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Decadent Biscoff Cake Recipe Easy Homemade Creamy Caramel Layers

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A rich and indulgent Biscoff cake layered with creamy caramel, perfect for special occasions or a comforting treat. This easy recipe combines pantry staples to create a moist, velvety cake with luscious caramel layers.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • ½ cup (130g) Biscoff spread, gently warmed
  • 1 cup (240ml) caramel sauce (homemade or store-bought)
  • ½ cup (120ml) heavy cream
  • 2 tablespoons powdered sugar (optional)
  • ½ cup Biscoff cookie crumbs
  • Pinch of flaked sea salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line them with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Warm the Biscoff spread until pourable (about 15-20 seconds in the microwave). Add the Biscoff spread and sour cream to the batter and mix on low speed until just combined.
  6. Fold in the dry ingredients gently with a spatula until no streaks remain.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cakes should spring back lightly when touched.
  9. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  10. In a bowl, whip the caramel sauce with heavy cream and powdered sugar (if using) until light and fluffy, about 3-5 minutes.
  11. Place one cake layer on a serving plate. Spread half the caramel cream evenly over the top.
  12. Add the second cake layer and cover with the remaining caramel cream.
  13. Sprinkle Biscoff cookie crumbs and a pinch of flaked sea salt on top.
  14. Refrigerate the assembled cake for at least 30 minutes before slicing and serving.

Notes

Bring eggs and dairy to room temperature before mixing to avoid curdling. Warm Biscoff spread slightly for easier mixing. Chill cake layers before assembling to prevent sogginess. Whip caramel cream until fluffy but avoid overwhipping to prevent separation. Cake can be baked a day ahead and refrigerated wrapped tightly. For gluten-free option, substitute almond flour; for dairy-free, use coconut cream and vegan butter.

Nutrition

Keywords: Biscoff cake, caramel cake, creamy caramel layers, easy cake recipe, homemade dessert, Biscoff spread, caramel sauce, layered cake

Find it online: https://emacrave.com/decadent-biscoff-cake-recipe-easy-homemade-creamy-caramel-layers/