Pumpkin Biscoff Cake
Ingredients
Pumpkin Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 cup vegetable oil or melted coconut oil
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup plant-based milk almond, soy, or oat
- 1 cup unsweetened applesauce
- 2 tsp vanilla extract
Biscoff Buttercream:
- 1 cup dairy-free butter softened
- 1 cup Biscoff spread
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Filling and Topping:
- 1 cup Biscoff cookies crumbled
Instructions
Prepare the Pumpkin Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
- In another bowl, mix the vegetable oil, canned pumpkin puree, plant-based milk, applesauce, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Biscoff Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Add the Biscoff spread and mix until well combined.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of Biscoff buttercream over the cake layer.
- Sprinkle a layer of crumbled Biscoff cookies over the buttercream.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining Biscoff buttercream evenly over the top and sides of the cake.
- Sprinkle additional crumbled Biscoff cookies on top for decoration.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, spiced, and indulgent Pumpkin Biscoff Cake!
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Biscoff Spread: Ensure the Biscoff spread is at room temperature for easy mixing.
- Spices: Adjust the spices to your preference. You can add a pinch of ground cloves or cardamom for additional warmth.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.