Description
A stunning dessert featuring moist red velvet cake layers infused with Biscoff cookie butter and drizzled with sweet caramel sauce, then topped with crunchy nuts and granola.
Ingredients
1 box red velvet cake mix
1/2 cup unsalted butter, softened
1/4 cup Biscoff cookie butter
2 eggs
1/2 cup caramel sauce
1/4 cup crushed Biscoff cookies
1/4 cup chopped nuts (such as almonds or walnuts)
1/4 cup granola
Fresh berries (optional)
Powdered sugar (optional)
Instructions
Step 1: In a large mixing bowl, combine the red velvet cake mix, softened unsalted butter, Biscoff cookie butter, and eggs. Mix thoroughly until the batter is smooth and well combined.
Step 2: Pour the prepared batter evenly into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for approximately 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool completely.
Step 3: While the cake cools, prepare the filling. In a separate bowl, gently combine the caramel sauce with the crushed Biscoff cookies until evenly distributed.
Step 4: Once the cake is fully cooled, spread the caramel Biscoff filling generously over the top.
Step 5: Garnish your cake by sprinkling chopped nuts and granola over the filling. For an extra touch of elegance and flavor, add fresh berries and a dusting of powdered sugar, if desired. Serve immediately and enjoy the delightful flavors!
Notes
Ensure butter and eggs are at room temperature for a smoother batter. For an extra touch of decadence, warm the caramel sauce slightly before drizzling. Leftovers store well in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
