Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing
Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing is a delightful treat that perfectly captures the flavors of fall. This cake is soft, moist, and packed with warm spices, making it an ideal dessert for any occasion. Topped with a creamy icing and a crunchy Biscoff cookie crumble, it adds a unique twist to classic pumpkin cake.
Why Make This Recipe
This recipe is perfect for those who love pumpkin spice flavors and want to try something new. It’s simple to make and requires basic ingredients, yet it feels special enough to impress guests. Whether you serve it at a gathering, holiday celebration, or just for yourself, this cake is sure to bring smiles and warmth to any table.
How to Make Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tbsp pumpkin spice
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin purée
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup Biscoff cookie butter
- 1 cup powdered sugar
- 2 tbsp melted butter
- 1/4 cup milk or heavy cream
- 1/2 tsp vanilla extract
- 1/2 cup crushed Biscoff cookies
- Extra Biscoff drizzle
Directions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
Step 2: In another bowl, mix the granulated sugar, brown sugar, vegetable oil, pumpkin purée, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Pour this mixture into the prepared cake pan.
Step 3: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: For the icing, whisk together the Biscoff cookie butter, powdered sugar, melted butter, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cake, then sprinkle with the crushed Biscoff cookies and add an extra drizzle of cookie butter. Let set for 10 minutes, slice, and serve.
How to Serve Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing
Serve this cake warm or at room temperature. It’s great on its own or with a scoop of vanilla ice cream or whipped cream. This cake also pairs well with a hot cup of coffee or tea, making it a cozy dessert option for any time of day.
How to Store Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will last in the freezer for up to 3 months.
Tips to Make Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing
- Make sure your ingredients, especially the eggs and buttermilk, are at room temperature for the best mixing results.
- Don’t skip greasing and flouring your cake pan to prevent sticking.
- For a richer flavor, consider toasting the crushed Biscoff cookies before adding them to the cake or sprinkle on top.
Variation
You can tweak this recipe by adding nuts, like chopped walnuts or pecans, to the batter for an extra crunch. If you prefer, you can also try using a different frosting, such as cream cheese frosting.
FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Yes, you can use fresh pumpkin. Just make sure to cook and puree it before using it in the recipe.
Q2: How can I make this cake gluten-free?
A2: To make this cake gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Q3: Can I make the cake ahead of time?
A3: Absolutely! You can bake the cake a day in advance, then ice it just before serving for the best texture and flavor.
Enjoy baking and sharing this delightful Pumpkin Spice Cake with Biscoff Cookie Crumble & Icing!
