Dessert

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe

ByOlivia Monroe February 23, 2026February 23, 2026

Introduction

This irresistible Biscoff cake is a perfect treat for anyone who loves the rich, caramelized flavor of Biscoff spread. Moist, fluffy, and layered with creamy frosting, it’s a dessert that steals hearts with just one bite.

The image shows a slice of layered cake on a white plate, placed on a white marbled surface. The slice has three layers of moist brown cake, separated by two layers of white cream with dollops of light caramel cream swirled inside. The top of the slice is covered with a thick layer of white cream, decorated with seven peaks of light caramel cream, each sprinkled with fine brown crumbs. Crumbs of the brown cake are scattered on the plate near the slice, adding texture and detail. In the background, there is a partially visible larger cake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
1 cup milk
3 large eggs
1 cup Biscoff spread
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup Biscoff spread (softened, for filling & frosting)
2 cups heavy whipping cream
1/2 cup powdered sugar
Biscoff cookies for decoration

Instructions

Step 1: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, milk, vanilla extract, and melted Biscoff spread until the mixture is smooth and well combined.
Step 2: Gently fold in the all-purpose flour, baking powder, and salt until just incorporated, being careful not to overmix.
Step 3: Divide the batter evenly between two greased 9-inch cake pans. Bake at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the cakes cool completely, beat the cold heavy whipping cream with powdered sugar until fluffy. Fold in a portion of the softened Biscoff spread until combined to create the frosting.
Step 5: Once cooled, layer one cake with a generous amount of the Biscoff frosting and softened spread. Top with the second cake layer and frost the top and sides.
Step 6: Decorate the cake with piped frosting swirls and crumble Biscoff cookies over the top for a beautiful, tasty finish.

Tips & Variations

Make sure the Biscoff spread is softened for easier mixing and a smoother texture in both batter and frosting.
Chill the heavy cream before whipping to achieve better volume and stability.
For a nutty twist, add chopped toasted pecans or walnuts between the layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. If needed, refrigerate leftovers well wrapped to prevent drying out.

How to Serve

A slice of three-layer brown cake with a soft and moist texture sits on a white plate on a white marbled surface. The bottom and middle layers are dark brown cake, while the two middle filling layers are thick white cream with smooth dollops of light brown caramel cream oozing out. The top of the cake is covered with a thick layer of white cream, decorated with seven swirls of smooth light brown cream, each sprinkled with tiny caramel crumbs. Crumbled bits of cake are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly in the refrigerator. Assemble and frost the cake the day you plan to serve it for the freshest results.

Is it possible to freeze this cake?

You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.