Moist Biscoff Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease your pan.
2. Whisk the melted butter and Biscoff spread together until smooth.
3. Beat in the sugar and eggs one by one until the mixture looks pale and aerated.
4. Stir in the sour cream and vanilla extract.
5. Gently fold in the flour, baking powder, and salt using a spatula—stop as soon as no streaks of flour remain.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 30–35 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Cream the softened butter and Biscoff spread together until fluffy.
10. Gradually add powdered sugar, heavy cream, and vanilla, beating on high for 2 minutes until the frosting is velvety.
11. Slather a generous layer of frosting over the cooled cake.
12. Warm the ¼ cup of Biscoff spread with 2 tbsp of cream and drizzle it over the edges.
13. Press the crushed Biscoff cookies around the base or top for a shattering texture.