Easy Vanilla Snacking Cake with Biscoff Buttercream

I like to refer to this Vanilla Cake with Biscoff Buttercream as “cut and come again cake” or “snacking cake” because honestly, after the first slice you’ll already be thinking about the next. This cake will not last long in your home, and is perfect for coffee catch ups, book club meets, for cheering yourself up on a wet day. Whatever the reason, this is such an easy cake and will keep you coming back for more!

The cake itself is a simple, one bowl, vanilla sponge, with a dash of honey to keep it moist. This is then topped with a buttercream, made in the standard way – butter and icing sugar, before adding in a scoop of Cookie Butter (Biscoff) Spread. Decoration is buttercream, more spread, and a few broken biscuits to add some texture!

For other cake ideas to impress your friends, check out this Mocha Cake with Cappuccino Buttercream, or this Berry and Lemon Loaf Cake. You could easily up the ante on decoration by adding more biscoff biscuits, spread or anything else that takes your fancy!

Tips for a perfect Vanilla Cake with Biscoff Buttercream:

Easy Vanilla Snacking Cake with Biscoff Buttercream

Serves: 10
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

For the Cake:
– 150g Light Brown Sugar
– 50g Granulated Sugar
– 2 Eggs
– 125g Melted Butter, Cooled
– 1 Tsp Vanilla Extract
– 160g Plain Flour
– 1/2 Tsp Baking Powder

For the buttercream:
– 100g Butter (room temperature, softened)
– 1 Tbsp Biscoff (Cookie Butter) Spread
– 250g Icing Sugar
Optional: Melted Biscoff Spread, Biscoff Cookies

Method

1. Preheat oven to 200C/180C Fan/Gas 6. Line a 9 inch cake pan.
2. In a large bowl, or in the bowl of a stand mixer, combine the sugars and eggs until light and totally combined. This will take a few minutes with an electric mixer. Add the eggs and vanilla and mix again.
3. Add the flour, baking powder and a pinch of salt. Stir together until combined. Pour into lined tin. Bake for 25-30 minutes, until golden on top and a knife comes out clean if inserted.
4. Let the cake cool on a wire rack. Once cool, make the buttercream. Do this by firstly whisking the butter with an electric mixer on high for 2 minutes, until totally softened. Add the Biscoff spread and half the icing sugar, mix again until thoroughly combined. Then add the remaining icing sugar and combine again. It should be smooth and fairly thick but still spreadable.
5. Spread over the cooled cake and top with a little melted biscoff spread (a tablespoon melted for 30 seconds in the microwave), swirl in, sprinkle some crushed biscoff cookies and serve!