Description
This Biscoff Cake combines the rich flavors of Biscoff cookie butter with a moist, fluffy cake and decadent buttercream, making it a perfect dessert for any occasion.
Ingredients
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
softened
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
room temperature
1 1/4 cup buttermilk
room temperature
1 cup unsalted butter
softened
2 ounces cream cheese
3/4 cup Biscoff cookie butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 – 3 cups powdered sugar
1–2 tablespoons whipping cream
1/3 cup Biscoff
4–6 crushed Lotus cookies
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the Biscoff spread, oil, and vanilla extract to the butter mixture, mixing until combined.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cakes bake, prepare the Biscoff buttercream by beating the softened butter and cream cheese until smooth, then add the Biscoff cookie butter, cinnamon, and salt, mixing until well combined.
- Gradually add powdered sugar, mixing to reach desired consistency, and add cream or milk if needed.
- Once the cakes are cooled, layer them, spreading Biscoff filling and buttercream in between.
- Frost the top and sides of the cake with remaining buttercream and sprinkle with crushed Lotus cookies.
Notes
Ensure eggs and buttermilk are at room temperature for best results. Adjust powdered sugar for your desired buttercream thickness.
- 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, cake recipe, dessert, baking, Biscoff buttercream