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Biscoff Cake

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A delightful dessert that combines the warm, spiced flavors of Biscoff cookies with a moist, fluffy cake.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup Biscoff cookie butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup Biscoff cookies, crushed (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 8-inch round cake pans.
  3. Mix the dry ingredients in a bowl—whisk together flour, baking powder, baking soda, and salt.
  4. Cream the butter, granulated sugar, and Biscoff cookie butter in a large mixing bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  6. Combine the wet and dry ingredients by alternating the flour mixture and buttermilk.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack.
  10. Frost with a mixture of Biscoff cookie butter, softened butter, and powdered sugar.
  11. Assemble the layers and top with crushed Biscoff cookies.

Notes

For best results, use room temperature ingredients and allow cakes to cool completely before frosting.

Nutrition

Find it online: https://www.spiritsdrink.com/biscoff-cake/