Description
This Biscoff Caramel Drip Cake combines the warm spices of cinnamon and vanilla with the unique caramelized flavor of Biscoff spread, topped with a luscious homemade caramel and a crunchy biscuit layer. Perfectly moist and richly indulgent, it’s an irresistible dessert that showcases a beautiful drip effect for a stunning presentation.
Ingredients
Scale
Cake Batter
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 pinch salt
- 150 g brown sugar
- 100 g melted butter
- 3 eggs
- 200 ml milk
- 120 g Biscoff spread
- 1 tsp vanilla extract
Caramel Sauce
- 200 g sweetened condensed milk
- 80 g sugar
- 60 g butter
- 100 ml heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Biscuit Crunch Topping
- 6 crushed Lotus biscuits
- 30 g melted butter
- 1 tbsp brown sugar
Caramel Drip
- 100 g sugar
- 50 g butter
- 100 ml warm heavy cream
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the cake.
- Mix dry ingredients: Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl ensuring they are well blended.
- Beat wet ingredients: In another bowl, whisk brown sugar, eggs, and vanilla extract until light and fluffy.
- Add butter, milk, and Biscoff: Pour in the melted butter, milk, and Biscoff spread into the egg mixture and blend thoroughly.
- Combine batter: Gradually add the dry ingredients to the wet mix and stir until the batter is smooth and even.
- Prepare and bake cake: Pour the batter into a greased and floured baking pan, then bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove from the oven and allow the cake to cool completely before decorating.
- Create caramel sauce base: In a saucepan, melt sugar over medium heat until amber colored, then add butter stirring often.
- Add condensed milk and cream: Pour in sweetened condensed milk and cream, stirring constantly to combine.
- Simmer caramel: Reduce heat to low and cook the mixture for 5 minutes until thickened.
- Cool caramel: Let the caramel sauce cool slightly before spreading it evenly over the cooled cake.
- Make biscuit topping: Mix crushed Lotus biscuits with melted butter and brown sugar to form a crumbly topping.
- Apply biscuit crunch: Sprinkle the biscuit mixture over the still slightly warm caramel to create a crunchy layer on top.
- Prepare caramel drip: Melt sugar in a pan over medium heat until it turns golden caramel color, then add butter stirring to combine.
- Add warm cream: Slowly mix in warmed heavy cream to the caramel, stirring until smooth and glossy.
- Drip caramel on cake: Allow the caramel drip to cool a little, then drizzle it over the cake edges to create a beautiful drip effect.
Notes
- Ensure the cake is completely cooled before applying the caramel and biscuit toppings to prevent melting or slipping.
- Use warm heavy cream when adding to the caramel to avoid seizing.
- Crushing biscuits finely helps create a better textured crunchy topping layer.
- To test cake doneness, insert a toothpick in the center; it should come out clean.
- The caramel drip can be refrigerated slightly to thicken if it seems too runny before applying.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Biscoff cake, caramel drip cake, lotus biscuit dessert, caramel cake recipe, baked caramel drip cake
