Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, spiced flavor of Biscoff cookies. With moist layers infused with Biscoff spread and a creamy frosting, it’s perfect for special occasions or an indulgent dessert.

A close-up view of a two-layer slice of light brown cake with a dense, crumbly texture. The bottom layer is thick and even, topped with a middle layer of creamy, slightly darker brown frosting with a rough texture, followed by a second thick cake layer of the same light brown color and crumbly texture. The top of the slice is covered with a smooth layer of pale brown frosting, adorned with small crumbled pieces of cake or cookie on the upper left edge. This slice sits on a white plate placed on a white marbled surface with a metal fork partially visible in front. 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 preferred
3/4 cup granulated sugar (150 grams), caster sugar 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 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

Preheat the oven: Set your oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper on the bottom and lightly grease the sides to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth with no lumps.
Add oil and vanilla: Beat the vegetable oil and vanilla extract into the butter mixture until combined.
Incorporate eggs: Add the eggs one at a time, beating well after each addition.
Add dry ingredients and buttermilk: Using a whisk, add about one-third of the dry ingredients to the wet mixture. Then whisk in half of the buttermilk. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix just until all lumps disappear—avoid overmixing.
Divide and bake: Pour cake batter evenly into the prepared pans. Bake in the center of the oven for 35-40 minutes. The cakes are done when the edges pull away slightly and a toothpick inserted in the center comes out clean.
Cool cakes: Let the cakes cool in the pans for at least 15 minutes, then carefully transfer them to a wire rack to cool completely. Handle gently as the cakes are delicate.
Prepare frosting: In a large bowl, beat the softened butter until smooth. Add cream cheese and Biscoff cookie butter, beating until creamy.
Add seasonings and sugar: Stir in 2 cups of powdered sugar, vanilla extract, cinnamon, and salt using a mixer on low speed, gradually increasing to medium until combined. Add the remaining powdered sugar in small amounts, alternating with a tablespoon of cream or milk, to reach your desired consistency and sweetness.
Warm Biscoff for assembly: Place 1/3 cup Biscoff in a small bowl and microwave on medium power for 30-45 seconds. Stir well and set aside to cool slightly.
Level cake layers: Ensure the cake layers are completely cooled. If the tops are domed, gently level them with a serrated knife.
Assemble the cake: Place one cake layer on your serving plate. Spread a thin layer of frosting on top. Fill a piping bag with some frosting and pipe a ring around the edge or spread a thick band to hold fillings.
Add Biscoff and cookies: Spread the warmed Biscoff evenly within the frosting ring on the cake layer. Sprinkle crushed Lotus cookie crumbs over the Biscoff layer.
Top and chill: Add the second cake layer on top. Apply a thin layer of frosting on the sides to crumb coat. Chill the cake in the refrigerator for about 20 minutes to set the crumb coat.
Final frosting and decoration: Remove the cake from the fridge. Frost the sides and top of the cake with the remaining frosting, creating swirls or using a spatula. Optionally garnish with extra crushed cookies.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
To keep cakes moist, avoid overbaking and test doneness with a toothpick.
Substitute cream cheese with extra butter in frosting if preferred for a richer texture.
Add a pinch of cinnamon to the cake batter for extra warmth and spice.
Decorate with whole Lotus cookies or drizzle extra warm Biscoff on top for presentation.

Storage

Store the cake in an airtight container or cover it with plastic wrap and keep it refrigerated for up to 4 days. Before serving, allow the cake to come to room temperature for the best texture and flavor. Leftovers can also be frozen for up to one month; thaw in the refrigerator overnight and bring to room temperature before serving.

How to Serve

A slice of two-layer light brown cake with smooth, creamy light brown frosting covers the top and sides. Between the two moist cake layers is a thick middle layer of the same light brown frosting. The side of the slice has small crumb pieces pressed into the frosting. The cake sits on a white plate on a white marbled surface. In the background, there is a clear glass filled with milk and a silver fork lying next to 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 without cream cheese in the frosting?

Yes, you can substitute the cream cheese with an additional 1/4 cup of unsalted butter. This will make the frosting richer but still delicious.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using it in the recipe.

Biscoff Cake Recipe

Print Recipe

★★★★★

5 from 609 reviews

This decadent Biscoff Cake features moist layers infused with the signature flavor of Biscoff spread and a luscious Biscoff frosting. The cake layers are tender and buttery, complemented by a creamy frosting blended with cream cheese and Biscoff cookie butter. Finished with a warm Biscoff drizzle and crunchy crushed Lotus cookies, this dessert is perfect for special occasions or when you want a unique twist on a classic layer cake.

Author: zara
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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, softened (112 grams)
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

Frosting

1 cup unsalted butter, softened (226 grams)
2 ounces cream cheese, full-fat (56 grams) (or substitute with an 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
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

Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars with Biscoff: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain and the mixture is smooth and creamy.
Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract to the butter mixture until combined.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the batter, mixing gently. Then add about half of the buttermilk. Repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined and no lumps remain.
Divide and Bake: Evenly divide the cake batter between the prepared pans. Bake on the middle rack of the preheated oven for 35-40 minutes. The cakes are done when the edges pull away from the pan and a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool in their pans for at least 15 minutes. Carefully transfer them onto a wire rack or cake pan to cool completely. Handle gently as the cakes are delicate.
Prepare Frosting: In a large bowl, beat softened butter until smooth. Add cream cheese and Biscoff cookie butter, beating until creamy and well combined.
Add Flavor and Sugar to Frosting: Mix in 2 cups of powdered sugar, vanilla extract, cinnamon, and salt, starting on low speed and gradually increasing to medium until fully incorporated.
Adjust Frosting Consistency: Add the remaining powdered sugar a bit at a time, alternating with tablespoons of whipping cream or milk, until you reach your desired sweetness and frosting thickness.
Warm Biscoff Spread: Place Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds. Stir well and set aside to cool slightly; it should be warm but not hot.
Level Cake Layers: Once completely cooled, if the cake tops are domed, carefully level them by gently sawing off the domed top to create flat layers.
Assemble First Layer: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or spread a thick band of frosting around the edges to create a border.
Add Biscoff Drizzle and Crumbs: Spread the warmed Biscoff evenly over the center of the first cake layer inside the frosting border. Sprinkle generously with crushed Lotus cookie crumbs.
Add Second Layer and Chill: Place the second cake layer on top. Apply a thin crumb coat of frosting around the sides and place the cake in the refrigerator for about 20 minutes to set the frosting.
Final Frosting and Decoration: Remove the cake from the fridge and finish frosting the sides and top with swirling patterns or smooth as desired. Optionally, decorate with extra crushed cookies or a drizzle of additional Biscoff spread.

Notes

Ensure all wet ingredients like eggs and buttermilk are at room temperature to avoid curdling and ensure a smooth batter.
Be gentle when removing the cakes from pans as they are delicate, especially when warm.
Adjust the amount of powdered sugar in frosting to achieve your preferred sweetness and consistency.
Warming the Biscoff spread before drizzling allows it to spread evenly but be careful not to overheat as it becomes too runny.
You can substitute cream cheese with extra butter in the frosting if preferred, but cream cheese adds a nice tang and creaminess.
Crushed Lotus cookies add a delightful crunch and texture contrast to the creamy frosting.
If you like a stronger cinnamon flavor, consider adding a pinch more to the frosting.

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