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The Great Pumpkin Biscoff Cake: Fall’s Irresistible Delight Awaits

The Great Pumpkin Biscoff Cake Fall’s Irresistible Delight
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A deliciously moist pumpkin cake layered with Biscoff cookie butter and topped with a creamy frosting, perfect for fall celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup Biscoff cookie butter
  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Once cooled, spread a layer of Biscoff cookie butter between the two cake layers.
  9. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  10. Frost the top and sides of the cake with the whipped cream mixture.
  11. Drizzle additional Biscoff cookie butter on top for decoration.

Notes

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • Store leftovers in an airtight container in the refrigerator.
  • This cake can be made a day in advance for better flavor development.

Nutrition

Find it online: https://howeats.com/the-great-pumpkin-biscoff-cake-fall-delight-recipe/