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Moist Biscoff Cake

Moist Biscoff Cake: A Slice of Comfort and Indulgence

This Moist Biscoff Cake combines the irresistible flavors of Biscoff cookies with a fluffy, moist cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 300 g All-Purpose Flour Use a kitchen scale for accuracy.
  • 30 g Cornstarch Can be omitted for a firmer cake.
  • 0.5 tsp Baking Soda A leavening agent ensuring a nice rise.
  • 2 tsp Baking Powder Works with baking soda for optimal elevation.
  • 0.5 tsp Salt Skip if using salted butter.
  • 1 tsp Ground Cinnamon Adds warmth and depth.
  • 113 g Unsalted Butter Must be at room temperature.
  • 105 g Vegetable Oil Can be swapped with canola oil.
  • 250 g Light Brown Sugar Ensure packed firmly.
  • 3 large Large Eggs Bring to room temperature.
  • 130 g Biscoff Spread
  • 2 tsp Vanilla Extract
  • 280 g Buttermilk Can substitute with regular milk mixed with vinegar.
  • 30 pieces Biscoff Cookies Crushed for batter and topping.
For the Frosting
  • 350 g Powdered Sugar Key for fluffy frosting.
  • 23 g Milk or Heavy Cream Adjust for desired thickness.
  • Extra Biscoff Cookies For decoration.

Equipment

  • Oven
  • Electric Mixer
  • mixing bowls
  • Cake tins
  • Parchment Paper
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease two 8-inch cake tins with butter or non-stick spray.
  2. In a mixing bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon.
  3. In another bowl, beat the unsalted butter, vegetable oil, and light brown sugar until light and creamy.
  4. Add three large eggs one at a time, followed by Biscoff spread and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mix, alternating with buttermilk, folding gently until just combined.
  6. Fold in the crushed Biscoff cookies evenly throughout the batter.
  7. Divide the batter between the cake tins, tap each tin to release air bubbles, and bake for 37 to 40 minutes.
  8. Cool the cakes in their pans for about 20 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, beat together crushed Biscoff cookies, softened butter, powdered sugar, vanilla, and milk until fluffy.
  10. Level the cooled cakes if necessary, frost between layers, and cover the top and sides with frosting.
  11. Decorate with whole Biscoff cookies and drizzle with additional Biscoff spread before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 140mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Use a kitchen scale for accurate flour measurement to prevent dense texture. Allow cakes to cool before frosting for the ideal finish.

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