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Decadent Biscoff Cake with Creamy Frosting and Crunchy Topping

Decadent Biscoff Cake - featured image
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A soft, moist cake layered with rich Biscoff flavor, creamy cream cheese frosting, and a crunchy topping of crushed Biscoff cookies and nuts. Perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) milk (whole or 2%)
  • 2 teaspoons pure vanilla extract
  • ¾ cup (200 g) Biscoff spread
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • ½ cup (130 g) Biscoff spread
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream
  • ½ cup (60 g) crushed Biscoff cookies
  • ¼ cup (30 g) chopped toasted pecans or walnuts (optional)
  • 1 tablespoon light brown sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in Biscoff spread and vanilla extract on low speed until smooth.
  6. Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and Biscoff spread, mixing on low to avoid dust clouds.
  11. Add vanilla extract and heavy cream to reach desired consistency.
  12. Place one cake layer on serving plate, spread one-third of frosting evenly over top.
  13. Add second layer and cover entire cake with remaining frosting. Smooth or create swirls with a spatula.
  14. Mix crushed Biscoff cookies, chopped nuts, and light brown sugar for topping. Sprinkle evenly over frosted cake.
  15. Refrigerate cake for at least 30 minutes to set frosting and topping. Bring to room temperature before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Chill frosting if too soft before spreading. Use parchment paper for easy cleanup. Check cake at 30 minutes to avoid overbaking. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut cream cheese, dairy-free butter, and almond milk.

Nutrition

Keywords: Biscoff cake, Biscoff frosting, homemade cake, creamy frosting, crunchy topping, easy cake recipe, dessert, baking

Find it online: https://larameals.com/decadent-biscoff-cake-recipe-easy-homemade-frosting-and-crunchy-topping/