Name: Moist Biscoff Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 300g All-Purpose Flour; 30g Cornstarch; ½ tsp Baking Soda; 2 tsp Baking Powder; ½ tsp Salt; 1 tsp Ground Cinnamon; 113g Unsalted Butter, room temperature; 105g Vegetable Oil; 250g Light Brown Sugar, packed; 3 Large Eggs, room temperature; 130g Biscoff Spread; 2 tsp Vanilla Extract; 280g Buttermilk; 30 pieces Biscoff Cookies, crushed; 350g Powdered Sugar; 23g Milk or Heavy Cream; Extra Biscoff Cookies for decoration; Additional Biscoff Spread for optional drizzle

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Introduction

Discover the magic of a Moist Biscoff Cake, where tender texture meets the unique caramelized cookie flavor. This delightful dessert combines a spiced, fluffy cake with creamy Biscoff frosting, perfect for any occasion or sweet craving.

A close-up of a two-layer cake slice on a white plate, each layer of cake is light brown and crumbly with a thick middle layer of smooth beige frosting. The cake is fully covered in the same frosting, with a generous swirl of frosting on top, sprinkled with crumbly light brown bits. The background features a soft, out-of-focus white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g All-Purpose Flour
30 g Cornstarch
½ tsp Baking Soda
2 tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
113 g Unsalted Butter (room temperature)
105 g Vegetable Oil
250 g Light Brown Sugar (packed)
3 Large Eggs (room temperature)
130 g Biscoff Spread
2 tsp Vanilla Extract
280 g Buttermilk
30 pieces Biscoff Cookies (crushed)
350 g Powdered Sugar (for frosting)
23 g Milk or Heavy Cream (for frosting)
Extra Biscoff Cookies (for decoration)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease two 8-inch cake tins and line them with parchment paper for easy removal.
Step 2: In a bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Step 3: In a large bowl, cream the unsalted butter, vegetable oil, and light brown sugar for about 2 minutes until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Then blend in the Biscoff spread and vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Fold gently until just combined to avoid overmixing.
Step 6: Fold in the crushed Biscoff cookies evenly throughout the batter.
Step 7: Divide the batter evenly between the prepared pans. Tap gently to release air bubbles, then bake for 37-40 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in their tins for 20 minutes before transferring to a wire rack to cool completely.
Step 9: For the frosting, process remaining Biscoff cookies into fine crumbs. Beat unsalted butter, powdered sugar, vanilla extract, salt, and milk on low speed until combined, then whip on high for about 10 minutes until fluffy. Gently fold in the Biscoff spread and cookie crumbs.
Step 10: Level the cooled cakes. Spread frosting between the layers, then generously on top and around the sides. Decorate with extra Biscoff cookies and optionally drizzle with extra Biscoff spread for finish.

Tips & Variations

Use room temperature ingredients to create a smooth batter and moist cake.
Measure flour and sugar with a kitchen scale for precise results.
Avoid overmixing the batter to keep the cake tender.
Try a gluten-free flour blend or dairy-free substitutes for dietary preferences.
Add chopped nuts, melted chocolate, or a pinch of cayenne for exciting flavor twists.

Storage

Store the cake covered at room temperature for up to 3 days to keep it moist. For longer storage, refrigerate in an airtight container for up to 1 week or freeze individual slices wrapped tightly for up to 3 months. Thaw refrigerated or frozen cake before serving, and rewarm slightly in the microwave if desired.

How to Serve

A close-up image of a two-layer brown cake with a thick middle layer of light brown creamy frosting between the layers and covering the outside of the cake. The top layer of frosting has a swirl decoration with crumb-like brown sprinkles scattered over it. The cake is placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What should I look for when selecting Biscoff cookies?

Choose fresh Biscoff cookies that are crisp and free from cracks or dark spots. A rich caramel aroma indicates good quality. Purchasing from reputable brands ensures the best flavor for your cake.

Can I store my Moist Biscoff Cake, and for how long?

Yes, keep it covered at room temperature for up to 3 days or refrigerate for up to 1 week in an airtight container. Always bring the cake to room temperature before serving for optimal taste and texture.