Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Gently fold in the melted Biscoff spread until streaks disappear. Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high.
- Beat in the Biscoff spread and vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.
- Garnish the top of the cake with crushed Biscoff cookies before serving.
Nutrition
Notes
For best results when making the frosting, make sure your Biscoff spread is at room temperature, not cold from the refrigerator. If the frosting seems too stiff, add a little more milk. If it is too soft, chill it for 15 minutes before using.