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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 2 tsp ground cinnamon - 1 tsp ground ginger - ½ tsp ground nutmeg - ½ tsp ground cloves - ½ cup crushed speculoos cookies - 1 cup brown sugar - ½ cup unsalted butter, softened - 2 large eggs, at room temperature - 1 tsp pure vanilla extract - ½ cup whole milk - 1 cup mascarpone cheese - ½ cup powdered sugar, sifted - 1 tsp fresh lemon juice - Extra crushed speculoos cookies Gathering the right ingredients is key to a great Speculoos Cake with Mascarpone Glaze. Start with dry ingredients like flour, baking powder, baking soda, and warm spices. The spices bring warmth and sweetness, making the cake special. You’ll want to include crushed speculoos cookies to add flavor and texture. Next, move to the wet ingredients. Use brown sugar for a rich, caramel taste. Softened unsalted butter will help create a fluffy cake. The eggs add richness, while vanilla extract enhances the flavor. Whole milk keeps the cake moist. Mascarpone cheese is the star of the glaze. The powdered sugar gives sweetness, and fresh lemon juice adds a nice tang. Finally, don’t forget the extra crushed speculoos cookies for garnish. They add a crunchy finish that looks beautiful on the cake. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease and flour an 8-inch round cake pan. This prevents sticking and helps the cake slide out easily. - In a large bowl, cream together the softened butter and brown sugar. Mix until fluffy. - Add the two eggs. Mix in the eggs one by one. Stir well after each one. - Next, add the vanilla extract and whole milk. Stir until the mixture is smooth. - In another bowl, whisk the dry ingredients. This includes the flour, baking powder, baking soda, and ground spices. - Make sure no lumps remain. This step is key for a light cake. - Gradually add the dry mix to the wet mix. Use a spatula to fold them together. - Be careful not to overmix. Overmixing can make the cake dense and tough. - Pour the batter into the prepared cake pan. Smooth the top with a spatula. - Bake for 25-30 minutes. Check with a toothpick to see if it comes out clean. - Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. - In a medium bowl, combine mascarpone cheese, sifted powdered sugar, and fresh lemon juice. - Use a whisk or electric mixer to mix until the glaze is smooth and creamy. No lumps should remain. - Once the cake is cool, spread the mascarpone glaze evenly on top. - Let it drip down the sides for a lovely look. - For extra crunch, sprinkle crushed speculoos cookies on top of the glaze. This adds flavor and texture. To make your cake fluffy, avoid overmixing the batter. Mix just until combined. Overmixing makes the cake dense. Use room temperature ingredients, too. This helps your batter blend smoothly. Cold eggs or butter can lead to a lumpy mix. For the mascarpone glaze, aim for a lump-free texture. Start by whisking the mascarpone cheese well. Blend in the powdered sugar and lemon juice until smooth. If your glaze is too thick, add a splash of milk to thin it. If too runny, add more powdered sugar to thicken. For elegant serving, place each slice on a nice plate. A sprig of mint or a light dusting of powdered sugar adds charm. You can also serve with a scoop of vanilla ice cream. This enhances the flavors and makes each bite special. Consider garnishing with extra crushed speculoos cookies for texture. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature to create a smoother batter and help the cake rise properly. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined to avoid a dense cake texture. Check for Doneness: Use a toothpick or cake tester inserted into the center of the cake; it should come out clean or with a few moist crumbs. Chill the Glaze: For a firmer mascarpone glaze, refrigerate it for about 15 minutes before spreading it on the cooled cake. {{image_4}} You can easily change the flavor of your speculoos cake. - Spices: Try adding nutmeg or cardamom for a twist. - Chocolate: Mix in chocolate chips for a sweet surprise. - Fruit: Add diced apples or pears for a fruity touch. Each adjustment gives the cake a new character. You can make it your own. If you need a gluten-free cake, it's simple! - Just swap all-purpose flour for gluten-free flour. - Look for a blend that works for cakes. This change keeps the texture light and fluffy. Your friends won’t even notice it’s gluten-free! Want a vegan version? You can do that too! - Use plant-based butter instead of regular butter. - Replace eggs with flaxseed meal mixed with water. - Substitute whole milk with almond or oat milk. - For mascarpone, try a vegan cream cheese. These swaps let everyone enjoy this delightful cake! You can serve it at gatherings without worry. To keep your Speculoos Cake fresh, refrigerate any leftovers. Wrap the cake in plastic wrap or place it in an airtight container. This helps prevent the cake from drying out. If you want to keep it for a longer time, you can freeze it. If you freeze the cake, do it before adding the glaze. Wrap the unglazed cake tightly in plastic wrap. Then, place it in a freezer bag. This helps to keep the cake moist. If you want to freeze the glazed cake, let it cool completely. Cover it well to protect the glaze. To thaw the cake, move it from the freezer to the fridge for several hours. You can also let it sit at room temperature for about an hour. When ready to serve, slice and enjoy! To check if the cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, bake it a few more minutes. Keep an eye on the time, but the toothpick is the best test. Yes, you can make this cake in advance. Bake the cake and let it cool completely. Wrap it well in plastic wrap. Store it at room temperature for up to two days. You can also freeze the cake for up to three months. Just thaw it in the fridge overnight before serving. If you can't find mascarpone, there are good substitutes. Cream cheese works well in a pinch. Mix it with a bit of heavy cream to mimic the texture. Ricotta cheese can also be used, but blend it smooth first. These options will still give you a creamy glaze. The cake will last about two days at room temperature when glazed. If you store it in the fridge, it can last up to a week. Without the glaze, it can last longer. Just keep it in an airtight container to keep it fresh. Always check for any signs of spoilage before enjoying your cake. In this post, I covered all the ingredients and steps to make a delicious cake. You learned about dry and wet ingredients, plus how to add a tasty mascarpone glaze. The tips help ensure a fluffy cake, while variations let you get creative. Finally, I shared storage tips for your cake's freshness. Enjoy making this cake your own, and have fun experimenting with flavors. Your kitchen is the perfect place for baking memories. Happy baking!

Speculoos Cake with Mascarpone Glaze

A delightful cake infused with the warm spices of speculoos cookies, topped with a creamy mascarpone glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Belgian
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup brown sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup whole milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 0.5 cup speculoos cookies, crushed (plus extra for garnish)
  • 1 cup mascarpone cheese
  • 0.5 cup powdered sugar, sifted
  • 1 tsp fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it with butter and lightly dusting it with flour.
  • In a large mixing bowl, cream together the softened butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and whole milk until smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground spices, and crushed speculoos cookies.
  • Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  • Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  • In a medium bowl, combine the mascarpone cheese, sifted powdered sugar, and fresh lemon juice. Mix until smooth and creamy.
  • Once the cake has cooled completely, spread the mascarpone glaze evenly over the top, allowing it to drip down the sides.
  • Sprinkle additional crushed speculoos cookies over the glaze for garnish.
  • Cut the cake into slices and serve immediately, or refrigerate for up to two days.

Notes

For an elegant touch, serve each slice on a decorative plate and consider garnishing with a sprig of mint or a dusting of powdered sugar for added visual appeal.
Keyword cake, dessert, mascarpone, speculoos