Biscoff Cake
Imagine a warm slice of cake, where the deep, enticing aroma of caramelized spices dances in the air. The Biscoff Cake is not just any dessert; it’s an experience that encapsulates nostalgia and indulgence, bringing together the beloved flavors of buttery cookie spread and cinnamon that feel like a warm hug. Each bite reveals a moist, tender interior complemented by velvety frosting, leaving a delightful sensation on the palate. I remember making this cake for the first time with my mother, her laughter mingling with the comforting sound of the mixer whirring as we blended the sweet, spiced batter. This cake invites warmth, love, and a sprinkle of surprise that brightens any ordinary day. You’ll love how simple yet satisfying it is.
Prep Time: Forty-five minutes
Cook Time: Thirty-five minutes
Total Time: About one hour and twenty minutes
Servings: Twelve
Difficulty: Intermediate
Key Ingredients: Cookie butter, Biscoff cookies, butter, all-purpose flour
Dietary Tags: Nut-free
This Biscoff Cake will transform your kitchen into a haven of enticing aromas, making it the perfect treat for any special occasion or cozy weeknight dinner.
Why Make This Recipe
Creating the Biscoff Cake brings a unique blend of joy and flavor to your baking endeavors. Imagine the thrill as you invite friends and family to share this sweet gem, delighting in the way their eyes light up upon taking the first bite. Each layer of the cake envelops the senses, from the moment you crack the eggs to whisk in, feeling the gentle warmth of the butter melting into your batter.
This cake is not simply a dessert, but a reminder of togetherness. It conjures memories of laughter around the table, where everyone gathers to escape the day-to-day grind with a slice of something special. The mingling of spices creates an inviting bouquet that captures the essence of home and warmth.
Additionally, this recipe showcases the ease of turning everyday ingredients into a masterpiece. Even novice bakers will find joy in crafting this creation, gaining confidence with every practiced step. Trust me when I say that it’s the kind of recipe you’ll come back to all year long.
How to Make Biscoff Cake
The journey begins with a hint of anticipation as you gather your ingredients. Feel the joy building as you sift together three cups of all-purpose flour with the fragrant baking powder, ground cinnamon, and salt until well combined, leaving your kitchen filled with a warm, inviting scent. In another bowl, cream one cup of granulated sugar, two cups of dark or light brown sugar, and one cup of softened unsalted butter until the mixture transforms into a light and fluffy cloud.
The next step invites you to add one cup of egg whites and continue mixing until the batter fluffs up, achieving a silky texture that glides through the spatula with ease. Slowly incorporate the buttermilk, allowing its tanginess to harmonize with the sweet elements of the batter. A touch of vegetable oil and two teaspoons of vanilla extract will deepen the flavor profile, adding layers of complexity to each delightful bite.
Now, with the batter ready, it’s time to divide it among three evenly-prepared cake pans, each greased lightly to aid in the final reveal. Bake these beauties in a preheated oven at three hundred seventy-five degrees Fahrenheit for about thirty-five minutes, or until a toothpick inserted in the center comes out clean, signaling that the magic is happening. The warm, earthy aroma envelops you as the cakes cool to perfection, creating a moment of awe as you marvel at their golden tops.
Next, as the cakes cool down, prepare for decadence with the frostings. Begin with the vanilla buttercream, combining three cups of room temperature butter with powdered sugar in a bowl that seems to overflow with sweetness. Whip in one tablespoon of vanilla extract and a pinch of salt for balance, creating a velvety frosting that is a joy to spread. Set aside some of this buttercream for a later layer of delight.
For the cookie butter frosting, blend cream together with one cup of cookie butter until a luscious, silky mixture emerges. This frosting is where the magic truly lies, promising to elevate the overall flavor profile with its caramel-like sweetness and rich texture.
Once your layers are cool, start assembling. Place the first cake layer on a serving platter and generously spread the vanilla buttercream, creating a soft cushion. Follow with the second layer and a spread of cookie butter frosting and then the final layer. Cover the entire cake in the remaining buttercream, creating a beautiful canvas for your decorating skills.
Now that your kitchen smells amazing, let’s look at what you’ll need.
Three cups of all-purpose flour, one cup of granulated sugar, two cups of packed dark or light brown sugar, two and a half teaspoons of baking powder, two teaspoons of ground cinnamon, one teaspoon of fine salt, one cup of unsalted butter at room temperature, one cup of carton egg whites or seven large egg whites at room temperature, one and a half cups of buttermilk at room temperature, two tablespoons of vegetable or canola oil, two teaspoons of vanilla extract or vanilla bean paste.
For the frosting, gather three cups of unsalted butter at room temperature, one tablespoon of vanilla extract or vanilla bean paste, one and a half teaspoons of fine salt, ten cups of powdered sugar, one half cup of heavy whipping cream at room temperature, one cup of cookie butter, one quarter cup of heavy whipping cream at room temperature, twelve Biscoff cookies finely chopped, one cup of cookie butter.
Feel free to explore freshness by substituting certain ingredients, such as using coconut oil instead of butter for a dairy-free option, which will add a unique flavor twist while keeping the textures heavenly.
Biscoff Cake Layers
First, preheat your oven while you prepare the cake batter, ensuring a perfectly baked cake that doesn’t fall flat. Then sift the flour with baking powder, cinnamon, and salt in a bowl until all dry ingredients are unified.
In a separate larger bowl, combine the sugars and softened butter, creaming the mixture until air is whipped in, resulting in a smooth, light texture. Gradually introduce the egg whites, mixing until they’re fully incorporated and the batter becomes delightfully fluffy, airy and light.
Next, slowly pour the buttermilk into the mixture, giving it a good stir before adding the oil and vanilla extract to deepen the flavor, making magic happen with every fold of the spatula. With the dry ingredients incorporated, gently mix until no dry flour remains. At this point, you can feel the cake batter come alive with intoxicating scents of sweet spice.
Divide the batter evenly amongst the prepared cake pans and slide them into the oven, letting the sweet aroma envelop you as they bake until golden brown. After thirty-five minutes, allow them to cool and revel in the anticipation of what’s to come.
Vanilla Buttercream Frosting
To make the buttercream, beat three cups of softened butter until creamy and fluffy, and then gradually add in the powdered sugar, mixing sweetly for heavenly balance. Season the mixture with salt and add vanilla extract, making it richer and more flavorful.
This frosting will be the glue holding your cake together, creamy and luscious while bringing a delightful sweetness to your dessert.
Cookie Butter Frosting
In another bowl, combine the cookie butter with heavy cream and beat until smooth. This silky frosting lends a delightful caramel flavor that complements the cake layers beautifully, creating a multi-layered flavor experience.
Assembling This Biscoff Cake
Begin with a layer of cake on a serving plate and smooth in a generous amount of vanilla buttercream. Place the second layer gently on top, knowing that the frosting will bring the two together as if they were always meant to be. Next, spread the cookie butter frosting generously for a perfect balance of flavors before finishing with the final cake layer.
Now, encase the cake in the remaining buttercream, smoothing it with a gentle touch to achieve a polished look. As a final flourish, sprinkle the chopped Biscoff cookies on top for added texture and visual appeal.
This delightful creation will captivate anyone fortunate enough to taste it, evoking feelings of comfort and happiness.
Troubleshooting Tip: If your cake layers happen to dome during baking, simply trim the tops with a serrated knife after cooling, allowing for effortless stacking.
Why This Recipe Works (The Science)
The Biscoff Cake’s success lies in its balanced blend of wet and dry ingredients, ensuring that the cake remains moist and tender. By creaming the butter and sugar, tiny air bubbles are introduced that expand during baking, resulting in a light and fluffy cake.
Science Tip:
Adding buttermilk not only introduces acidity which tenderizes the gluten in the flour, but it also enhances flavor depth.
Expert Insight:
Using room temperature ingredients is essential; they incorporate better, leading to a well-emulsified batter that bakes evenly.
Additionally, the nutrient benefit from using eggs aids in creating a cake rich in protein, which is essential for a balanced diet.
How to Serve Biscoff Cake
The ideal way to serve this Biscoff Cake is alongside a steaming cup of your favorite coffee or a cozy hot chocolate. The sweet, buttery flavors will resonate beautifully with the warmth of your beverage, creating a delightful pairing that comforts with every sip and bite.
For special occasions, adding a dollop of whipped cream on the side enhances the experience, lending a light creaminess that evokes lushness in each forkful. You might also consider presenting it at a holiday table where the warm hues of spices resonate with the joyous atmosphere, beautifully highlighting the cake’s inviting presence.
How to Store Biscoff Cake
To keep your cake fresh, cover it at room temperature for up to three days. When you need to extend its life, refrigerating it can last up to one week, but expect the texture to thicken slightly, deepening the delicious flavor.
For longer storage, you can wrap slices and freeze for up to three months. Just be aware that flavors deepen overnight, making it a delightful surprise when you decide to serve it again.
Tips to Make Biscoff Cake
When making your Biscoff Cake, remember to use room temperature ingredients; this ensures everything blends evenly, resulting in a moist cake. Incorporate gentle mixing techniques to prevent overworking the batter, which can lead to dense layers.
Opt for high-quality cookie butter to intensify the cake’s flavor profile and elevate the overall dessert experience. Make sure to assemble it only after the layers have cooled completely, as this will prevent melting and slipping.
Give yourself a moment to enjoy the baking process; the scent of warm spices wafting through your kitchen is an experience in itself. Save this recipe for your next cozy weekend dinner.
Variations and Substitutions
You can create a gluten-free Biscoff Cake by substituting all-purpose flour with a quality gluten-free blend, ensuring all your friends can indulge in this scrumptious treat.
Consider blending in some cocoa powder to the batter for a chocolate Biscoff Cake that turns heads and warms hearts, combining chocolate and spice in a delightful way.
For a nut-free variant, simply replace the Biscoff cookies with alternate cookies that suit dietary preferences while maintaining a similar texture.
In the spirit of seasonal flavors, you might infuse pumpkin purée into the batter during the fall, adding warmth and spice that perfectly match the autumn season.
Each variation will retain the sweet essence of Biscoff Cake while providing new taste experiences that can be enjoyed all year long.
FAQs
What is Biscoff Cake?
Biscoff Cake combines rich flavors of cookie butter, cinnamon, and a soft cake base, creating a deliciously moist dessert that appeals to cookie lovers.
Can I make Biscoff Cake ahead of time?
Yes, you can bake and frost the cake ahead of time. It stores well in the refrigerator for up to one week, with flavors enhancing over time.
What can I substitute for cookie butter?
If cookie butter is unavailable, you can replace it with any creamy nut spread, or even a homemade spiced butter made from crushed cookies and butter blended together.
How many layers are in the Biscoff Cake?
This recipe typically includes three layers of cake, creating a multi-dimensional dessert that is visually stunning and delicious.
Can I freeze Biscoff Cake?
Absolutely! Biscoff Cake freezes well. Wrap it tightly and it will remain fresh for up to three months. Be sure to let it thaw in the refrigerator before serving.
People Also Ask
How long does Biscoff Cake last?
Biscoff Cake can last up to three days at room temperature and one week in the refrigerator.
What does Biscoff Cake taste like?
Biscoff Cake has a unique blend of sweet, buttery cookie flavors enriched with hints of warm spices such as cinnamon.
Nutritional Information
Calories: Four hundred fifty
Protein: Five grams
Carbohydrates: Sixty-four grams
Fat: Twenty-two grams
Fiber: One gram
Vitamin: Calcium
Rich in fiber and naturally low in fat, this cake not only delights the taste buds but creates a balanced treat for enjoyment.
Conclusion
The Biscoff Cake is more than just a culinary delight; it’s a heartfelt experience that fosters togetherness and joy among family and friends. With its inviting flavors and cozy scent, it becomes a centerpiece that encourages laughter and love.
When you take that moment to slice into the Biscoff Cake, allow it to whisk you away to treasured memories while creating new ones. Sip slowly, breathe deeply, and let every glass remind you that wellness can be simple.
Biscoff Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups packed dark or light brown sugar
- 2.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon fine salt
- 1 cup unsalted butter, at room temperature
- 1 cup carton egg whites or 7 large egg whites at room temperature
- 1.5 cups buttermilk at room temperature
- 2 tablespoons vegetable or canola oil
- 2 teaspoons vanilla extract or vanilla bean paste
For the Frosting
- 3 cups unsalted butter, at room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 1.5 teaspoons fine salt
- 10 cups powdered sugar
- 0.5 cup heavy whipping cream at room temperature
- 1 cup cookie butter
- 0.25 cup heavy whipping cream at room temperature
- 12 pieces Biscoff cookies, finely chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare three cake pans by greasing them lightly.
- In a large bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
- In another bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add the egg whites to the sugar and butter mixture, mixing until well combined and fluffy.
- Gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk, vegetable oil, and vanilla extract until fully incorporated.
Baking
- Divide the cake batter evenly among the three prepared cake pans.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Frosting
- To make the vanilla buttercream, in a bowl, beat the softened butter until creamy and fluffy.
- Gradually add powdered sugar, mixing well between additions, then add salt and vanilla extract.
- To prepare the cookie butter frosting, combine the cookie butter with heavy cream in a bowl and beat until smooth.
Assembly
- Start with one layer of cake on a serving plate and spread a generous amount of vanilla buttercream over the top.
- Add the second layer of cake, followed by a layer of cookie butter frosting.
- Place the final cake layer on top and cover the entire cake with the remaining vanilla buttercream.
- Sprinkle the chopped Biscoff cookies on top for garnish.