Description
A rich, spiced Biscoff cake layered with creamy caramel and topped with a buttery cookie crumble.
Ingredients
Scale
- 1 cup Biscoff spread
- 1 ½ cups flour
- ½ cup brown sugar
- ½ cup caramel sauce
- 2 eggs
- ½ cup milk
- ½ cup butter, melted
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup crushed Biscoff cookies (for topping)
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan.
- In a bowl, whisk melted butter, brown sugar, and Biscoff spread until smooth.
- Add eggs and milk, mixing until fully combined.
- Stir in flour, baking powder, and cinnamon to form a thick batter.
- Pour into the pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool slightly, spread a thick layer of caramel sauce over the top.
- Sprinkle with crushed Biscoff cookies and drizzle extra caramel before serving.
Notes
- Ensure the cake is completely cooled before adding the caramel sauce to prevent it from melting.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg