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Moist Biscoff Cake Slice

Irresistibly Moist Biscoff Cake Slice for Sweet Indulgence

This Moist Biscoff Cake Slice perfectly blends nostalgia with cozy comfort, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitution: For gluten-free options, use a 1:1 gluten-free flour blend.
  • 1/4 cup Cornstarch Helps create a tender crumb when combined with flour.
  • 1 teaspoon Baking Soda Ensure it is fresh for maximum effectiveness.
  • 1 teaspoon Baking Powder Ensure it is fresh for maximum effectiveness.
  • 1/2 teaspoon Salt Use kosher salt for the best results.
  • 1 teaspoon Ground Cinnamon Can be substituted with nutmeg for a different flavor profile.
  • 1/2 cup Unsalted Butter Substitution: Use dairy-free butter for a dairy-free version.
  • 1/4 cup Vegetable Oil Can replace with melted coconut oil.
  • 1 cup Light Brown Sugar Substitution: Use white sugar, but it will alter the taste slightly.
  • 3 large Eggs Vital for binding the cake; no substitutes suggested for this recipe.
  • 1 cup Biscoff Spread Substitution: Peanut butter or Nutella will change the flavor but can be used in a pinch.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Room Temperature Buttermilk Substitution: Greek yogurt or milk with vinegar can be used.
  • 1/2 cup Crushed Biscoff Cookies Optional but enhances the overall experience.
For the Frosting
  • 1/2 cup Unsalted Butter Ensure it’s softened for easy mixing.
  • 2 cups Powdered Sugar Sift it for a smoother texture.
  • 1 teaspoon Vanilla Extract Using pure vanilla will give the best taste.
  • 1/4 teaspoon Salt A little goes a long way!
  • 1/2 cup Biscoff Spread Use more for a richer taste.
  • 1/4 cup Crushed Biscoff Cookies Optional, but they make the frosting irresistible!

Equipment

  • electric mixer
  • measuring cups
  • Mixing bowls
  • spatula
  • 8-inch cake pans
  • parchment paper
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper.
  2. In a large mixing bowl, sift together flour, cornstarch, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, cream butter and oil with brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing in Biscoff spread and vanilla until smooth.
  5. Gradually fold in dry ingredients alternating with buttermilk, mixing gently.
  6. Fold in crushed Biscoff cookies until evenly dispersed.
  7. Divide batter into pans and bake for 37-40 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 20 minutes, then transfer to a wire rack to cool completely.
  9. Prepare frosting by whipping butter, adding powdered sugar, vanilla, salt, Biscoff spread, and cookies until airy.
  10. Once cakes are cool, level tops, stack with frosting in-between, and frost the outside.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 330mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Customize your frosting if desired. Store the cake in an airtight container for up to 3 days at room temperature.

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