Introduction
Transform humble ingredients into a show-stopping dessert that’ll have everyone begging for more! This Biscoff Cake is ridiculously easy, requiring minimal effort and even less time. Perfect for busy weeknights or spontaneous gatherings, this recipe is your new go-to for impressive yet effortless baking. Get ready to wow your taste buds (and your friends)!
Why This Works
This recipe works because it’s a beautiful balance of simplicity and incredible flavor. The combination of creamy Biscoff spread, buttery cake, and a hint of sweetness is addictive. The minimal ingredients and straightforward steps mean even the most novice baker can achieve professional-looking results in a flash. Plus, who doesn’t love Biscoff?
Key Ingredients
- 🍪 1 package (16.3 ounces) Biscoff biscuits, roughly crushed
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 1 cup packed light brown sugar
- 🥚 2 large eggs
- 🥄 1 teaspoon vanilla extract
- 🥛 1 cup all-purpose flour
- 🍫 1/2 cup Biscoff spread
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This is easiest with an electric mixer, but a good old-fashioned whisk works too if you’re feeling strong!
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
4️⃣ In a separate bowl, whisk together the flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5️⃣ Stir in the crushed Biscoff biscuits and Biscoff spread until evenly distributed throughout the batter.
6️⃣ Pour the batter into the prepared baking pan and spread evenly.
7️⃣ Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cake cool completely in the pan before serving.
Handy Tips
- For extra-crushed biscuits, place them in a zip-top bag and crush them with a rolling pin. Saves time and prevents biscuit bits from flying everywhere!
- Room temperature butter and eggs will create a smoother, more evenly mixed batter.
- If you don’t have Biscoff spread, you can substitute with a similar caramel-cookie butter.
Heat Control
Baking time may vary depending on your oven. Start checking for doneness at the 25-minute mark. Overbaking will result in a dry cake. A toothpick inserted into the center should come out with just a few moist crumbs clinging to it, not wet batter.
Crunch Factor
The crushed Biscoff biscuits provide a delightful textural contrast to the soft, creamy cake. The perfect balance of chewy and crunchy keeps every bite interesting!
Pro Kitchen Tricks
- For an even crispier top, broil the cake for the last minute of baking, keeping a close eye to prevent burning.
- Add a sprinkle of sea salt to the top of the cake before baking for an unexpected flavor boost.
- Use a stand mixer to cut down on mixing time!
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
Cut the cake into squares and wrap individually in cellophane or place it in a pretty tin. Tie it with ribbon and add a handwritten tag for a truly thoughtful and delicious gift.
Flavor Variations
🌟 Chocolate Biscoff Cake: Stir in 1/2 cup of semi-sweet chocolate chips along with the crushed biscuits.
🌟 Salted Caramel Biscoff Cake: Drizzle a salted caramel sauce over the cooled cake.
🌟 Nutty Biscoff Cake: Add 1/2 cup chopped pecans or walnuts to the batter.
🌟 Spiced Biscoff Cake: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness earlier.
- Cake is dense: Make sure your butter is softened properly; room temperature is key.
- Cake is crumbly: The biscuits may not be crushed finely enough. Try crushing them more thoroughly next time.
FAQ
- Can I use different biscuits? While Biscoff biscuits are recommended for their unique flavor, you could try other similar crunchy biscuits, but the taste will be different.
- Can I make this cake ahead of time? Yes, it’s best to bake it the day before, allowing it to cool completely before storing.
- What kind of pan should I use? A 9×13 inch baking pan is recommended for this recipe, but you can adjust quantities for a smaller or larger pan.
- Can I freeze this cake? Yes, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Conclusion
This Biscoff Cake is your new secret weapon for effortless dessert magic. Its simple ingredients and quick preparation time make it perfect for busy schedules. Share this recipe with your friends and family—they’ll thank you! Enjoy!
3-Ingredient Biscoff Cake: Busy Baker's Dream
A quick and easy cake that combines the delicious flavor of Biscoff spread with simple ingredients for a delightful treat.
Ingredients
- 1 cup Biscoff spread
- 1 cup self-rising flour
- 1 cup eggs (about 4 large eggs)
Instructions
- Preheat your oven to 180u00b0C.
- In a mixing bowl, combine Biscoff spread and eggs, and mix until smooth.
- Gradually add self-rising flour and mix until fully incorporated.
- Pour the batter into a greased cake pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For added flavor, consider adding a pinch of salt or vanilla extract to the batter.
- Serve with whipped cream or a dusting of powdered sugar for extra indulgence.