Moist Biscoff Cake Slice (Print Format)

Tender cake layered with caramel Biscoff spread, spiced crumbs, and creamy frosting for a sweet treat.

# Ingredients:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup cornstarch
03 - 1/2 teaspoon baking soda
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 cup unsalted butter, room temperature
08 - 7 tablespoons vegetable oil
09 - 1 1/4 cups packed light brown sugar
10 - 3 large eggs, room temperature
11 - 1/2 cup Biscoff spread
12 - 2 teaspoons vanilla extract
13 - 1 1/4 cups buttermilk, room temperature
14 - 30 Biscoff cookies, crushed

→ Frosting

15 - 3 cups powdered sugar
16 - 1 1/2 tablespoons milk or heavy cream
17 - Extra Biscoff cookies for decoration
18 - 1/2 cup unsalted butter, room temperature
19 - 1/4 cup Biscoff spread
20 - 1/8 teaspoon salt
21 - 2 teaspoons vanilla extract

# Steps:

01 - Preheat oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper for easy removal.
02 - Sift together all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon into a large bowl. Set aside.
03 - In a separate large bowl, beat unsalted butter, vegetable oil, and light brown sugar for about 2 minutes until light and fluffy.
04 - Add eggs one at a time to creamed mixture, mixing well after each addition. Stir in Biscoff spread and vanilla extract until fully combined.
05 - Alternately fold dry ingredient mixture and buttermilk into the wet batter, starting and ending with dry ingredients. Mix gently until just combined to maintain a tender crumb.
06 - Carefully fold crushed Biscoff cookies into the batter until evenly distributed.
07 - Divide batter evenly between prepared pans, gently tap to release air bubbles, and bake for 37 to 40 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 20 minutes, then transfer to wire racks to cool completely before frosting to prevent sogginess.
09 - Process remaining Biscoff cookies into fine crumbs. Beat unsalted butter, powdered sugar, vanilla extract, salt, and milk on low speed until combined. Increase speed and whip for 10 minutes until light and fluffy. Fold in Biscoff spread and cookie crumbs gently.
10 - Level cake tops. Spread frosting between layers, then cover top and sides generously. Garnish with whole or crumbled Biscoff cookies. Optionally, drizzle additional Biscoff spread over the cake.

# Tips:

01 - Use room temperature ingredients to ensure smooth batter and optimal rise. Completely cool cakes before frosting to avoid melting.
02 - Substitute buttermilk by mixing regular milk with 1 tablespoon vinegar or lemon juice; let sit for 5 minutes.
03 - The combination of butter, vegetable oil, and buttermilk yields a moist and tender crumb.
04 - Cakes freeze well; wrap unfrosted layers tightly and thaw in refrigerator before frosting.

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