Hey there, fellow bakers! Are you ready to dive into a dessert that’s as moist as it is delicious? Today, I’m super excited to share with you my secret recipe for the most scrumptious Biscoff Cake you’ve ever tasted. Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to hit the spot. Plus, it’s packed with that irresistible Biscoff flavor we all know and love!
Why You’ll Love This Recipe
- Moist and flavorful, thanks to the perfect blend of ingredients
- Packed with Biscoff goodness in both the cake and frosting
- Easy to follow steps that guarantee success
- Perfect for birthdays, gatherings, or just because
- A show-stopping dessert that’s sure to impress
Ingredients
Let’s get started with what you’ll need. Don’t worry, I’ve got you covered with a full list of everything required to make this masterpiece. And don’t forget, you can find the complete measurements and instructions in the printable recipe card at the end of this post.
For the Cake:
- 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)
For the Frosting:
- 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)
For the Topping:
- 1/4 cup heavy whipping cream, room temperature (60g)
- 12 Biscoff cookies (cut into small pieces)
- 1 cup cookie butter (390g)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now that we’ve got our ingredients ready, let’s dive into the fun part – making this incredible Biscoff Cake! Follow these easy steps, and you’ll be on your way to a dessert that’s nothing short of amazing.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, making sure they’re ready for the batter.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. This mixture forms the base of our cake, so make sure it’s well combined.
Step 3: Add the Wet Ingredients
In a separate large bowl, whisk together the butter, egg whites, buttermilk, oil, and vanilla extract. Once smooth, gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Step 4: Bake the Cake
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Frosting
Beat the butter in a large bowl until creamy. Add the vanilla extract and salt, mixing well. Gradually add the powdered sugar, beating until smooth and creamy. Add the heavy whipping cream and cookie butter, mixing until fully incorporated.
Step 6: Assemble the Cake
Place one cake layer on a serving plate and spread a thick layer of frosting on top. Repeat with the remaining layers, creating a stacked effect. Frost the outside of the cake with the remaining frosting, making sure it’s smooth and even.
Step 7: Add the Topping
Drizzle the heavy whipping cream over the top of the cake, then sprinkle the crushed Biscoff cookies and drizzle with cookie butter. This final touch adds an extra layer of flavor and texture that will make your cake truly special.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Biscoff Cake turns out perfectly every time:
- Make sure all your ingredients are at room temperature before starting. This ensures the batter mixes smoothly and evenly.
- Don’t overmix the batter! This can lead to a dense cake, and we want it to be light and moist.
- Use high-quality Biscoff products for the best flavor. It makes a big difference in the final taste.
- Let the cakes cool completely before frosting. This prevents the frosting from melting and ensures a clean finish.
How to Serve
Now comes the best part – serving your masterpiece! Here are a few ideas to make your Biscoff Cake the star of the show:
- Serve with a dusting of powdered sugar on top for a elegant look.
- Pair with a cup of coffee or tea for a delightful dessert experience.
- Offer slices at your next gathering and watch it disappear in no time!
Make Ahead and Storage
Want to make this cake ahead of time? Here’s how to keep it fresh:
- Bake and cool the cakes, then wrap them tightly in plastic wrap and store at room temperature for up to 2 days.
- Frost the cake just before serving for the best flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best taste.
And there you have it – a Moist Biscoff Cake that’s sure to become your new favorite dessert. Whether you’re a seasoned baker or just starting out, this recipe is designed to bring a smile to everyone’s face. So go ahead, give it a try, and let me know how it turns out in the comments below. Happy baking!
Ready to get started? Click here to download the printable recipe card and make this delicious Biscoff Cake for your next special occasion. Your taste buds will thank you!
Biscoff Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the cake batter by combining dry ingredients and then mixing with wet ingredients until smooth.
- Bake the layers for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by creaming the butter, powdered sugar, and cookie butter until smooth and creamy.
- Assemble the cake by spreading frosting between layers and on top. Decorate with crushed Biscoff cookies.