Introduction

This Biscoff Cake is a delightful treat for spice and cookie butter lovers. Moist and flavorful, it combines tender cake layers with a creamy Biscoff frosting and crunchy Lotus cookie crumbs for the perfect texture contrast.

A close-up view of a two-layer cake slice on a white plate, with a light brown, moist, and fluffy texture for both cake layers. Between the layers is a medium-thick layer of creamy caramel-colored frosting mixed with a slightly crumbly and darker brown filling. The top layer is evenly covered with a smooth, light tan frosting, decorated with a few crumbles of the darker brown textured topping near the edge. The plate rests on a white marbled surface with a silver fork visible at the 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
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 cups buttermilk (300 ml), room temperature
1 cup unsalted butter (226 grams), softened
2 ounces cream cheese (56 grams), full-fat (or substitute with 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 spread (for assembling)
4-6 crushed Lotus cookies

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain.
Step 4: Beat in the vegetable oil and vanilla extract to the butter mixture.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, alternately add the dry ingredients and buttermilk to the butter mixture in three additions each, starting and ending with dry ingredients. Mix until no lumps remain but do not overmix.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake in the center of the oven for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted comes out clean.
Step 9: Let the cakes cool in their pans for 15 minutes, then carefully loosen and transfer to a wire rack. Handle gently as the cakes are delicate.
Step 10: For the frosting, beat the softened butter until creamy. Add the cream cheese and Biscoff cookie butter and mix until smooth.
Step 11: Gradually add 2 cups powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and increase to medium until combined.
Step 12: Add the remaining powdered sugar little by little, alternating with cream or milk, until you reach your desired sweetness and consistency.
Step 13: Warm the 1/3 cup Biscoff spread in the microwave for 30-45 seconds on medium power and stir. Set aside to cool slightly.
Step 14: Level the cake layers if they have domed tops by gently trimming the tops with a serrated knife.
Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or spread a thicker band of frosting around the edge.
Step 16: Spread the warmed Biscoff evenly over the center of the layer. Sprinkle with crushed Lotus cookie crumbs.
Step 17: Place the second cake layer on top. Apply a thin crumb coat of frosting to the sides and chill the cake for 20 minutes to set the frosting.
Step 18: Remove from the fridge and finish frosting the sides and top with swirls of frosting. Decorate the top with additional crushed cookie crumbs if desired.

Tips & Variations

Use room temperature ingredients to help the batter mix smoothly and evenly.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a suitable milk substitute for buttermilk.
Try adding a pinch of nutmeg or ginger to the frosting for a spiced twist on the classic flavors.
Decorate the top with whole Lotus cookies or a drizzle of melted Biscoff spread for extra visual appeal.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A close-up image of a two-layer slice of light brown cake with a soft, moist texture. The bottom layer is thick and crumbly, topped with a medium brown frosting layer that has a slightly crunchy look. The top cake layer, similar in color and texture to the bottom, is covered with a smooth, creamy light brown frosting that covers the top and sides. A few small crumb pieces rest on top. The cake slice sits on a simple white plate with a silver fork nearby, all placed on a white marbled surface. 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 buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using in the recipe.

How do I prevent the cake from sinking in the middle?

Make sure to measure your flour accurately and avoid opening the oven door while the cake is baking. Also, ensure your baking powder and soda are fresh, and don’t overmix the batter.