Okay, friends, let’s talk Biscoff Cake! If you’re anything like me, you’re obsessed with that unique, caramelized flavor of Biscoff cookies. So, I just *had* to figure out how to turn that into a cake – and trust me, this one is a winner! We’re talking seriously moist cake layers paired with the creamiest Biscoff buttercream frosting you can imagine.
This Biscoff Cake isn’t just delicious; it’s kind of magical. The warm spices in the cake batter complement the Biscoff spread perfectly, and the frosting is like a cloud of Biscoff goodness. It’s the kind of cake that disappears fast at family gatherings. My kids practically inhale it! Seriously, you’ve gotta try this Biscoff Cake recipe. You won’t regret it, and everyone will be begging you for the recipe. It’s quickly become a new family favorite, and I have a feeling it will be yours too!
Why You’ll Love This Biscoff Cake Recipe
Easy to Make Biscoff Cake
Seriously, don’t be intimidated! This Biscoff Cake recipe is surprisingly simple. I’ve broken it down so even beginner bakers can nail it. You got this!
Unique and Delicious Biscoff Flavor
Okay, the taste? It’s *amazing*. That signature Biscoff flavor shines through in every bite. It’s like a hug in cake form, if that makes sense!
Crowd-Pleasing Biscoff Cake
Need a showstopper for your next party? This Biscoff Cake is it! Everyone will rave about it, and you’ll be the star baker. Trust me!
Ingredients for Your Biscoff Cake
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Biscoff Cake. Don’t skimp on the Biscoff spread – that’s the star of the show, after all!
- 2 1/2 cups all-purpose flour (312 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened – seriously, softened is key!
- 1/2 cup brown sugar (105 grams), packed – get that measuring cup nice and full!
- 3/4 cup granulated sugar (150 grams)
- 2/3 cup Biscoff spread – yes, the good stuff!
- 1/2 cup vegetable oil (120 ml)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature – this helps everything mix smoothly
- 1 1/4 cup buttermilk (300 ml), room temperature – don’t skip this, it makes the cake so moist!
- For the frosting: 1 cup unsalted butter (226 grams), softened, 2 ounces cream cheese (56 grams), 3/4 cup Biscoff cookie butter, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 2 1/2 – 3 cups powdered sugar (275-330 grams), 1-2 tablespoons whipping cream, 1/3 cup Biscoff, 4-6 crushed Lotus cookies for topping!
How to Make a Perfect Biscoff Cake: Step-by-Step Instructions
Okay, get ready! This is where the magic happens. I’m going to walk you through each step so you can bake the most amazing Biscoff Cake ever. Don’t worry, it’s easier than it looks!
Preparing the Biscoff Cake Batter
First things first: preheat your oven to 350F (180C). Line two 8-inch round pans with parchment paper – this is a lifesaver for easy removal, trust me! And grease those sides! In a bowl, whisk together the flour, baking powder, baking soda, and salt. Now, in a *separate* large bowl (we don’t want any clumps!), beat together the butter, brown sugar, granulated sugar, and Biscoff spread until it’s all smooth and creamy. Then beat in the oil and vanilla. Add the eggs one at a time. Then, whisk about 1/3 of the dry ingredients into the butter mixture. Stir in about 1/2 of the buttermilk. Whisk in another 1/3 of the dry ingredients. Whisk in the rest of the buttermilk. Lastly, whisk in the last 1/3 of the dry ingredients. Stop mixing when you no longer see any lumps of dry ingredients. You don’t wanna overmix!
Baking Your Biscoff Cake
Alright, evenly distribute that glorious cake batter between your two pans. Pop them in the oven for about 35-40 minutes. The edges should be pulling away from the sides, and a toothpick inserted in the center should come out clean. But be careful not to overbake – nobody wants a dry cake! Let the cakes cool in the pans for at least 15 minutes before turning them out onto a wire rack to cool completely. This is important! If you try to frost them while they’re still warm… disaster!
Making the Biscoff Buttercream Frosting
While the cakes are cooling, let’s make that dreamy Biscoff buttercream! In a large bowl, beat the butter until it’s nice and soft. Mix in the cream cheese and Biscoff until smooth. Add in 2 cups powdered sugar, along with the vanilla, cinnamon and salt. Start with the mixer on a low speed and gradually increase to medium speed until combined. Mix in the rest of the powdered sugar a little at a time, alternating with a tablespoon of cream until the desired sweetness and thickness is reached. If it gets too thick, add a tiny bit more cream. If it’s too thin, add a bit more powdered sugar. Taste as you go and adjust to your liking!
Assembling and Decorating Your Biscoff Cake
Okay, cakes are cool? Frosting is ready? Let’s do this! Make sure that the cake layers are cooled first. If the tops are domed, gently saw off the domed top of each cake layer. Place one cake layer on your serving plate. Frost a thin layer of frosting on top. Pipe around the edges of the cake. Alternatively, frost a thick band of frosting around the edges. Add the warmed Biscoff to a cake layer and spread into an even layer. Sprinkle with crushed cookie crumbs. Place the second cake layer on top. Frost the sides with a thin layer of frosting. Place in the fridge for about 20 minutes for the frosting to set. Remove from the fridge and frost the sides and top of the cake with swirls of frosting. Optionally, decorate the top with more crushed cookie crumbs. And there you have it – your stunning Biscoff Cake is ready to wow!
Tips for the Best Biscoff Cake
Want to take your Biscoff Cake from good to *amazing*? I’ve got a few tricks up my sleeve that’ll guarantee a perfect bake every time. These are the little things that make a big difference, trust me!
Using Room Temperature Ingredients for Biscoff Cake
Seriously, don’t skip this! Room temperature butter and eggs emulsify better, creating a smoother batter and a more tender Biscoff Cake. It’s science, people!
Avoiding Overbaking Your Biscoff Cake
Overbaked cake is sad cake. Start checking for doneness around 30 minutes, and use a toothpick. Moist crumbs are good, wet batter is bad!
Achieving the Perfect Biscoff Flavor
Okay, this might seem obvious, but use good quality Biscoff spread! It really makes a difference in the overall flavor of your Biscoff Cake. The better the spread, the better the cake!
Biscoff Cake Variations
Okay, so you’ve mastered the basic Biscoff Cake? Awesome! Now, let’s get a little crazy and try some fun variations. That’s my favorite part – making a recipe your own!
Spiced Biscoff Cake
Want to add a little warmth? Stir in 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients. It’ll give your Biscoff Cake a cozy, autumnal vibe. Yum!
Biscoff Cake with Chocolate
Chocolate and Biscoff? Yes, please! Add 1/2 cup of chocolate chips to the batter or whisk in 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist to your Biscoff Cake.
Biscoff Cake with Nuts
For a little crunch, add 1/2 cup of chopped walnuts or pecans to the batter. The nutty flavor complements the Biscoff so well in this Biscoff Cake!
Storing and Reheating Your Biscoff Cake
Okay, so you somehow have leftover Biscoff Cake? Wow, I’m impressed! Here’s how to keep it fresh and delicious for as long as possible (though, let’s be real, it probably won’t last long!).
Storing Leftover Biscoff Cake
The best way to store leftover Biscoff Cake is in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but it might dry out a bit.
Reheating Biscoff Cake
If you refrigerated your Biscoff Cake, let it come to room temperature before serving. A quick zap in the microwave (like 10-15 seconds) can also revive it if you want it a little warm and gooey!
Biscoff Cake FAQs
Got questions about making this Biscoff Cake? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked, so you can bake with confidence. Let’s get baking!
Can I use a different size pan for this Biscoff Cake recipe?
Sure thing! If you don’t have 8-inch pans, you can use 9-inch pans – just keep an eye on the baking time, as they might bake a little faster. You could even make a Biscoff sheet cake! Just adjust the baking time accordingly.
Can I make this Biscoff Cake ahead of time?
Absolutely! You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature. Frost it the next day for the freshest Biscoff Cake. Easy peasy!
What if I don’t have buttermilk for the Biscoff Cake?
No buttermilk? No problem! You can easily make a substitute. Just add a tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill it with milk until it reaches 1 1/4 cup. Let it sit for about 5 minutes, and voila – buttermilk! It works like a charm in the Biscoff Cake!
Estimated Nutritional Information for Biscoff Cake
Okay, so, let’s talk numbers! Here’s a *rough* estimate of what you’re looking at per slice – but remember, it’s just a guide! Things like serving size and exact ingredients will change the final count. I’d say, for one slice, you are looking at about 450 calories, 25 grams of fat, 5 grams of protein, and 55 grams of carbs. Enjoy this Biscoff Cake in moderation!
Enjoy Your Homemade Biscoff Cake!
Alright, you did it! Now go enjoy that amazing Biscoff Cake. And hey, if you loved this recipe, leave a comment and rate it below! Share your Biscoff Cake creations on social media – I’d love to see them!
Biscoff Cake: A Ridiculously Good 4-Layer Treat
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful Biscoff Cake. This recipe guides you through creating a moist cake with a creamy Biscoff buttercream frosting. Enjoy this unique and flavorful treat.
Ingredients
- ▢2 1/2 cups all-purpose flour (312 grams)
- ▢1 1/2 teaspoons baking powder
- ▢1/2 teaspoon baking soda
- ▢1/2 teaspoon salt
- ▢1/2 cup unsalted butter (112 grams), softened
- ▢1/2 cup brown sugar (105 grams)
- ▢3/4 cup granulated sugar (150 grams)
- ▢2/3 cup Biscoff spread
- ▢1/2 cup vegetable oil (120 ml)
- ▢2 teaspoons vanilla extract
- ▢3 large eggs, room temperature
- ▢1 1/4 cup buttermilk (300 ml), room temperature
- ▢1 cup unsalted butter (226 grams), softened
- ▢2 ounces cream cheese (56 grams)
- ▢3/4 cup Biscoff cookie butter
- ▢1/2 teaspoon cinnamon
- ▢1/4 teaspoon salt
- ▢1 teaspoon vanilla extract
- ▢2 1/2 – 3 cups powdered sugar (275-330 grams)
- ▢1-2 tablespoons whipping cream
- ▢1/3 cup Biscoff
- ▢4-6 crushed Lotus cookies
Instructions
- Preheat the oven to 350F (180C). Line the bottom of two 8-inch round pans with parchment paper and grease the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate large bowl, beat together the butter, brown sugar, granulated sugar, and Biscoff spread until smooth.
- Beat the oil and vanilla extract into the butter mixture.
- Mix the eggs into the butter mixture 1 at a time.
- Whisk about 1/3 of the dry ingredients into the butter mixture. Stir in about 1/2 of the buttermilk. Whisk in another 1/3 of the dry ingredients. Whisk in the rest of the buttermilk. Lastly, whisk in the last 1/3 of the dry ingredients. Stop mixing when you no longer see any lumps of dry ingredients.
- Evenly distribute the cake batter between the 2 cake pans.
- Bake for about 35-40 minutes. When the cakes are done baking, the edges should be pulling away from the sides of the pan and an inserted toothpick should come out clean.
- Cool in the pans for at least 15 minutes before inserting the cake pans onto a cake pan. Be careful when inserting.
- In a large bowl, beat the butter until soft.
- Mix in the cream cheese and Biscoff until smooth.
- Add in 2 cups powdered sugar, along with the vanilla, cinnamon and salt. Start with the mixer on a low speed and gradually increase to medium speed until combined.
- Mix in the rest of the powdered sugar a little at a time, alternating with a tablespoon of cream until the desired sweetness and thickness is reached
- Add the Biscoff to a small bowl. Microwave for about 30-45 seconds on medium power, then stir. Set aside.
- Ensure that the cake layers are cooled first. If the tops are domed, gently saw off the domed top of each cake layer.
- Place one cake layer on the plate that you plan to serve it on. Frost a thin layer of frosting on top. Pipe around the edges of the cake. Alternatively, frost a thick band of frosting around the edges.
- Add the warmed Biscoff to the cake layer and spread into an even layer. Sprinkle with crushed cookie crumbs.
- Place the second cake layer on top. Frost the sides with a thin layer of frosting. Place in the fridge for about 20 minutes for the frosting to set.
- Remove from the fridge and frost the sides and top of the cake with swirls of frosting. Optionally, decorate the top with more crushed cookie crumbs.
Notes
- Ensure all ingredients are at room temperature for optimal results.
- Be gentle when handling the cake layers as they are delicate.
- Adjust the amount of powdered sugar in the frosting to your desired sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
