Biscoff Cake

 Biscoff cake is a fantastic dessert for occasions or as a simple treat to satisfy your sweet tooth. Give this recipe a try, and enjoy the delicious taste of Biscoff Cookie butter Cake goodness!

Biscoff Cake Ingredients:

For the Biscoff Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread
  • 1 cup buttermilk

For the Biscoff Frosting:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup Biscoff spread
  • 2-3 tablespoons heavy cream
  • Biscoff cookies, crushed (for garnish)

 A Sweet and Irresistible Delight

If you’re a fan of speculoos cookies or Biscoff spread, get ready to indulge in the ultimate dessert – Biscoff cake! This delightful cake is rich, moist, and loaded with the distinct caramel and cinnamon flavors of Biscoff.

Biscoff Cake

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FAQs (Frequently Asked Questions):

Can I make this Lotus Biscoff Cookie butter cake in advance?

Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. You can also make the frosting ahead of time and refrigerate it in an airtight container for up to 3 days. When ready to assemble the cake, bring the frosting to room temperature and re-whip it until smooth and fluffy before frosting the cake.

How should I store leftover cake?

Store leftover Biscoff cookie Cake in an airtight container in the refrigerator for up to 3-4 days. Bring the cake to room temperature before serving for the best texture and flavor.

Can I freeze the Biscoff butter cake?

Yes, you can freeze the Biscoff cake. Ensure it’s properly wrapped or stored in an airtight container before freezing. Thaw it in the refrigerator before serving.

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