Irresistible Biscoff Cake with Decadent Chocolate Buttercream: Your Ultimate Guide
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Prepare yourself for an utterly divine experience with this Biscoff cake recipe, crafted especially for ardent lovers of the iconic spiced cookie! This cake is a true celebration of Biscoff flavor, boasting a rich, comforting aroma and taste that permeates every bite. What makes this recipe truly stand out is the exquisite harmony it achieves with a smooth, luxurious semi-sweet chocolate buttercream. Imagine a tender Biscoff cookie cake base, generously crowned with this luscious chocolate frosting and then adorned with indulgent dollops of Biscoff spread, creating swirls of caramelized goodness. It’s a dessert that promises pure bliss and a truly unforgettable flavor profile.
This Biscoff cake isn’t just delicious; it’s a dream come true for anyone who adores the unique, spiced caramel notes of Lotus Biscoff cookies. Each slice reveals a super soft, moist cake infused with both crushed Biscoff cookies and creamy Biscoff spread, ensuring a deep and authentic flavor experience. The cake’s rich base is then generously slathered with a velvety chocolate buttercream, where additional swirls of Biscoff spread are artfully incorporated, adding another layer of texture and taste. It’s an effortlessly indulgent dessert, perfect for any occasion, and guaranteed to impress every Biscoff enthusiast.
The magic of this cake lies in the masterful balance of flavors. The subtle sweetness and warm spices of the Biscoff are perfectly complemented by the slightly bitter and rich notes of the chocolate buttercream. This thoughtful combination elevates the cake from merely good to absolutely spectacular, creating a harmonious symphony on your palate. It’s a testament to how contrasting flavors can come together to create something truly extraordinary, taking this simple sheet cake to an entirely new level of deliciousness.
If you’re looking to expand your baking repertoire with more show-stopping cake recipes, consider trying our decadent Ferrero Rocher Cake, the crowd-pleasing Oreo Layer Cake with its delightful cream cheese frosting, or the refreshingly vibrant Raspberry Pistachio Cake. Each offers a unique flavor adventure that will surely delight your taste buds!
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Why This Biscoff Cake Recipe is a Must-Try
- Full of Authentic Biscoff Flavor: This recipe doesn’t just hint at Biscoff; it fully embraces it! We incorporate both crunchy Biscoff cookies, finely crushed into the cake batter for texture and a deeper flavor, and the smooth, creamy Biscoff spread, which adds moisture and an intense caramelized taste to both the cake and the buttercream. Every component of this dessert is infused with the irresistible notes of speculoos, ensuring a genuinely immersive Biscoff experience.
- Incredibly Soft and Moist Cake: Achieving a perfectly tender and moist cake is key, and this recipe delivers. The secret lies in a combination of high-quality ingredients, including both Biscoff spread and crushed cookies mixed into the batter, alongside sour cream, which significantly enhances the cake’s moisture content and provides a slight tang that balances the sweetness. The result is a cake crumb that is wonderfully soft, never dry, and melts in your mouth with every bite.
- Luxurious Chocolate Buttercream: While Biscoff is the star, the chocolate buttercream plays a crucial supporting role. This frosting is not just sweet; it’s lusciously rich, made with high-quality semi-sweet chocolate, offering a deep cocoa flavor that perfectly complements and cuts through the sweetness and distinct spices of the Biscoff cookies. It’s a balanced pairing that prevents the cake from being overly sweet and adds a sophisticated depth of flavor, making each spoonful an absolute delight.
Essential Ingredients for Your Perfect Biscoff Cake
To ensure your Biscoff cake turns out absolutely perfect, paying attention to the quality and state of your ingredients is crucial. Below are some of the key components for this recipe, along with important notes to guide you. For the complete list of ingredients and precise measurements, please refer to the comprehensive recipe card located further down.
- Biscoff Cookies: These beloved spiced cookies are integral to the Biscoff flavor profile of our cake. You’ll be blending them into fine crumbs to incorporate directly into the cake batter, adding a subtle texture and concentrated flavor. Don’t forget to reserve a few for decorative purposes on top of the finished cake – they add a charming touch and a hint of crunch!
- Biscoff Cookie Spread: This smooth, creamy spread is a powerhouse of flavor and moisture. We use it generously: in the cake batter to keep it incredibly moist and enhance the Biscoff essence, within the chocolate buttercream to add another layer of complexity, and finally, dolloped and swirled on top of the buttercream for an extra burst of that signature spiced caramel taste. Its versatility truly makes it a star ingredient.
- Unsalted Butter: For both the cake and the buttercream, it’s vital that your butter is at room temperature. This typically means taking it out of the fridge 1-2 hours before you plan to start baking, though the exact time can vary depending on your kitchen’s temperature. Room temperature butter creams better with sugar, creating a lighter, airier cake and a smoother, more stable buttercream.
- Large Eggs: Like butter, eggs should also be at room temperature. This helps them emulsify more effectively with the other ingredients, leading to a more homogenous batter and a finer crumb in your cake. Cold eggs can sometimes cause the batter to curdle, so plan ahead and let them warm up on the counter for 1-2 hours.
- Sour Cream: This ingredient is a secret weapon for an incredibly moist cake. Sour cream adds a significant amount of moisture without thinning the batter, and its acidity helps to tenderize the cake crumb. Ensure your sour cream is also at room temperature before using it, as this aids in smooth incorporation into the batter. If you don’t have sour cream, full-fat Greek yogurt is an excellent 1:1 substitute.
- Semi-Sweet Dark Chocolate: For the chocolate buttercream, I highly recommend using a good quality semi-sweet dark chocolate. This will give your frosting a rich, deep chocolate flavor that beautifully balances the sweetness and spices of the Biscoff. Avoid milk chocolate, as it might make the frosting too sweet, or overly bitter chocolate, which could overpower the delicate Biscoff notes. Chopping it finely helps it melt evenly.
- All-Purpose Flour, Baking Powder, Baking Soda, Salt: These are your standard dry ingredients. Ensure your flour is properly measured (spooned and leveled) and that your leavening agents (baking powder and baking soda) are fresh for optimal rise. Salt is crucial for balancing flavors and enhancing sweetness.
- Granulated Sugar: Provides sweetness and helps create a tender crumb by interacting with other ingredients.
- Vegetable Oil (e.g., Canola Oil): Adds additional moisture to the cake, contributing to its soft texture.
- Vanilla Extract: A staple in most baked goods, vanilla enhances all the other flavors in both the cake and the frosting, adding warmth and depth.
How to Bake Your Delectable Biscoff Cake: Step-by-Step Guide
Baking this Biscoff cake is a straightforward process, yielding incredibly delicious results. Before you begin, gather your tools: you’ll need a hand whisk, a stand mixer with a paddle attachment, or a hand mixer. Additionally, prepare a 20×20 square baking pan (approximately 8×8 inches), ensuring it’s meticulously lined with baking paper for easy removal. Remember, the full, detailed recipe with exact measurements is provided in the recipe card below.
Before you start the mixing process, preheat your oven to 170ºC (340ºF) using the conventional oven setting. Take a moment to properly prepare your 20×20 square baking pan by lining it with parchment paper. This step is essential for preventing sticking and ensuring a clean release of your beautiful cake.
STEP 1: Prepare Dry Ingredients. Begin by finely blending the Biscoff cookies until they reach a delicate, sand-like crumb texture. In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the ingredients and remove any lumps, ensuring an even mix. Once sifted, gently fold in the Biscoff cookie crumbs until they are evenly distributed. Set this dry mixture aside for later use.
STEP 2: Combine Wet Ingredients (Part 1). In a large mixing bowl, using either a hand whisk or your stand mixer with the paddle attachment, combine the vegetable oil and granulated sugar. Mix these ingredients thoroughly until they are well combined and the sugar begins to dissolve slightly. Next, add the Biscoff spread to this mixture and continue to mix until it is fully incorporated, creating a smooth, fragrant base.
STEP 3: Incorporate Eggs and Flour Mixture. Add the eggs one at a time, mixing well after each addition until fully combined before adding the next. This ensures proper emulsification. Once all eggs are incorporated, scrape down the sides of the bowl to ensure no dry pockets remain. Gradually add the reserved flour mixture to the wet ingredients, mixing on a low speed until just combined. Be careful not to overmix, as this can develop the gluten too much, leading to a tough cake.
STEP 4: Finish the Batter. Finally, add the room temperature sour cream and vanilla extract to the cake batter. Mix on low speed until these ingredients are just incorporated. It’s crucial not to overmix the cake batter at this stage; a few streaks of flour are better than an overmixed, dense cake. Use a rubber spatula to give the batter one final, gentle fold by hand, ensuring all ingredients from the bottom and sides of the bowl are fully mixed.
STEP 5: Bake and Cool. Pour the prepared cake batter evenly into your lined 20×20 cm (8×8 inch) baking pan. Bake for 30-35 minutes, or until a cake tester (a wooden skewer or toothpick) inserted into the center of the cake comes out clean, with no wet batter clinging to it. Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for approximately 10 minutes. After this initial cooling, gently remove the cake from the tin by lifting the parchment paper and allow it to cool completely on the rack. This step is vital before frosting to prevent the buttercream from melting.
Crafting the Silky Chocolate Buttercream: Step-by-Step Instructions
Once your Biscoff cake has cooled completely, it’s time to whip up the dreamy chocolate buttercream that will elevate this dessert to pure perfection. This frosting is rich, smooth, and balances the spiced notes of the Biscoff beautifully. Ensure all your ingredients are pre-measured and ready to go for a seamless process.
STEP 1: Prepare the Chocolate Ganache. Start by placing your finely chopped semi-sweet dark chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream until it just comes to a boil – look for small bubbles forming around the edges. Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. This allows the heat from the cream to melt the chocolate. After 2 minutes, gently stir the mixture with a whisk or spatula until it becomes completely smooth and glossy, forming a luscious ganache. Set this aside to cool down to room temperature. This is a critical step; if the ganache is too hot, it will melt the butter in your buttercream.
STEP 2: Cream Butter and Biscoff Spread with Vanilla. In the bowl of your stand mixer fitted with a paddle attachment, or using a hand mixer, combine the room temperature butter and Biscoff spread. Cream these together on medium-high speed for about 4 minutes until the mixture is light, fluffy, and pale in color. Meanwhile, sift together the powdered sugar and cocoa powder into a separate bowl. Sifting is important to remove any lumps, ensuring a smooth frosting. Once butter and Biscoff are creamy, scrape down the sides of the bowl. Add the vanilla extract and the sifted powdered sugar and cocoa powder to the butter mixture. Mix on low speed until just combined. At this point, the mixture might appear dry and crumbly, but don’t worry; it will smooth out once the ganache is added.
STEP 3: Incorporate Cooled Ganache. Gradually add the room temperature melted dark chocolate ganache to the butter mixture, mixing on low speed until it is fully incorporated and the frosting becomes wonderfully smooth and rich. Increase the speed to medium-high for another minute to whip the buttercream, making it light and airy. Scrape down the sides and bottom of the bowl one last time to ensure everything is perfectly blended and there are no streaks of unmixed ingredients.
STEP 4: Frost and Decorate the Cake. Spoon or pipe the velvety chocolate buttercream onto the completely cooled Biscoff cake. Using an offset spatula, spread the frosting evenly across the top, creating a smooth and appealing surface. For an extra touch of Biscoff magic, add small dollops of Biscoff spread randomly over the frosted cake. Then, using the back of a spoon or a small offset spatula, gently swirl these dollops into the buttercream. This creates beautiful marbled patterns and adds an irresistible visual and flavor element. You can also garnish with a few whole Biscoff cookies or additional cookie crumbs for a professional finish.
Expert Baking Tips for a Flawless Biscoff Cake
Achieving baking perfection often comes down to a few key techniques and insights. Keep these expert tips in mind to ensure your Biscoff cake is nothing short of magnificent:
- Use a Kitchen Scale for Precision: While cup measurements are common, grams offer unparalleled accuracy, which is paramount in baking. My recipes are typically developed using grams as the default setting because it eliminates variations that can occur with volume measurements (e.g., how tightly flour is packed). Investing in a reliable kitchen scale will significantly improve the consistency and success of all your baking endeavors, resulting in a perfectly textured cake every time.
- Do Not Overmix Your Batter: This is one of the most crucial rules in baking. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy cake rather than a tender and moist one. To ensure everything is fully incorporated without overmixing, I always finish with a final, gentle fold using a rubber spatula. This helps scrape any unmixed ingredients from the bottom of the bowl without overworking the batter.
- Choose the Right Baking Pan: The type of baking pan you use can greatly impact the final texture and crust of your cake. For the best results, I highly recommend using a light-colored aluminum baking pan. Aluminum pans, being light in color, reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more tender crumb with a delicate crust. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake. Always ensure your pan is greased and lined with parchment paper for easy removal.
- Ensure Room Temperature Ingredients: As mentioned in the ingredient notes, room temperature butter and eggs are essential. They emulsify much better with other ingredients, creating a smoother batter and a more uniform, tender cake crumb. If your ingredients are too cold, your batter might appear curdled, and your cake won’t achieve its optimal light and fluffy texture.
- Cool the Cake Completely: Patience is a virtue when it comes to frosting. Attempting to frost a warm cake will inevitably lead to a melted, runny mess. Allow your cake to cool down entirely on a wire rack before applying any buttercream. For best results, you can even bake the cake the day before and let it cool overnight, tightly wrapped at room temperature.
Frequently Asked Questions About Biscoff Cake
The most reliable way to check for doneness is using a cake tester, such as a wooden skewer or a toothpick. After the recommended baking time has passed, gently insert the tester into the very center of the cake. If it comes out clean, with no wet batter or moist crumbs adhering to it, your cake is done. You can also gently touch the center of the cake; if it springs back, it’s a good sign. If it leaves an indentation, it needs more time.
Sour cream is fantastic for adding moisture and tenderness, but if you don’t have it on hand, full-fat Greek yogurt is an excellent 1:1 substitute. It offers a similar thick consistency and tangy flavor profile that works wonderfully in cakes. You could also use buttermilk, but you might need to adjust the liquid content slightly as buttermilk is thinner than sour cream or Greek yogurt. Always ensure your substitute is at room temperature for best results.
Absolutely! This Biscoff cake is actually quite forgiving and can be made in advance. You can bake the cake layers a day ahead, let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. The chocolate buttercream can also be made a day or two in advance and stored in an airtight container in the refrigerator; just let it come to room temperature and re-whip it for a few minutes before frosting the cake.
Beyond the luscious chocolate buttercream and Biscoff swirls, you can enhance your cake’s presentation by placing whole Biscoff cookies along the edges or in the center. A sprinkle of additional Biscoff cookie crumbs adds texture and visual appeal. For a touch of elegance, consider a light dusting of cocoa powder or even some chocolate shavings on top of the buttercream.
Storage Tips for Your Biscoff Cake
To keep your Biscoff cake fresh and delicious, proper storage is key. Once frosted, this cake is best stored in an airtight container in the refrigerator. It will maintain its wonderful taste and texture for 1-2 days. For optimal enjoyment, remove the cake from the fridge about 30-60 minutes before serving, allowing it to come closer to room temperature. This softens the buttercream and enhances the cake’s flavors and moistness. If you wish to store it for longer, individual slices can be wrapped tightly in plastic wrap and then aluminum foil, and frozen for up to 1 month. Thaw in the refrigerator overnight before bringing to room temperature to serve.
More Delicious Sheet Cake Recipes to Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
If you’ve had the pleasure of baking and enjoying this incredible Biscoff cake, we would be absolutely thrilled to hear about your experience! Please make sure to leave a STAR REVIEW on the recipe card below – your feedback helps others discover and enjoy this delicious treat. Don’t forget to share your beautiful creations on Instagram by tagging me @juliemarieeats. For even more delectable baking ideas and inspiration, be sure to follow me on Pinterest. Happy baking!
Biscoff Cake
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Equipment
- 20×20 cm baking pan
- Hand Mixer
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 20×20 cm/8×8 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