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Biscoff Cake

Indulge in the delightful flavors of Spiced Biscoff cookies combined with a moist cake base and creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups 1 ½ cups all-purpose flour The backbone of your cake, providing structure and texture.
  • 1.5 tsp 1 ½ tsp baking powder For that perfect rise, creating a light and airy crumb.
  • 0.5 tsp ½ tsp baking soda Works alongside baking powder for optimal lift.
  • 0.5 tsp ½ tsp salt Enhances the flavors and balances the sweetness.
  • 1 tsp 1 tsp ground cinnamon Infuses warmth, reminiscent of the Biscoff cookies.
  • 0.5 cups ½ cup unsalted butter, softened Adds richness and moisture to the cake.
  • 0.75 cups ¾ cup brown sugar For a deep caramel flavor and natural sweetness.
  • 2 large 2 large eggs Binding ingredients together, providing stability.
  • 1 tsp 1 tsp vanilla extract A classic addition for sweet aroma.
  • 0.5 cups ½ cup sour cream Keeps the cake moist and tender.
  • 0.5 cups ½ cup milk Helps achieve the desired batter consistency.
  • 0.5 cups ½ cup Biscoff spread Adding that signature flavor!
Frosting Ingredients
  • 1 cup 1 cup Biscoff spread (for frosting) The star player for your frosting, creating a creamy finish.
  • 2 cups 2 cups heavy whipping cream To create the fluffy frosting.
  • 0.75 cups ¾ cup powdered sugar Sweetens the whipped cream for frosting.
  • 1 tsp 1 tsp vanilla extract (for frosting) Adds an extra layer of flavor.
  • to taste Crushed Biscoff cookies (for topping) A crunchy element for garnish.
  • to taste Extra Biscoff spread for drizzling Because more Biscoff is always better!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, then add the vanilla extract.
  5. Add the sour cream and Biscoff spread to the butter mixture until everything is well combined.
  6. Gradually alternate adding the dry ingredient mixture and the milk into the wet ingredients, beginning and ending with the dry mix. Be careful not to over-mix.
Baking
  1. Divide the batter evenly among the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting & Assembly
  1. In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Fold in ¼ cup of Biscoff spread.
  2. Once the cakes are cool, layer them with the whipped Biscoff cream, drizzling more Biscoff spread between each layer.
  3. Frost the outside of the cake with the remaining whipped cream.
  4. Top with crushed Biscoff cookies and drizzle with extra Biscoff spread.

Notes

To enhance flavor, consider adding a pinch of nutmeg or ginger. For a richer flavor, swap half the butter for cream cheese. Use room-temperature ingredients for a lighter cake. Don't rush the cooling process.