Biscoff Cake
A super moist and soft cake with swirls of Biscoff spread in the batter and a creamy Biscoff-flavored cream cheese frosting. This cake truly has it all, it looks luxurious, tastes amazing, and is surprisingly easy to bake.
The combination of the soft sponge, the silky frosting, and that extra touch from the crushed Biscoff cookies on top makes every bite a pure delight. It’s the perfect treat for a cozy weekend fika, a birthday celebration, or simply when you want to surprise someone with something homemade and delicious. A true favorite in our home and I hope it becomes one in yours too!
Details
- 120 min
- 10
- Cakes
Ingredients
- •150 g Butter
- •0,5 dl Milk
- •2 Egg
- •75 g Brown sugar
- •45 g Sugar
- •2 tsp Vanilla powder
- •180 g Flour
- •2 tsp Baking powder
- •1 tsp Salt
- •5 tbsp Biscoff Spread
- •200 g Cream cheese
- •30 g Powdered sugar
- •2 dl Cream
- •5 Lotus cookies (Optional)
Instructions
The Cake
- Melt the butter over medium heat, then set it aside. Add the milk to the melted butter to let the mixture cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla powder (1 tsp) until light and fluffy. In a separate bowl, mix the flour, baking powder, and salt. Sift the dry ingredients for best results.
- Gently fold the dry ingredients and butter mixture into the egg batter. Stir just until smooth.
- Pour the batter into a greased 18 cm (7-inch) cake tin. Spoon Biscoff spread (2 tbsp) on top and swirl it gently with a knife to create a marbled effect. Bake in the middle of the oven at 175°C (350°F) for about 30 minutes.
- Let the cake cool completely before adding the frosting.
The Frosting:
- Whisk cream cheese, powdered sugar Biscoff (3 tbsp), and vanilla powder (1 tsp) until smooth and lump-free, sift the powdered sugar for best result.
- Pour in the cream and beat until thick, fluffy, and stable.
- Frost the cooled cake and top with crushed or whole Biscoff cookies, as much or as little as you like!