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
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
- 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.
