AMAZING Biscoff Cake (Milk Bar-Style)
Highlighted under: Baking & Desserts
Treat yourself to a delightful slice of this AMAZING Biscoff Cake that captures the essence of the beloved cookie spread! This Milk Bar-style cake layers moist vanilla cake with rich Biscoff cream, ensuring every bite is a blend of sweet, spiced flavors and dreamy texture. Perfect for special occasions or simple indulgence, this cake is a showstopper that will impress both family and friends alike.
This cake is inspired by the iconic Milk Bar desserts and incorporates the beloved Biscoff cookie spread to create a treat that is sure to delight!
The Perfect Cake for Any Occasion
This AMAZING Biscoff Cake is not just a dessert; it's a versatile treat that can elevate any gathering. Whether birthdays, holidays, or casual get-togethers, this cake serves as a delightful centerpiece. Its rich flavor and stunning appearance will leave your guests in awe. Plus, the fact that it's a Milk Bar-style cake means it’s accessible to anyone who appreciates gourmet treats without a complex baking process.
Moreover, the blend of moist vanilla cake and silky Biscoff cream results in a dessert that's suitable for adults and children alike. This cake will inspire smiles across generations, making it a perfect addition to family celebrations.
Biscoff: A Cookie Spread that Captivates
If you're new to Biscoff, let me introduce you to its magic. This cookie spread brings a unique flavor that balances sweetness with a hint of spice, reminiscent of a classic gingerbread cookie. Using Biscoff in cake not only enhances its flavor profile but also adds a wonderful creaminess that pairs beautifully with the cake's moist texture.
The rich, caramel notes of Biscoff are complemented by the fluffy vanilla cake, creating a delightful contrast that keeps you coming back for more. It's bound to become a favorite flavor in your baking repertoire, offering endless possibilities for future desserts.
Tips for Success
To achieve the best results for your Biscoff Cake, be sure to use room temperature ingredients. Softened butter and eggs will mix more evenly, leading to a lighter cake texture. Additionally, when measuring flour, be sure to fluff it first, and then spoon it into your measuring cup to avoid compacting, which can lead to a dense cake.
Don’t rush the cooling process. Allowing the cakes to cool completely before frosting ensures that the Biscoff cream won't melt, preserving the structural integrity of your masterpiece. It will also improve the flavors as they meld together beautifully during that resting period.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Biscoff Cream
- 1 cup heavy cream
- 1 cup Biscoff cookie spread
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Make sure to have all your ingredients measured and ready to go!
Instructions
Make the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk and vanilla. Mix until smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
Prepare the Biscoff Cream
In a bowl, beat the heavy cream until soft peaks form. In another bowl, mix the Biscoff cookie spread, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until well combined.
Assemble the Cake
Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of Biscoff cream on top. Place the second layer on top and frost the top and sides of the cake with the remaining Biscoff cream.
Refrigerate the cake for at least 30 minutes before serving.
Enjoy your slice of this delicious Biscoff cake!
Storage and Serving Suggestions
This Biscoff Cake stays fresh when stored correctly. Keep it in an airtight container in the refrigerator for up to five days. If you want to extend its life, consider freezing individual slices wrapped in plastic wrap and then foil. When you’re ready to indulge, let a slice thaw in the refrigerator for a few hours before enjoying.
For serving, consider pairing this cake with a cup of coffee or tea. The warm notes from your beverage will enhance the comforting flavors of the Biscoff, making it a perfect afternoon treat or a delightful dessert after dinner.
Variations to Try
While the classic version of this cake is undoubtedly delicious, feel free to customize it! Experiment with additional flavors by incorporating spices like cinnamon or nutmeg into the cake batter. You could even add a swirl of chocolate ganache or caramel sauce between the layers for an indulgent twist.
For a single-layer option, consider making this cake in a 9x13-inch pan. This version is perfect for potlucks and bake sales, as it’s easy to cut into squares and serve. The beauty of this recipe is its flexibility, allowing you to personalize it to your heart's content.
Questions About Recipes
→ Can I use a different type of cookie spread?
Yes, you can substitute Biscoff with any other cookie spread you like, such as Nutella.
→ How should I store the cake?
Store the cake in the refrigerator to keep the cream fresh, and it should last for up to 5 days.
AMAZING Biscoff Cake (Milk Bar-Style)
Treat yourself to a delightful slice of this AMAZING Biscoff Cake that captures the essence of the beloved cookie spread! This Milk Bar-style cake layers moist vanilla cake with rich Biscoff cream, ensuring every bite is a blend of sweet, spiced flavors and dreamy texture. Perfect for special occasions or simple indulgence, this cake is a showstopper that will impress both family and friends alike.
Created by: Harper Collins
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12.0
What You'll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Biscoff Cream
- 1 cup heavy cream
- 1 cup Biscoff cookie spread
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk and vanilla. Mix until smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
In a bowl, beat the heavy cream until soft peaks form. In another bowl, mix the Biscoff cookie spread, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until well combined.
Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of Biscoff cream on top. Place the second layer on top and frost the top and sides of the cake with the remaining Biscoff cream.
Refrigerate the cake for at least 30 minutes before serving.
Nutritional Breakdown (Per Serving)
- Calories: 400
- Fat: 22g
- Carbohydrates: 50g
- Protein: 4g