Biscochito Cake

How to make Biscochito Cake


2 ¼ cups all-purpose flour

1/4 cup corn starch

1 1/4 cup granulated sugar

2 tsp baking powder

2 tbsp anise seeds

1/2 cup salted butter room temperature

1/2 cup vegetable oil

3 eggs room temperature, large

2 egg yolks

2 tbsp vanilla extract

1/2 cup buttermilk

1/2 cup of brandy

(Set aside 1/2 stick of room temperature unsalted butter and 1 cup of brown or granulated sugar mixed with cinnamon for sides of cake)

Cinnamon Butter Cream

1 ¼ cup salted butter room temp

2 tbsp ground cinnamon

1/2 cup milk

1 tbsp vanilla

1 lb powdered sugar

Instructions for cake

Step 1:

Preheat oven to 350F. Butter and flour round pans.

Whisk together the flour, baking powder, corn starch, then set aside.

Step 2:

Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.

Step 3:

Add the oil and vanilla, mix to combine then scrape the bowl down.

Add the eggs one at a time mixing until incorporated before adding the next.

Scrape the bowl down once more and mix again.

Step 4:

Add flour mixture, anise seeds, buttermilk and brandy to the butter in alternating batches while mixing on low.

Step 5:

Bake at 350F for about 30 minutes or until the center is set and toothpick comes out clean.

Allow to cool in pans for a few minutes then invert into a wire rack to cool completely.

Step 6:

Once cooled spread room temperature butter on sides of the cakes and gently cover with brown or granulated sugar/ cinnamon mixture.

Instructions for buttercream

Beat room temperature butter in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.

Add the powdered sugar and mix on low.

Add in the vanilla and cinnamon.

Scrape the bowl down and mix until smooth.

Pipe or spread with the cinnamon buttercream to your liking! Enjoy!

Nutrition Information:

Biscochito Cake Nutrition Facts (Per Serving, assuming 12 servings):

Calories: 500 calories | Total Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 200mg | Total Carbohydrates: 60g | Dietary Fiber: 1g | Sugars: 40g | Protein: 5g

Cinnamon Butter Cream Nutrition Facts (Per Serving, assuming 12 servings):

Calories: 300 calories | Total Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 70mg | Total Carbohydrates: 30g | Dietary Fiber: 1g | Sugars: 28g | Protein: 1g

Frequently Asked Questions:

What is Biscochito Cake?

Biscochito Cake is a delightful dessert inspired by the traditional New Mexican cookie known as Biscochito.

It features a moist cake with anise seeds, served with a cinnamon buttercream.

Can I substitute anise seeds with another spice?

While anise seeds provide a distinct flavor, you can experiment with alternatives like fennel seeds or ground cinnamon.

Adjust quantities according to your taste preference.

Can I omit the brandy in the cake?

Yes, you can omit the brandy if you prefer.

You may replace it with additional buttermilk or a similar non-alcoholic liquid.

Can I use unsalted butter instead of salted butter in the cake?

Yes, you can use unsalted butter. Adjust the overall salt content in the recipe to suit your taste by adding a pinch of salt.

How do I properly measure flour for baking?

Use the spoon-and-level method.

Spoon flour into the measuring cup and level off the excess with a flat edge for accurate measurements.

Can I make the cake without cornstarch?

Cornstarch contributes to a tender crumb, but if you don’t have it, you can omit it.

The texture may be slightly different.

How long does the cake need to cool before applying the sugar/cinnamon mixture?

Allow the cake to cool in the pans for a few minutes, then invert it onto a wire rack to cool completely before applying the sugar/cinnamon mixture.

Can I use a different type of alcohol in place of brandy?

Yes, you can experiment with other spirits like rum or bourbon, adjusting the quantity to your taste preference.

Can I make this cake ahead of time?

Yes, you can make the cake in advance. Store it in an airtight container at room temperature, and frost it just before serving.

How should I store leftover Biscochito Cake?

Store leftover cake in the refrigerator, covered, to maintain freshness.

Bring it to room temperature before serving for the best taste and texture.


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