Biscoff Cake
Looking for a delightful dessert? Try my Biscoff cake recipe – a blend of caramelized Biscoff spread and chocolatey goodness!
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.