Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread
- 1/2 cup whole milk
Special Equipment Needed:
- 2 8-inch cake pans
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch cake pans.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and Biscoff spread until well combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
10. Once cooled, frost the cake with your favorite frosting and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 49g
Protein: 4g
Substitutions for ingredients:
- Biscoff spread can be substituted with any other cookie butter spread or peanut butter.
- Whole milk can be substituted with any other type of milk or non-dairy milk.
Variations:
- Add chocolate chips or chopped nuts to the batter for added texture.
- Use this recipe to make cupcakes instead of a cake.
- Add a layer of Biscoff spread in between the cake layers for added flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Decorate the cake with Biscoff cookies or drizzle Biscoff spread on top for added flavor.
Garnishes:
Biscoff cookies, whipped cream, or fresh fruit.
Pairings:
Coffee, tea, or milk.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, try reducing the amount of flour used.
Food Safety Advice:
Make sure to properly store the cake in an airtight container to prevent it from spoiling.
Food History:
Biscoff cookies were first created in Belgium in the 1930s and have since become a popular cookie around the world. Biscoff spread, made from the cookies, was first introduced in Europe in 2007 and has since gained popularity as a spread and baking ingredient.
Flavor Profiles:
The Biscoff Cake has a sweet and nutty flavor with a hint of cinnamon.
Serving Suggestions:
Serve the Biscoff Cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Belgian
Taste: Sweet, Buttery, Nutty, Cinnamon, Caramel, Cinnamon-Spiced, Caramel-Like