Kakes by Kee shows off Biscoff Spice Cake

HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - We are making sure to celebrate the Fall season at Tennessee Valley Living!

Today, Kiera Boyd with Kakes by Kee joined us to walk us through her Biscoff Spice Cake. She says that the selection began as a Fall flavor but slowly turned into a permanent menu item! You can find the recipe below.

Start by preheating your oven to 325°!

Cake Ingredients:

3/4 Cup Unsalted Butter

2 Cups Granulated Sugar

1/4 Cup Cookie Butter Spread

3 Eggs

3 Cups Sifted Cake Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Salt

1 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 1/4 Cup Buttermilk

1/4 Cup Canola Oil

1 Tablespoon Vanilla Extract

Optional

5 Crushed Biscoff Cookies

1/4 Melted Biscoff Spread for Drips

Cream together your butter, sugar, and Biscoff spread for about 7 minutes or until fluffy and pale in color. Then, add eggs one at a time until the yolk disappears, and cream for 2 more minutes on high speed.

In a separate bowl, combine all dry ingredients.

In a separate measuring cup, combine the buttermilk, oil, and vanilla extract. Stir until combined. Then, add the flour and buttermilk mixture into the butter mixture in increments starting and ending with flour.

Transfer it into 3 8-inch cake pans, then cook for 33 minutes.

Frosting Ingredients:

1 Stick Softened Salted Butter

8 Oz Cream Cheese

1 Lb Confectioners Sugar

1 Teaspoon Vanilla Extract

1/4 Cup Cookie Butter Spread

While baking, cream butter, cream cheese, and Biscoff spread for about 2 minutes. Add Confectioners Sugar until fully combined and no lumps remain. Then, add vanilla extract.

You can catch Kakes by Kee at The Orion Amphitheater Night Markets on October 27^th and November 10^th! Check out their website here.

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