Name: Biscoff Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (312 grams); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (112 grams) (softened); 1/2 cup brown sugar (105 grams) (light); 3/4 cup granulated sugar (150 grams); 2/3 cup Biscoff spread; 1/2 cup vegetable oil (120 ml); 2 teaspoons vanilla extract; 3 large eggs (room temperature); 1 1/4 cup buttermilk (300 ml) (room temperature); 1 cup unsalted butter (226 grams) (for frosting); 2 ounces cream cheese (56 grams); 3/4 cup Biscoff cookie butter; 1/2 teaspoon cinnamon; 1/4 teaspoon salt (omit if using salted butter); 1 teaspoon vanilla extract (for frosting); 2 1/2 – 3 cups powdered sugar (275-330 grams); 1-2 tablespoons whipping cream (or milk); 1/3 cup Biscoff (for garnish); 4-6 crushed Lotus cookies (for garnish)

Description

Indulge in a delightful Biscoff Cake with layers of fluffy cake and creamy frosting, topped with crushed Lotus cookies.

Ingredients

Scale

2 1/2 cups all-purpose flour (312 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (112 grams) (softened)
1/2 cup brown sugar (105 grams) (light)
3/4 cup granulated sugar (150 grams)
2/3 cup Biscoff spread
1/2 cup vegetable oil (120 ml)
2 teaspoons vanilla extract
3 large eggs (room temperature)
1 1/4 cup buttermilk (300 ml) (room temperature)
1 cup unsalted butter (226 grams) (for frosting)
2 ounces cream cheese (56 grams)
3/4 cup Biscoff cookie butter
1/2 teaspoon cinnamon
1/4 teaspoon salt (omit if using salted butter)
1 teaspoon vanilla extract (for frosting)
2 1/2 – 3 cups powdered sugar (275–330 grams)
1–2 tablespoons whipping cream (or milk)
1/3 cup Biscoff (for garnish)
4–6 crushed Lotus cookies (for garnish)

Instructions

Preheat the oven to 350°F (175°C) and prepare your baking pan.
Mix the dry ingredients: whisk together the flour, baking powder, baking soda, and salt.
Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
Add the Biscoff spread, vegetable oil, and vanilla extract into the mixture, and mix until well combined.
Add the eggs one at a time, mixing well after each addition, then gradually mix in the buttermilk until smooth.
Combine the dry ingredients with the wet mixture gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Beat the frosting ingredients together until light and fluffy.
Layer the cooled cake with frosting and garnish with crushed cookies.

Notes

Ensure all ingredients are at room temperature for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 348
Sugar: 31g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: Biscoff, Cake, Dessert, Baking, Celebration