Nothing beats the indulgence of a cake that combines both comfort and sophistication, and when it comes to simple yet flavor-packed desserts, a Biscoff cake stands out. It’s the kind of treat you’d want to bake for any occasion, whether it’s a special celebration or just afternoon tea.
There lies some kind of magic to Biscoff cake through the very iconic caramel flavor, smooth taste. The result can be really astonishing when paired together with deliciously rich spread that comes out as a very tasteful outcome if you contrast this spongy cake to go with delicious Biscoff spread. Here, it's just an easy, impressive recipe in which it seems you're never going to commit any errors when you don't have that perfection in terms of baking techniques to create such a heavenly dessert.
Let's now start the recipe and master the art of the perfect Biscoff cake by following these 10 easy steps.
Ingredients
For the Cake:
For the Frosting:
Method:
Ensure your oven is preheated to 175°C for uniform baking. It helps your cake rise to its full capacity and gives it a light, fluffy texture.
Grease your pans and put parchment paper at the bottom. It prevents your cake from sticking on the sides so you can remove it easily after baking. Plus, cleaning will be much easier.
Sifting the flour, baking powder, baking soda, and salt together removes lumps and ensures leavening agents are evenly dispersed. This makes all the difference between a smooth, fluffy cake and something that's the opposite.
Whisk the oil, sugar, Biscoff spread, eggs, and vanilla until smooth. This helps make a uniform base for the batter and ensures that your cake is going to come out even with the baking.
Alternate the dry ingredients with the wet ones in the mix, adding them one after the other along with the buttermilk. This will avoid overmixing of the ingredients, and your batter is well mixed and smooth.
It must be thick enough to pour. In case it's too thick, a little more buttermilk needs to be added, and vice versa if it's too runny. Proper thickness ensures the cake bakes perfectly and provides that perfect crumb.
Bake the cakes for 25–30 minutes. You can test the doneness by inserting a toothpick into the center of the cake. When it comes out clean, the cake is done. Don't open the oven door too many times since this causes the cake to sink.
Let the cakes cool in their pans for about 10 minutes. This sets them up and makes it easier to get them out of the pans. Once they are out, let them cool completely on a wire rack before frosting.
This is important, so butter is soft, then mix this with powdered sugar, Biscoff spread, and heavy cream, for the smoothest frosting in the most amazing rich spreadable texture, so perfectly coats the cake.
With the frosting now complete, use crushed Biscoff biscuits sprinkled over to give the desired texture, in addition to furthering flavor depth, adds a crunchy crunch for this indulgence of cake.