Description
Indulge in the rich, spiced flavors of this Biscoff Cake, featuring layers of moist cake infused with Biscoff spread and topped with a creamy Biscoff buttercream.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/4 cup buttermilk
- 1 cup unsalted butter for buttercream
- 2 ounces cream cheese
- 3/4 cup Biscoff cookie butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract for buttercream
- 2 1/2 – 3 cups powdered sugar
- 1–2 tablespoons whipping cream
- 1/3 cup Biscoff for filling
- 4–6 crushed Lotus cookies
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the Biscoff spread, vegetable oil, and vanilla extract; mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients into the wet mixture, alternating with buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- 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 wire racks to cool completely.
- For the buttercream, beat the softened butter and cream cheese in a mixing bowl until creamy. Add in the Biscoff spread, cinnamon, salt, and vanilla extract, mixing until well combined.
- Gradually add powdered sugar, adjusting to your preferred consistency with whipping cream or milk.
- Once the cakes are cool, place one layer on a serving plate, spread with Biscoff and top with crushed Lotus cookies, then add a layer of buttercream. Place the second cake layer on top and frost the entire cake with remaining buttercream.
- Decorate with additional crushed Lotus cookies if desired, slice, and enjoy!
Notes
Make sure your ingredients, especially eggs and buttermilk, are at room temperature for the best texture. Keep the cake stored in an airtight container to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Biscoff Cake, Biscoff dessert, cake recipes, American desserts