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Ultimate Biscoff Cake

Ultimate Biscoff Cake That Will Melt in Your Mouth

The Ultimate Biscoff Cake is a heavenly dessert infused with cookie butter and spices, offering a melt-in-your-mouth experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can use gluten-free flour.
  • 1 teaspoon baking powder Ensure it's fresh.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Can replace with margarine.
  • 0.75 cups brown sugar Light brown sugar works as a substitute.
  • 0.75 cups granulated sugar
  • 0.5 cups Biscoff cookie butter spread Can substitute with other cookie spreads.
  • 0.5 cups vegetable oil Coconut oil can be used for richer flavor.
  • 1 teaspoon vanilla extract
  • 3 large eggs Use room temperature.
  • 1 cups buttermilk Can substitute with non-dairy milk plus lemon juice.
For the Frosting
  • 0.5 cups unsalted butter Can replace with vegan butter.
  • 8 ounces cream cheese Use dairy-free cream cheese for vegan version.
  • 0.5 cups Biscoff spread
  • 1 teaspoon ground cinnamon
  • 3-4 cups powdered sugar Adjust for consistency.
  • 2-3 tablespoons heavy cream or milk Non-dairy alternatives work.
For the Filling
  • 0.5 cups Biscoff spread Warm slightly for easy spreading.
  • 1 cups crushed Lotus cookies

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Ultimate Biscoff Cake
  1. Prepare Cake Pans: Preheat oven to 350°F (175°C), grease two 9-inch round cake pans, and line bottoms with parchment paper.
  2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream Butter and Sugars: Beat together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Wet Ingredients: Mix in vegetable oil and vanilla extract, then add eggs one at a time.
  5. Combine Dry and Wet Mixtures: Gradually add dry mixture to wet, alternating with buttermilk until combined.
  6. Bake: Pour batter into pans and bake for 25-30 minutes until tops spring back.
  7. Cool the Cake: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Make Frosting: Beat together butter, cream cheese, and Biscoff spread, then add powdered sugar and cream.
  9. Assemble Cake: Spread Biscoff spread between layers, sprinkle with crushed cookies, frost the entire cake.
  10. Decorate and Serve: Add decorations if desired, slice, and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cold cake slices to come to room temperature before serving for the best flavor.

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