Decadent Layered Biscoff Cake with Creamy Caramel Frosting
Decadent Layered Biscoff Cake with Creamy Caramel Frosting is a glorious treat that perfectly balances indulgence and comfort. Each slice reveals luscious layers of moist cake infused with the unique flavor of Biscoff spread, complemented by the rich, creamy caramel frosting that decorates its exterior. Imagine sinking your fork into this cake, the fluffy layers melting in your mouth, the delightful crunch of crushed Biscoff cookies providing texture against the sweetness of the frosting. This cake is worth making for any special occasion or simply to satisfy your cravings.
Why You’ll Love This Recipe
The Decadent Layered Biscoff Cake stands out as an incredible baking project that pleases both the eye and the palate. With easy preparation and minimal ingredients, it’s a family-friendly recipe that promises a fun day in the kitchen. Whether you’re inclined towards quick baking or traditional cake-making, this recipe accommodates both. It works as a show-stopping centerpiece for gatherings or cherished family dinners. Simple yet rewarding, this cake will make you the star baker of your circle!
Ingredients for Decadent Layered Biscoff Cake
Gather your ingredients to create the perfect Decadent Layered Biscoff Cake:
- 2 cups all-purpose flour: The foundation of the cake, contributing to its structure.
- 1 ½ cups granulated sugar: Sweetness that elevates the flavor profile.
- ½ cup Biscoff spread: A cornerstone ingredient that imparts a unique spiced flavor.
- 1 cup unsalted butter, softened: Added richness for the cake’s texture.
- 1 cup milk: Moistness that keeps the cake tender.
- 4 large eggs: Binding agents that provide structure and richness.
- 2 teaspoons baking powder: For the rise and fluffiness of the cake.
- 1 teaspoon baking soda: Helps the cake to rise beautifully.
- 1 teaspoon vanilla extract: A depth of flavor that complements the cake.
- ½ teaspoon salt: Enhances the overall taste.
- 1 cup crushed Biscoff cookies (for layering and garnish): Adds a delightful crunch.
For the Creamy Caramel Frosting, you’ll need:
- 1 cup unsalted butter, softened: A base for a smooth and creamy frosting.
- 4 cups powdered sugar: Sweetness that makes the frosting gratifying.
- ½ cup Biscoff spread: Extra Biscoff flavor in the frosting.
- ½ cup caramel sauce: Creamy components that make the frosting irresistible.
- 2 tablespoons milk (if needed for consistency): Adjusts the frosting to your desired thickness.
- A pinch of salt: To balance the sweetness.
Step-by-Step Directions
Begin by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure an easy release. In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until fluffy and light in color, about 3-5 minutes using an electric mixer. This step is crucial for achieving a light cake.
Now, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Biscoff spread until fully integrated. This will ensure that the flavors meld beautifully together.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Avoid over-mixing; this helps keep the cake tender.
Gently fold in the crushed Biscoff cookies, creating delightful flecks of flavor throughout the batter. Divide it evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. While the cakes cool, prepare your frosting! In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Then add the Biscoff spread and caramel sauce, beating until smooth and fluffy.
If the frosting is too thick, add a little milk until you reach your desired consistency. Don’t forget a pinch of salt to balance the sweetness. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of creamy caramel frosting on top and sprinkle with more crushed Biscoff cookies.
Finally, place the second cake layer on top and frost the entire exterior of the cake with the creamy caramel frosting, smoothing it out evenly with a spatula. Decorate the top and sides with additional crushed Biscoff cookies. Allow the cake to set for about 30 minutes before slicing and serving.
Tips & Tricks
To achieve the perfect Decadent Layered Biscoff Cake, there are a few chef secrets worth noting. Consider freezing your butter for about 15 minutes before using it to ensure a creamier texture when whipped. Also, ensure that your eggs are at room temperature—they’ll incorporate better into the mixture. When it comes to frosting, using a spatula heated slightly under warm water can smooth out the frosting beautifully.
For a little extra flourish, consider drizzling some additional caramel sauce on top of your finished cake before serving. This adds an additional visual appeal and an extra layer of sweetness.
Serving Suggestions & Pairings
This cake is delightful on its own, but you can elevate the experience with thoughtful pairings. Serve slices with a hot cup of coffee or tea to balance the sweetness. For a family gathering, consider serving it with a side of whipped cream or vanilla ice cream to create a luscious dessert showcase. Fresh fruit like strawberries or raspberries can also add a refreshing contrast to the cake’s sweetness.
Nutritional Information
While the Decadent Layered Biscoff Cake is undoubtedly a treat, it’s wise to be mindful of your portions. A slice provides a delightful balance of sweet, buttery goodness and comforting flavors. Each slice typically contains around 400-500 calories, depending on the portion size and frosting used. With the rich ingredients involved, it’s certainly meant to be an indulgence!
Storing Tips & Variations for Decadent Layered Biscoff Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices—this cake freezes beautifully. When freezing, wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag. Thaw in the refrigerator overnight when ready to enjoy.
For some healthier swaps, consider using Greek yogurt instead of butter in the frosting or whole wheat flour for a more wholesome option. You could also experiment with different kinds of frosting, like a vanilla whipped cream or cream cheese frosting, for variations in flavor.
Conclusion for Decadent Layered Biscoff Cake
The Decadent Layered Biscoff Cake with Creamy Caramel Frosting isn’t just a dessert—it’s an experience. With its layered structure and rich flavors, it’s sure to leave a lasting impression on anyone lucky enough to taste it. Don’t wait to bring this beautiful cake to your kitchen; it promises satisfaction and joy each time you share it.
FAQs
1. Can I use a different type of spread instead of Biscoff?
Yes, you can use other cookie spreads like speculoos or even nut butters, but they will alter the flavor profile.
2. How can I make the frosting less sweet?
To balance the sweetness, you can add a little more salt to the frosting or incorporate a bit of cream cheese for added flavor.
3. Can this cake be made ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them until you’re ready to frost and serve.
4. How should I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
5. Can I make mini cakes instead?
Yes, you can use smaller cake pans to create mini layered cakes. Adjust the baking time as needed, checking for doneness with a toothpick.
Decadent Layered Biscoff Cake with Creamy Caramel Frosting
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A luxurious dessert showcasing moist layers of Biscoff-infused cake topped with creamy caramel frosting and crunchy Biscoff cookie bits.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup Biscoff spread
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup crushed Biscoff cookies (for layering and garnish)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ½ cup Biscoff spread (for frosting)
- ½ cup caramel sauce
- 2 tablespoons milk (if needed for frosting consistency)
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and Biscoff spread.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine with the wet mixture, alternating with the milk.
- Gently fold in the crushed Biscoff cookies.
- Divide the batter between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then move to a wire rack to cool completely.
- For frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in Biscoff spread and caramel sauce until smooth.
- If necessary, adjust the consistency with milk. Add a pinch of salt to balance sweetness.
- Once cooled, layer the cakes with frosting and crushed cookies between the layers. Frost the entire cake and decorate with additional crushed cookies. Allow to set for 30 minutes before serving.
Notes
For the best texture, freeze butter for 15 minutes before using. Ensure eggs are at room temperature. Use a warm spatula to smooth frosting easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
