Ingredients

2 cups all-purpose flour (spooned and leveled, no packing)

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 cup vegetable oil (or melted coconut oil)

1 cup whole milk (room temperature)

3 large eggs (room temperature)

1 cup Biscoff spread (softened)

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

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

2 cups heavy whipping cream (chilled)

1/2 cup powdered sugar (sifted)

Biscoff cookies for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper.

Step 2: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like.

Step 3: Beat the eggs in one at a time until fully incorporated. Add the softened Biscoff spread and vanilla extract, whisking until silky and even.

Step 4: In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture just until combined; avoid overmixing.

Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: To make the frosting, chill your mixing bowl and beaters for 10 minutes. Beat the cold heavy cream on medium speed until soft peaks form.

Step 8: Gradually add the powdered sugar and increase speed until stiff peaks form. Gently fold in about one third of the softened Biscoff spread, creating swirls without fully mixing.

Step 9: Spread a layer of the remaining softened Biscoff spread between the cake layers. Then frost the top and sides with the whipped Biscoff cream.

Step 10: Decorate with crushed and whole Biscoff cookies as desired. Chill briefly before serving for the best texture.

Tips & Variations

Use crunchy Biscoff spread in the frosting for added texture and a rustic look.

Make sure all your cream, bowls, and beaters are well chilled to achieve stiff whipped cream.

Allow the cake layers to cool completely before frosting to prevent melting and sliding.

Try swapping vegetable oil for melted coconut oil for a subtle tropical twist.

For cupcakes, fill liners two-thirds full and bake for 18-22 minutes, then frost as usual.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! Crunchy Biscoff adds a lovely texture to the frosting. You can also use smooth in the batter and crunchy between the layers for a delightful contrast.

What if my cake turns out dry?

Dry cake usually means it was baked too long. Check the cake a few minutes early and pull it when a toothpick shows moist crumbs, not clean. Also, don’t skip the oil—it’s essential for moistness.

Can I make this recipe into cupcakes?

Yes, just fill cupcake liners two-thirds full and bake for 18 to 22 minutes. The frosting works wonderfully piped on top with an added cookie for decoration.

My whipped cream frosting won’t hold its shape. Any tips?

Make sure everything is ice-cold including bowl, beaters, and cream. Also, don’t rush the whipping—beat until stiff peaks form to keep the frosting firm and stable.