Biscoff Cake
If you’re a fan of the delightful, spiced flavor of Biscoff cookies, then this biscoff cake is a must-try! This luscious cake features layers of fluffy cake, creamy frosting, and a drizzle of rich caramel, all topped with crunchy Biscoff cookies. Whether for a special celebration or a cozy afternoon treat, this cake is sure to impress your friends and family. Let’s dive into the recipe and bring this delicious dessert to life!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– ¾ cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– 1 cup Biscoff cookie spread
– 1 cup heavy cream
– Biscoff cookies for decoration
Servings and Cooking Time
This biscoff cake serves 10. The preparation time is about 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) of this biscoff cake contains approximately 450 calories, 25g fat, 55g carbohydrates, and 5g protein. This is based on a standard slice size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and Biscoff cookie spread until well combined.
5. In a separate bowl, whisk together the flour and baking powder.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Mix until just combined; do not overmix.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute the Biscoff cookie spread with any nut butter or chocolate spread for a different flavor. For a gluten-free option, replace all-purpose flour with a gluten-free blend.
Serving and Pairings
This biscoff cake pairs wonderfully with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage and Reheating
Store the biscoff cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. The cake can be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense cake.
- Ensure your oven is preheated for even baking.
- Use room temperature ingredients for better incorporation.
- Check for doneness with a toothpick.
- Let the cakes cool completely before frosting.
Helpful Tips
- For extra flavor, add a pinch of cinnamon to the batter.
- Use a serrated knife to level the cakes for even stacking.
- Chill the cake in the fridge for easier slicing.
- Experiment with different toppings like chocolate ganache.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes in advance and store them in the refrigerator. Frost them just before serving for the best texture.
Is it possible to make this cake vegan?
Absolutely! Substitute eggs with flax eggs, use dairy-free butter, and almond milk for a vegan version.
Can I use other flavors of cookie spreads?
Yes, feel free to experiment with other flavors like chocolate or peanut butter spreads to create different variations.
How do I make the frosting fluffy?
Whip the heavy cream until stiff peaks form, then gently fold in Biscoff spread for a light and airy frosting.
What can I do with leftover Biscoff cookies?
Crush leftover cookies to sprinkle on top of the cake or mix them into the frosting for added texture.
Conclusion
This biscoff cake is a delightful treat that combines the flavors of spiced cookies with a rich, creamy texture. Perfect for any gathering, it’s sure to become a favorite among family and friends. Try this recipe today and indulge in the deliciousness!
Biscoff Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie spread
- 1 cup heavy cream
- Biscoff cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and Biscoff cookie spread until well combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.