
  • 3 large eggs acts as a binding agent
  • 1 teaspoon vanilla extract rounds out flavor
  • 1 cup Biscoff spread imparts warmth and sweetness
  • 1 cup buttermilk keeps cake moist
For the Frosting
  • 8 ounces cream cheese offers a tangy contrast
  • 1/2 cup powdered sugar sweetens the frosting
  • 2-4 tablespoons heavy cream adjusts consistency
For Decoration
  • 1 cup crushed Biscoff cookies adds crunch

Equipment

  • oven
  • Mixing Bowls
  • Electric Mixer
  • 8-inch round cake pans
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Biscoff Cake
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and Biscoff spread until smooth.
  5. Gradually add dry ingredients and buttermilk, alternating until just combined.
  6. Divide batter between cake pans and bake for 28 to 32 minutes. Cool in pans for 10 minutes.
  7. Transfer cakes to a wire rack to cool completely.
  8. For frosting, beat cream cheese and butter until smooth, then mix in Biscoff spread and powdered sugar. Add heavy cream as needed.
  9. Assemble the cake with frosting and crushed Biscoff cookies between layers, then frost the top and sides.
  10. Chill the frosted cake for 20 to 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Store unfrosted layers at room temperature for up to 1 day; frosted cake can be kept in the fridge for up to 4 days. Freeze unfrosted layers for 3 months.

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