Biscoff Cake

Why Make This Recipe

Biscoff Cake is a delightful dessert that combines the rich, caramelized flavor of Biscoff cookies with a moist and fluffy cake. This cake is perfect for any occasion, whether you’re celebrating a birthday, having a family gathering, or just want a sweet treat. Its creamy frosting and crunchy cookie topping make it both visually appealing and delicious. Plus, it’s relatively simple to make, making it a great choice for bakers of all skill levels.

How to Make Biscoff Cake

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 (at room temperature)
• 1 1/4 cup buttermilk (300 ml) (at room temperature)
• 1 cup unsalted butter (226 grams) (softened)
• 2 ounces cream cheese (56 grams) (full-fat, 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)
• 1/3 cup Biscoff
• 4-6 crushed Lotus cookies

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy.
4. Add the Biscoff spread and mix well until combined.
5. Pour in the vegetable oil and vanilla extract, then add the eggs one at a time, ensuring they are well blended before adding the next one.
6. Alternate adding the dry ingredient mixture with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. For the Biscoff frosting, beat the softened butter and cream cheese until smooth. Gradually add the Biscoff cookie butter and mix in the cinnamon, salt, and vanilla extract.
10. Slowly incorporate the powdered sugar until smooth, then adjust consistency with whipping cream as needed.
11. Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top.
12. Frost the top and sides of the cake as desired. Drizzle the extra Biscoff spread over the frosted cake and sprinkle with crushed Lotus cookies to add texture and flavor.

How to Serve Biscoff Cake

Serve Biscoff Cake on a pretty cake stand or plate. It’s great with a cup of coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat. Cut into slices and enjoy with family and friends!

How to Store Biscoff Cake

To store Biscoff Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure it’s covered well to prevent it from drying out.

Tips to Make Biscoff Cake

• Use room temperature ingredients for the best texture.
• Blend the batter just until combined to keep the cake light and fluffy.
• Don’t overbake the cakes; keep an eye on them as they approach the 25-minute mark.

Variation

You can add different spices to the batter such as nutmeg or ginger for a unique flavor. For a chocolate twist, consider adding chocolate chips or using chocolate frosting instead of Biscoff frosting.

FAQs

Can I use a different spread instead of Biscoff?
Yes, you can use other cookie spreads or even peanut butter if you prefer.

What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens.

Can I freeze Biscoff Cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Just thaw them at room temperature before frosting.

Biscoff Cake

A delightful dessert combining the caramelized flavor of Biscoff cookies with a moist and fluffy cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2.5 cups 2 1/2 cups all-purpose flour (312 grams)
• 1.5 teaspoons 1 1/2 teaspoons baking powder
• 0.5 teaspoon 1/2 teaspoon baking soda
• 0.5 teaspoon 1/2 teaspoon salt
• 0.5 cup 1/2 cup unsalted butter (112 grams, softened)
• 0.5 cup 1/2 cup brown sugar (105 grams, light)
• 0.75 cup 3/4 cup granulated sugar (150 grams, caster works)
• 2/3 cup 2/3 cup Biscoff spread
• 0.5 cup 1/2 cup vegetable oil (120 ml, or canola oil)
• 2 teaspoons 2 teaspoons vanilla extract
• 3 large 3 large eggs (at room temperature)
• 1.25 cups 1 1/4 cup buttermilk (300 ml, at room temperature)

For the frosting

• 1 cup 1 cup unsalted butter (226 grams, softened)
• 2 ounces 2 ounces cream cheese (56 grams, full-fat, or substitute with an extra 1/4 cup butter)
• 0.75 cup 3/4 cup Biscoff cookie butter
• 0.5 teaspoon 1/2 teaspoon cinnamon
• 0.25 teaspoon 1/4 teaspoon salt (omit if using salted butter)
• 1 teaspoon 1 teaspoon vanilla extract
• 2.5 cups 2 1/2 – 3 cups powdered sugar (275-330 grams)
• 1-2 tablespoons 1-2 tablespoons whipping cream (or milk)

For the decoration

• 1/3 cup 1/3 cup Biscoff
• 4-6 cookies 4-6 crushed Lotus cookies

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy.
4. Add the Biscoff spread and mix well until combined.
5. Pour in the vegetable oil and vanilla extract, then add the eggs one at a time, ensuring they are well blended before adding the next one.
6. Alternate adding the dry ingredient mixture with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Baking

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Frosting

1. For the Biscoff frosting, beat the softened butter and cream cheese until smooth.
2. Gradually add the Biscoff cookie butter and mix in the cinnamon, salt, and vanilla extract.
3. Slowly incorporate the powdered sugar until smooth, then adjust consistency with whipping cream as needed.

Assembly

1. Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top.
2. Frost the top and sides of the cake as desired.
3. Drizzle the extra Biscoff spread over the frosted cake and sprinkle with crushed Lotus cookies to add texture and flavor.

Notes

Use room temperature ingredients for the best texture. Blend the batter just until combined to keep the cake light and fluffy. Don’t overbake the cakes; keep an eye on them as they approach the 25-minute mark.

Emma