If you’re a fan of Biscoff cookies and their rich, caramelized flavor, you’re in for a treat! Biscoff cakes combine the beloved taste of these cookies with the delightful texture of cake, creating a dessert that’s simply irresistible. In this blog post, we’ll explore some of the best Biscoff cake recipes that you can easily make at home. Whether you’re a seasoned baker or a beginner, these recipes are sure to impress your family and friends.
Classic Biscoff Cake
Let’s start with a classic Biscoff cake recipe that’s perfect for any occasion. This cake is moist, flavorful, and topped with a creamy Biscoff frosting.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- ¾ cup Biscoff spread
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup Biscoff spread
- 2 tbsp milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the Biscoff spread until well combined.
- Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, Biscoff spread, and milk, beating until smooth and fluffy.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake. Enjoy!
Biscoff Cheesecake
If you love cheesecake, this Biscoff cheesecake will become your new favorite dessert. The creamy cheesecake filling pairs perfectly with the Biscoff cookie crust and topping.
Ingredients:
- 2 cups Biscoff cookies, crushed
- ¼ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¾ cup Biscoff spread
For the Topping:
- ½ cup Biscoff spread
- ¼ cup heavy cream
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, mix the crushed Biscoff cookies with melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs one at a time, then stir in the sour cream and Biscoff spread until smooth.
- Pour the filling over the crust. Bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- In a small bowl, microwave the Biscoff spread and heavy cream for 30 seconds. Stir until smooth and pour over the cooled cheesecake. Refrigerate for at least 4 hours before serving.
Vegan Biscoff Cake
For those who prefer a plant-based option, this vegan Biscoff cake is just as delicious and satisfying.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup Biscoff spread
For the Frosting:
- ½ cup vegan butter
- 1 ½ cups powdered sugar
- ¼ cup Biscoff spread
- 2 tbsp almond milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the Biscoff spread.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the vegan butter until creamy. Gradually add the powdered sugar, Biscoff spread, and almond milk, beating until smooth and fluffy.
- Once the cakes are completely cool, frost as desired and enjoy!
Tips for Baking the Perfect Biscoff Cake
- Use Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth batter and even baking.
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep your cake tender and light.
- Cool Completely: Allow your cakes to cool completely before frosting to prevent the frosting from melting.
Conclusion
Biscoff cakes are a delightful way to enjoy the unique flavor of Biscoff cookies. Whether you choose the classic Biscoff cake, the indulgent Biscoff cheesecake, or the vegan Biscoff cake, you’re in for a treat. Happy baking!
