Moist Biscoff Cake Slice (Printable Version)
A moist cake layered with Biscoff spread, crushed cookies, and creamy frosting for a delightful dessert.
# Everything You’ll Need:
→ Cake
01 -
2 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1/2 teaspoon baking soda
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon salt
06 -
1 teaspoon ground cinnamon
07 -
1/2 cup unsalted butter, room temperature
08 -
7 tablespoons vegetable oil
09 -
1 1/4 cups packed light brown sugar
10 -
3 large eggs, room temperature
11 -
1/2 cup Biscoff spread
12 -
2 teaspoons vanilla extract
13 -
1 1/4 cups buttermilk, room temperature
14 -
30 Biscoff cookies, crushed
→ Frosting
15 -
3 cups powdered sugar
16 -
1 1/2 tablespoons milk or heavy cream
17 -
Extra Biscoff cookies for decoration
# Steps to Cook:
01 -
Preheat oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper for easy release.
02 -
Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
03 -
In a separate large bowl, beat the unsalted butter, vegetable oil, and light brown sugar together for about 2 minutes until light and fluffy.
04 -
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then blend in the Biscoff spread and vanilla extract until fully incorporated.
05 -
Alternately fold the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
06 -
Fold in the crushed Biscoff cookies evenly throughout the batter to add texture and flavor.
07 -
Divide the batter evenly between the prepared pans, gently tapping the pans to release air bubbles. Bake for 37 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let the cakes cool in their pans for 20 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
09 -
Blend remaining Biscoff cookies into fine crumbs. In a mixing bowl, beat unsalted butter, powdered sugar, vanilla extract, salt, and milk on low speed until combined. Increase speed and whip for 10 minutes until airy. Fold in Biscoff spread and cookie crumbs gently.
10 -
Level cake tops, spread frosting between layers, on top, and sides. Garnish with extra Biscoff cookies. Optionally, drizzle additional Biscoff spread over the cake for finishing touch.
# Extra Suggestions:
01 -
Ensure butter, eggs, and buttermilk are at room temperature to create a smooth batter and achieve optimal moistness. Use a kitchen scale for precise measurements. Completely cool cakes on a wire rack before frosting.