Biscoff Cake
Buttery Biscoff Cake is a quick and simple recipe perfect for indulging your sweet tooth! Loaded with Biscoff spread and white chocolate, this cake delivers big on flavour. Enjoy it plain or dolled up with some cream cheese frosting!
Servings: 1 loaf
Equipment
- 1 standard loaf pan
Ingredients
- ¾ cup brown sugar (150g)
- 2 large eggs
- ½ cup Biscoff spread, smooth (125g)
- ½ cup buttermilk (120ml)
- ½ cup canola oil, or other neutral tasting oil (120ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (160g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅓ cup chopped white chocolate (or chips)
Instructions
- Preheat oven to 350°F (180°C) and line a standard loaf tin with parchment paper. Allow the paper to overhang two sides of the pan.
- In a large bowl, use a handheld whisk to combine brown sugar and eggs. Keep whisking until everything turns light and foamy. This will take a minute or two.
- Pour in the buttermilk, canola oil and vanilla and keep whisking until everything is smooth. The mixture will start to thicken up a bit at this stage.
- Now add in the dry ingredients: flour, baking powder, baking soda, and salt. Whisk everything until combined and all of the lumps are gone. The batter should be smooth.
- Add the chopped white chocolate and gently fold into the batter.
- Pour the batter into the prepared loaf pan and bake on the centre rack of the oven for 50 minutes. Check to see if the loaf is done. If it needs more time, continue baking for another few minutes. The total baking time usually will not exceed 1 hour.
- Let the loaf cool on a cooling rack before frosting or cutting into slices.
Notes
- To check that the cake loaf is baked through, insert a toothpick into the centre of the cake. It should come out clean with no wet crumbs clinging to it.
- To bake a round cake, grease a 9 inch round cake pan and line with parchment paper. Pour in the batter and bake for 35 - 40 minutes.