Description
This luscious Biscoff Cake features layers of moist, cinnamon-spiced cake filled with creamy cookie butter and topped with crunchy Biscoff cookies for an irresistible treat perfect for any celebration or dessert craving.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 7 large egg whites
- 1½ cups buttermilk
- 2 tsp vanilla extract
- 2 tbsp vegetable oil
Filling and Garnish
- Cookie butter (Biscoff spread), amount as desired for filling
- Biscoff cookies for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter and line two 9-inch round cake pans with parchment paper to ensure easy removal.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined to infuse the batter with warm spice and ensure proper rising.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with both the brown and granulated sugars until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add wet ingredients: Gradually add the egg whites one at a time, beating well after each addition. Then incorporate the buttermilk, vegetable oil, and vanilla extract, mixing until just combined to maintain a light texture.
- Combine wet and dry ingredients: Slowly add the dry ingredient mixture into the wet ingredients, folding or mixing gently until just combined. Avoid overmixing to keep the cake moist and tender.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 33 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Assemble and garnish: Once cooled, spread a generous layer of cookie butter between the cake layers and on top of the cake. Garnish with whole or crumbled Biscoff cookies for added texture and flavor.
Notes
- Make sure to use room temperature butter and egg whites for best mixing results.
- Check the cake around 30 minutes to prevent overbaking; ovens may vary.
- Cookie butter pairs best when fully chilled after assembly for easy slicing.
- The recipe can be doubled to create more layers or a larger cake.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
