Introduction

Biscoff Cake is a delightful treat that combines the rich, caramelized flavor of Biscoff spread with a moist, tender crumb. This recipe features layers of spiced Biscoff frosting and a crunchy cookie crumb topping, perfect for any special occasion or cozy dessert.

A slice of two-layer cake sitting on a white plate with a white marbled surface background. The bottom layer is a moist light brown cake with a crumbly texture, topped with a smooth, light brown frosting layer that holds a crushed cookie or biscuit topping. Above this is a thicker, matching light brown cake layer, then a thick layer of smooth frosting covering the top, with additional crushed cookie pieces scattered on one corner. The slice shows detailed textures of the soft cake and creamy frosting. 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 spread (for assembling)
4-6 crushed Lotus cookies (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake 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 together until smooth and no lumps remain.
Step 4: Beat in the vegetable oil and vanilla extract until combined.
Step 5: Add the eggs one at a time, mixing well after each addition.
Step 6: Using a whisk, alternately add the dry ingredients and buttermilk to the butter mixture in three parts—start and end with the dry ingredients. Whisk until just combined without lumps.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake in the center of the oven for 35–40 minutes. Cakes are done when edges pull away from the pans and a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for at least 15 minutes before carefully removing them onto a wire rack to cool completely. 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 and beat until smooth.
Step 11: Gradually add 2 cups powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and increase to medium until combined.
Step 12: Add the remaining powdered sugar little by little, alternating with tablespoons of whipping cream until the frosting reaches the desired sweetness and consistency.
Step 13: Warm the 1/3 cup Biscoff spread in a small bowl in the microwave for 30–45 seconds on medium power, then stir and set aside (it should be warm, not hot).
Step 14: If cake tops are domed, gently level them with a serrated knife. Place one cake layer on your serving plate and spread a thin layer of frosting on top.
Step 15: Fill a piping bag with 1/3 to 1/2 of the frosting and pipe a border around the edge, or alternatively, spread a thick band of frosting around the edges.
Step 16: Spread the warmed Biscoff over the center inside the frosting border and sprinkle with crushed Lotus cookies.
Step 17: Top with the second cake layer. Apply a thin crumb coat of frosting to the sides and chill the cake in the fridge for about 20 minutes.
Step 18: Remove from the fridge and finish frosting the sides and top with decorative swirls. Scatter additional crushed cookies on top if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
Substitute cream cheese with extra butter in frosting for a richer, more buttery flavor.
For extra crunch, add chopped Lotus cookies between the layers as well as on top.
Try swapping buttermilk with plain yogurt thinned with milk if needed.

Storage

Store the cake in an airtight container or cover with plastic wrap in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

A slice of two-layer light brown cake sits on a white plate with a white marbled background. The cake layers look soft and moist with a crumbly texture. Between the layers, there is a thick layer of light brown frosting topped with crumbled bits. The top layer of the cake is covered with a smooth, even coat of the same light brown frosting, with some crumbled pieces placed on the edge. A silver fork lies in front of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Biscoff spread alternatives in this cake?

Yes, you can substitute with other cookie butter spreads, but the unique caramel flavor of Biscoff is a key characteristic of this cake. Adjust sweetness as needed.

How do I prevent the cake from drying out?

Be careful not to overbake; check the cake a few minutes before the minimum baking time. Also, keep it well covered or wrapped when storing to retain moisture.