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Moist Biscoff Cake Recipe

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★★★★★

4.8 from 104 reviews

Moist Biscoff Cake is a rich, tender American dessert that combines the unique caramel flavor of Biscoff cookies and spread with a soft, fluffy cake base and a creamy Biscoff frosting, finished with cookie crumbs for delightful texture. This cake features layers of buttery sweetness and warm cinnamon spice, perfect for celebrations or a cozy treat.

Ingredients

Scale

For the Cake

  • 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

For the Frosting

  • 350g Powdered Sugar
  • 23g Milk or Heavy Cream
  • Extra Biscoff Cookies for decoration
  • Additional Biscoff Spread for optional drizzle

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease two 8-inch cake tins and line them with parchment paper to ensure easy cake release after baking.
  2. Mix the Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon in a bowl. Set aside; this dry mix will provide the cake’s structure and flavor.
  3. Cream the Butter and Sugar: In a large bowl, beat the unsalted butter, vegetable oil, and light brown sugar together for about 2 minutes using a hand or stand mixer until the mixture is light, creamy, and fluffy. This step incorporates air crucial for a tender cake texture.
  4. Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Then mix in the Biscoff spread and vanilla extract until the batter is smooth and homogenous.
  5. Fold in Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, gently folding each addition just until combined. Avoid overmixing to keep the cake tender. This layering of wet and dry adds moisture and tenderness.
  6. Add Biscoff Cookies: Gently fold in the crushed Biscoff cookies evenly through the batter to add delightful crunch and enhance the cake’s characteristic flavor profile.
  7. Bake the Cake: Divide the batter evenly between the prepared cake tins. Tap them lightly on the counter to release trapped air bubbles. Bake in the preheated oven for 37 to 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Let the cakes cool in the pans for 20 minutes to set and avoid sogginess, then transfer them to a wire rack and allow them to cool completely before frosting.
  9. Prepare the Frosting: Crush the remaining Biscoff cookies into fine crumbs. In a mixing bowl, beat together unsalted butter, powdered sugar, vanilla extract, a pinch of salt, and milk on low speed until combined; then whip on high speed for about 10 minutes until light and fluffy. Gently fold in the Biscoff spread and cookie crumbs to complete the frosting.
  10. Frost the Cake: Level the tops of the cooled cakes. Spread a layer of frosting between the layers, then apply a generous coating over the top and sides. Decorate with extra Biscoff cookies. Optionally, drizzle with extra Biscoff spread for added indulgence.

Notes

  • Ensure all ingredients like butter, eggs, and buttermilk are at room temperature to achieve a smooth, cohesive batter and maximally moist cake.
  • Use a kitchen scale for precise measurement especially for flour and sugar to avoid a dense or dry cake.
  • Fold dry ingredients gently and do not overmix to prevent gluten development which can toughen the cake.
  • Cool cakes completely on a wire rack before frosting to prevent the buttercream from melting and sliding.
  • Use fresh Biscoff cookies for best flavor and crisp texture; stale cookies can diminish taste quality.
  • Store wrapped at room temperature for up to 3 days, or refrigerate up to 1 week for longer freshness. Freeze slices for up to 3 months.

Keywords: Biscoff cake, moist cake, cookie butter cake, cinnamon cake, layered cake, American dessert, holiday cake, soft cake, homemade cake

Find it online: https://liamjayne.com/moist-biscoff-cake-recipe/