This super easy Biscoff Cake is a delicious dessert to make for a special occasion or afternoon tea. The light and airy cookie butter cake is topped with melted biscoff spread and topped with a biscoff whipped cream frosting.
120gr (1/2 cup)Unsalted Buttersoft, at room temperature
120gr (1/2 cup)Caster Sugaror fine white sugar
3Eggsmedium, at room temperature
120gr (1/2 cup)Biscoff Spreador cookie butter - melted and cooled down
1teaspoonVanilla Extract
200gr (1 1/3 cup)Plain / All-Purpose Flour
1 1/2teaspoonBaking Powder
1pinchFine Salt
1teaspoonSpeculoos Spicesoptional - see notes below for substitute
80gr (1/3 cup)Biscoff Spreadmelted, for the glaze
Biscoff Whipped Cream
180ml (3/4 cup)Heavy / Thickened Cream
45gr (3 tablespoons)Biscoff Spreadmelted and cooled down
1Biscoff Cookiecrushed
Instructions
Biscoff Butter Cake
Preheat your oven on 160'c / 325'f. Line the bottom of a 20cm / 8-inch Springform Pan with baking paper and lightly grease the sides.
In a stand mixer or large bowl with a hand mixer, cream the soft Butter and Sugar on medium speed for about 5 minutes, or until light and fluffy.
Slowly add the Eggs one at the time, mixing until fully incorporated before adding the next one (see note 1). Mix in the cooled down melted Biscoff Spread and Vanilla.
Sift in the Flour, Baking Powder, Salt and Speculoos Spice (optional). Gently mix it in until just combine, making sure to not over-work the batter.
Pour the batter into the prepared tin and spread around with the back of a spoon or small offset spatula.
Bake for 35 to 40 minutes or until a skewer comes out clean. Transfer onto a cooling rack and leave to cool down for at least 30 minutes. Carefully transfer the cake on a serving plate (see note 2).
For the biscoff glaze, melt the biscoff spread in the microwave for 30 seconds to 1 minutes or until very smooth and fluid. Pour it over the cake and spread it around with the back of a spoon, letting it drip over the side of the cake. Set aside to set.
Biscoff Whipped Cream
Place the cold Cream and cooled down melted Biscoff Spread in a large mixing bowl or the bowl of your stand mixer. Whip on medium to high speed until you reach stiff peaks (see note 3).
Tranfer the cream into a piping bag fitted with a star piping tip. Pipe small dollops of whipped cream over the biscoff glaze around the edge of the cake (See note 4).
Optionally, crush a biscoff cookie and sprinkle the crumbs over the whipped cream.
Video
Notes
Speculoos Spice: It is a mix of spices used to make Speculoos Cookies, usually combining Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves. It can be discarded or replaced with Mixed Spice.
Don't worry if the mixture looks like it is splitting slightly; it can happen when the butter was too cold or too warm or the sugar and butter were not creamed properly. The batter will come back together when you add the flour.
If the cake still feels warm to the touch, leave it to cool down for a little bit longer or the crumb might break.
I personally like to whip it with the mixer until I reach medium peaks then finish it by hands. This helps to control how much you mix it and avoid over-whipping it, which would give a slightly grainy texture to the cream.
The whipped cream can be prepared in advance and be stored in the fridge until ready to serve. I recommend adding this topping as close to serving as possible as you don't want the cream to start melting. Once topped with cream, the cake will need to be kept in the fridge.