Biscoff Cake Dessert: Indulge in the Ultimate Sweet Treat

Biscoff cake dessert is a delightful treat that has captured the hearts of many dessert lovers around the world. With its rich, caramelized flavor and unique spiced notes, this cake brings a taste of nostalgia and comfort to any occasion. Originating from the beloved Biscoff cookies, which have been enjoyed since the 1930s, this dessert pays homage to the traditional Belgian speculoos biscuits. I find that the combination of the cake’s moist texture and the creamy frosting creates a heavenly experience that is simply irresistible.

People adore Biscoff cake dessert not only for its incredible taste but also for its convenience. It’s a versatile recipe that can be whipped up for birthdays, gatherings, or even a cozy night in. The layers of Biscoff-infused cake paired with a luscious frosting make it a showstopper that is sure to impress. Whether you’re a long-time fan of Biscoff or trying it for the first time, this cake is bound to become a favorite in your dessert repertoire.

this Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• 1 cup Biscoff spread (plus extra for drizzling)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Biscoff cookies, crushed (for garnish)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
6. Finally, gently fold in the Biscoff spread until evenly distributed throughout the batter. The batter will be thick and creamy.

Baking the Cake

1. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Preparing the Whipped Cream

1. While the cake is cooling, it’s time to prepare the whipped cream. In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This should take about 3-5 minutes. Be careful not to overwhip, or you’ll end up with butter!

Assembling the Cake

1. Once the cake has completely cooled, place it on a serving plate. If the top of the cake has domed, you can level it with a serrated knife for a more even surface.
2. Spread a generous layer of whipped cream on top of the cake, making sure to cover it evenly. You can use a spatula or the back of a spoon to create swirls for a decorative touch.
3. Drizzle some extra Biscoff spread over the whipped cream. You can warm it slightly in the microwave for easier drizzling if needed.
4. Sprinkle the crushed Biscoff cookies over the top for added texture and flavor. Feel free to be generous with this step; it adds a delightful crunch!

Serving the Cake

1. Slice the cake into wedges using a sharp knife. I find that a warm knife works best for clean cuts, so you might want to run it under hot water and dry it off before slicing.
2. Serve each slice with a dollop of the remaining whipped cream on the side, and perhaps an extra drizzle of Biscoff spread if you’re feeling indulgent!
3. Enjoy your delicious Biscoff cake dessert with friends and family. It’s perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a cozy night in!

Storage Tips

1. If you have any leftovers (which is rare!), store the cake in an

   Conclusion:

   In summary, this Biscoff cake dessert is an absolute must-try for anyone who loves a delightful blend of flavors and textures. The rich, spiced notes of Biscoff cookies combined with the moist cake create a heavenly experience that is sure to impress your family and friends. Whether you serve it as a show-stopping centerpiece for a special occasion or as a simple treat to enjoy with your afternoon coffee, this cake is versatile enough to fit any occasion. For serving suggestions, consider pairing this Biscoff cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert even further. You can also experiment with variations by adding layers of cream cheese frosting or drizzling a chocolate ganache on top for an extra indulgent touch. If you’re feeling adventurous, try incorporating other flavors like caramel or even a hint of espresso to complement the Biscoff. I wholeheartedly encourage you to give this Biscoff cake dessert a try! I promise you won’t be disappointed. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation! Let’s spread the joy of baking together and celebrate the deliciousness of this Biscoff cake dessert. Happy baking! Print
   

   Biscoff Cake Dessert: Indulge in the Ultimate Sweet Treat

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   • Author: Dottie
   • Total Time: 50 minutes
   • Yield: 8 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Indulge in this delightful Biscoff Cake, a moist and fluffy dessert infused with the rich flavors of Biscoff spread. Topped with luscious whipped cream and garnished with crushed Biscoff cookies, this cake is perfect for any occasion!

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • 1 cup granulated sugar
   • ½ cup unsalted butter, softened
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 teaspoon baking powder
   • ½ teaspoon baking soda
   • ¼ teaspoon salt
   • ½ cup buttermilk
   • 1 cup Biscoff spread (plus extra for drizzling)
   • 1 cup heavy whipping cream
   • 2 tablespoons powdered sugar
   • 1 teaspoon vanilla extract (for whipped cream)
   • Biscoff cookies, crushed (for garnish)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
   2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
   3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
   4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
   5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
   6. Finally, gently fold in the Biscoff spread until evenly distributed throughout the batter. The batter will be thick and creamy.
   7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
   8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
   9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
   10. While the cake is cooling, it’s time to prepare the whipped cream. In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
   11. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This should take about 3-5 minutes. Be careful not to overwhip, or you’ll end up with butter!
   12. Once the cake has completely cooled, place it on a serving plate. If the top of the cake has domed, you can level it with a serrated knife for a more even surface.
   13. Spread a generous layer of whipped cream on top of the cake, making sure to cover it evenly. You can use a spatula or the back of a spoon to create swirls for a decorative touch.
   14. Drizzle some extra Biscoff spread over the whipped cream. You can warm it slightly in the microwave for easier drizzling if needed.
   15. Sprinkle the crushed Biscoff cookies over the top for added texture and flavor. Feel free to be generous with this step; it adds a delightful crunch!
   16. Slice the cake into wedges using a sharp knife. I find that a warm knife works best for clean cuts, so you might want to run it under hot water and dry it off before slicing.
   17. Serve each slice with a dollop of the remaining whipped cream on the side, and perhaps an extra drizzle of Biscoff spread if you’re feeling indulgent!
   18. Enjoy your delicious Biscoff cake dessert with friends and family. It’s perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a cozy night in!

   Notes

   • For a richer flavor, consider adding a pinch of cinnamon to the batter.
   • Ensure all ingredients are at room temperature for the best results.
   • If you prefer a less sweet whipped cream, reduce the powdered sugar to taste.
   • The whipped cream may lose some of its texture, so it’s best to serve the cake fresh.
   • You can also freeze the cake (without the whipped cream) for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.

   • Prep Time: 20 minutes
   • Cook Time: 30 minutes