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Decadent Biscoff cake layered with creamy caramel frosting

Layered Biscoff Cake

A rich and indulgent cake featuring buttery layers interspersed with crushed Biscoff cookies, topped with creamy caramel frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Provides the structure for your cake.
  • 1.5 cups granulated sugar Adds sweetness and helps achieve that beautiful golden color.
  • 0.5 cups Biscoff spread Infuses the cake with a luscious caramelized flavor.
  • 1 cup unsalted butter, softened Ensures moistness and a rich taste.
  • 1 cup milk Creates a tender crumb that enhances fluffiness.
  • 4 large eggs Acts as a binding agent, giving the cake stability.
  • 2 teaspoons baking powder Responsible for the cake's lift.
  • 1 teaspoon baking soda Works alongside baking powder to create a fluffy texture.
  • 1 teaspoon vanilla extract Adds depth and enhances sweetness.
  • 0.5 teaspoon salt Balances the sweetness and enhances overall flavors.
  • 1 cup crushed Biscoff cookies For layering and garnishing the cake, adding texture.
Creamy Caramel Frosting
  • 1 cup unsalted butter, softened Creates a creamy consistency.
  • 4 cups powdered sugar Sweetens the frosting to perfection.
  • 0.5 cups Biscoff spread Introduces flavor harmony with the cake.
  • 0.5 cups caramel sauce Delivers that irresistible sticky sweetness.
  • 2 tablespoons milk Adjusts the thickness of the frosting if needed.
  • a pinch salt Balances the flavors for a perfect finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and light in color, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and Biscoff spread until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients, mixing until just combined.
  6. Gently fold in the crushed Biscoff cookies into the batter.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
  1. While the cakes cool, beat the softened butter in a large bowl until creamy.
  2. Gradually add the powdered sugar, mixing well. Add the Biscoff spread and caramel sauce, mixing until smooth. Add milk if the frosting is too thick, and finish with a pinch of salt.
Assembly
  1. Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of frosting on top and sprinkle with crushed Biscoff cookies.
  2. Top with the second layer and frost the entire cake with the creamy caramel frosting. Decorate with additional crushed cookies.
  3. Let the cake sit for about 30 minutes before slicing and serving.

Notes

Make sure ingredients are at room temperature for better blending. Consider drizzling extra caramel sauce on top or sprinkling sea salt before serving.