Description
A delicious and moist Biscoff Cake that combines the rich flavors of Biscoff spread and cookies, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup Biscoff spread (cookie butter)
- ½ cup buttermilk
- 1 cup crushed Biscoff cookies (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff spread until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Spread a layer of Biscoff spread on top, then add the second layer.
- Frost the top and sides of the cake with additional Biscoff spread and sprinkle crushed Biscoff cookies on top for decoration.
Notes
- For a richer flavor, try adding a teaspoon of cinnamon to the dry ingredients.
- You can also substitute half of the Biscoff spread with cream cheese for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Biscoff Cake, Biscoff dessert, cookie butter cake