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Biscoff Cake

A delightful dessert combining rich Biscoff spread with a moist cake and luscious whipped cream frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour The base of our cake, providing the structure and fluffy texture.
  • 1.5 tsp baking powder To help the cake rise beautifully.
  • 0.5 tsp baking soda Enhances the cake's fluffiness.
  • 0.5 tsp salt Balances the sweetness and enhances flavors.
  • 1 tsp ground cinnamon Offers a warm, comforting spice that complements the Biscoff spread.
  • 0.5 cup unsalted butter, softened Adds richness and moisture.
  • 0.75 cup brown sugar Contributes a deep, caramel flavor.
  • 2 large eggs Binds ingredients together and adds moisture.
  • 1 tsp vanilla extract Brings a touch of warmth to the cake.
  • 0.5 cup sour cream Ensures a moist and tender crumb.
  • 0.5 cup milk Hydrates the batter and adds smoothness.
  • 0.5 cup Biscoff spread The star ingredient that infuses the cake with its irresistible flavor.
For the frosting
  • 1 cup Biscoff spread A creamy, delicious frosting to enhance the cake.
  • 2 cups heavy whipping cream Creates a light and fluffy frosting.
  • 0.75 cup powdered sugar Sweetens the frosting to perfection.
  • 1 tsp vanilla extract Ties the flavors together.
For decoration
  • Crushed Biscoff cookies For topping, adds texture and a beautiful presentation.
  • Extra Biscoff spread For drizzling, adds an indulgent finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and line three 6-inch cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the butter and brown sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, followed by adding the vanilla extract.
  5. Gradually mix in the sour cream and Biscoff spread until smooth.
  6. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients.
  7. Divide the batter evenly between the prepared pans and bake for 22–25 minutes.
  8. Allow the cakes to cool completely before assembling.
Frosting and Assembly
  1. To make the frosting, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  2. Fold ¼ cup of Biscoff spread into the whipped cream gently.
  3. Layer the cakes with the whipped Biscoff cream, drizzling extra Biscoff spread between each layer.
  4. Frost the outside with the remaining whipped cream and top with crushed Biscoff cookies.
  5. Drizzle additional Biscoff spread on top before serving.

Notes

To achieve a more intense Biscoff flavor, consider adding an extra tablespoon of Biscoff spread to the batter. Ensure butter is at room temperature for optimal creaming.