Thursday, June 21, 2012

Biscoffee Cake (and a cake tip)

Biscoffee Cake - ButterYum

Have you had the pleasure of tasting Biscoff Spread yet?  I've been hoping our local grocery stores would start carrying it for more than 2 years now and I finally stumbled upon it a few weeks ago.  I quickly grabbed some and headed home to see if all the fuss I'd read about was true.  I'm happy to report, IT WAS!!!  If you're familiar with Biscoff Cookies, you already know that amazing butter-cinnamon-caramel flavor.  Now imagine it as a soft, creamy spread.  Insanely good, I tell you.  Insane!   I made the mistake of letting one of the teens taste my glorious find, but then I noticed the contents of the jar disappearing at an alarming rate so I had to move it into protective custody. 

 

Anyway, Biscoff Spread is soft, sweet, and spreadable, making it a perfect no-fuss substitute for frosting on my mocha version of this Busy Day Chocolate Cake - a one-bowl recipe that bakes in about 35 minutes. 



Biscoffee Snack Cake
Printable Recipe
serves 9-12
adapted from Lucinda Scala Quinn

Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup freshly brewed coffee

Frosting:
1/2 cup Biscoff Spread
chocolate covered coffee beans for garnish

Preheat oven to 350F.  Prepare an 8x8-inch square cake pan with baking spray.  If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insulated baking strips (see photos below).

To make the cake:
In a medium bowl, combine all the cake ingredients and mix just until incorporated.  Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from oven and place on a rack to cool completely; about 2 hours.

To decorate the cake:
Using an offset spatula, spread a thin, even layer on top of the cake.  Garnish with chocolate covered coffee beans.  Great served at room temperature, but it's also excellent chilled (my preference).


Now for my tip:

See this cake?  It was baked in a naked cake pan.  Kind of sad looking, don't you think?  The edges of the cake are over baked and dry, and the center of the cake puffed into a huge hump.

Why does this happen?  Because a naked cake pans heat very quickly in the oven, causing the batter along the edges to bake and set long before the batter in the center of the pan.
To avoid the hump issue, simply wrap the pan with a moistened insulated baking strip before popping it in the oven.

  So why do the insulted baking strips make such a difference?  They keep the cake pan temperature in check which allows all of the batter to bake at the same rate, resulting in a even layer.


See?  This is exactly the same cake recipe, but look how nice and even it baked.  The sides are as high as the middle.  No Hump!

And here's what that beautifully even cake looks like when plated.  Professional, no?
Needless to say, I highly recommend using insulated baking strips.




60 comments:

  1. Hello Patricia, what is Biscoff Spread, I think that here in canada , ontario , Barrie that they don't have this? and yes it realy looks good and yummy too!...hugs

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    1. P.S. what can I use instead of Biscoff Spread?

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    2. It's a really yummy spread that is made from crushed Belgium cookies. The only other product I know that is similar is Speculoos spread (speculoos are similar, spice flavored cookies).

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    3. hello Patricia m I can't find both kind at all here in Barrie, Ontario ?

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    4. That's too bad. I had to wait more than 2 years before it was available in my area - hopefully you won't have to wait as long.

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    5. hi Patricia I found the Biscoff Spread and ordered from the states , ordered 3 jars and cost was all together for me $58.50...p.s. will come in next week..

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    6. I'm glad you were able to find some - I hope you like it.

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    7. Hello Patricia, I hope you don't mind if I ask you about (The Cake Bible) where is says (Baking Powder Amounts) Page 492, and say for (Level 2 for 10"each and it calls for (1 1/3 teaspoons per base) does that mean (one layer or for two layers)? please let me know because I'm not to sure...hugs.

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  2. Ooooh the Biscoff Spread sounds delicious! In Australia we don't have anything like it! I also love the idea of the insulating strips. Thanks for sharing.

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  3. Please tell more about the insulated baking strip. Did you make it? Or, if you purchased it, please tell us where we might buy one. Love your blog!

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    1. hi Bulk Barn and Micheal's store have the insulated baking strip.

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    2. They're also available on Amazon - just click the link in my post

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  4. This looks so good! Cake looks moist and perfect.

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  5. Fantastic cake and a great tip for the strip!!

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  6. my oh my does that look incredible! so fluffy and moist! mm!!

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  7. I have not tried Biscoff, but have heard it's the rave. I might have to see if I can find some.

    Your cake looks wonderful!

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  8. Oh, thank you so much for a peek at your bakeware. I just recently learned about baking strips; makes me wonder who came up with the concept. To me, these things are just as important as a good recipe – all those little things add up to quality baking/cooking. I also love the smaller cake recipe, because I don’t need huge portions like I did at one time. Wonderful post.

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    1. Actually, that's the only non-stick cake pan I own (I use it to make the British Flapjacks I posted in April), but it's the only 8x8 aluminum pan I have. The next time I make a tiered cake, I'll do an in-depth blog post about the process and equipment I use.

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  9. I have never seen the insulated strips before, good to know. I will watch my cakes from now on. Great looking cake by the way :-)

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  10. I love your version of fusing biscoff and coffee. Perfect blend together. Even their names match. I will try this treat, in a little while. =)

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  11. Great Tip! I used to use those baking strips... I lost them in a move, YEARS ago and never knew where to find them again! Thanks!

    Please stop by my blog if you get a chance and enter my SUMMER TIME GIVE AWAY... Its a $50.00 Gift Certificate for Novica!

    http://theprojecttable.blogspot.com/2012/06/its-summer-time-giveaway-from-project.html

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  12. these cake look geotgeous I loved!

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  13. A very tempting cake! I'd love to eat a slice of it for breakfast.

    Cheers,

    Rosa

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  14. Thanks for the baking tips. I need all the tips I can get as I'm not much of a baker. Will definitely keep an eye out for the Biscoff spread.
    Sam

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  15. I have never had the Biscoff spread, but I'd love to try it. It sounds wonderful! Thanks for the tip on the insulated baking strips.

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  16. Wow, the contrast between the colors is amazing - and it just looks so darn sinful! I'm featuring this in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you've created...

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    1. Thank you once again - you're always welcome to link to one of my posts :).

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  17. Love the tip! I haven't tried the strips, but what a difference.
    No, I haven't seen Biscoff spread yet. We adore the cookies. I think
    I would eat the spread by the spoonfuls. My hubby liked the cookies so
    much that once he became internet savvy, he found a source to order a whole case!

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    1. Lol - that's worse than taking him to the grocery store!!

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  18. This is a very beautiful and tempting cake!
    I've never tasted Biscoff spread before, and Unforgettably we don't have it yet here in my country, yet.
    I'd loooooooooooove to taste your cake :)

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  19. I've never tasted Biscoff spread, but it sure sounds good, and your cake looks fantastic. I love how quick and easy it is, and I really like those insulated baking strips! I'll have to see if I can source them here in the UK. I really have to say how rich and moist the actual cake looks as well - absolutely mouthwatering.

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  20. I don't know this product Biscoff but I will look for it now. I love your cake please share it on my foodie friday party today.

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    1. Thank you for your kind invitation - it would be my pleasure to join your party. I'm salivating over your lime shrimp too!!

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  21. This is the second time today I've seen Biscoff used as frosting. Because it's a FANTASTIC idea! This is gorgeous! Thanks for the tip, too... I've never seen those insulated baking strips before.

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  22. Wow, this looks absolutely heavenly! Best of all, I have a jar of biscoff waiting for me at home so I can make this ASAP! And I will definitely have to invest in those cake strips! I can't stand that dome that always pops up!

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  23. we are heading to the states in a few weeks and this is on the top of my list, it is not in canada at all

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  24. I featured this oh-so-yummy looking cake in my post today! Thanks for sharing it at Whatcha Baking Wednesday!

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  25. Saw this from Sweet Tooth Friday - looks delicious! Pinning so I can make later, thanks!

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  26. Gorgeous cake, I love coffee and Biscoff spread so I know I would love this!

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  27. Looks yummy. That baking strip is cool. Question, where do you get them? Do they sell them at Wal-mart?

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  28. I don't know if they're available at Walmart, but you can order them from Amazon if you have trouble finding them locally. Just click the link I posted above.

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  29. Yummmmm!!!! These look so good!! Found you on Stone Gable!

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  30. Well, that IS a great tip! I haven't made 2 layer cakes in year (although my children love them) because of this very problem. I'll have to check out Walmart and see if I can find the strips there.

    Coming over from Stone Gable's link-up today.

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  31. What a delectable cake! I'd much rather use Biscoff than Nutella...yum! And you've convinced me to buy some baking strips :)

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  32. Oh my word! I just discovered Biscoff and now this cake? I can not WAIT to try it. Thank you for sharing it!!!

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  33. Great tip and how I love Biscoff! I can have it just plain with spoons buts on a cake it would be heaven!

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  34. I have never heard of Biscoff before but it sounds very similar to a product call Cookie Butter that is sold at Trader Joe's. I can eat the whole jar with just a spoon (in several sittings of course!). The color is about the same too.

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    1. Hi Tammy - I believe you're right. I read that TJs sold their own version.

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  35. Thank you so much. I made it! And it's sooooo deliciousssssssssssssss

    The best chocolate cake.

    Greetings from mexico

    :)

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  36. Can't wait to try this cake! I've seen the baking strips before and think I'll order some.

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  37. This cake looks delicious! And awesome tip--I need one of those strips ASAP.

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  38. I can't wait to get my hands on some Biscoff when I go to the US next week. Unfortunately we can't get it in Canada... :( I've seen so many recipes using it that I can't wait to cook with it. Thanks for the recipe and tip!

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  39. Delicious looking cake!
    We don't have here biscoff spread, but thanks so much for the tip!!

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  40. Wonderful recipe and such a great tip!
    I would love to have you share this (or any other recipes of yours) at Wednesday Extravaganza - my Foodie link party, and maybe win a lifetime feature on my Wall of Fame! Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html

    I can't wait to see you there!

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  41. Oh my gosh, this cake is amazing! I'm in luuuuuuuuv. And that's a great tip!

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  42. Hi Patrica: I'm Connie at http://hotflashncraftn.blogspot.com/, a new GFC friend. I would love if you stop by and be mine, too. Hey, what is a "moistened insulated baking strip"? Can I make one? Oh, I'm gonna pin this, it looks wonderful~ Thanks for sharing.

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    1. You can click on the blue link in my post to see what the insulated cake strips are. They are moistened before using. They work like magic!!

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  43. I'd like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-8-and-rural.html

    I hope to see you there!
    Cheers!
    Kathy Shea Mormino
    The Chicken Chick

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Thanks for visiting!