Name: Biscoff Cake Recipe
Prep time: 30 min
Cook time: PT-490978H48M7S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (312 grams); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (112 grams); 1/2 cup brown sugar, light (105 grams); 3/4 cup granulated sugar (150 grams); 2/3 cup Biscoff spread; 1/2 cup vegetable oil (120 ml); 2 teaspoons vanilla extract; 3 large eggs, room temperature; 1 1/4 cup buttermilk, room temperature (300 ml); 1 cup unsalted butter, softened (226 grams); 2 ounces cream cheese, full-fat (56 grams); 3/4 cup Biscoff cookie butter; 1/2 teaspoon cinnamon; 1/4 teaspoon salt (omit if using salted butter); 1 teaspoon vanilla extract; 2 1/2 – 3 cups powdered sugar (275-330 grams); 1-2 tablespoons whipping cream or milk; 1/3 cup Biscoff spread (for warming and spreading); 4-6 crushed Lotus cookies (for garnish)

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Introduction

This Biscoff Cake is a delightful treat that combines the warm spiced flavors of Biscoff spread and cookies with a moist, tender crumb. Perfect for any celebration or an indulgent dessert, it’s topped with a creamy Biscoff frosting and crunchy cookie crumbs for added texture and flavor.

A close-up of a two-layer sponge cake slice with a light brown color and fluffy texture. The bottom layer is dense and moist, topped with a smooth, darker caramel-colored filling, followed by a matching dense top sponge layer. The whole slice is covered with a creamy, pale brown frosting that looks soft and smooth on the sides and top. Small crumbs of the cake are sprinkled gently on top near the edge. The slice sits on a simple white plate placed on a white marbled surface, with a silver fork in front of it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (312 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (112 grams), softened
1/2 cup brown sugar (105 grams), light
3/4 cup granulated sugar (150 grams), caster works
2/3 cup Biscoff spread
1/2 cup vegetable oil (120 ml) or canola oil
2 teaspoons vanilla extract
3 large eggs, room temperature
1 1/4 cup buttermilk (300 ml), room temperature
1 cup unsalted butter (226 grams), softened (for frosting)
2 ounces cream cheese (56 grams), full-fat or substitute with extra 1/4 cup butter
3/4 cup Biscoff cookie butter
1/2 teaspoon cinnamon
1/4 teaspoon salt (omit if using salted butter)
1 teaspoon vanilla extract (for frosting)
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff (for assembling)
4-6 crushed Lotus cookies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until there are no lumps of butter or sugar remaining.
Step 4: Beat in the vegetable oil and vanilla extract until combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture, then stir in half of the buttermilk. Repeat by whisking in another third of the dry ingredients, followed by the remaining buttermilk, then finish with the last third of the dry ingredients. Mix just until no dry lumps remain.
Step 7: Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 8: Bake in the oven for 35 to 40 minutes. The cakes are done when the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for at least 15 minutes before carefully transferring them onto a rack or plate. Handle gently as the cakes are delicate.
Step 10: For the frosting, beat the softened butter in a large bowl until creamy. Add the cream cheese and Biscoff cookie butter, mixing until smooth.
Step 11: Add 2 cups of powdered sugar along with vanilla extract, cinnamon, and salt. Start mixing on low speed, then gradually increase to medium until combined.
Step 12: Add the remaining powdered sugar a little at a time, alternating with tablespoons of cream, until you reach your desired frosting consistency and sweetness.
Step 13: To assemble, warm the 1/3 cup Biscoff spread in the microwave for about 30-45 seconds on medium power, then stir and set aside to cool slightly.
Step 14: Ensure cake layers are completely cooled. If domed on top, gently level them with a serrated knife.
Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then fill a piping bag with about 1/3 to 1/2 of the frosting and pipe a border around the edge or apply a thick band using a spatula.
Step 16: Spread the warmed Biscoff evenly inside this border and sprinkle with crushed Lotus cookies.
Step 17: Place the second cake layer on top. Frost the sides with a thin crumb coat and chill the cake in the refrigerator for about 20 minutes to set the frosting.
Step 18: Remove the cake from the fridge and finish by frosting the sides and top with swirls of the remaining frosting. Decorate with additional crushed cookies if desired.

Tips & Variations

Use room temperature ingredients for a smoother batter and better cake texture.
Substitute cream cheese with extra butter in frosting for a dairy-free version.
For a more intense Biscoff flavor, drizzle extra cookie butter between cake layers.
Try adding chopped nuts or cinnamon for added texture and spice.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting firm. Before serving, allow it to come to room temperature for about 30 minutes. You can also freeze the cake, wrapped well in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before serving.

How to Serve

A close-up of a two-layer slice of light brown cake with a soft, crumbly texture, separated by a thick middle layer of darker, creamy frosting. The top layer is covered with a smooth, light brown frosting, slightly swirled, with small crumb pieces scattered on top. The slice sits on a white plate placed on a white marbled surface, with a silver fork lying beside the plate. The background is plain white. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter or another spread instead of Biscoff?

While you can substitute other spreads, Biscoff has a unique spiced caramel flavor that defines this cake. Using alternatives like peanut butter will alter the taste significantly, but it can still be delicious.

How do I know when the cake is fully baked?

The cake is done when the edges start to pull away from the pan and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent sinking.