Best Biscoff cake ever! Moist carrot cake studded with toasted pecan pieces, filled with Biscoff frosting and Biscoff cookie butter, and topped with Biscoff cookie crumbs.
You guys. This cake. It’s amazing!
I give you: moist, spicy carrot cake. The kind you’ll want to have for breakfast, lunch, and dinner every day for the rest of your life. But wait, there’s more. Frosting. I decided to pair those delicious carrot cake layers not with the usual cream cheese frosting, but with every Biscoff lover’s dream come true: a layer of Biscoff cookie butter (melted, so it drips down the sides of the cake), and a generous layer of fluffy, creamy Biscoff frosting. Oh. Yeah. On top: more Biscoff cookie butter, Biscoff frosting and Biscoff cookie crumbs. Because yum, yum, yum!
Biscoff lovers unite!
And as always, the best thing besides all that Biscoff goodness is the fact that this cake is really quite easy to make. Yes! First of all, the cake layers are super easy. You don’t even need a mixer to whip up the batter. The frosting is super easy too, as is frosting the cake and making those enticing (okay: droolworthy) Biscoff drips down the side of the cake. And as the cake is naked – yes, naked! It’s a baker’s term, apparently. I just learned that today – it’s super easy to make it look good. You know, since you’re not going for neat frosting edges and beautifully piped borders and such. So, to sum it up for you:
Delicious + easy = happy home baker.
And oh, was this cake delicious. Seriously guys, I took it to a little family get-together yesterday, and it was devoured!
Despite the fact that we had this cake for dessert and we had all had second or even third helpings of a delicious Mexican tortilla/bean/cheese casserole (still waiting for that recipe, dear brother-in-law), this cake was a hit. And how could it not have been? Bu-duh! Carrot cake and Biscoff! It just doesn’t get any better than that 😉
But wait, let’s talk a bit more about how long it took me to make this delicious Biscoff monster.
Let’s see. Whipping up the batter for the carrot cake layers took me about 10 minutes. But in all fairness, I used a food processor to grate the carrots. If you have to grate the carrots by hand, it will probably take you a little longer. But even if you do, this is still such a fast, easy recipe!
In a large bowl, you whisk together eggs, light brown sugar, and oil. In another bowl you sift together flour, baking powder, baking soda, table salt, cinnamon, nutmeg and cloves. Add the dry mix to the wet ingredients and whisk until your arm feels like it’s going to fall off, which is after about a minute of whisking (the batter is pretty thick). Add grated carrots and chopped pecans that you’ve briefly toasted in the preheating oven, stir to combine, and you’re ready to bake!
As trusty readers know, the Biscoff frosting is just as easy to make. Just a matter of mixing a few ingredients (Biscoff cookie butter, normal butter, powdered sugar, and cream) until light and fluffy.
After that, all you need to do is assemble the cake, filling it with the fluffy Biscoff frosting and melted Biscoff cookie butter, and topping it with crushed Biscoff cookies.
Oh, I need to make this cake again tomorrow. It’s soooo delicious! I’m sure you’ll love it, too!
Oh, and fellow Pinners: scroll down for a long image!
- 175g (or 6.1 ounces) pecans, chopped
- 4 large eggs (about 200g or 7 ounces without the shells)
- 240ml (or 1 cup) sunflower or canola oil
- 300g (or 1⅓ cup + 1½ teaspoon, packed) light brown sugar
- 320g (or 2½ cup + 1 tablespoon) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon table salt
- 400g (or 14 ounces) grated carrot
- 325g (or 1¼ cup + 2½ teaspoons) Biscoff cookie butter
- 120g (or ½ cup + 1½ teaspoons) unsalted butter, softened at room temperature
- 125g (or 1 cup) powdered sugar
- 1 tablespoon heavy whipping cream
- 200g (or ¾ cup + 2½ teaspoons) Biscoff cookie butter
- 6 Biscoff cookies
- Preheat the oven to 175°C/350°C (standard oven setting) and lightly butter three 18-cm/7-inch cake pans. Line the bottom of the pans with baking parchment.
- Scatter the chopped pecans onto a cookie sheet lined with baking parchment and bake for 5-8 minutes, or until fragrant. Remove from the oven, set aside and allow to cool.
- In a large bowl, whisk together eggs, oil and sugar until well combined. In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk the dry ingredients into the egg mixture (this will take some muscle!). Finally, add the grated carrots and cooled pecans to the batter and fold them in using a rubber spatula.
- Divide the batter evenly over the prepared cake pans, spread evenly, and place on a rack in the middle of the oven. Bake for 25-30 minutes, or until a tester inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 15 minutes before turning the cakes out and allowing them to cool completely on a wire rack*.
- In the bowl of a stand mixer fitted with the paddle attachment, combine Biscoff cookie butter and butter. Mix on high speed until lightened in color and fluffy, about 1 minute. Using a rubber spatula, scrape the sides of the bowl and mix again on high speed for 1 minute.
- Using a rubber spatula, stir in the powdered sugar until combined, then mix on high speed until smooth and creamy, about 2 minutes, scraping the sides of the bowl with a rubber spatula when needed.
- Add the cream and mix for another 3 minutes on high speed, scraping the sides and bottom of the bowl every now and then with your trusty rubber spatula.
- First, make sure the cakes have cooled to room temperature. If they have, level the cakes (remove any dome) using a large serrated knife. Place one of the cakes, cut-side down, on a serving platter. Clear a space in your fridge for the cake.
- In a heatproof bowl set over a pan of simmering water, gently melt de Biscoff cookie butter. Reserve 2 tablespoons of the Biscoff cookie butter to decorate the top of the cake.
- Spoon about one third of the remaining Biscoff cookie butter over the first cake layer, then use an offset spatula to spread it evenly over the cake, pushing it towards and slightly over the edges of the cake. Place the serving plate with the first cake layer in the fridge to allow the Biscoff to set. This will take about 5 minutes.
- Once the Biscoff has set, remove from the fridge. Plop one third of the Biscoff frosting onto the center of the cake. Using an offset spatula, push the frosting towards the edges of the cake, spreading it evenly over the cake layer.
- Place the second cake layer cut-side down on top of the first and press down lightly. Add a layer of melted Biscoff like you did with the first cake layer, allow it to set in the fridge, then add a layer of Biscoff frosting. Repeat with the final third layer.
- Crush the Biscoff cookies by placing them in a ziplock bag (make sure to squeeze the air out) and smashing them with a rolling pin. Sprinkle the Biscoff crumbs over the top of the cake, then drizzle the reserved melted Biscoff cookie butter over the crumbs (you may need to re-melt it first). Serve immediately or keep at room temperature up to five hours. The cake will keep, stored in an airtight container in the fridge, for 3-5 days. Allow the cake to come to room temperature before serving.