A light and fluffy cake layered with rich and creamy Biscoff filling, perfect for cookie lovers.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1 cup Biscoff cookie butter
1/2 cup heavy cream
1/4 cup powdered sugar
Crushed Biscoff cookies for garnish
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
For the filling, whip heavy cream and powdered sugar until stiff peaks form. Gently fold in Biscoff cookie butter until smooth.
Place one cake layer on a serving plate. Spread the Biscoff filling evenly over the top. Place the second cake layer on top. Garnish with crushed Biscoff cookies.