Description
Welcome to a slice of heaven with our Biscoff Cake – the perfect simple dessert for all occasions!
Ingredients
Scale
- 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