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Biscoff Cake

Indulge in Homemade Biscoff Cake - Pure Cookie Bliss

Delight in the rich flavors of Biscoff Cake, a comforting dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 cup Cornstarch Omit for a denser cake, though texture may be affected.
  • 1 teaspoon Baking Soda Ensure freshness for the best results.
  • 1 teaspoon Baking Powder Ensure freshness for the best results.
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 1 teaspoon Ground Cinnamon Adjust to taste or substitute with nutmeg.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Light Brown Sugar White sugar can be used but will alter flavor depth.
  • 3 large Eggs For a vegan option, substitute with ¼ cup unsweetened applesauce per egg.
  • 1 cup Biscoff Spread (Smooth) Can be replaced with a similar cookie butter spread.
  • 1 teaspoon Vanilla Extract Use high-quality vanilla for the best results.
  • 1 cup Buttermilk Substitute with milk and vinegar (1 cup milk + 1 tablespoon vinegar).
  • 8 cookies Biscoff Cookies Use plain cookies without cream filling.
For the Buttercream
  • 2 cups Powdered Sugar Granulated sugar can be used, but it won’t yield as smooth a frosting.
  • 1/4 cup Milk or Heavy Cream Non-dairy milk can be used for a dairy-free version.

Equipment

  • Oven
  • mixing bowls
  • Hand Mixer or Stand Mixer
  • Cake Tins
  • Parchment paper
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease two 8-inch cake tins and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon. Whisk thoroughly.
  3. In a large bowl, cream together the unsalted butter, vegetable oil, and light brown sugar for about 2 minutes until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition to ensure each egg is fully incorporated.
  5. Mix in the Biscoff spread and vanilla extract until fully combined.
  6. Gradually fold in half of the prepared dry ingredients, followed by buttermilk, and then the rest of the dry mixture. Be careful not to overmix.
  7. Chop the Biscoff cookies into small pieces and gently fold them into the batter.
  8. Pour the batter evenly into the prepared cake tins and bake for 37-40 minutes or until a toothpick comes out clean.
  9. Once baked, cool in the tins for 20 minutes before transferring to a wire rack to cool completely.
  10. Blend some Biscoff cookies into fine crumbs. In a separate bowl, mix powdered sugar, butter, vanilla extract, salt, and milk until light and fluffy. Stir in Biscoff spread and cookie crumbs.
  11. Level the tops of each cooled layer. Spread buttercream and Biscoff spread on one layer, add second layer, and frost the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother batter and fluffier cake. Avoid overmixing for a light and airy texture.

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