When I first tasted Biscoff cake on a trip to Belgium, I knew I had stumbled upon something extraordinary. The delicate, yet rich flavor of Biscoff, with its caramelized notes and hint of spice, instantly transported me to a cozy cafe along a cobblestone street. Inspired by that unforgettable experience, I decided to recreate this delightful treat at home. After a few tweaks and trials, I am excited to share this recipe with you – a perfect blend of nostalgia and culinary joy.
Baking has always been a cherished tradition in my family. Growing up, Sunday afternoons were reserved for baking experiments with my grandmother, who taught me the joy of mixing, measuring, and most importantly, savoring the sweet rewards. This Biscoff cake is a testament to those cherished moments, bringing together the comforting flavors of childhood with a sophisticated twist that’s sure to impress.
One of the wonderful aspects of this recipe is its versatility. While I opted for unsweetened almond milk to keep it light and dairy-free, you can easily substitute with any milk of your choice. The cocoa powder adds a rich chocolatey depth, perfectly complemented by the smooth, slightly spicy Biscoff spread in the frosting. Trust me, once you take a bite, you’ll understand why this cake has become a staple in my household.
Whether you’re looking to impress guests at a dinner party or simply craving a sweet escape from the everyday, this Biscoff cake is sure to hit the mark. So, gather your ingredients, preheat your oven, and let’s bring a little bit of Belgian magic into your kitchen. Happy baking!
How to Make Biscoff Cake
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Ingredients
- 1 cup Biscoff spread
- 2 1/2 cups + 2 tablespoons sugar
- 1 cup + 2 tablespoons oil (I used vegetable oil)
- 2 1/2 cups confectioners sugar
- 4 1/4 cups all purpose flour
- 3 1/4 cups milk (I used unsweetened almond milk)
- 1 tablespoon vanilla extract
- 1 1/4 cups + 2 tablespoons butter (softened)
- 1 1/2 cups cocoa powder
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- 3 tablespoon vinegar (apple cider or white)
Directions
- Set your oven to 350°F and prepare three 8-inch springform pans by greasing and lining them.
- In a large bowl, mix together all the dry ingredients thoroughly. Add the wet ingredients and stir until the mixture becomes smooth.
- Pour the batter evenly into the prepared cake pans. Bake for 25-27 minutes, or until a skewer inserted into the center comes out mostly clean.
- Once baked, remove the cakes from the oven and let them cool completely before applying the frosting.
- For the frosting, beat the butter until it is fluffy. Add the Biscoff spread and powdered sugar, and beat again until smooth.
- To assemble the cake, place the first layer on a flat surface and spread 1/4 of the frosting over it. Place the second layer on top and spread another 1/4 of the frosting. Add the third layer and use the remaining frosting to cover the top and sides of the cake.
FAQs:
Can I use a different type of milk instead of almond milk?
Yes, you can substitute almond milk with any other type of milk, such as cow’s milk, soy milk, or oat milk. Just make sure to use unsweetened milk to maintain the intended flavor balance of the cake.
Is there an alternative to Biscoff spread for the frosting?
If you don’t have Biscoff spread, you can use cookie butter or another similar spread. However, keep in mind that the unique flavor of Biscoff spread is a key component of this cake’s taste.
How should I store the Biscoff cake?
Store the Biscoff cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week, but bring it to room temperature before serving for the best texture and flavor.
Can I freeze the cake layers before assembling?
Yes, you can freeze the cake layers. After baking and cooling them completely, wrap each layer tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw the layers at room temperature before assembling and frosting the cake.
What can I use instead of apple cider vinegar?
If you don’t have apple cider vinegar, you can use white vinegar or lemon juice as a substitute. Both options will provide the necessary acidity to react with the baking soda and help the cake rise properly.
How do I know when the cakes are done baking?
The cakes are done when a skewer or toothpick inserted into the center comes out mostly clean, with just a few crumbs attached. Additionally, the cakes should spring back lightly when pressed in the center.
Biscoff Cake
Ingredients
- 1 1/2 teaspoon salt
- 3 1/4 cups milk I used unsweetened almond milk
- 1 tablespoon vanilla extract
- 2 1/2 cups confectioners sugar
- 1 1/4 cups + 2 tablespoons butter softened
- 2 1/4 teaspoon baking soda
- 4 1/4 cups all purpose flour
- 2 1/2 cups + 2 tablespoons sugar
- 1 1/2 cups cocoa powder
- 1 cup Biscoff spread
- 3 tablespoon vinegar apple cider or white
- 1 cup + 2 tablespoons oil I used vegetable oil
Instructions
- Preheat your oven to 350°F. Grease and line three 8-inch springform cake pans. Set them aside.
- In a large bowl, combine all the dry ingredients. Mix well. Add the remaining ingredients and stir until you get a smooth batter.
- Divide the batter evenly among the cake pans. Bake for 25-27 minutes, until a skewer inserted in the center comes out mostly clean.
- Take the cakes out of the oven and let them cool completely before frosting.
- For the frosting, beat the butter until it’s fluffy. Add the Biscoff spread and powdered sugar, then beat until smooth.
- To assemble, place the first cake on a flat surface and spread 1/4 of the frosting over the top. Add the second layer and spread another 1/4 of the frosting on it. Place the third cake layer on top and use the remaining frosting for the top and sides of the cake.
