Welcome to a slice of heaven with our Biscoff Cake – the perfect simple dessert for all occasions! This rich, indulgent cake combines layers of moist spiced cake with fluffy whipped cream and creamy Biscoff spread. Imagine delightful bites filled with a blend of cinnamon warmth and the unique flavor of Biscoff, each mouthful transports you to a cozy café with tantalizing desserts. Not only is it delicious, but it’s surprisingly simple to make, making it an ideal choice for both beginner bakers and seasoned pros alike.
This Biscoff Cake makes a stunning centerpiece for any gathering, from birthdays to holidays or even an everyday dessert to brighten your week. With just a few ingredients and fewer than 45 minutes of total prep and bake time, you’ll amaze your family and friends with this flavorful and visually appealing treat. Let’s dive into the scrumptious details of how to create this delectable dessert!
Why You’ll Love This Biscoff Cake
- Decadent Flavor: The buttery Biscoff spread and aromatic cinnamon mingle, creating a flavor profile that’s both indulgent and comforting.
- Easy to Make: With a straightforward method and minimal ingredients, even novice bakers can master this cake.
- Versatile for All Occasions: Perfect for celebrations, gatherings, or just a sweet indulgence after dinner.
- Stunning Presentation: The layered structure and the crushed cookies on top create a visually appealing centerpiece.
- Vegetarian-Friendly: This recipe caters to a wide audience, making it excellent for veggie lovers.
Preparation Phase & Tools to Use
To set yourself up for baking success, start by gathering all ingredients and tools needed for this Biscoff Cake. Prepare your kitchen by ensuring your workspace is clean and organized. Here’s a quick run-through of what you’ll need:
- Kitchen Tools: Three 6-inch cake pans, mixing bowls, a whisk, measuring cups, and spoons, a rubber spatula, and a hand mixer or stand mixer for whipping cream.
- Preparation: Preheat your oven to 350°F (175°C) and line your cake pans with parchment paper. This ensures a smooth release of the cakes once they are baked and cooled.
- Ingredient Prep: Allow your butter to soften at room temperature to achieve that light and fluffy cream consistency. Ensure all ingredients such as eggs and dairy are at room temperature, which helps create a well-emulsified batter.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup Biscoff spread
- 1 cup Biscoff spread (for frosting)
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- Crushed Biscoff cookies (for topping)
- Extra Biscoff spread for drizzling
Instructions
Step 1: Preheat and Prep Your Pans
Begin by preheating your oven to 350°F (175°C). While the oven heats up, take time to grease and line your three 6-inch cake pans with parchment paper to ensure a flawless release post-baking. This step is crucial for the perfect reveal!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This not only combines the dry ingredients but also helps aerate them, which is essential for a light and fluffy cake.
Step 3: Cream Butter and Sugar
In a larger mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Doing this incorporates air into the batter, leading to a delightful texture.
Step 4: Add Eggs and Flavor
Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Add the vanilla extract and mix to combine. This will help create a rich flavor profile that complements the Biscoff essence.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to add in the sour cream and Biscoff spread into your wet mixture. Mix until combined. Gradually add the dry mixture into the wet mixture, alternating with milk, starting and ending with the dry. Gently mix until just combined to avoid overworking the batter.
Step 6: Bake the Cake
Evenly divide the batter into the prepared cake pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely.
Step 7: Whip the Cream
While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Finally, fold in ¼ cup of Biscoff spread for a flavorful creamy frosting.
Step 8: Assemble the Cake
Once the cakes are completely cooled, layer them with the whipped Biscoff cream. Drizzle extra Biscoff spread between each layer for added flavor. Once assembled, frost the outside of the cake with the remaining whipped cream.
Step 9: Decorate and Serve
To add a decorative touch, sprinkle the top with crushed Biscoff cookies and drizzle more Biscoff spread over the top. The final presentation will be gorgeous, making it a true showstopper!
Variations
- Protein: Add layers of fresh fruit or a scoop of whipped mascarpone between layers for added texture.
- Vegetables: For a unique twist, consider adding grated zucchini to the batter for moisture and subtle flavor.
- Spices: Want to switch things up? Experiment with adding nutmeg or ginger for a different spice profile.
Cooking Notes
- Ensure that your butter is softened to room temperature for easy creaming; cold butter won’t incorporate air properly.
- The cake can be made a day in advance; just keep it covered in the refrigerator to maintain freshness.
- If Biscoff spread is too thick for drizzling, warm it slightly in the microwave for easier pouring.
- For a richer frosting, consider using cream cheese in addition to whipped cream.
Serving Suggestions
- Pair this cake with a cup of coffee or tea for an indulgent afternoon treat.
- Serve with a scoop of vanilla ice cream to elevate the dessert experience.
Tips
- Store leftover cake in an airtight container in the fridge for up to 3 days.
- Wrap layers of cake tightly in plastic wrap if not frosting right away to prevent drying out.
- Experiment by adding a layer of chocolate ganache for a more decadent flavor.
- Use unsweetened cocoa powder for a chocolate version of this Biscoff cake!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 400 per slice
- Protein: 5g
- Sodium: 180mg
FAQs
Can I use other types of spread instead of Biscoff?
Yes! You can substitute Biscoff with other cookie spreads or nut butters, though the flavor will vary slightly.
How do I store leftover Biscoff Cake?
Store any leftover cake in an airtight container in the fridge for up to three days. For best taste, consume within two days.
Can I freeze this cake?
Absolutely! Freeze the cake layers wrapped in plastic wrap and foil. Thaw them in the fridge before assembly.
Is this cake suitable for kids?
Yes, it’s a kid-friendly dessert that offers a delightful sweetness, making it perfect for children!
Conclusion
In conclusion, this Biscoff Cake is more than just a dessert; it’s an experience that combines simplicity with indulgence in every bite. With its layers of moist cake and rich Biscoff-infused cream, this cake promises to please at any gathering. We encourage you to try this delightful recipe and explore your own variations, whether it’s adding a different frosting or serving it with something special. Don’t forget to share your experience and any personal twists you make to the recipe. Happy baking!
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Delicious Biscoff Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Welcome to a slice of heaven with our Biscoff Cake – the perfect simple dessert for all occasions!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup Biscoff spread
- 1 cup Biscoff spread (for frosting)
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- Crushed Biscoff cookies (for topping)
- Extra Biscoff spread for drizzling
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven heats up, take time to grease and line your three 6-inch cake pans with parchment paper to ensure a flawless release post-baking. This step is crucial for the perfect reveal!
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This not only combines the dry ingredients but also helps aerate them, which is essential for a light and fluffy cake.
- In a larger mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Doing this incorporates air into the batter, leading to a delightful texture.
- Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Add the vanilla extract and mix to combine. This will help create a rich flavor profile that complements the Biscoff essence.
- Now it’s time to add in the sour cream and Biscoff spread into your wet mixture. Mix until combined. Gradually add the dry mixture into the wet mixture, alternating with milk, starting and ending with the dry. Gently mix until just combined to avoid overworking the batter.
- Evenly divide the batter into the prepared cake pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Finally, fold in ¼ cup of Biscoff spread for a flavorful creamy frosting.
- Once the cakes are completely cooled, layer them with the whipped Biscoff cream. Drizzle extra Biscoff spread between each layer for added flavor. Once assembled, frost the outside of the cake with the remaining whipped cream.
- To add a decorative touch, sprinkle the top with crushed Biscoff cookies and drizzle more Biscoff spread over the top. The final presentation will be gorgeous, making it a true showstopper!
Notes
The cake can be made a day in advance; just keep it covered in the refrigerator to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 180 mg
- Protein: 5 g