Moist Biscoff Cake Slice
A delightful blend of flavors, this Moist Biscoff Cake Slice features a fluffy texture with spiced caramel goodness, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 7 tablespoons vegetable oil
- 1 ¼ cups packed light brown sugar
- 3 large eggs, room temperature
- ½ cup Biscoff spread
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk, room temperature
Add-ins
- 30 pieces Biscoff cookies, crushed
Frosting
- 3 cups powdered sugar
- 1 ½ tablespoons milk or heavy cream
- Extra pieces Biscoff cookies for decoration
Instructions
Preparation
- Gather all your ingredients and let them come to room temperature. Preheat your oven to 350°F (180°C) and prepare two 8-inch cake pans by greasing them and lining them with parchment paper.
Sifting Dry Ingredients
- In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Creaming Butter and Sugar
- Beat the unsalted butter with vegetable oil and light brown sugar for about 2 minutes until light and fluffy.
Adding Eggs and Flavorings
- Add the eggs one at a time, mixing well after each addition. Then add in the Biscoff spread and vanilla extract, blending until fully incorporated.
Combining Wet and Dry Ingredients
- Alternate folding the dry ingredient mixture and buttermilk into the wet batter, starting and ending with the dry ingredients.
Adding Crushed Cookies
- Gently fold the crushed Biscoff cookies into your batter.
Baking the Cake
- Divide the batter evenly between prepared pans and bake for 37 to 40 minutes, checking with a toothpick.
Cooling the Cakes
- Allow the cakes to cool in pans for about 20 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- Blend additional Biscoff cookies into fine crumbs. Beat together unsalted butter, powdered sugar, vanilla extract, salt, and milk until fluffy.
Assembling and Decorating
- Level the tops of each cake layer, spread frosting in between and on top, and garnish with extra Biscoff cookies and drizzles of Biscoff spread.
Notes
This cake can be made gluten-free by using a gluten-free flour blend. For dairy-free alternatives, substitute with non-dairy butter and plant-based buttermilk.