There’s something magical about the aroma of freshly baked cake wafting through the house. It takes me back to my childhood, where every birthday meant a cake that was the centerpiece of joy. Today, I want to share a recipe that captures that same spirit: Biscoff Cake. This delightful dessert features a gooey cookie butter filling that’s perfect for any occasion. Whether you’re looking to impress friends at a gathering or simply treat yourself after a long day, this cake is a quick solution that brings smiles and satisfaction. Trust me, your taste buds will thank you!
Why You’ll Love This Biscoff Cake
This Biscoff Cake is a game-changer in the dessert world. It’s incredibly easy to whip up, making it perfect for busy weeknights or last-minute gatherings. The rich, gooey cookie butter filling adds a unique twist that will have everyone asking for seconds. Plus, it’s versatile enough to suit any occasion, from casual family dinners to fancy celebrations. Trust me, once you try it, you’ll be hooked!
Ingredients for Biscoff Cake
Gathering the right ingredients is the first step to creating your Biscoff Cake masterpiece. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture.
Baking soda: Works alongside baking powder for an extra lift, ensuring your cake is light and airy.
Salt: A pinch enhances the flavors, balancing the sweetness of the cake.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cake and contributes to its lovely golden color.
Brown sugar: Brings a deeper flavor and moisture, thanks to its molasses content.
Eggs: They bind the ingredients together and add richness; use large eggs for best results.
Vanilla extract: A splash of this classic flavor elevates the overall taste of the cake.
Buttermilk: This adds tanginess and moisture, making the cake tender. You can substitute with whole milk or a non-dairy alternative if needed.
Biscoff cookie butter: The star of the show! This creamy spread infuses the cake with that irresistible cookie flavor.
Crushed Biscoff cookies: These add texture and a delightful crunch, enhancing the overall experience.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Biscoff Cake
Now that you have your ingredients ready, let’s dive into the fun part: making the Biscoff Cake! Follow these simple steps, and you’ll have a delicious dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease and flour two 9-inch round cake pans. This step is crucial; it prevents your cake from sticking and makes for easy removal later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the foundation of your cake. Whisking helps to aerate the flour, ensuring a light and fluffy texture. Set this bowl aside for now; we’ll come back to it shortly.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step is key for incorporating air, which gives your cake that delightful rise.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. Don’t forget to stir in the vanilla extract; it adds a warm, inviting flavor that complements the Biscoff beautifully.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; overmixing can lead to a dense cake, and we want it light and airy!
Step 6: Fold in Biscoff
Gently fold in ½ cup of the Biscoff cookie butter and the crushed Biscoff cookies. This step adds that signature gooeyness and crunch to your cake. Be careful not to overmix; you want those delicious cookie bits to remain intact.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in your preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready to come out!
Step 8: Cool and Assemble
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. When they’re cool, place one layer on a serving plate, spread the remaining ½ cup of Biscoff cookie butter on top, and add the second layer. Frost the entire cake with your favorite frosting or leave it as is for a simpler presentation.
Tips for Success
Make sure your butter is softened to room temperature for easy creaming.
Use a kitchen scale for precise measurements, especially for flour.
Don’t skip the cooling step; it helps the cake set properly.
For extra flavor, consider adding a teaspoon of cinnamon to the dry ingredients.
Chill the cake before slicing for cleaner cuts and better presentation.
Equipment Needed
Mixing bowls: A set of various sizes is handy; you can use any large bowl if needed.
Electric mixer: A stand mixer or hand mixer works best, but you can whisk by hand if you’re feeling strong!
Measuring cups and spoons: Essential for accuracy; a kitchen scale is a great alternative.
9-inch round cake pans: If you don’t have these, any similar-sized pans will do.
Wire racks: Perfect for cooling; a plate can work in a pinch.
Variations of Biscoff Cake
Chocolate Biscoff Cake: Add cocoa powder to the dry ingredients for a rich chocolate twist.
Nutty Biscoff Cake: Fold in chopped nuts like walnuts or pecans for added crunch and flavor.
Gluten-Free Biscoff Cake: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Vegan Biscoff Cake: Replace eggs with flax eggs and use plant-based butter and non-dairy milk.
Spiced Biscoff Cake: Incorporate spices like nutmeg or ginger for a warm, cozy flavor profile.
Serving Suggestions for Biscoff Cake
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside a hot cup of coffee or tea to enhance the flavors.
Garnish with crushed Biscoff cookies for an extra crunch.
Drizzle with melted chocolate for a decadent touch.
Top with whipped cream and a sprinkle of cinnamon for a cozy finish.
FAQs about Biscoff Cake
Can I make Biscoff Cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge. You can also freeze it for up to three months; just make sure to wrap it well.
What can I use instead of Biscoff cookie butter?
If you can’t find Biscoff cookie butter, you can substitute it with other cookie butters like Speculoos or even Nutella for a different flavor profile. Just keep in mind that the taste will vary slightly.
How do I store leftover Biscoff Cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you live in a warm climate, it’s best to refrigerate it to keep it fresh longer.
Can I add frosting to my Biscoff Cake?
Definitely! While the cake is delicious on its own, a cream cheese frosting or whipped cream pairs beautifully with the flavors. You can also use a chocolate ganache for a richer taste.
Is Biscoff Cake suitable for special diets?
This cake can be adapted for various dietary needs. For a gluten-free version, use a gluten-free flour blend. To make it vegan, replace the eggs with flax eggs and use plant-based butter and milk. Enjoy experimenting!
Final Thoughts
Creating this Biscoff Cake is more than just baking; it’s about crafting a moment of joy. The rich, gooey cookie butter filling brings a delightful surprise with every slice, making it a perfect centerpiece for gatherings or a cozy night in. I love how this cake can turn an ordinary day into something special, whether shared with friends or enjoyed solo with a cup of coffee. So, roll up your sleeves, embrace the process, and let the sweet aroma fill your kitchen. Trust me, this cake will become a cherished favorite in your home!
A delicious Biscoff Cake featuring a gooey cookie butter filling, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup Biscoff cookie butter, divided
1 cup crushed Biscoff cookies (about 10 cookies)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Fold in ½ cup of the Biscoff cookie butter and the crushed Biscoff cookies until evenly distributed.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, place one cake layer on a serving plate. Spread the remaining ½ cup of Biscoff cookie butter on top. Place the second cake layer on top and frost the entire cake with your favorite frosting or serve as is.
For best results, chill the cake for at least 30 minutes before slicing to allow the filling to set.
Notes
For a richer flavor, consider adding a teaspoon of cinnamon to the dry ingredients.
You can substitute the buttermilk with whole milk or a non-dairy alternative if preferred.
For a fun twist, drizzle melted chocolate over the top before serving.
