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Biscoff Cake Recipe

★★★★★

4.4 from 94 reviews
  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This Biscoff Cake is a delightful, layered dessert featuring moist vanilla cake layers infused with Biscoff spread, topped with a rich and creamy Biscoff cream cheese frosting, and finished with crushed Lotus cookies for a crunchy texture. Perfectly balanced in sweetness with a hint of cinnamon, this cake is an indulgent treat for any special occasion or to satisfy your sweet tooth.

Ingredients

Scale

Cake

  • 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)
  • 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 (300 ml), room temperature

Frosting

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat
  • 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

Decoration

  • 1/3 cup Biscoff spread
  • 4–6 crushed Lotus cookies

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans (with 2-inch sides) with parchment paper and lightly grease the sides to ensure an easy release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth and there are no lumps of butter or sugar remaining.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract to combine well with the butter mixture.
  5. Incorporate Eggs: Add the eggs one at a time, beating well between each addition to ensure a smooth batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture, then whisk in half of the buttermilk. Repeat by adding the next third of dry ingredients, the remaining buttermilk, and then the final third of dry ingredients. Mix just until no dry ingredients remain; avoid overmixing.
  7. Divide Batter and Bake: Evenly pour the batter into the two prepared pans. Bake in the center of the preheated oven for 35-40 minutes. The cake is done when the edges start pulling away from the pans and a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for at least 15 minutes. Carefully loosen the edges and remove the cakes onto a wire rack to cool completely, handling gently as the cakes are delicate.
  9. Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Add the cream cheese and Biscoff spread and beat until smooth.
  10. Add Spices and Sugar: Add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and gradually increase to medium until combined.
  11. Adjust Frosting Consistency: Gradually add the remaining powdered sugar alternated with tablespoons of whipping cream or milk until the frosting reaches desired sweetness and spreadable thickness.
  12. Warm Biscoff for Decoration: Place 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds. Stir well; it should be warm but not hot. Set aside.
  13. Level Cake Layers: If the cooled cake layers have domed tops, gently level them with a serrated knife to create a flat surface for stacking.
  14. Assemble Cake: 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 around the edges or alternatively apply a thick band of frosting around the edges.
  15. Add Biscoff Layer and Cookie Crumbs: Spread the warmed Biscoff evenly on top of the frosting layer. Sprinkle crushed Lotus cookies over the Biscoff spread.
  16. Add Top Layer and Chill: Place the second cake layer on top. Apply a thin layer of frosting around the sides to crumb-coat the cake, then refrigerate for about 20 minutes to set the crumb coat.
  17. Final Frosting and Decoration: Remove the cake from the fridge and frost the sides and top with the remaining frosting, creating decorative swirls if desired. Optionally, decorate with more crushed Lotus cookies on top.

Notes

  • Ensure all wet ingredients like eggs and buttermilk are at room temperature for the best cake texture and even baking.
  • Be gentle when handling the cake layers since they are delicate; cooling in pans helps maintain structure.
  • Adjust the amount of powdered sugar in the frosting based on your preferred sweetness and consistency.
  • Crushing Lotus cookies fresh ensures better texture and flavor contrast in the cake.
  • If you do not have cream cheese, substitute with an extra 1/4 cup (56 grams) softened butter in the frosting.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cake, Lotus cookie butter cake, cream cheese frosting, layered cake, dessert, baked cake

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Find it online: https://bitesbyolivia.com/biscoff-cake-recipe/