Description
A delightful dessert that combines the rich, spiced flavor of Biscoff cookies with a moist and fluffy cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookies, crushed
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour and baking powder; add to the creamed mixture alternately with the milk.
- Fold in the crushed Biscoff cookies.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, spread frosting between the layers and on top of the cake.
- Drizzle with caramel sauce and sprinkle with more crushed Biscoff cookies before serving.
Notes
Serve at room temperature with additional crushed Biscoff cookies, vanilla ice cream, or whipped cream. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg