Name: Creamy Biscoff Trifle: 12 Layers of Holiday Happiness Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 13 h
Cuisine: American
Ingredients: 2 cups all-purpose flour (can substitute with gluten-free flour); 1 teaspoon ground cinnamon (substitute with all-spice if necessary); 1 teaspoon baking soda (ensure it’s fresh); 1/2 teaspoon kosher salt (sea salt can be used as a substitute); 1 cup light or dark brown sugar (white sugar could be used but will alter flavor slightly); 1/2 cup unsalted butter (can substitute with margarine or vegan butter); 3 large eggs (can use flax eggs as a plant-based alternative); 1 teaspoon pure vanilla extract (vanilla bean or vanilla paste can be used); 1 cup buttermilk (substitute with regular milk and vinegar); 1 cup store-bought Biscoff cookie butter (can make homemade or use other cookie spreads); 8 ounces cream cheese (Neufchâtel cheese can be a lighter substitute); 1 cup heavy cream (can replace with coconut cream for dairy-free); 1/2 cup confectioners’ sugar (regular sugar can be used if powdered); 12 pieces Biscoff cookies (substitute with any spiced cookie); 1/2 cup caramel sauce (chocolate sauce can be an alternative); 2 tablespoons confectioners’ sugar for dusting (omit if desired)

Description

This Creamy Biscoff Trifle is a layered holiday dessert blending moist spiced cake, luscious Biscoff cookie butter mousse, crunchy cookie crumbles, and rich caramel sauce. With 12 delightful layers, this trifle offers festive flavors and a creamy texture, perfect for Christmas gatherings or any special occasion.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (can substitute with gluten-free flour)
1 teaspoon ground cinnamon (substitute with all-spice if necessary)
1 teaspoon baking soda (ensure it’s fresh)
1/2 teaspoon kosher salt (sea salt can be used as a substitute)
1 cup light or dark brown sugar (white sugar could be used but will alter flavor slightly)
1/2 cup unsalted butter (can substitute with margarine or vegan butter)
3 large eggs (can use flax eggs as a plant-based alternative)
1 teaspoon pure vanilla extract (vanilla bean or vanilla paste can be used)
1 cup buttermilk (substitute with regular milk and vinegar)

For the Biscoff Mousse:

1 cup store-bought Biscoff cookie butter (can make homemade or use other cookie spreads)
8 ounces cream cheese (Neufchâtel cheese can be a lighter substitute)
1 cup heavy cream (can replace with coconut cream for dairy-free)
1/2 cup confectioners’ sugar (regular sugar can be used if powdered)

For Assembly:

12 pieces Biscoff cookies (substitute with any spiced cookie)
1/2 cup caramel sauce (chocolate sauce can be an alternative)
2 tablespoons confectioners’ sugar for dusting (omit if desired)

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Instructions

Prepare dry ingredients: In a large mixing bowl, combine all-purpose flour, baking soda, ground cinnamon, and kosher salt to ensure even distribution of leavening and spices for the cake.
Cream butter and sugar: In another bowl, beat the unsalted butter and brown sugar together until light and fluffy, which creates the base for a tender and sweet cake crumb.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the pure vanilla extract for flavor depth.
Combine wet and dry ingredients: Alternate adding the buttermilk and dry flour mixture into the butter mixture, stirring gently until just combined to avoid overmixing and ensure a moist cake.
Bake the cake: Pour the batter into a prepared pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Make Biscoff mousse: While the cake cools, beat together the cream cheese and Biscoff cookie butter until smooth and creamy to create the mousse base.
Whip cream: In a separate bowl, whip the heavy cream with the confectioners’ sugar until stiff peaks form, achieving a light and airy texture.
Fold whipped cream into mousse: Gently fold the whipped cream into the Biscoff and cream cheese mixture until fully incorporated, maintaining a fluffy consistency.
Slice the cake: Once cooled, slice the cake horizontally into layers suitable for stacking in the trifle dish.
Assemble the trifle: In a trifle dish, layer pieces of the cake, spread Biscoff mousse, sprinkle crumbled Biscoff cookies, and drizzle caramel sauce. Repeat these layers until all components are used, finishing with a top layer of mousse.
Chill: Refrigerate the assembled trifle for at least 6 hours, preferably overnight, to allow flavors to meld and mousse to set firmly.
Final touch: Before serving, dust the top of the trifle lightly with confectioners’ sugar for a festive, polished look.

Notes

You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
Brown sugar adds a richer flavor compared to white sugar but either works.
For a dairy-free option, use vegan butter, flax eggs, coconut cream, and a dairy-free cream cheese alternative.
Ensure baking soda is fresh for best rise.
The trifle can be assembled a day ahead for convenience and better flavor infusion.
Biscoff cookie butter can be swapped with other spiced or nut butters if desired.
Adjust sweetness by varying amount of confectioners’ sugar in whipped cream.