Description

This professional-grade Biscoff cake combines a velvety, cookie-butter-infused sponge with a stable, aerated buttercream. Featuring a delicate crumb and a hidden speculoos center, it is the ultimate dessert for technical bakers and caramel lovers alike.

Ingredients

2 1/3 cups (300 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (105 g) vegetable oil
1 1/4 cups (250 g) light brown sugar
1/2 cup (130 g) Biscoff spread, plus extra for filling
3 large eggs, room temperature
1 1/4 cups (280 g) buttermilk, room temperature
2 tsp vanilla extract, divided
30 Biscoff cookies, divided (15 for batter, 15 for frosting)
1.5 cups unsalted butter, for frosting
3.5 cups powdered sugar
3 tbsp milk

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Instructions

Preheat oven to 180°C (350°F) and grease two 8-inch cake tins with cake release or parchment paper.
Sift together the flour, cornstarch, baking soda, baking powder, and cinnamon into a medium bowl to ensure aeration and precision.
In a large bowl, cream the butter, vegetable oil, and light brown sugar for exactly 2 minutes until light and fluffy.
Integrate the eggs one at a time, mixing well after each addition, then blend in the Biscoff spread and half of the vanilla extract.
Using a spatula, gently fold in the dry ingredients and buttermilk using a dry-wet-dry method to protect the crumb structure.
Hand-crush 15 Biscoff cookies into irregular chunks and fold them into the batter for textural variation.
Distribute the batter evenly between the tins and bake for 37-40 minutes; allow cakes to rest for 20 minutes before moving to a wire rack.
To make the frosting, pulse 15 cookies into fine dust and whip with frosting butter, sugar, remaining vanilla, and milk for 10 minutes.
Fold extra Biscoff spread into the whipped frosting until combined and smooth.
Level the cake layers, pipe a buttercream dam on the first layer, fill with warmed Biscoff spread, and finish with a crumb coat and final layer of frosting.

Notes

To ensure a perfect emulsion, always check that your eggs and buttermilk are at a true room temperature of approximately 20°C (68°F) before mixing. If the Biscoff filling is too fluid after warming, allow it to cool slightly before assembly to prevent it from compromising the structural integrity of your frosting dam.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: Belgian-American