Description
This Biscoff Cake is a celebration of warm, caramelized spice notes, featuring a moist crumb flecked with crunchy cookie bits and a luscious cookie butter frosting. Its rustic charm and simple farmhouse preparation make it an ideal centerpiece for any seasonal gathering or cozy afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/4 cups light brown sugar, packed
- 3 large eggs
- 1/2 cup smooth Biscoff spread
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup Biscoff cookies, crushed
- 2 cups powdered sugar
- 1/4 cup warmed Biscoff spread
Instructions
- Preheat your oven to 350°F (180°C) and grease two 8-inch cake tins, lining the bottoms with parchment paper.
- In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon.
- In a large bowl, cream the softened butter, vegetable oil, and light brown sugar for approximately two minutes until light and fluffy.
- Beat in the eggs one at a time, then stir in the smooth Biscoff spread and vanilla extract until well combined.
- Gently fold in half of the dry ingredients, followed by the buttermilk, and then the remaining dry ingredients.
- Hand-fold the crushed Biscoff cookies into the batter to preserve their texture.
- Divide the batter between the pans and bake for 37 to 40 minutes, or until a toothpick comes out clean.
- Allow the cakes to rest in their tins for 20 minutes before turning them out onto a wire rack to cool completely.
- Beat the frosting butter and powdered sugar for 10 minutes until airy, then fold in fine cookie crumbs and extra cookie butter.
- Assemble by layering the cakes with buttercream and a thin spread of warmed cookie butter, then finish with a rustic frosting layer and whole cookies.
Notes
For the most tender result, ensure your buttermilk and eggs are at room temperature before mixing to allow the fats to emulsify properly. If your frosting feels too stiff after adding the cookie crumbs, simply whisk in a teaspoon of heavy cream at a time until it reaches a smooth, spreadable consistency. Using a combination of butter and oil ensures the cake remains moist for several days while still offering a rich, buttery flavor profile.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American