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To make this delightful Biscoff cake, you will need the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup Biscoff cookie spread - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup milk (or any milk alternative) - 1 teaspoon pure vanilla extract - 1 cup Biscoff cookies, crumbled (for topping) - ½ cup heavy cream (for frosting) - 1 cup powdered sugar (for frosting) Here are the tools you will need to create this cake: - Electric mixer - Large mixing bowl - 9-inch round cake pan - Spatula - Wire rack - Measuring cups and spoons - Sifter When it comes to Biscoff cookie spread, I recommend these brands: - Lotus Biscoff - Trader Joe’s Speculoos - Nutiva Hazelnut Spread (for a twist) Using these brands ensures you get that rich, caramelized flavor that makes this cake so special. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Next, grab a 9-inch round cake pan. Grease it well with butter. Then, dust it with flour. This helps the cake come out easily after baking. In a large bowl, mix the softened butter and sugar. Use an electric mixer for about 3-5 minutes. The mixture should look light and fluffy. Next, add the eggs one by one. Mix well after each egg. Then, add the Biscoff cookie spread and vanilla. Blend until smooth and creamy. In another bowl, sift the flour, baking powder, baking soda, and salt. This step is key for a light cake. It helps the cake rise evenly. Now, slowly add this dry mix to the wet mix. Alternate with milk. Start with a third of the dry mix, then half the milk. Repeat this until all is combined. Be careful not to overmix. Pour your batter into the prepared cake pan. Use a spatula to smooth the top. Place it in the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. While the cake cools, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar. Keep whipping until you see firm peaks. The frosting should be light and fluffy. Once the cake is cool, spread the whipped frosting on top. Use a spatula for an even layer. Finally, sprinkle crumbled Biscoff cookies on the frosting. This adds a nice crunch and flavor burst. Enjoy your delicious Biscoff cake! To make your Biscoff cake moist and soft, follow these steps: - Use room-temperature butter and eggs. This helps them mix well. - Don’t overmix the batter. Stir until just combined for the best texture. - Add milk slowly. Alternate with dry ingredients to keep the batter light. - Bake at the right temperature, 350°F (175°C), for even cooking. Here are some common mistakes I see: - Forgetting to grease the pan can cause sticking. Always grease and flour it well. - Baking too long can dry out the cake. Check it with a toothpick after 25 minutes. - Using cold ingredients leads to a dense cake. Always use room temperature. If you want to change the texture or flavor of your cake, try these ideas: - Swap the milk for a nut milk for a new taste. Almond or oat milk works great. - Add a pinch of cinnamon for warmth. It pairs well with Biscoff flavors. - For a richer taste, add a bit more Biscoff spread. It adds depth and creaminess. - Use a mix of flours, like almond or coconut, for a unique texture. Pro Tips Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature will help create a smoother batter and a lighter cake. Avoid Overmixing: Mix the batter just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture. Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off. Customize Your Toppings: Feel free to add nuts, chocolate shavings, or more crumbled cookies on top for added texture and flavor. {{image_4}} You can turn the Biscoff cake into a cheesecake. Start by making a crust. Use crushed Biscoff cookies mixed with melted butter. Press this mixture into the bottom of a springform pan. For the filling, blend cream cheese, sugar, and Biscoff cookie spread. Add eggs one at a time until smooth. Pour the filling onto the crust and bake. Chill it well before serving. This cheesecake is rich and creamy, with a lovely Biscoff flavor. Biscoff cupcakes are a fun way to enjoy this treat. Use the same batter as the Biscoff cake. Fill cupcake liners about two-thirds full. Bake for 18-20 minutes at 350°F (175°C). Let them cool before frosting. For the frosting, use the same whipped cream mix but add more Biscoff spread for flavor. Top with crumbled Biscoff cookies for that extra crunch. These cupcakes are perfect for parties or snacks. If you need a gluten-free option, replace the all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum for structure. Follow the same steps in the recipe. The cake will still be moist and delicious. You can also use gluten-free Biscoff cookies for the topping. This way, everyone can enjoy the Biscoff cake without worry. To keep your cake fresh, wrap it in plastic wrap. Store it in the fridge. This will help it stay moist. You can also use an airtight container. The cake stays good for up to five days. If you want to, you can put slices in a zip-top bag. Just make sure to remove as much air as you can. You can freeze your Biscoff cake too! First, let it cool completely. Then, wrap it tightly in plastic wrap. Follow that with aluminum foil for extra protection. This way, it won’t get freezer burn. You can freeze the cake for up to three months. When you're ready to eat it, just take it out and let it thaw in the fridge overnight. When you want to enjoy your cake again, reheating is easy. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Cover it loosely with foil. Heat it for about 10-15 minutes. This will warm it up without drying it out. You can also use the microwave. Heat it for about 10-15 seconds, but check it often. Enjoy your cake warm with a little extra Biscoff spread! Yes, you can use other cookie spreads. Options like Nutella or speculoos spread work well. They add a unique flavor but may change the cake's taste. I love trying new spreads for fun twists. To boost the chocolate flavor, add cocoa powder. Start with ¼ cup of unsweetened cocoa. Mix it into the dry ingredients. You can also fold in chocolate chips for extra richness. This transforms your cake into a chocolate-lovers dream. You can find Biscoff cookies and spread at most grocery stores. Look in the international or cookie aisle. Many online shops also sell them. Amazon or specialty food sites often have great deals. Serve slices with a drizzle of warm Biscoff spread. Add a whole Biscoff cookie on the side for fun. A dollop of whipped cream makes it even better. This adds creaminess to each bite and impresses your guests. You learned how to make a delicious Biscoff cake from start to finish. We covered ingredients, tools, and step-by-step instructions. I also shared tips for a moist cake and fun variations. Remember, you can store leftovers and freeze them too. Use the FAQs for any questions you may have. Enjoy baking this tasty treat and impress your friends and family with your skills. Happy baking!

Biscoff Bliss Cake

A delightful cake infused with Biscoff cookie spread and topped with whipped cream and crumbled Biscoff cookies.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 cup Biscoff cookie spread
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup milk (or any milk alternative)
  • 1 teaspoon pure vanilla extract
  • 1 cup Biscoff cookies, crumbled (for topping)
  • 0.5 cup heavy cream (for frosting)
  • 1 cup powdered sugar (for frosting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan, grease it evenly, and dust it with flour to prevent sticking.
  • In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer until the mixture is light in color and fluffy in texture. This should take about 3-5 minutes.
  • Gradually add the eggs, one at a time. Ensure each egg is fully incorporated before adding the next. Then, mix in the Biscoff cookie spread and vanilla extract until the mixture is smooth and evenly combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This will help to aerate the flour and ensure an even rise.
  • Slowly incorporate the dry ingredient mixture into the wet mixture, alternating with the milk. Begin with adding a third of the dry ingredients, followed by half the milk, and repeat, ending with the dry ingredients. Mix until just combined; be careful not to overmix.
  • Gently pour the cake batter into the prepared cake pan. Use a spatula to smooth the surface for an even bake.
  • Place the cake in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • After baking, remove the cake from the oven, and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.
  • As the cake cools, prepare the frosting. In a mixing bowl, whip the heavy cream using an electric mixer until soft peaks form. Gradually sprinkle in the powdered sugar, continuing to whip until firm peaks form and the frosting is fluffy.
  • Once the cake has cooled entirely, spread the whipped frosting evenly over the top of the cake using a spatula.
  • Finish by sprinkling the crumbled Biscoff cookies generously on top of the frosting for an appealing crunch and delightful flavor burst.

Notes

Serve slices of the cake drizzled with extra Biscoff spread, and place a few whole Biscoff cookies on the side of each plate for an enticing and elegant presentation.
Keyword Biscoff, cake, dessert, sweet