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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 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!
- Finally, gently fold in the Biscoff spread until evenly distributed throughout the batter. The batter will be thick and creamy.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- 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.
- 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.
- While the cake is cooling, its time to prepare the whipped cream. In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
- 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 youll end up with butter!
- 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.
- 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.
- Drizzle some extra Biscoff spread over the whipped cream. You can warm it slightly in the microwave for easier drizzling if needed.
- 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!
- 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.
- Serve each slice with a dollop of the remaining whipped cream on the side, and perhaps an extra drizzle of Biscoff spread if youre feeling indulgent!
- Enjoy your delicious Biscoff cake dessert with friends and family. Its perfect for any occasion, whether its 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