Ingredients
– 200 g (1 2/3 cups) all-purpose flour provides structure and crumb
– 150 g (3/4 cup) granulated sugar sweetens the batter and promotes browning
– 1 1/2 tsp baking powder leavening agent to give the Biscoff cake lift and light texture
– 1/4 tsp fine salt balances sweetness and enhances flavor
– 2 large eggs bind the batter and add richness
– 115 g (1/2 cup) unsalted butter, softened adds moisture and flavor
– 150 g (1/2 to 3/4 cup) Biscoff spread or speculoos cookie butter the signature ingredient delivering caramelized spice and cookie flavor
– 120 ml (1/2 cup) milk aids batter consistency
– 1 tsp vanilla extract rounds out flavors and complements the Biscoff spice
– 50 g crushed Lotus or speculoos biscuits optional crumb topping or swirl for texture
Instructions
1-First: preheat oven to 175°C (350°F) and prepare your pan. Grease a 20 cm (8-inch) round cake tin or line it with parchment paper. While the oven heats, measure ingredients, including Biscoff spread, and bring butter and eggs to room temperature.
2-Next: make the dry mix. Sift 200 g all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt into a bowl. Add 50 g crushed Lotus biscuits if desired for extra texture.
3-Then: cream butter and sugar. In another bowl, beat 115 g softened unsalted butter with 150 g granulated sugar until pale and fluffy, about 3 to 5 minutes.
4-After that: add eggs and Biscoff. Add eggs one at a time, then fold in 150 g Biscoff spread and 1 tsp vanilla extract.
5-Now: combine wet and dry ingredients. Fold one-third of the dry mix into the batter, alternating with milk, until just combined to avoid overmixing.
6-Include any additions like nuts or chocolate chips: Pour the batter into the prepared pan and smooth the top.
7-Bake: for 25 to 35 minutes, or until a toothpick comes out clean. Let it cool before adding any optional frosting.
Notes
🌡️ Make sure all ingredients are at room temperature before mixing to ensure a smooth, lump-free batter and even baking.
🎂 Don’t overmix the batter once the flour is added, as this can result in a tough, dense cake instead of a moist, tender one.
🍪 For extra flavor, you can brush the cooled cake layers with a simple syrup made from equal parts water and sugar infused with a bit of cinnamon.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 35g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg