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