Delicious Biscoff Cake Recipe You’ll Love

Name: Delicious Biscoff Cake Recipe You’ll Love
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour (375g); 1 cup granulated sugar (200g); 2 cups packed dark or light brown sugar (400g); 2 1/2 tsp baking powder (10g); 2 tsp ground cinnamon (5g); 1 tsp fine salt (6g); 1 cup (2 sticks) unsalted butter, room temperature (226g); 1 cup carton egg whites or 7 large egg whites, room temperature (240g); 1 1/2 cups buttermilk, room temperature (360g); 2 Tbsp vegetable or canola oil (28g); 2 tsp vanilla extract or vanilla bean paste (8g); 3 cups (6 sticks) unsalted butter, room temperature (678g); 1 Tbsp vanilla extract or vanilla bean paste (12g); 1 1/2 tsp fine salt (9g); 10 cups powdered sugar (1250g); 1/2 cup heavy whipping cream, room temperature (120g); 1 cup cookie butter (390g); 1/4 cup heavy whipping cream, room temperature (60g); 12 Biscoff cookies (cut into small pieces)

Welcome to the world of Biscoff cake, where every bite feels like a warm hug! If you’re looking for a cake that combines rich flavors with a sense of comfort, you’ve landed in the right spot. This cake is not only delicious but also incredibly easy to make, perfect for any occasion. Whether it’s a birthday celebration, a family gathering, or simply a treat for yourself, this Biscoff cake is sure to impress!

What makes this cake truly special is its unique blend of ingredients. The Biscoff cookies, known for their caramelized flavor and light crunch, are the star of the show. Combined with a moist, fluffy cake and creamy frosting, this recipe creates a delightful experience in every slice. Plus, with a prep time of just 15 minutes, you’ll be enjoying this scrumptious cake in no time!

Ingredients

Ingredient	Amount
All-purpose flour	3 cups (375g)
Granulated sugar	1 cup (200g)
Brown sugar	2 cups packed (400g)
Baking powder	2 1/2 tsp (10g)
Ground cinnamon	2 tsp (5g)
Salt	1 tsp (6g)
Unsalted butter	1 cup (226g)
Egg whites	1 cup (240g) or 7 large egg whites
Buttermilk	1 1/2 cups (360g)
Vegetable oil	2 Tbsp (28g)
Vanilla extract	2 tsp (8g)
Powdered sugar	10 cups (1250g)
Heavy whipping cream	1/2 cup (120g)
Cookie butter	1 cup (390g)
Biscoff cookies	12, cut into small pieces

Instructions

Preheat your oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment rounds and grease them with non-stick baking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Mix until well combined.
Add the unsalted butter to the dry ingredients. Mix on low speed until the mixture appears crumbly with no large chunks of butter remaining.
Pour in the egg whites and mix on low speed until incorporated.
Next, mix in the buttermilk, vegetable oil, and vanilla extract, continuing to mix on low speed until everything is well combined. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Evenly divide the batter between the prepared pans. Use a digital scale for accuracy if desired.
Bake for 33-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pans halfway through baking.
Cool the cakes in the pans for 10 minutes before running a small offset spatula around the edges. Then, carefully flip the pans to remove the layers and place them in the freezer for 30 minutes to cool completely.
Once cooled, level the tops of the cake layers if necessary.

Vanilla Buttercream Frosting

While the cake layers are baking, prepare the buttercream frosting. Beat 3 cups of unsalted butter on medium speed until smooth.
Add in the vanilla extract and salt, mixing on low speed until combined.
Gradually add the powdered sugar, one cup at a time. Halfway through, pour in 1/2 cup of heavy cream to ease mixing.
Continue mixing until you reach your desired frosting consistency. Adjust with more cream or powdered sugar as needed.

Cookie Butter Frosting

Take 2 cups of the vanilla frosting and mix in 1 cup of cookie butter and 1/4 cup of heavy cream until smooth.

Assembling the Biscoff Cake

On a greaseproof cake board or plate, place the first cake layer. Use a dab of frosting to help stick it down.
Add a layer of vanilla frosting on top, then chill in the freezer for 5 minutes.
Spread a layer of cookie butter frosting next, followed by a drizzle of warm cookie butter. Repeat this process with the remaining layers.
Apply a thin coat of frosting around the entire cake to seal in crumbs.
Chill the cake until the frosting is firm, then apply a thicker layer of vanilla frosting around the cake.
Carefully press the chopped Biscoff cookies around the sides of the cake, creating a gradient effect.
Pipe a border on top using the remaining frosting and drizzle with warm cookie butter. Enjoy!

Tips & Variations

Flavor Boost: Add a pinch of nutmeg or cardamom for an extra flavor kick!
Storage: This cake stays fresh in an airtight container for up to 4 days.
Freezing Layers: You can freeze the cake layers in advance. Just make sure to wrap them tightly.
Decorations: Feel free to decorate with chocolate shavings or more Biscoff cookies for an even more indulgent look.

Serving Suggestions

This Biscoff cake pairs perfectly with a cup of coffee or tea. Serve it at your next gathering, or surprise someone special with this delightful treat. It’s also great for birthdays, holidays, or just a cozy night in!

Conclusion

Now that you know how to whip up this amazing Biscoff cake, you’re all set to impress your friends and family! With its rich flavors and delightful textures, this cake is bound to become a favorite in your household. So, roll up your sleeves, gather your ingredients, and let’s get baking!

FAQ

Can I use regular butter instead of unsalted butter?

Yes, you can use regular butter, but it’s better to reduce the added salt in the recipe to maintain balance.

Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Can I make this cake ahead of time?

Yes! The cake layers can be made in advance and stored in the freezer until you’re ready to assemble.