Sweet biscoff-flavored cake topped with whipped cream and a layer of more biscoff, this biscoff cake is every cookie butter lover's dream
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:8 x 8 inch cake 1x
Category:Cake
Method:Easy
Cuisine:American
Ingredients
UnitsScale
Biscoff Cake
75g Lotus biscoff cookies (2.6oz)
240g All-purpose flour (2 cups)
2 1/2 tsp Baking powder
Pinch of salt
135g Light brown sugar (3/4 cup)
65g Granulated sugar (1/3 cup)
80g Vegetable oil (1/3 cup)
75g Biscoff spread (1/3 cup)
95g Greek yogurt (1/3 cup)
3 Large eggs
Whipped Cream
360ml Heavy cream (1 1/2 cup)
55g Biscoff spread (1/4 cup)
Biscoff Glaze
75g Biscoff spread (1/3 cup), melted and cooled
Instructions
Biscoff Cake
Preheat an oven to 180C /355F and line an 8 x 8 inch cake tin with parchment paper
Combine the brown sugar, granulated sugar, and oil, and whisk until combined
Add the eggs, yogurt, and biscoff spread, whisk until smooth
Sift in the biscoff cookie crumbs, flour, baking powder, and salt, and mix until just combined
Pour the cake batter into the lined cake pan and bake for 30 minutes, or until an inserted toothpick comes out clean
Remove from the oven and cool on a wire rack.
Whipped Cream
Combine the cream and biscoff spread in the bowl of a stand mixer fitted with a whisk attachment or a medium-sized bowl and beat with an electric mixer until it reaches stiff peaks
Spread the cream over the cooled cake in an even layer
Assembly
Make sure the melted biscoff spread is at a pourable consistency, while not being too hot
Pour the melted spread over the cream and gently tilt the cake to spread it evenly across the surface.
Trim the edges off the cake and cut it into 6 equal slices