This Biscoff cake is for Biscoff lovers! It has so much Biscoff flavor, that is complemented with a smooth and delicious semi-sweet chocolate buttercream. This cake has Biscoff cookie cake that is topped with a chocolate buttercream and dollops Biscoff spread.
This Biscoff cake is so delicious. It has soft Biscoff cookie cake topped with a chocolate buttercream and Biscoff spread swirled into the buttercream. It's a super easy and indulgent cake for and Biscoff lover.
This cake is so amazing and incredibly delicious! The chocolate buttercream perfectly balance the sweetness and spices of the Biscoff and takes this cake to another level.
For more cake recipes, try Ferrero Rocher Cake, Oreo Layer Cake and Raspberry Pistachio Cake.
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WHY THIS RECIPE WORKS
- Full of Biscoff: There is both Biscoff cookies and Biscoff spread.
- Super soft cake: The cake is so soft and moist and has both Biscoff spread and crush Biscoff cookies added into the cake batter.
- Chocolate buttercream: This chocolate buttercream is so lushes and rich in flavor. It balances perfectly the sweet and spiced flavor of the Biscoff cookies.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Biscoff cookies: Biscoff cookies are used the cake to give lots of delicious flavor and as decoration on top.
- Biscoff cookie spread: Biscoff spread is add both in the cake, in the buttercream and swirled into the buttercream.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Sour cream: Sour cream gives lot of moister to the cake. Take it out if the fridge before using it to bring it to room temperature.
- Semi-sweet chocolate: For this buttercream I recommend using a semi-sweet dark chocolate for the best flavor.
STEP BY STEP INSTRUCTIONS - BISCOFF CAKE
Here is how to make and bake these Biscoff cake. This recipe needs a hand wisk, stand mixer with a paddle attachment, or a hand mixer. You will also need a 20x20 square baking pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 20x20 square baking pan with parchment paper.
STEP 1: Blend the Biscoff cookies to a sand-like texture. Sift together the all-purpose flour, baking powder, baking soda and salt. Then add the Biscoff cookie crumbs and stir it together. Set it aside.
STEP 2. In a large bowl using an hand whisk add the oil and granulated sugar and mix it together until combined. Then add the Biscoff spread and mix until combined.
STEP 3: Add the eggs one at a time into the mixture and mix it in until combined. Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
STEP 4. Finally add the sour cream, vegetable oil vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter.
STEP 5: Pour the cake into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
STEP BY STEP INSTRUCTIONS - CHOCOLATE FROSTING
STEP 1: Add the chocolate to a bowl. Heat up the heavy cream to a boil and pour it over the chocolate and let it sit for 2 minutes. Then stir it together until smooth. Let it cool down to room temperature (it’s important that it’s not too hot). Sift the powdered sugar and cocoa powder together into a bowl.
STEP 2: Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar and mix it together with the butter on low speed. It will look dry and crumbly but don’t worry, once the chocolate is added, it’ll be smooth again.
STEP 3: Add the room temperature melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
STEP 4: Add the chocolate buttercream on top of the Biscoff cake and with an offset spatula, even it out. Add dollops of Biscoff spread and swoop it into buttercream and the back of a spoon.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
You can substitute sour cream 1:1 with Greek yogurt.
STORAGE
Store this Biscoff cake in the fridge. It's best enjoyed within a 1-2 days. Before enjoying the cake, let it come to room temperature.
Other Sheet Cakes Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Biscoff Cake
Equipment
Ingredients
BISCOFF CAKE
- 30 g Biscoff cookies blended into crumbs
- 150 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g vegetable oil e.g. canola oil
- 150 g granulated sugar
- 40 g Biscoff cookie spread
- 2 large eggs room temperature
- 120 g sour cream room temperature
- 1 teaspoon vanilla extract
CHOCOLATE FROSTING
- 50 g dark chocolate
- 40 g heavy cream
- 90 g powdered sugar
- 10 g cocoa powder
- 25 g butter room temperature
- 25 g Biscoff spread
- 2 teaspoon vanilla extract
- 50 g Biscoff spread for spread on top of the cake
Instructions
BISCOFF CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 20x20 cm/8x8 in square baking pan with parchment paper.
- Blend the Biscoff cookies to a sand-like texture. Sift together the all-purpose flour, baking powder, baking soda and salt. Then add the Biscoff cookie crumbs and stir it together. Set it aside.30 g Biscoff cookies, 150 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl using an hand whisk add the oil and granulated sugar and mix it together until combined. Then add the Biscoff spread and mix until combined.60 g vegetable oil, 150 g granulated sugar, 40 g Biscoff cookie spread
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, mixing until just combined.
- Finally add the sour cream and vanilla extract and mix until just combined, make sure not to over mix the cake batter.120 g sour cream, 1 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
CHOCOLATE FROSTING
- Add the chocolate to a bowl. Heat up the heavy cream to a boil and pour it over the chocolate and let it sit for 2 minutes. Then stir it together until smooth. Let it cool down to room temperature (it’s important that it’s not too hot).50 g dark chocolate, 40 g heavy cream
- Sift the powdered sugar and cocoa powder together into a bowl and set it aside.90 g powdered sugar, 10 g cocoa powder
- Start by creaming the Biscoff spread and butter, with a hand mixer or in your stand mixer, for 4 minutes on medium/high speed.25 g butter, 25 g Biscoff spread
- Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar/cocoa powder and mix it together with the butter on low speed. It will look dry and crumbly but don’t worry, once the chocolate is added, it’ll be smooth again.2 teaspoon vanilla extract
- Add the room temperature melted dark chocolate and mix it in until incorporated and smooth. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
- Add the chocolate buttercream on top of the Biscoff cake and with an offset spatula, even it out. Add dollops of Biscoff spread and swoop it into buttercream and the back of a spoon.50 g Biscoff spread
Ana
I tried this recipe for my husband's birthday and it's delicious, everyone loved it! I will make more recipes from this blog 🙂