Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup smooth Biscoff spread
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup crushed Biscoff cookies
- 1 1/2 cups whipped cream
- 1/4 cup additional Biscoff spread for frosting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, cream together butter, sugar, and Biscoff spread until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Sift in flour, baking powder, and baking soda. Alternate adding milk and dry ingredients to the butter mixture, stirring until just combined.
- Fold in crushed Biscoff cookies. Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely. Layer with whipped cream and a drizzle of Biscoff spread between each cake layer. Frost the outside with remaining whipped cream and decorate with extra Biscoff cookies.
- Chill for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.