Go Back

Speculoos Drip Cake

A delightful fusion of a classic drip cake and the beloved flavors of speculoos cookies, featuring a moist cake layered with Biscoff spread and topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Belgian, Dutch
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups brown sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup Biscoff spread (divided)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the Frosting
  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • Additional none Biscoff spread for drizzling (optional) Warm slightly for easier drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until evenly mixed.
  3. In another mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 3-5 minutes).
  4. One at a time, add the eggs, mixing well after each addition. Then, add the vanilla extract and mix until combined.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until just combined. Fold in 1 cup of Biscoff spread.
  6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, then continue whipping until stiff peaks form.
  2. Once the cakes are cooled, spread a layer of whipped cream on top of one cake layer, add the second layer, and cover the entire cake with the remaining whipped cream.
  3. Warm a bit of Biscoff spread in the microwave for about 10 seconds to make it easier to drizzle. Pour over the top of the cake and let it drip down the sides.
  4. Slice up your Speculoos Drip Cake and serve it at your next family gathering!

Notes

If you're looking for a Halal substitute for buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Ensure your cakes are fully cooled before frosting to prevent melting of the whipped cream. Avoid overmixing the batter to maintain a light cake texture.