Easy Biscoff Cake
This Biscoff cake recipe is unique because of its lightness and creaminess. The cake tastes like gingerbread caramel cheesecakes with rich cake layers.
Equipment
- Digital scale (strongly recommended). If you are serious about cooking and especially baking, you will only benefit from getting a digital scale. It only costs a few bucks, yet, you will be able to improve thousands of recipes by using it.
Ingredients
- 140 grams (⅔ cup) unsalted butter room temperature
- 4 eggs room temperature
- 150 grams (1¼ cups) all-purpose flour cake flour works, too
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 15 lotus cookies
- 2 teaspoon pure vanilla extract or paste
- 220 grams (1 cup + 2 tbsp) Biscoff spread melted and cooled
- 120 grams (½ cup + 2 tbsp) granulated sugar can use brown sugar
For the Filling
- 250 grams (1 cup + 2 tbsp) mascarpone can use cold
- 270 grams (1¼ cups + 2 tbsp) Biscoff spread can use cold
- 1 teaspoon pure vanilla extract
- 3 tablespoon powdered sugar optional
For the Icing
- 250 grams (1 cup + 2 tbsp) mascarpone
- 35 grams (⅓ cup) powdered sugar
Instructions
- Preheat the oven to 160C/320F and line the cake tins (also called sandwich tins but have nothing to do with sandwiches) with parchment paper. Beat butter with sugar for no less than 5 minutes until light and fluffy. Add the eggs one at a time and mix until well incorporated. Add melted and cooled biscoff spread with vanilla extract and mix until incorporated.
- In a separate bowl mix the flour, baking powder, and salt. Crush the cookies into small pieces. Add the dry ingredients and the cookies to the wet ingredients and fold them in with a rubber spatula until you don’t see any spots of flour.
- Separate the batter into two cake tins evenly (as much as possible) and place them onto the middle rack in the oven for the next 35-40 minutes but check the cakes at 30 minutes mark to make sure they are not burning. Take the cakes out when the toothpick comes out clean.
- Let the cakes cool for 5 minutes before taking them out. Then, place them onto a cooling rack (if you have one) for 10-15 minutes until they are not too hot anymore. Then, wrap them into foil and place in the freezer for 15-20 minutes to cool (it will help handle the cakes better).
- While the cakes are cooling down, make the filling and the icing. Add mascarpone with biscoff, sugar, and vanilla and mix with a hand mixer (or a stand mixer) until incorporated. Cover with plastic wrap and place in the refrigerator until ready to use.
- For the icing, mix mascarpone and sugar, then cover with plastic wrap and place into the fridge until ready to use.Grind the cookies in a food processor for decorating later.
- If your cake has a dome in the middle, cut it off to make sure the cake is flat. Then, you can cut off the sides of the cake if they are lower than the rest of it (optional)Place the cake onto a cake stand or a container box (if you are planning to transport it) as you begin to assemble. This step will ensure you don’t have to move the whole cake when it's done.Place the first layer, and spread a thin layer of jam of choice. Then, spread the mascarpone filling evenly with a spatula. Dump all the filling into the middle of the cake and spread to the sides by making circle-like motions.Place the top layer onto the filling and spread the mascarpone icing on the top and the sides of the cake. The mascarpone is soft so the icing will have streaks left by the spatula.Take the ground cookies and sprinkle them onto one half of the cake. Gently tap the sides of the cake with the cookie crumbs. Place a few cookies on top of the cake for decoration.Keep in the refrigerator for 3-5 days.
Notes
- Use room temperature ingredients to ensure the best texture. Cut the butter into small cubes and leave at room temp for 20 minutes and place the eggs in hot water for 5 minutes. That will bring the ingredients to room temperature faster! For the filling and icing, it is ok to use cold mascarpone.
- If your batter split when adding the eggs it means that you did not beat the butter with sugar long enough or that you used cold butter. If this happens, just proceed with the process, it will be ok.
- Bake the cakes at 160C/320F to ensure slow rising and prevent a dome from forming on top of the cake layers.
- You can make the filling and frosting ahead of time and keep them in the fridge for 2-3 days.
- It is very important you measure your flour correctly. For that stir the flour with a spoon to make sure it is not compressed and scoop the flour into the cup, then shave off the excess with a back side of a knife. For even better measuring use a digital scale, this will ensure you make the recipe perfectly every single time.
- Folding the flour into the wet ingredients is important because it prevents gluten development which would make cakes tough like bread.
- If you noticed that your cake layers often burn in your oven I recommend you get both an oven thermometer and cake strips. Most ovens are not 100% accurate on their temperatures and cake strips will prevent the sides of the cakes from burning.
- Parchment paper will make it easier to separate the cakes from the tins.
- It is very important to wait for the cake to cool before decorating as otherwise the icing and the filling will melt.
Nutrition
Serving: 1sliceCalories: 559kcalCarbohydrates: 31.4gProtein: 9.5gFat: 19.8gSaturated Fat: 11.9gCholesterol: 121mgSodium: 206mgPotassium: 148mgFiber: 0.4gSugar: 20gCalcium: 140mgIron: 1mg
Tried this recipe?Let us know how it was!