Posted on by Lia Fireheart

Brown Sugar Layer Cake

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Brown Sugar Layer Cake

Ingredients

  • Cake

  • 2 1/2 cups (325g) all purpose flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon, optional

  • 1/2 tsp salt

  • 3/4 cup (168g) unsalted butter, room temperature

  • 1 1/2 cups (337g) packed Domino® light brown sugar

  • 3 tbsp vegetable oil

  • 1 tsp vanilla extract

  • 4 large eggs

  • 1 1/4 cups (300ml) milk (I used almond milk)

  • Biscoff Crumble

  • 5 tbsp all-purpose flour

  • 3 tbsp Domino® light brown sugar, packed

  • 4 tbsp unsalted butter, cold, sliced

  • 3 tbsp ground Biscoff cookies (about 5 cookies)

Directions

  • Cake
  • To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
  • Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Divide the batter evenly between the cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • Biscoff Crumble
  • To make the brown sugar crumble, combine the flour, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool, then add to the cake.

Notes