If you’re craving a treat that’s impossibly soft, delightfully flavorful, and with that irresistible caramel-spiced zing, look no further than this Moist Biscoff Cake Slice Recipe. Each bite is a little cloud of sweet nostalgia thanks to the iconic Biscoff spread woven right into the batter. Whether you’re enjoying it with your morning coffee or as an afternoon indulgence, these cake slices have a wonderfully tender crumb and a warm, comforting aroma that fills your kitchen with happiness. Once you try this recipe, it’ll quickly become a beloved go-to for your baking repertoire.
Ingredients You’ll Need
The beauty of this Moist Biscoff Cake Slice Recipe lies in its simplicity and the harmony of familiar pantry staples working together to create something extraordinary. Each ingredient has been carefully chosen to bring out the perfect texture, gentle spice notes, and that rich caramel depth Biscoff is famous for.
- 1 ½ cups all-purpose flour: Provides the cake’s tender structure while keeping it light.
- 1 teaspoon baking powder: Gives the cake a gentle rise for a soft, fluffy texture.
- ½ teaspoon cinnamon: Adds warmth and complements the caramel flavors beautifully.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor complexity.
- 1 cup Biscoff spread: The star ingredient responsible for that unmistakable caramel and cinnamon twist.
- ¾ cup sugar: Sweetens the cake while creating a tender crumb.
- ½ cup unsalted butter, at room temperature: Ensures a rich and moist crumb without overpowering flavor.
- 2 large eggs, at room temperature: Bind everything together and provide structure.
- ½ cup milk: Adds moisture and smoothness, keeping each slice delightfully soft.
How to Make Moist Biscoff Cake Slice Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to a cozy 350°F (175°C). Take a 9×5-inch loaf pan and grease it thoroughly. This simple step ensures your cake slices come out perfectly intact and smooth without sticking—setting the stage for your beautiful cake.
Step 2: Cream Butter and Sugar
Beat the unsalted butter and sugar together until the mixture is light and fluffy. This process creates the right base for a tender crumb and helps the sugar dissolve evenly to sweeten every bite.
Step 3: Add Eggs One at a Time
Incorporate the eggs gradually, mixing each in completely before adding the next. Doing this keeps the batter smooth and stable, ensuring your cake slices bake up with consistent texture and no lumps.
Step 4: Mix in Biscoff Spread
Now comes the magical part. Add the Biscoff spread and mix until the batter is creamy and uniform, releasing that signature caramel aroma that will have you excited to get this cake in the oven.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, cinnamon, and salt. This even distribution makes sure every slice is perfectly spiced and rises beautifully.
Step 6: Alternate Adding Dry Ingredients and Milk
Slowly mix in the dry ingredients and milk alternately into your Biscoff mixture. This gentle folding prevents overmixing, which could toughen the cake, and keeps the crumb soft and moist.
Step 7: Pour Batter into Pan
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the surface evenly, helping it bake uniformly and look as gorgeous as it tastes.
Step 8: Bake Until Perfect
Bake your cake for about 25 minutes. The golden rule is to insert a toothpick into the center; it should come out clean when the cake is perfectly done—that moment when the inside is tender yet fully cooked.
Step 9: Cool Before Slicing
After baking, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step ensures the cake slices hold together beautifully and the flavors are nicely set.
How to Serve Moist Biscoff Cake Slice Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar adds a snowy elegance, while a small dollop of whipped cream or a drizzle of melted Biscoff spread takes the experience up a notch. For an extra pop, consider adding crushed Biscoff cookies on top for crunch and visual flair.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh berries, which cut through the richness with a hint of tartness. A steaming cup of coffee or spiced chai tea makes a perfect companion, enhancing those warm cinnamon notes in the cake.
Creative Ways to Present
Turn this Moist Biscoff Cake Slice Recipe into a showstopper by stacking slices into mini cake towers, layering with whipped cream and caramel sauce between each slice. Or serve bites alongside a festive cheese board for a decadent dessert platter that surprises and delights guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake slices in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. If your kitchen is warm, refrigerate the slices to preserve freshness, but bring them back to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen cake slices can last up to 2 months, giving you the convenience of enjoying this treat anytime you want.
Reheating
To revive frozen or refrigerated slices, gently warm them in the microwave for 15–20 seconds or in a low oven for about 5 minutes. This gentle heat unlocks that fresh-baked softness and the delicious aroma of Biscoff once again.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
You can, but it might add a slight texture to your batter. For the smoothest crumb, the traditional smooth Biscoff spread works best, but crunchy can add a nice surprise if you enjoy little bits of crunch in your cake slices.
Is there a substitute for all-purpose flour in this recipe?
All-purpose flour provides the best texture here, but if needed, you can use a 1:1 gluten-free blend. Just be mindful that texture may vary slightly, often resulting in a denser cake slice.
Can I make this cake vegan?
To make this Moist Biscoff Cake Slice Recipe vegan, swap the butter for a plant-based alternative, use flax or chia eggs, and replace milk with almond or oat milk. The flavors will still shine, though texture may be a bit different.
How do I know when the cake is done baking?
The best way is the toothpick test: insert a toothpick into the center of the cake and pull it out. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I double the recipe for a larger cake?
Absolutely! Simply double all ingredients and bake in a larger pan, adjusting baking time as needed—start checking for doneness around 35–40 minutes. This recipe scales well so you can share the joy with more friends and family.
Final Thoughts
Once you make this Moist Biscoff Cake Slice Recipe, you’ll understand why it’s such a treasured dessert in my kitchen. Its wonderfully tender crumb paired with that deep caramel cinnamon flavor feels like a warm hug anytime you need a sweet moment. Give it a try, and I guarantee these slices will quickly become a favorite for your everyday treats or special occasions alike.
Print
Moist Biscoff Cake Slice Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Moist Biscoff Cake Slice is a delightful treat combining the rich caramel flavor of Biscoff spread with a soft, tender crumb. Perfect for afternoon tea or a sweet snack, this cake is easy to prepare and bakes to a golden perfection that’s sure to satisfy any sweet tooth.
Ingredients
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
- 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.
- 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.
- 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.
- Add Biscoff spread: Gradually add the Biscoff spread and continue mixing until the batter becomes uniform and creamy with a lovely caramel aroma.
- Mix 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.
- Combine wet and dry 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.
- Transfer to pan: Pour the finished batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- 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.
- Cool and serve: 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
- Make sure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and moist.
- Use a toothpick test to check for doneness to avoid underbaking or overbaking.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, consider adding a handful of chopped nuts or a swirl of extra Biscoff spread on top before baking.
