What's Inside A Cake!!!
Biscoff cake-what’s inside!
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
This Caramel Biscoff Crunch Layer Cake is a rich and indulgent dessert that combines soft, moist caramel sponge with layers of creamy Biscoff frosting, silky salted caramel, and a crunchy almond-Biscoff filling. The caramel sponge provides a buttery and delicate base, while the Biscoff frosting adds a deep caramelized biscuit flavor. The salted caramel balances the sweetness with a subtle salty note, and the almond-Biscoff crunch brings a satisfying texture to every bite.
The cake is finished with a light layer of whipped cream, crushed Biscoff biscuits, roasted almonds, chocolate shavings, and a drizzle of caramel for an elegant bakery-style appearance. Its combination of soft sponge, smooth frosting, chewy caramel, and crisp Biscoff crunch makes it a luxurious dessert for birthdays, celebrations, and special occasions. It is best chilled before serving so that the layers set beautifully and create clean, defined slices.
4
servings30
minutes40
minutes300
kcalThe cake in your picture is a Caramel Biscoff Layer Cake made with soft caramel sponge, salted soft caramel, Biscoff frosting, and a crunchy almond-Biscoff layer. It is finished with a light cream topping and crushed caramelized biscuits/chocolate crumbs. The combination of soft sponge, creamy frosting, chewy caramel, and crunchy Biscoff gives this cake several delicious textures in every bite.
Ingredients
Caramel Cake
200 g all-purpose flour
150 g caster sugar
120 g unsalted butter, softened
3 eggs
100 ml milk
80 g caramel sauce
1 tsp vanilla extract
1½ tsp baking powder
¼ tsp baking soda
¼ tsp saltSalted Soft Caramel
150 g granulated sugar
60 g unsalted butter
120 ml heavy cream, warm
½ tsp sea salt
1 tsp vanilla extractBiscoff Frosting
250 g unsalted butter, softened
180 g Biscoff spread
120 g icing sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
Pinch of saltAlmond Biscoff Crunch
100 g Biscoff biscuits
60 g roasted almonds
80 g milk or dark chocolate
30 g Biscoff spreadTop Cream
200 ml whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
1 tbsp Biscoff spread, optional
Directions
- Make the Caramel Cake
Preheat the oven to 170°C (340°F).
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add vanilla and caramel sauce.
Sift together flour, baking powder, baking soda and salt.
Add the dry ingredients alternately with the milk.
Mix just until combined.
Divide the batter between three 8-inch cake pans, or bake one cake and slice it into three layers.
Bake for 25–30 minutes, or until a skewer comes out clean.
Cool completely before assembling. - Prepare the Salted Caramel
Place sugar in a saucepan over medium heat.
Allow it to melt until it becomes a deep amber color.
Add the butter and whisk carefully.
Slowly pour in the warm cream, whisking continuously.
Add salt and vanilla.
Cook for another 1–2 minutes until smooth.
Allow the caramel to cool until thick but spreadable.
Tip: The caramel should be soft and chewy when chilled, not completely hard. - Make the Almond Biscoff Crunch
Crush the Biscoff biscuits into small pieces.
Roughly chop the roasted almonds.
Melt the chocolate and Biscoff spread together.
Stir in the crushed biscuits and almonds.
Spread the mixture thinly on parchment paper.
Refrigerate until firm.
Break or cut it into discs approximately the size of your cake layers.
This creates the crunchy layer visible between the caramel and frosting. - Make the Biscoff Frosting
Beat the softened butter for 4–5 minutes until pale and fluffy.
Add the icing sugar gradually and beat until smooth. Add Biscoff spread, vanilla, salt and heavy cream.
Beat for another 2–3 minutes until light, silky and easy to spread. - Assemble the Cake
This is the important part for recreating the layers in your picture.
Layer 1
Place the first caramel cake layer on a cake board.
Spread a thin layer of salted caramel over the sponge.
Place an almond-Biscoff crunch layer on top.
Layer 2
Add a layer of Biscoff frosting.
Place the second caramel sponge on top.
Repeat:
Caramel sponge → salted caramel → almond Biscoff crunch → Biscoff frosting → caramel sponge - Finish the Cake
Cover the outside with a thin layer of Biscoff frosting and chill for 20–30 minutes.
Apply a final smooth layer of frosting.
For the top, whip the cream with icing sugar and vanilla until stiff peaks form. Spread or pipe it over the cake.
Finish with:
Crushed Biscoff biscuits
Chopped roasted almonds
Chocolate shavings
A drizzle of salted caramel
Biscoff crumbs
Notes
- Refrigerate the finished cake for at least 4 hours before slicing. This allows the caramel and crunch layers to set and gives you the clean, sharp layers shown in the picture.
