Pumpkin Biscoff Cake Recipe

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If you’re craving a show-stopping dessert that perfectly captures the cozy warmth of fall, look no further than this Pumpkin Biscoff Cake. Think moist pumpkin spice cake layers layered with irresistibly creamy Biscoff buttercream frosting, all topped with a luscious cookie butter drip and crunchy Biscoff cookie accents. Every bite bursts with comforting spices and the unique caramelized flavor of Biscoff, making it a holiday centerpiece you’ll want to make again and again. This Pumpkin Biscoff Cake isn’t just a treat, it’s an experience you’ll be thrilled to share with friends and family around the table.

Ingredients You’ll Need

The magic behind this Pumpkin Biscoff Cake lies in a handful of simple yet essential ingredients that bring together moisture, spice, and rich flavor. Each component plays a crucial role—from the pumpkin puree that adds tender softness and seasonal depth to the Biscoff spread which infuses the whole cake with caramelized cookie bliss.

• All-purpose flour: The foundation providing structure for the tender cake layers.
• Baking powder: Helps the cake rise beautifully for a light texture.
• Pumpkin spice: A warm blend of cinnamon, nutmeg, and clove that envelopes the cake with autumnal charm.
• Salt: Balances sweetness and enhances all flavors.
• Light brown sugar: Adds moistness and a rich caramel undertone.
• Granulated sugar: Sweetens the cake while contributing to its fine crumb.
• Vegetable oil: Keeps the cake moist and tender without heaviness.
• Eggs: Bind the ingredients and add richness.
• Vanilla extract: Deepens flavor with subtle warmth.
• Pumpkin puree: The star ingredient that provides moisture and vibrant fall flavor.
• Sour cream: Adds tang and keeps the cake delightfully moist.
• Unsalted butter: For the silky Biscoff buttercream, whipped to airy perfection.
• Biscoff spread (cookie butter): The signature ingredient that gives the frosting and drip that unforgettable caramelized cookie taste.
• Powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
• Heavy cream: Adds creaminess and helps achieve a luscious frosting texture.
• Biscoff cookies: For decoration and a delightful crunch.
• Biscoff cookie crumbs: A finely ground sprinkle to add texture and visual appeal.

How to Make Pumpkin Biscoff Cake

Step 1: Prepare the Pumpkin Spice Cake Layers

Start by preheating your oven and prepping your cake pans with a nonstick spray and parchment paper circles—this keeps your beautiful layers from sticking. Then, whisk together the dry ingredients: flour, baking powder, pumpkin spice, and salt. In another bowl, blend sugars, oil, eggs, and vanilla until everything is smooth and fragrant. Time to stir in the pumpkin puree and sour cream which brighten the batter with moisture and tang. Finally, slowly incorporate the dry mixture for a perfectly smooth batter, then divide it evenly among your pans and bake until golden and springy to the touch. Cooling completely is key before frosting!

Step 2: Make the Biscoff Buttercream Frosting

Whip your unsalted butter until it’s light and fluffy, like a cloud of creamy sweetness. Mix in the Biscoff spread, letting that unique cookie butter fully meld with the butter’s richness. Adding the powdered sugar in two batches prevents a messy cloud of sugar everywhere and ensures smooth mixing. Vanilla and salt wake up the flavors, while heavy cream helps create that silky texture you want in a frosting made for spreading, piping, and savoring.

Step 3: Assemble the Cake

Level each cooled cake layer for even stacking; this little step makes the final cake look so polished. Start layering with a cake board or plate, spreading rich Biscoff buttercream on the first layer and drizzling a bit of cookie butter for an extra hit of flavor. Keep repeating with the second layer until all are stacked, then add a crumb coat to seal in any loose crumbs. Chill to set before giving the cake a generous final coat of frosting. Once chilled again, melt some Biscoff spread to create a gorgeous cookie butter drip trickling down the sides. Finish up with piped buttercream swirls and decorate with halved cookies and cookie crumbs for that wow factor.

How to Serve Pumpkin Biscoff Cake

Garnishes

Simple garnishes like whole or halved Biscoff cookies and a sprinkle of cookie crumbs add visual interest and delightful crunch, tying the cake’s flavors together perfectly. For extra elegance, toss on a few edible gold flakes or a dusting of cinnamon that mirrors the pumpkin spice inside.

Side Dishes

Pair your Pumpkin Biscoff Cake with light, fresh sides that won’t overwhelm its lusciousness. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements the cake’s spicy sweetness beautifully. For an adult twist, a splash of warm spiced rum or a cup of chai tea works wonders.

Creative Ways to Present

Make your Pumpkin Biscoff Cake the star of any gathering by serving it on a rustic wooden board or atop a vintage cake stand. Add autumn leaves or mini pumpkins around the base to create a seasonal centerpiece. Individual slices plated with a drizzle of warmed cookie butter and a cinnamon stick garnish make for a stunning dessert presentation sure to impress every guest.

Make Ahead and Storage

Storing Leftovers

After slicing into your Pumpkin Biscoff Cake, store leftovers in an airtight container at room temperature for a day or two to keep that tender crumb intact. For longer freshness, the refrigerator is your best friend—just allow the slices to come to room temp before eating to revive the soft texture and flavor.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap uncut or sliced cake tightly in plastic wrap, then foil, and freeze for up to three months. When ready to eat, thaw slowly in the fridge overnight for the best texture and taste.

Reheating

To enjoy your Pumpkin Biscoff Cake as if freshly baked, bring chilled slices to room temperature first. If you want a warm treat, gently microwave a slice for about 10 to 15 seconds, just enough to soften the buttercream without melting it completely—pure bliss.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect for the Pumpkin Biscoff Cake, providing consistent moisture and flavor. Just be sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is it necessary to chill the cake between frosting layers?

Yes, chilling after the crumb coat and again after applying the final frosting layer helps the cake set up nicely. This makes spreading the frosting easier and ensures a smoother finish with those signature cookie butter drips.

Can I substitute another spice blend for pumpkin spice?

While pumpkin spice really captures the essence of this cake, you can experiment with your own mix of cinnamon, nutmeg, ginger, and cloves if you prefer. Just keep the balance so the cake stays warmly spiced without overpowering the pumpkin flavor.

What’s the best way to melt the Biscoff spread for drizzling?

Microwaving in short 15 to 30-second bursts and stirring between is the simplest method. Warm it until just pourable but not too hot—you want a smooth drip that sets quickly without melting the frosting.

Can I make this cake dairy-free?

With some ingredient swaps, yes! Use dairy-free butter and sour cream alternatives and choose a dairy-free heavy cream substitute. Keep in mind the texture may differ slightly, but the flavors will still delight.

Final Thoughts

This Pumpkin Biscoff Cake shines as a true celebration of fall flavors and textures, marrying the comforting spices of pumpkin with the beloved caramel notes of Biscoff. Whether you’re making it for a holiday feast or a special weekend treat, it promises to bring smiles and satisfied sighs around every bite. Give this recipe a whirl—you’ll quickly understand why the Pumpkin Biscoff Cake becomes an instant favorite once you’ve had your first slice.

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