Description
A delightful cake combining the unique flavor of Biscoff cookies with fluffy layers, perfect for gatherings or a sweet treat.
Ingredients
- About 2 cups Biscoff cookies, crushed (reserve some for decoration)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk
- 8 oz cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Fold in the crushed Biscoff cookies gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for about 10 minutes in the pans, then transfer them to wire racks to cool completely.
- For the frosting, beat cream cheese until smooth, then gradually add powdered sugar until you reach your desired sweetness and consistency.
- Once the cakes are cool, frost between the layers and over the top and sides. Decorate with reserved crushed Biscoff cookies.
Notes
This cake pairs well with coffee and can be enhanced with fresh fruit or a scoop of vanilla ice cream.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American