Red Velvet Biscoff Caramel Cake Recipe

Are you ready to treat yourself to the ultimate indulgence? ✨ This Red Velvet Biscoff Caramel Cake combines three irresistible flavors into one show-stopping dessert! With its moist red velvet layers, creamy Biscoff buttercream, and luscious caramel drizzle, this cake is a must-try for any occasion. Perfect for birthdays, parties, or just because—it’s a dessert that will leave everyone asking for seconds! 😍

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Ingredients 🍳

For the Red Velvet Cake:

• 2 1/2 cups (320g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp unsweetened cocoa powder
• 1 1/2 cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 1/2 tsp white vinegar
• 2 tbsp red food coloring

For the Biscoff Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3 cups (375g) powdered sugar, sifted
• 1/2 cup (120g) Biscoff spread
• 2-3 tbsp heavy cream or milk
• 1 tsp pure vanilla extract

For the Caramel Drizzle:

• 1 cup (200g) granulated sugar
• 6 tbsp (90g) unsalted butter, cubed
• 1/2 cup (120ml) heavy cream, room temperature
• 1 tsp pure vanilla extract

For Decoration (Optional):

• Crushed Biscoff cookies
• Edible glitter or gold dust

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Instructions 🎨

Step 1: Make the Red Velvet Cake 🍰

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk to combine evenly.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until smooth and vibrant.
4. Gradually add the wet ingredients to the dry ingredients. Mix gently with a whisk or spatula until the batter is smooth and free of lumps.
5. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to remove any air bubbles.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Biscoff Buttercream 🥤

1. In a large bowl, beat the softened butter using an electric mixer until light and fluffy (about 3-4 minutes).
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Increase to medium speed and mix until smooth.
3. Add the Biscoff spread, heavy cream, and vanilla extract. Mix until the buttercream is creamy and fluffy. If it’s too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
4. Set the buttercream aside at room temperature until ready to assemble.

Step 3: Make the Caramel Drizzle 🍬

1. Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump together before melting into a golden amber liquid.
2. Add the cubed butter and stir until fully melted and combined with the sugar. Be careful—the mixture will bubble vigorously.
3. Slowly pour in the heavy cream while stirring. The mixture will bubble up again. Keep stirring until the caramel is smooth and creamy.
4. Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel cool slightly before using.

Step 4: Assemble the Cake 🎉

1. Place one layer of the red velvet cake on a serving plate or cake stand. Spread a generous layer of Biscoff buttercream on top.
2. Add the second cake layer and repeat the process. Top with the final layer of cake and frost the entire cake with a thin crumb coat of buttercream. Chill for 20 minutes.
3. Once the crumb coat is set, apply a final layer of buttercream, smoothing it out with an offset spatula for a clean finish.
4. Drizzle the caramel sauce over the top of the cake, allowing it to cascade down the sides for a dramatic effect.
5. Decorate with crushed Biscoff cookies and a sprinkle of edible glitter or gold dust for an elegant touch.

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Tips for Success 🔧

1. Room Temperature Ingredients: Ensure the eggs, buttermilk, and butter are at room temperature for a smoother batter and frosting.
2. Avoid Overmixing: Mix the cake batter just until combined to avoid a dense texture.
3. Chill Before Cutting: Refrigerate the assembled cake for 30 minutes before slicing to achieve perfect, clean layers.
4. Store Properly: Store leftover cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

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Why You’ll Love This Cake 🌍

• Moist and Tender Layers: The red velvet cake is perfectly soft and rich, with a hint of cocoa flavor.
• Unique Biscoff Buttercream: The creamy and spiced Biscoff spread takes this cake to the next level.
• Irresistible Caramel Drizzle: Homemade caramel adds sweetness and a touch of decadence to every bite.
• Instagram-Worthy Appearance: This cake is a feast for the eyes as much as it is for the taste buds!

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Final Thoughts 🙌

Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this Red Velvet Biscoff Caramel Cake is guaranteed to impress. The combination of flavors and textures creates a dessert that’s as unforgettable as it is delicious. ✨ Try it today, and let us know how it turned out! Don’t forget to share your photos and tag us—we can’t wait to see your creations! 📸❤️

Happy baking! 🎂