Description
Warm pumpkin spice meets creamy Biscoff in this heavenly cake! Moist, fragrant, and crowned with a luscious cookie butter glaze and crunchy cookie crumbles — it’s the perfect autumn indulgence.
Ingredients:
For the Pumpkin Spice Cake:
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tbsp pumpkin spice (or mix of cinnamon, nutmeg, ginger, and cloves)
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
For the Biscoff Cookie Icing:
½ cup Biscoff cookie butter
1 cup powdered sugar
2 tbsp melted butter
¼ cup milk or heavy cream
½ tsp vanilla extract
For Topping:
½ cup crushed Biscoff cookies
Extra Biscoff drizzle
Instructions:
Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or loaf pan. (
5 minutes)
In a bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt. (
3 minutes)
In another bowl, whisk sugars, oil, pumpkin purée, eggs, and vanilla until smooth. (
5 minutes)
Gradually add the dry ingredients to the wet, alternating with buttermilk, until well combined. (
5 minutes)
Pour into prepared pan and smooth the top.
Bake the cake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. (
35 minutes)
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. (
15 minutes)
Make the Biscoff icing: In a bowl, whisk together Biscoff cookie butter, powdered sugar, melted butter, milk, and vanilla until creamy and pourable. Add more milk if needed. (
5 minutes)
Assemble & serve: Drizzle the icing over the cooled cake, sprinkle with crushed Biscoff cookies, and drizzle extra Biscoff on top for that golden touch. Let set for 10 minutes before slicing.
(
10 minutes)
Prep Time: 15 minutes | Baking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 10 slices
#PumpkinSpiceCake #BiscoffDessert #FallBaking #SweetIndulgence
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease your 9-inch pan, then dust it with flour, tapping out the excess. In a medium bowl, whisk the dry ingredients—flour, baking soda, baking powder, pumpkin spice, and salt—for at least 30 seconds to aerate and combine. In a large bowl, vigorously whisk the granulated sugar, brown sugar, and vegetable oil for one minute. Add the pumpkin purée, eggs, and vanilla, whisking until completely smooth and emulsified. With the mixer on low speed, add one-third of the dry ingredients, then half of the buttermilk. Repeat, ending with the final third of dry ingredients. Mix only until the last streaks of flour disappear. Pour the batter into the prepared pan, tap it gently on the counter to release air bubbles, and bake immediately.
Serving Suggestions
This cake is versatile. For an elegant dessert, serve slightly warm slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch treat, pair it with a hot chai latte or spiced coffee. To make individual portions, bake the batter in a muffin tin for 18-22 minutes, creating perfect single-serve cupcakes. The cake also freezes beautifully; wrap un-iced, cooled cake tightly in plastic wrap and foil for up to 3 months. Thaw overnight and add the icing fresh.
How-to Summary
To summarize: Whisk dry ingredients. Separately, whisk wet ingredients and sugars. Combine wet and dry mixtures alternately with buttermilk. Bake at 350°F for 30-35 minutes. Cool completely. For the icing, whisk Biscoff cookie butter, powdered sugar, melted butter, milk, and vanilla until pourable. Drizzle over the cake and top with crushed cookies.
Frequently Asked Questions
Can I use pumpkin pie filling instead of purée?
No. Pumpkin pie filling contains added sugars and spices, which will throw off the recipe’s balance and make the cake overly sweet and dense. Always use 100% pure pumpkin purée.
What can I substitute for buttermilk?
Make a quick buttermilk substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
My icing is too thick. How do I fix it?
Add more milk or cream, one teaspoon at a time, whisking thoroughly after each addition until you reach a drizzle-able consistency.
How do I store this cake?
Store the iced cake in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), refrigerate it, but let slices come to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your Biscoff cookie butter and crushed cookies are also gluten-free versions.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold eggs and buttermilk can cause the batter to curdle and result in uneven baking. Take them out 30 minutes before starting.
- Icing a warm cake: The glaze will melt and slide right off. Ensure the cake is completely cooled to room temperature.
- Overbaking: Check for doneness at the 30-minute mark. A toothpick should have a few moist crumbs attached, not be completely dry.
Conclusion
This Pumpkin Spice Biscoff Cake is the ultimate fusion of cozy autumn flavor and irresistible cookie butter decadence. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning, moist cake that’s as beautiful as it is delicious. Perfect for any fall gathering or as a special treat, this recipe is sure to become a seasonal favorite. Enjoy the process and the delightful result!