Easy Biscoff Cake
A moist and fluffy layer cake infused with cookie butter and topped with a creamy Biscoff frosting. Perfect for birthdays and special occasions.
Equipment
- two 8 inch cake pans
- electric mixer
- mixing bowls
Ingredients
- 2 1/4 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3/4 cup Unsalted butter, softened
- 1/2 cup Biscoff spread (creamy)
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 3 Large eggs, room temperature
- 1 tsp Vanilla extract
- 1 cup Whole milk or buttermilk, room temperature
- 1 cup Unsalted butter (for frosting)
- 1/2 cup Biscoff spread (for frosting)
- 3 cups Powdered sugar
- 2 tbsp Heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter, Biscoff spread, and sugars until light and fluffy (about 3-4 mins). Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Divide batter into pans. Bake 25-30 mins until a toothpick comes out clean. Cool completely.
- Beat butter and Biscoff spread for frosting. Gradually add powdered sugar and cream until fluffy. Frost the cooled cakes.
Notes
Ensure all ingredients are at room temperature for the best emulsion. You can melt extra Biscoff spread to create a drip effect on the sides.
Nutrition
Calories: 580kcalCarbohydrates: 72gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 48gVitamin A: 10IUCalcium: 6mgIron: 8mg
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