Description
A delightful cake combining the unique flavors of Biscoff cookie butter with soft, fluffy cake and creamy whipped topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup Biscoff cookie butter
- 1 cup heavy cream
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk and Biscoff cookie butter until well combined.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form. Frost the completely cooled cake with whipped cream and drizzle with caramel sauce.
- Enjoy your delicious Biscoff cake!
Notes
For extra moisture, you can add sour cream or yogurt to the batter. Store in an airtight container for up to three days at room temperature or a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg