White Chocolate and Speculoos Mini Cakes

These mini loaf cakes are made with speculoos spread for a spiced flavour, topped with a white chocolate buttercream and finished with a drizzle of melted speculoos. Ideal for individual servings or afternoon tea.

Difficulty

Low

Time

75 min

Author

Kenwood

This recipe is prepared with:

Where great bakes start - Your trusted baking companion, day in and day out. It whisks, kneads, whips and mixes. And with over 25 attachments you'll soon be blending, grating, dicing and even making pasta. Tackle it all with confidence.

Products

Chef KVC3100S

Chef KVC3100S

Ingredients

Servings

10

Makes

10 mini cakes

For the cake

  • 165 g unsalted butter, cubed, at room temperature

  • 165 g light brown sugar

  • 80 g speculoos spread

  • 3 eggs

  • 2 tsp milk

  • 165 g plain flour

  • 1 tsp baking powder

For the icing

  • 120 g white chocolate, melted

  • 150 g unsalted butter, cubed, at room temperature

  • 160 g icing sugar

  • 40 g whipping cream

  • 0.5 tsp vanilla extract

  • 1 pinch salt

For decorating

  • 2 Tbsp speculoos spread, melted

Utensils

10 Mini loaf cases, Piping bag, Round piping nozzle medium, KVC3100S, KVC3100W, KVL4100W, KWL90.004SI, KCL96.004DG, Creaming Beater

Instructions

Step 1

Making the cake

Preheat the oven by 160ºC.

Fit the Creaming Beater.

Add butter and light brown sugar into the appliance bowl.

Mix for 2 minutes on speed 2 until light and fluffy.

Add speculoos spread.

Mix for 20 seconds on speed 1 until combined and then scrape the bowl.

Add eggs gradually while the machine is running.

Mix for 1 minute 30 seconds on speed 1 until combined.

Add milk.

Mix for 30 seconds on speed 1 until combined.

Add flour and baking powder.

Mix for 1 minute on speed Min until smooth.

Divide the mixture between 10 mini loaf cases evenly, about 75 g per case.

Bake for 20-25 minutes at 160ºC until golden and a skewer inserted comes out clean.

Remove from the oven and let cool on a cooling rack completely.

Step 2

Making the icing

Clean the appliance bowl and fit the Creaming Beater.

Add butter into the appliance bowl.

Mix for 2 minutes on speed 2 until light and smooth.

Add icing sugar.

Mix for 2 minutes on speed 1 until combined.

Add melted white chocolate.

Mix for 30 seconds on speed 1 until combined.

Add whipping cream, vanilla extract and salt.

Mix for 2 minutes on speed 1 until combined and smooth.

Step 3

Transfer the icing into a piping bag fitted with a medium round tip and pipe over the cakes.

Drizzle the cakes with melted speculoos spread.

 

Serve.

You can also prepare this recipe* with:

Products

Chef KVC3100W

Chef KVC3100W

Chef XL KVL4100W

Chef XL KVL4100W

Titanium Chef Patissier XL KWL90.004SI

Titanium Chef Patissier XL KWL90.004SI

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG