Moist Biscoff Cake Slice
Delight in the indulgent flavors of this Moist Biscoff Cake Slice, featuring a rich, buttery base complemented by crushed Biscoff cookies for an extra layer of texture.
Ingrédients
Dry Ingredients
- 2 1/2 cups all-purpose flour Use high-quality flour for the best results.
- 1/4 cup cornstarch Helps to lighten the cake texture.
- 1/2 teaspoon baking soda Ensure it's fresh for proper rising.
- 2 teaspoons baking powder Check for freshness to ensure effective leavening.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon ground cinnamon Adds warmth and spice to the cake.
Wet Ingredients
- 1/2 cup unsalted butter Must be at room temperature.
- 7 tablespoons vegetable oil Provides moisture.
- 1 1/4 cups packed light brown sugar For sweetness and moisture.
- 3 large eggs Should be at room temperature.
- 1/2 cup Biscoff spread Adds depth of flavor.
- 2 teaspoons vanilla extract For enhanced flavor.
- 1 1/4 cups buttermilk Should be at room temperature.
Mix-Ins
- 30 Biscoff cookies, crushed Provides texture and flavor.
Frosting Ingredients
- 3 cups powdered sugar Sifts easily for a smooth frosting.
- 1 1/2 tablespoons milk or heavy cream To adjust frosting consistency.
- Extra Biscoff cookies for decoration Optional garnish.
Instructions
Preparation
- Gather all your ingredients and pre-measure for ease.
- Preheat the oven to 350°F (180°C).
- Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Sift together the dry ingredients in a large bowl.
Mixing the Batter
- In a separate bowl, beat together the butter, vegetable oil, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the Biscoff spread and vanilla until incorporated.
- Alternate adding the dry ingredients and buttermilk into the wet mixture, folding gently.
- Fold in the crushed Biscoff cookies into the batter.
Baking
- Divide the batter between the prepared pans and bake for 37-40 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 20 minutes before transferring to a wire rack.
Frosting and Assembly
- Make the frosting by blending remaining Biscoff cookies into fine crumbs.
- In a mixing bowl, beat together the butter, powdered sugar, vanilla, and milk until smooth.
- Mix in the Biscoff spread and cookie crumbs.
- Level the cakes and frost between layers, on top, and on the sides, garnishing with extra cookies.
Notes
This cake is perfect for various occasions and can be customized with additional flavors or toppings.