Indulge in the irresistible charm of our Delicious Homemade Biscoff Cake, a culinary delight that brings the iconic spiced cookie flavor directly to your dessert table. This recipe demystifies the process, making a show-stopping cake accessible to everyone. Get ready for a taste sensation that will have you coming back for more!
Key Ingredients for Delicious Homemade Biscoff Cake
- 250g (about 1 ¾ cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 175g (¾ cup + 1 tablespoon) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 100g (½ cup) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 240ml (1 cup) buttermilk, at room temperature
- 150g (about 1 cup) Biscoff spread (creamy), divided
- 100g (about ¾ cup) crushed Biscoff cookies (for topping and cake batter)
How to Make Delicious Homemade Biscoff Cake
This Delicious Homemade Biscoff Cake is surprisingly simple to whip up, making it perfect for any occasion, from a weeknight treat to a celebratory centerpiece. The cake boasts a tender crumb infused with warming spices and swirls of rich Biscoff spread, culminating in a decadent, satisfying dessert. Preparation time is approximately 30 minutes, with an additional 35-40 minutes for baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23cm) round cake pan, or line it with parchment paper. This crucial step ensures your magnificent cake releases flawlessly.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. This aromatic blend forms the spiced foundation of your cake, promising a delightful warmth with every bite.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. The combination of sugars adds moisture and a slightly caramel-like depth to the cake.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract. Ensure each egg is thoroughly mixed before adding the next to create a stable batter.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
- Add Biscoff Swirls and Crumble: In a small microwave-safe bowl, gently warm the 150g of Biscoff spread for about 20-30 seconds until it’s a bit more pourable. Stir about half of the crushed Biscoff cookies into the cake batter until just combined.
- Assemble the Cake: Pour about half of the cake batter into your prepared cake pan. Dollop spoonfuls of the warmed Biscoff spread evenly over the batter. Then, carefully pour the remaining cake batter over the Biscoff spread.
- Create the Biscoff Streaks: Using a skewer or a knife, gently swirl the Biscoff spread throughout the batter. Don’t over-swirl; you want distinct ribbons of Biscoff. Be mindful of not scraping the bottom of the pan.
- Bake to Golden Perfection: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The aroma filling your kitchen will be intoxicating!
- Cool and Decorate: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, drizzle with extra melted Biscoff, or top with a dollop of whipped cream and more crushed Biscoff cookies for an extra special touch.
Why You’ll Love This Delicious Homemade Biscoff Cake
This Delicious Homemade Biscoff Cake is an absolute dream for any dessert lover, especially those who adore the unique, caramelized speculoos flavor of Biscoff cookies. The cake itself is wonderfully moist and spiced, with glorious ribbons of creamy Biscoff spread woven throughout, offering delightful pockets of intense flavor in every mouthful. It’s a welcome departure from typical chocolate or vanilla cakes, bringing a comforting, warm, and utterly addictive taste that feels both familiar and excitingly new.
Beyond its incredible taste, this homemade Biscoff cake offers a fantastic cost-saving benefit compared to buying a similar specialty cake from a bakery. You get that authentic, bakery-quality experience right in your own kitchen for a fraction of the price, using simple ingredients you might already have. The magic truly happens with the inclusion of the Biscoff spread and cookies, transforming a classic cake into something extraordinary. Ready to impress your friends and family with a slice of pure joy? Give this recipe a try – you won’t regret it!
Storing and Reheating Tips
Storing:
- Room Temperature: Leftover Delicious Homemade Biscoff Cake can be stored in an airtight container at room temperature for up to 2 days, provided your kitchen is not too warm.
- Refrigeration: For longer storage, wrap the cake tightly in plastic wrap and then place it in an airtight container. Refrigerated, it will stay fresh for up to 5 days. The flavors can even meld and deepen beautifully over time.
Reheating:
- Room Temperature: If the cake has been refrigerated and you prefer it at room temperature, simply take it out of the refrigerator about 30-60 minutes before serving to allow it to come to temperature.
- Gentle Warming: For a slightly warmer slice, you can gently warm a slice in the microwave on a low power setting for about 10-20 seconds. Be cautious not to overheat, as this can make the cake dry.
Freezing:
- Wrap and Freeze: Allow the cake to cool completely. Wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Freeze for up to 2-3 months.
- Thawing: To thaw, unwrap the cake and let it come to room temperature on a wire rack. This can take a few hours depending on the size. You can also gently warm frozen slices as described above.
Final Thoughts
Our Delicious Homemade Biscoff Cake is more than just a dessert; it’s an experience of pure comfort and joy. Effortlessly elegant and incredibly flavorful, this recipe is a testament to how simple ingredients can create something truly spectacular. We encourage you to bake this gem at home and share the delight with everyone around your table!
Read more also:
- Christmas Spice Cake Eggnog Buttercream
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Delicious Homemade Biscoff Cake
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23cm) round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.250 g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large mixing bowl, cream together the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.175 g unsalted butter, softened, 200 g granulated sugar, 100 g packed light brown sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.250 g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 240 ml buttermilk, at room temperature
- In a small microwave-safe bowl, gently warm the 150g of Biscoff spread for about 20-30 seconds until it’s a bit more pourable. Stir about half of the crushed Biscoff cookies into the cake batter until just combined.150 g Biscoff spread (creamy), divided, 100 g crushed Biscoff cookies
- Pour about half of the cake batter into your prepared cake pan. Dollop spoonfuls of the warmed Biscoff spread evenly over the batter. Then, carefully pour the remaining cake batter over the Biscoff spread.150 g Biscoff spread (creamy), divided
- Using a skewer or a knife, gently swirl the Biscoff spread throughout the batter. Don’t over-swirl; you want distinct ribbons of Biscoff. Be mindful of not scraping the bottom of the pan.150 g Biscoff spread (creamy), divided
- Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, drizzle with extra melted Biscoff, or top with a dollop of whipped cream and more crushed Biscoff cookies for an extra special touch.100 g crushed Biscoff cookies