Ingredients

2 cups all-purpose flour

1 cup brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 cup milk

3 large eggs

1 cup Biscoff spread

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

1 cup Biscoff spread (softened, for filling & frosting)

2 cups heavy whipping cream

1/2 cup powdered sugar

Biscoff cookies for decoration

Instructions

Step 1: In a large mixing bowl, whisk together brown sugar, granulated sugar, vegetable oil, eggs, milk, vanilla extract, and the 1 cup of Biscoff spread until the mixture is smooth and well combined.

Step 2: Gently fold in the flour, baking powder, and salt until just combined, being careful not to overmix the batter.

Step 3: Divide the batter evenly between two 9-inch round cake pans that have been greased or lined with parchment paper.

Step 4: Bake the cakes in a preheated oven at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Remove the cakes from the oven and allow them to cool completely in the pans before removing.

Step 6: While the cakes cool, beat the cold heavy cream and powdered sugar together until fluffy peaks form. Gently fold in a few tablespoons of softened Biscoff spread to flavor the frosting.

Step 7: To assemble, spread a layer of the Biscoff spread on top of one cake layer, then add a layer of the whipped cream frosting. Place the second cake layer on top and cover the entire cake with the remaining frosting and Biscoff spread as desired.

Step 8: Decorate the cake with piped swirls of frosting and crumble or place whole Biscoff cookies on top for an extra touch.

Step 9: Chill the cake briefly to set the frosting before serving.

Tips & Variations

Make sure the Biscoff spread is softened at room temperature for easier mixing and a smoother texture.

Chill the heavy cream before whipping to achieve light, fluffy peaks.

Allow the cake to cool completely before frosting to prevent the frosting from melting.

For a nuttier twist, add chopped toasted almonds between layers.

You can substitute whole milk with almond or oat milk for a dairy-free option; adjust the frosting accordingly.

FAQs

Can I make this cake without Biscoff cookies for decoration?

Yes, you can skip the cookie decoration or substitute with crushed graham crackers or caramel shards for a different texture and look.

How do I soften Biscoff spread if it is too hard?

To soften Biscoff spread, place the jar in a bowl of warm water for about 10 minutes or microwave it briefly in short intervals, stirring until smooth and spreadable.