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Moist Biscoff Cake Slice

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A delightful Moist Biscoff Cake Slice infused with the rich flavor of Biscoff spread and crunchy bits of Biscoff cookies throughout.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, room temperature
  • 7 tablespoons vegetable oil
  • 1 1/4 cups packed light brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup Biscoff spread
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • 30 Biscoff cookies, crushed
  • 3 cups powdered sugar
  • 1 1/2 tablespoons milk or heavy cream
  • Extra Biscoff cookies for decoration

Instructions

  1. Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper.
  2. Sift together flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. Beat butter, oil, and brown sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Then blend in Biscoff spread and vanilla extract.
  5. Alternately fold in dry ingredients and buttermilk, starting and ending with the flour mixture.
  6. Fold in crushed Biscoff cookies gently until evenly distributed.
  7. Divide batter between pans and bake for 37 to 40 minutes, or until a toothpick comes out clean.
  8. Let cool in pans for 20 minutes before transferring to a wire rack.
  9. Make frosting by beating butter, powdered sugar, vanilla extract, salt, and milk until airy. Fold in Biscoff spread and cookie crumbs.
  10. Level cake tops, spread frosting between layers, and cover the top and sides with frosting. Decorate with extra Biscoff cookies.

Notes

Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving for maximum flavor.

Nutrition

Find it online: https://lunarecipez.com/moist-biscoff-cake-slice/

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