Description
A delightful layered cake featuring moist, fluffy cake enriched with Biscoff spread and topped with creamy caramel frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup Biscoff spread
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup crushed Biscoff cookies
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ½ cup Biscoff spread (for frosting)
- ½ cup caramel sauce
- 2 tablespoons milk (for frosting)
- A pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together softened butter and granulated sugar until fluffy.
- Add eggs one at a time, then mix in vanilla extract and Biscoff spread.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually blend dry ingredients into wet mixture, alternating with milk.
- Fold in crushed Biscoff cookies.
- Divide batter evenly between cake pans and smooth tops.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat softened butter, then gradually add powdered sugar, Biscoff spread, and caramel sauce until fluffy. Adjust consistency with milk if needed.
- Layer the cakes with frosting and crushed Biscoff cookies, then frost the entire cake and decorate with more cookies.
- Let set for 30 minutes before serving.
Notes
Ensure ingredients are at room temperature for best results. Use high-quality Biscoff spread for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg