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Moist Biscoff Cake Slice Recipe

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★★★★★

4.6 from 63 reviews

This Moist Biscoff Cake Slice is a delectably rich and tender treat featuring the unique caramelized flavor of Biscoff spread. Perfectly balanced with cinnamon and a hint of salt, this cake offers a moist texture and a luscious crumb, ideal for an afternoon snack or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup Biscoff spread
  • ¾ cup sugar
  • ½ cup unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • ½ cup milk

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
  2. Cream butter and sugar: In a mixing bowl, beat the unsalted butter and sugar together until the mixture is light, fluffy, and well combined, creating a smooth base for your cake batter.
  3. Add eggs: Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next to maintain a smooth, cohesive batter.
  4. Mix in Biscoff spread: Gradually add the Biscoff spread and continue mixing until the batter becomes uniform and creamy with a lovely caramel aroma.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the rising agent and spices.
  6. Alternating addition of dry and wet ingredients: Slowly add the dry ingredient mixture and milk alternately into the Biscoff mixture, mixing just until the batter is combined. Avoid overmixing to ensure the cake remains tender.
  7. Prepare for baking: Pour the finished batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  8. Bake the cake: Place the pan in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • For longer storage, freeze the cake in an airtight container for up to 3 months.
  • Ensure all ingredients like eggs and butter are at room temperature to achieve the best texture.
  • Do not overmix the batter after adding the dry ingredients to keep the cake moist and tender.

Keywords: Biscoff cake, moist cake, quick cake, dessert loaf, cinnamon cake, easy dessert, sweet treat

Find it online: https://hannahdelgado.com/moist-biscoff-cake-slice-recipe/