Red Velvet Biscoff Caramel Cake
A delightful cake that combines the classic flavors of red velvet with crunchy Biscoff cookies and rich caramel sauce, perfect for any celebration.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk Use fresh for best results.
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1-2 tablespoons red food coloring Adjust to preferred color intensity.
- 0.5 cups Biscoff cookies, crushed Can also use whole for decoration.
- 0.5 cups caramel sauce Drizzle generously.
- 0.25 cups cream cheese frosting (optional) For added flavor and decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients until smooth and fully combined.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before decorating.
Decoration
- Spread a thin layer of cream cheese frosting over the top of the cooled cake if using.
- Sprinkle crushed Biscoff cookies evenly over the frosting.
- Drizzle the caramel sauce generously over the cake, allowing it to drip down the sides.
Serving
- Serve and enjoy this cake for any special occasion!
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Adjust the red food coloring for desired color and consider using other cookies for variations.