Biscoff Cake
Biscoff Cake: A Heavenly Dessert to Savor
Introduction
The first time I tasted a Biscoff cookie was during a long-haul flight, and I instantly fell in love—crunchy, caramelized, with just the right hint of spice, it was a delightful surprise that brightened my journey. Fast forward to a cozy afternoon in my kitchen, inspired by that initial taste, I found myself experimenting with these cookies in the form of a cake. The resulting Biscoff Cake has since become a cherished recipe in my family. Each layer tells a story of warmth, comfort, and sweet indulgence, evoking memories of laughter and love shared around the table. It’s not just a cake; it’s a slice of happiness, inviting others to indulge in its rich, caramel-like goodness.
Why Make This Recipe
This Biscoff Cake stands out not because it’s complicated, but because it’s beautifully simple and utterly delicious. Here are a few reasons why you’ll love making this recipe:
- Decadent Flavor: The unique flavor profile of Biscoff cookies adds a delightful twist, making every bite irresistible.
- Easy to Make: With straightforward steps and easily accessible ingredients, you’ll find yourself baking this cake repeatedly.
- Perfect for Any Occasion: Whether it’s a birthday party or a cozy family gathering, this cake is always a crowd-pleaser, winning hearts and taste buds alike.
Ingredients Section
For the Cake
- 200 grams of Biscoff cookies (approximately 20 cookies, crushed)
- 200 grams of all-purpose flour
- 200 grams of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 100 grams of unsalted butter, softened
- 300 ml of whole milk
- 2 large eggs
- 1 teaspoon of vanilla extract
For the Frosting
- 250 grams of cream cheese, softened
- 100 grams of unsalted butter, softened
- 200 grams of powdered sugar
- 100 grams of Biscoff spread
- Additional Biscoff cookies for decoration (optional)
Tip: For the best flavor, use room-temperature ingredients. You can substitute whole milk with almond milk for a dairy-free version, but the texture may differ slightly.
Instructions Section (Step-by-Step)
Step 1: Preheat your oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper. This will prevent sticking and make lifting the cakes out easier.
Step 2: In a large mixing bowl, combine the crushed Biscoff cookies, all-purpose flour, baking powder, salt, and granulated sugar. Mix well until everything is evenly distributed.
Step 3: Add the softened butter, whole milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer (or whisk if you’re feeling strong), beat the mixture on medium speed for about 2-3 minutes until smooth and creamy. The batter should look thick and homogenous without lumps.
Step 4: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.
Step 5: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 6: While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and Biscoff spread, mixing until well combined and fluffy.
Step 7: Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Carefully place the second cake layer on top and frost the top and sides of the cake.
Step 8: For a decorative touch, crumble additional Biscoff cookies and sprinkle them on top of the frosted cake.
Pro Tips and Variations
- Texture Alert: Ensure your butter and cream cheese are at room temperature for a smooth frosting.
- Avoid Overmixing: Mix the wet ingredients until just combined — overmixing can result in a dense cake.
- Variations to Try:
- Add a layer of caramel sauce between the cake layers for an extra sweet surprise.
- For a crunchier texture, mix whole Biscoff cookies into the frosting.
- For a gluten-free version, use your favorite gluten-free flour blend.
Storage:* The cake can be stored in the refrigerator for up to 5 days. Before serving, allow it to sit at room temperature for about 30 minutes for optimal texture.*
Serving Suggestions
This Biscoff Cake is fantastic on its own, but it pairs beautifully with a steaming cup of coffee or a chai latte, enhancing the spice notes in the cake. For a plated presentation, consider using a sprinkle of crumbled Biscoff cookies on the side for that extra touch.
Serving Size: This recipe serves about 8-10 people, making it ideal for family gatherings. Nutritional information, if needed, can vary based on exact ingredients and portions but generally contains around 450 calories per slice.
FAQ Section
Can I make this recipe ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and refrigerate. Frost just before serving for the best texture.
Can I freeze the leftovers?
Absolutely! Slice the cake and store pieces in airtight containers in the freezer for up to two months. Thaw in the refrigerator before enjoying.
What can I use instead of Biscoff spread?
You can use creamy peanut butter or almond butter as alternatives. While the flavor will change, they can provide a delicious twist.
How do I prevent the cake from becoming watery?
Make sure not to overmix the batter and to bake until just done. Also, ensure your baking powder is fresh to help with proper rising without excess moisture.
Can I make this vegetarian or dairy-free?
Yes! Substitute whole milk with a plant-based milk and use dairy-free butter and cream cheese for a dairy-free option.
Conclusion
This Biscoff Cake is more than just dessert—it’s a heartwarming experience that brings people together. As you slice into its moist layers and enjoy the creamy frosting, you’ll understand why this cake has become a favorite in our home. I encourage you to try making this delightful treat and share your results. Let’s spread the joy of baking and create sweet memories together!
Biscoff Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, combine the crushed Biscoff cookies, all-purpose flour, baking powder, salt, and granulated sugar. Mix well.
- Add the softened butter, whole milk, eggs, and vanilla extract. Beat on medium speed for about 2-3 minutes until smooth.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating cream cheese and butter together until creamy.
- Gradually add powdered sugar and Biscoff spread, mixing until fluffy.
- Once the cakes are cool, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the top and sides.
- For decoration, crumble additional Biscoff cookies and sprinkle on top.
Notes
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