Introduction

This Irresistible Biscoff Cake is a dream dessert for anyone who loves rich, spiced flavors combined with a creamy, fluffy texture. With layers of Biscoff spread and whipped cream, this cake is sure to steal hearts with just one bite. Perfect for special occasions or any time you want to indulge.

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
1 cup milk
3 large eggs
1 cup Biscoff spread
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup softened Biscoff spread (for filling and frosting)
2 cups heavy whipping cream
1/2 cup powdered sugar
Biscoff cookies for decoration

Instructions

Step 1: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, milk, vanilla extract, and melted Biscoff spread until the mixture is smooth and well combined.
Step 2: Gently fold in the all-purpose flour, baking powder, and salt until just incorporated, being careful not to overmix.
Step 3: Divide the batter evenly between two 9-inch cake pans lined with parchment paper or lightly greased.
Step 4: Bake both pans in a preheated oven at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: While the cakes bake, chill the heavy whipping cream. Then beat it with the powdered sugar until fluffy peaks form. Carefully fold in a small amount of softened Biscoff spread to flavor the whipped cream.
Step 6: Allow the cakes to cool completely before assembling. Spread softened Biscoff spread between the layers, then cover the entire cake with the whipped cream mixture.
Step 7: Decorate the cake with piped swirls of frosting and crushed Biscoff cookies for a beautiful and flavorful finish.

Tips & Variations

Ensure the Biscoff spread is softened before mixing to easily incorporate it into the batter and frosting.
Chill the heavy cream thoroughly before whipping to achieve the best volume and texture.
For a richer flavor, use full-fat milk or substitute part of the milk with buttermilk.
Try adding a sprinkle of cinnamon or nutmeg to the batter for extra warmth and spice.
Decorate with caramel sauce drizzle for added decadence.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Before serving, allow the cake to sit at room temperature for about 15 minutes for the best flavor and texture. The cake is not recommended for freezing due to the whipped cream frosting, which may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without heavy cream?

Heavy cream is essential for the whipped frosting’s texture and flavor. If you prefer, you can try a stabilized whipped cream or a cream cheese frosting for a different but still delicious result.

Is it possible to use crunchy Biscoff spread instead of smooth?

For best texture in the cake and frosting, smooth Biscoff spread is recommended. Crunchy might affect the smoothness but can add a nice crunch if you don’t mind some texture variation.

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This irresistibly delightful Biscoff Cake combines the rich, caramelized flavor of Biscoff spread with a moist, tender cake texture. Layered and frosted with whipped cream and more Biscoff spread, it’s perfect for those who crave a sweet and creamy dessert with a distinctive spiced cookie taste.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
1 cup milk
3 large eggs
1 cup Biscoff spread (melted)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

Frosting & Filling

1 cup Biscoff spread (softened)
2 cups heavy whipping cream (cold)
1/2 cup powdered sugar

Decoration

Biscoff cookies (for garnish)

Instructions

Prepare the batter: In a large mixing bowl, whisk together brown sugar, granulated sugar, vegetable oil, eggs, milk, vanilla extract, and melted Biscoff spread until the mixture is smooth and fully combined.
Incorporate dry ingredients: Gradually fold in the all-purpose flour, baking powder, and salt into the wet mixture until just combined, being careful not to overmix to keep the cake tender.
Bake the cake layers: Divide the batter evenly between two greased 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in pans before removing.
Make the frosting: In a chilled bowl, beat the cold heavy whipping cream with powdered sugar until soft peaks form. Gently fold in the softened Biscoff spread to combine, creating a fluffy and creamy frosting with a spiced cookie flavor.
Assemble the cake: Place one cake layer on your serving plate and generously spread with a layer of the Biscoff whipped cream frosting. Add a layer of additional softened Biscoff spread if desired. Top with the second cake layer and frost the top and sides evenly.
Decorate: Use the remaining frosting to pipe swirls on the cake, and garnish with Biscoff cookie pieces for added texture and visual appeal.

Notes

Ensure the Biscoff spread is softened to room temperature for easier mixing and smoother frosting.
Chill the heavy cream to achieve the best whipping results – cold cream whips better and faster.
Allow the baked cake layers to cool completely before frosting to prevent melting or sliding.
Store the cake refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Biscoff cake, Biscoff spread recipe, whipped cream frosting, layered cake, easy dessert, caramel cookie cake