Description
A sophisticated celebration of Belgian speculoos, this layered cake features a tender, spiced sponge balanced by the deep caramelized notes of Biscoff spread and a cloud-like buttercream. It is an artisanal-quality dessert that perfectly pairs the warmth of cinnamon with a refined, moist crumb.
Ingredients
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Ground cinnamon
- Unsalted butter, room temperature
- Vegetable oil
- Light brown sugar
- Large eggs, room temperature
- Biscoff spread
- Vanilla extract
- Buttermilk
- Speculoos (Biscoff) cookies
- Powdered sugar
- Milk
Instructions
- Preheat your oven to 180°C (350°F) and grease and line two 8-inch cake tins with parchment paper.
- Sift together the all-purpose flour, cornstarch, baking soda, baking powder, and cinnamon to aerate the dry ingredients.
- Using an electric mixer, cream the butter, vegetable oil, and light brown sugar for at least two minutes until light and fluffy.
- Add the eggs one by one, mixing well after each addition to ensure a stable emulsion, then whisk in the Biscoff spread and vanilla.
- Gently fold in the dry ingredients and buttermilk by hand using a spatula, alternating between them to preserve the batter’s airiness.
- Crush Biscoff cookies into rustic chunks and fold them into the batter before distributing evenly into the prepared tins.
- Bake for 37 to 40 minutes or until a tester comes out with a few moist crumbs.
- Beat the buttercream ingredients (powdered sugar, butter, vanilla, milk) for a full 10 minutes on medium-high speed before folding in cookie crumbs and Biscoff spread.
- Assemble the cooled cake by leveling the layers, creating a buttercream border to hold a center of warmed Biscoff spread between the sponges.
Notes
For the most stable structure, ensure your buttermilk and eggs are at true room temperature before mixing. To achieve a professional finish, chill your cake layers for 30 minutes before assembly to reduce crumbling while you frost.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Belgian