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Biscoff Cake

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A delightful dessert that merges soft, fluffy layers enriched with creamy Biscoff cookie butter, topped with dreamy whipped cream frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 eggs
  • 1 cup Biscoff cookie butter
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup crushed Lotus cookies
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup Biscoff frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together dry ingredients in a medium bowl and set aside.
  3. Cream the butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, then mix in the Biscoff cookie butter.
  5. Incorporate dry ingredients and milk alternately, starting and finishing with flour mixture.
  6. Fold in the crushed cookies gently.
  7. Bake the cakes for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then transfer to a wire rack.
  9. Prepare the whipped cream by whipping heavy cream and powdered sugar until soft peaks form.
  10. Assemble by layering the cake with whipped cream and frosting sides and top.

Notes

For a vegan version, substitute all ingredients with vegan alternatives. Keep an eye on baking for doneness.

Nutrition

Keywords: Biscoff Cake, dessert, whipped cream, baking

Find it online: https://basilboard.com/biscoff-cake/