Welcome to the world of flavors with our Pumpkin Biscoff Cake! As Sophie, the heart behind easychocolatecake.net, I invite you to join me on this delicious journey. This cake isn’t just a dessert; it’s a celebration of seasonal goodness blended with the irresistible caramel-like taste of Biscoff cookies. Creating this delightful Pumpkin Biscoff Cake reminds me of baking with loved ones, where each layer tells a story of comfort and creativity. Whether it’s for a fall gathering or a sweet indulgence, you’ll learn just how easy and rewarding this recipe can be. Let’s dive in!
Pumpkin Biscoff Cake
Ingredients
For the Cake Crust
- 24 whole Biscoff Cookies (pulsed to a powder in a food processor)
- 5 tablespoons melted unsalted butter
For the Cake Batter
- 15 oz canned pumpkin (not pumpkin pie filling)
- ⅓ cup vegetable oil
- 1 tablespoon pumpkin pie spice
- ¼ cup sour cream (room temperature)
- 3 whole eggs (room temperature)
- ⅓ cup buttermilk (room temperature)
- 1 tablespoon pure vanilla extract
- 1 box white or yellow cake mix Duncan Hines is preferred, but any similar mix works.
For the Frosting
- 2 cups unsalted butter (left out at room temp for 10-15 minutes)
- 1 cup Biscoff spread
- 1 tablespoon pure vanilla extract
- 1 pinch salt
- ½ cup heavy cream
- 6-8 cups sifted powdered sugar Adjust according to desired sweetness.
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- Combine the Biscoff cookie crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared cake pans.
- In a large mixing bowl, combine pumpkin, vegetable oil, pumpkin pie spice, sour cream, and eggs. Blend until smooth. Add the buttermilk and vanilla extract, mixing again.
- In another bowl, mix the cake mix with the pumpkin mixture until just combined. Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add the Biscoff spread, then powdered sugar, mixing until well combined. Add heavy cream for a velvety texture.
- Place one layer of the pumpkin cake on a serving plate. Spread a generous amount of Biscoff buttercream frosting on top.
- Carefully place the second layer on top and frost the entire cake for an elegant finish. Top with additional crumbled Biscoff cookies for decoration.
Notes
Nutrition
The Story & Intro
Pumpkin Biscoff Cake has a special place in my heart. I still remember the first time I decided to merge the cozy flavors of pumpkin with the lusciousness of Biscoff cookies. It was a chilly autumn afternoon, and the air was filled with the scent of spices and sweetness. I wanted to create something unique for my family that would evoke the same warmth and comfort I felt as a child in my grandmother’s kitchen. That day, my Pumpkin Biscoff Cake was born, and it was an instant hit!
Much like any good dish, this cake is rooted in love, creativity, and a sprinkle of nostalgia. The combination of creamy pumpkin and crumbly Biscoff brings a delightful contrast that dances on the palate. When I serve this cake at gatherings, it’s not just about satisfying a sweet tooth; it’s about igniting conversations and forging connections. Every bite is a reminder of those cherished moments spent in the kitchen, making it a perfect addition to any table.
Unlike conventional fall treats, the Pumpkin Biscoff Cake stands out with its unique twist, mixing classic flavors with innovative flair. You can say it’s the epitome of comfort food with a modern twist. I’ve crafted this recipe with easy-to-follow steps, ensuring that anyone, from novice bakers to seasoned cooks, can recreate this masterpiece. So when you bring this cake to life in your kitchen, you’re not just baking; you’re creating memories!
As we delve deeper into the recipe, you’ll find that each component has been designed for ease. By incorporating approachable ingredients and detailed instructions, you’ll not only develop your baking skills but also enhance your love for culinary creativity. So, grab your apron and let’s get started!
Much like my Carrot Coffee Cake, this recipe was inspired by nostalgic baking moments from childhood. It’s about sharing, connecting, and creating delicious memories with the people who matter most.
Unlike traditional fall desserts, this cake stands out with its unique twist—Biscoff’s caramel depth perfectly complements pumpkin’s earthiness. The result is a dessert that’s comforting yet modern, just like my Red Velvet Tiramisu Cups which blend tradition and innovation beautifully.
Pumpkin Biscoff Cake Overview
The Pumpkin Biscoff Cake is a beautiful blend of traditional and contemporary baking. At the heart of this recipe is the star ingredient: pumpkin. Not only does pumpkin add moisture, but it amplifies the flavor profile too. When you combine it with crushed Biscoff cookies, you create a cake that is both rich and light at the same time.
Crafting this delightful cake also gives you an outlet for experimentation. You can adjust the ingredients to your liking, making it truly your own. Whether you’re having a family dinner or holiday gathering, this cake can easily become the centerpiece. And remember, the secret ingredient is always love, which transforms simple recipes into extraordinary experiences!
On top of that, you won’t need complicated techniques. The mix of everyday ingredients ensures that it’s approachable for everyone. The cake’s texture will take you on a journey through moist layers enveloped in creamy frosting, while the hints of pumpkin spice will warm your heart.
If you love cozy, creative bakes, you might also enjoy my Pumpkin Protein Balls—a healthy twist for quick fall snacks that complement this cake beautifully.
This Pumpkin Biscoff Cake is great for any occasion—family dinners, cozy brunches, or festive holidays. Like the Easter Dove Cake, it’s designed to impress without complicated steps.
Ingredients for Pumpkin Biscoff Cake
- 24 whole Biscoff Cookies (pulsed to a powder in a food processor)
- 5 tablespoons melted unsalted butter
- 15 oz canned pumpkin (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 1/4 cup sour cream (room temperature)
- 3 whole eggs (room temperature)
- 1/3 cup buttermilk (room temperature)
- 1 tablespoon pure vanilla extract
- 1 box white or yellow cake mix (I prefer Duncan Hines, but any similar mix works)
- 2 cups (4 sticks) unsalted butter (left out at room temp for 10-15 minutes)
- 1 cup Biscoff spread
- 1 tablespoon pure vanilla extract
- 1 pinch salt
- 1/2 cup heavy cream
- 6-8 cups sifted powdered sugar
I’ll guide you through each step, detailing how to integrate these ingredients into a mouthwatering cake.
Cake Preparation
To start, preheat your oven to 350°F (175°C). It’s essential to prepare the cake pans properly. I recommend greasing two 9-inch round cake pans and lining them with parchment paper for easy release after baking. This way, your Pumpkin Biscoff Cake will come out perfectly every time.
Begin by combining the Biscoff cookie crumbs and melted butter in a bowl. Mix until well combined, ensuring that all crumbs are evenly coated. This is going to be your delightful crust, so take the time to mix well. Press this mixture firmly into the bottom of your prepared cake pans. Give it a good press to form an even crust. This layer will provide a beautiful texture contrast to the moist pumpkin cake.
Now, in a large mixing bowl, combine your pumpkin, vegetable oil, pumpkin pie spice, sour cream, and eggs. Blend them until smooth. Next, add the buttermilk and vanilla extract, mixing again to harmonize the flavors. In another bowl, combine the cake mix with the pumpkin mixture, stirring just until combined. Be careful not to overmix, as this can lead to a denser cake. Once you achieve a smooth batter, divide it evenly between the two prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. It’s crucial to keep an eye on the cakes to avoid overbaking, which could dry them out. Once done, allow them to cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely.
The texture of this cake is as moist as my German Chocolate Cake, with a delightful flavor contrast from the cookie crust.
Frosting and Assembly
While cakes cool, it’s time to prepare the Biscoff buttercream frosting. Gather your softened unsalted butter and beat it until creamy in a large mixing bowl. Slowly add in the Biscoff spread, mixing until blended. Gradually add powdered sugar, adjusting the amount according to your desired sweetness, and mix in the heavy cream for that velvety texture.
For assembling your cake, start with one layer of the pumpkin cake. Place it on a serving plate, and generously spread the Biscoff buttercream frosting on top. Then, carefully place the second layer on top, pressing gently. Don’t worry if the frosting spills over; it gives a rustic, homemade touch!
Frost the entire cake, smoothing the sides and the top for an elegant finish. You can use a spatula or a cake scraper for that polished look. As a final touch, I love to crumble some additional Biscoff cookies on top for decoration. Not only does it look visually appealing, but it also adds that extra cookie crunch that everyone loves.
If you enjoy artistic desserts, you’ll love decorating it with ideas from my Vintage Heart Cake guide—it makes every dessert look elegant and special.
A Delicious Variation
If you wish to take your Pumpkin Biscoff Cake up a notch, consider adding a layer of caramel sauce. Drizzle warm caramel on top or serve it on the side to enhance the indulgence. This will elevate the flavor profile and add an exciting element to each slice.
Another variation could include incorporating spices such as cinnamon or nutmeg beyond the pumpkin pie spice. This change can deepen the cake’s flavor and make it even more comforting. You might also consider adding chocolate chips for a delightful contrast. This Pumpkin Biscoff Cake opens a window to creativity, so feel free to experiment while remaining true to the core recipe.
For other flavor experiments, explore the Matcha Cake or Chocolate Coffee Cake—both are perfect examples of creative balance between sweetness and sophistication.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works perfectly, although you’ll want to ensure it’s not too watery.
Is the Biscoff spread necessary for the frosting?
While Biscoff spread adds a unique flavor, you can use other nut butters or chocolate spreads if needed.
How long can I keep this cake?
The cake remains fresh for up to 3 days when stored in an airtight container, or you can refrigerate it for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them just before serving.
Conclusion
As you can see, baking a Pumpkin Biscoff Cake is more than just an activity; it’s a way to create memorable experiences with loved ones around the table. With its unique blend of flavors and easy-to-follow preparation, you will fall in love with this recipe just as I have. So, whether it’s for a special occasion or just a cozy evening at home, give this delightful cake a try, and make it a beloved staple in your kitchen!
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