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Biscoff Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract to the butter mixture until combined.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after 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 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.
  7. 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.
  8. 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.
  9. Prepare Frosting: In a large bowl, beat softened butter until smooth. Add cream cheese and Biscoff cookie butter, beating until creamy and well combined.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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

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