Biscoff Cake

If you’re a fan of speculoos cookies or Biscoff spread, get ready to indulge in the ultimate dessert – Biscoff cake! This delightful cake is rich, moist, and loaded with the distinct caramel and cinnamon flavors of Biscoff.

Biscoff Cake Recipe

Biscoff cookies, also known as Speculoos cookies, are beloved for their rich, caramelized flavor and crunchy texture. Biscoff spread, made from crushed Biscoff cookies, captures that same irresistible taste in a creamy, spreadable form. By incorporating Biscoff spread into both the cake batter and frosting, this homemade Biscoff Cake recipe offers a delightful explosion of flavor with every bite. Whether you’re celebrating a special occasion or simply indulging your sweet cravings, this cake with Biscoff cookies is sure to impress with its unique and delicious flavor profile.

In this blog post, we’ll guide you through the process of making this indulgent best Biscoff Cookies Cake recipe, provide helpful tips for success, and answer some frequently asked questions to ensure your baking experience is a breeze. So, get your apron on and let’s get baking!

Ingredients:

For the Biscoff Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread
• 1 cup buttermilk

For the Biscoff Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup Biscoff spread
• 2-3 tablespoons heavy cream
• Biscoff cookies, crushed (for garnish)

How to make Biscoff Cookie Butter Cake – Instructions:

1. Preheat and Prepare:

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Make the Biscoff Cake:

• 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 and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Mix in the Biscoff spread until well combined.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• After baking, let the Biscoff Cookie cake cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

3. Prepare the Biscoff Frosting:

• In a large mixing bowl, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition, until smooth and fluffy.
• Mix in the Biscoff spread until well combined.
• Add the heavy cream, one tablespoon at a time, until the desired consistency is reached. The frosting should be thick and spreadable.

4. Assemble the Lotus Biscoff Cake:

• Once the cakes are completely cooled, place one layer on a serving platter or cake stand.
• Spread a layer of Biscoff frosting evenly over the top of the first cake layer.
• Place the second cake layer on top and press down gently to secure.
• Frost the top and sides of the cake with the remaining Biscoff frosting, using a spatula or offset knife to create a smooth finish.

5. Garnish and Serve:

• Garnish the top of the cake with crushed Biscoff cookies for added texture and visual appeal.
• Slice and serve the Lotus Biscoff Cake, and enjoy the luxurious combination of caramelized flavor and creamy frosting with every bite!

Conclusion:

Biscoff Cake celebrates the caramelized flavor of Biscoff cookies in luxurious cake form. Moist layers and creamy Biscoff frosting make it irresistible. With this detailed recipe and answers to your questions, you’re ready to bake a decadent Biscoff Cookie Butter Frosting Cake. Gather ingredients, preheat your oven, and enjoy homemade Biscoff biscuit cake goodness!

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FAQs (Frequently Asked Questions):

Can I use crunchy Biscoff spread instead of smooth?

You can use crunchy Biscoff spread for added texture in the cake and frosting. Note that the crunchy bits may slightly affect the frosting’s smoothness.

Can I make this Lotus Biscoff Cookie butter cake in advance?

You can bake the cake layers ahead and store them in an airtight container at room temperature for up to 2 days. Likewise, you can make the frosting ahead and refrigerate it for up to 3 days. When ready to assemble, bring the frosting to room temperature and re-whip until smooth before frosting the cake.

Can I make this lotus cake in a different size pan?

Absolutely! If you prefer a different cake size, you can adjust the recipe accordingly. Just ensure you monitor the baking time, as it may vary.

Can I substitute sour cream for buttermilk in the cake batter?

Yes, you can substitute an equal amount of sour cream for buttermilk if you don’t have buttermilk on hand. The sour cream will provide a similar level of moisture and tanginess to the cake.

How to store the leftover Biscoff Cookies cake?

Store leftover Biscoff Cake in the refrigerator for up to 3-4 days in an airtight container. Bring to room temperature before serving for optimal flavor.

Can I use this recipe to make cupcakes instead of a layer cake?

To make Biscoff Cupcakes, divide the batter among lined muffin tins and adjust baking time to 15-20 minutes, or until a toothpick comes out clean when inserted into the center.

Can I add any variations to the Biscoff Cookies cake?

Certainly! You can add a layer of Biscoff buttercream frosting between the cake layers for an extra indulgence. You can also incorporate chopped nuts or chocolate chips into the batter for added texture.