If you’re looking for a cake that’s bursting with flavor and guaranteed to impress, the biscoff cake is your answer. This delightful dessert features layers of moist sponge, creamy frosting, and the iconic taste of Biscoff cookies, making it a favorite for special occasions or simply to enjoy at home. Its unique flavor profile and beautiful presentation will have everyone coming back for seconds!
Ingredients
– 1 ½ cups all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup buttermilk
– 1 cup Biscoff cookie spread
– 1 cup heavy cream
– 2 cups powdered sugar
– Biscoff cookies for decoration
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is approximately 20 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving of this biscoff cake (1 slice) contains approximately 350 calories, 20g of fat, 40g of carbohydrates, and 4g of protein. This is based on a standard serving 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 bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients alternately with the buttermilk.
6. Stir in the Biscoff cookie spread until well combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
10. Whip the heavy cream with powdered sugar until soft peaks form and frost the cooled cakes.
Alternative Ingredients
You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar for a similar tang. If you prefer a lighter cake, use Greek yogurt instead of butter to reduce calories while maintaining moisture.
Serving and Pairings
This biscoff cake pairs excellently with a cup of coffee or a scoop of vanilla ice cream. For a festive touch, serve with whipped cream and additional Biscoff crumbs on top.
Storage and Reheating
Store the biscoff cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
– Avoid overmixing the batter to keep the cake light and fluffy.
– Ensure your oven is preheated to avoid uneven baking.
– Use room temperature ingredients for better mixing.
– Don’t skip the cooling time before frosting to prevent melting.
– Always measure flour correctly to avoid a dense cake.
Helpful Tips
– For extra flavor, add a pinch of cinnamon to the batter.
– Use a cake leveler to ensure even frosting.
– Decorate with crushed Biscoff cookies for added texture.
– Let the cake sit for a few hours after frosting for the best flavor.
FAQs
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure that the baking powder is also gluten-free.
How can I make the cake more chocolatey?
You can add cocoa powder to the batter or use chocolate frosting instead of the cream.
Can I use store-bought frosting?
Absolutely! Store-bought frosting can save time and still taste great with this cake.
How long can I store leftovers?
Leftovers can be stored for up to a week in the fridge, or frozen for longer storage.
Is this cake suitable for a birthday party?
Definitely! Its rich flavor and beautiful presentation make it perfect for celebrations.
Conclusion
The biscoff cake is a delightful dessert that combines the unique flavors of Biscoff cookies with a luscious cake and frosting. Whether for a special occasion or a sweet treat at home, this cake is sure to impress and satisfy your sweet cravings. Enjoy every bite!
Biscoff Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup Biscoff cookie spread
- 1 cup heavy cream
- 2 cups powdered sugar
- Biscoff cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk.
- Stir in the Biscoff cookie spread until well combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form and frost the cooled cakes.
