Name: Biscoff Cake Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 tsp baking powder; 0.5 tsp salt (divided); 0.5 cup unsalted butter (1 stick, room temperature); 3 large eggs (room temperature); 1 cup whole milk (room temperature); 1 tsp vanilla extract (divided); 0.25 cup Biscoff cookie butter (smooth, for the cake batter); 1 cup unsalted butter (2 sticks, room temperature); 3.5 cups powdered sugar; 1 cup Biscoff cookie butter (smooth, for the buttercream); 2-3 tbsp heavy cream (or whole milk); 0.25 tsp salt (remaining); 0.5 tsp vanilla extract (remaining); 10-12 Biscoff cookies (crushed)

Introduction

This Biscoff Cake is a delightful treat for cookie butter lovers, combining a soft, moist cake with a rich Biscoff-flavored buttercream. It’s perfect for celebrations or whenever you crave something sweet and spiced. The crushed Biscoff cookies add an irresistible crunchy texture to finish the cake.

A slice of cake with three main layers sits on a white plate with a silver fork beside it. The bottom and middle layers are a crumbly brown cake. Between these cake layers is a thick, smooth cream layer with visible pieces of cookie or nut. The top layer is white cream covered with a crumbly brown topping. On the top edge, there are several large swirls of light brown cream, with a small round cookie placed vertically among the swirls. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour

1.5 cups granulated sugar

2 tsp baking powder

0.5 tsp salt (divided)

0.5 cup unsalted butter (1 stick, room temperature)

3 large eggs (room temperature)

1 cup whole milk (room temperature)

1 tsp vanilla extract (divided)

0.25 cup Biscoff cookie butter (smooth, for the cake batter)

1 cup unsalted butter (2 sticks, room temperature, for the buttercream)

3.5 cups powdered sugar

1 cup Biscoff cookie butter (smooth, for the buttercream)

2-3 tbsp heavy cream (or whole milk)

10-12 Biscoff cookies (crushed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and spray with non-stick cooking spray.

Step 2: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and 0.25 tsp salt. Set aside.

Step 3: In a large bowl, use an electric mixer to cream 0.5 cup room temperature unsalted butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined, taking care not to overmix.

Step 5: Divide the batter evenly between the prepared pans. Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Step 6: While the cakes cool, prepare the buttercream. Beat 1 cup unsalted butter until light and fluffy, about 3-4 minutes. Gradually add powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high speed until smooth.

Step 7: Beat in 1 cup Biscoff cookie butter, 0.5 tsp vanilla extract, and the remaining 0.25 tsp salt. Add 2-3 tablespoons of heavy cream, one tablespoon at a time, until the buttercream is smooth and spreadable.

Step 8: Level the cake tops if needed. Place one layer on your serving plate and spread about 0.75 cup of buttercream evenly over it. Top with the second cake layer, then frost the top and sides with the remaining buttercream.

Step 9: Finish by gently pressing the crushed Biscoff cookies around the base and/or on top of the cake.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and evenly mixed cake.

For a stronger Biscoff flavor, add a tablespoon more cookie butter to the frosting.

You can substitute whole milk with buttermilk for a slightly tangier, tender crumb.

Decorate with whole Biscoff cookies or drizzle melted Biscoff spread on top for extra flair.

FAQs

Can I use natural peanut butter instead of Biscoff cookie butter?

Natural peanut butter has a different flavor and texture, so while it can work, the cake won’t have the same signature Biscoff taste. For best results, stick to smooth Biscoff cookie butter.

Do I need to sift the flour and powdered sugar?

Sifting isn’t strictly necessary but can help avoid lumps and ensure a lighter, smoother batter and buttercream. If your ingredients are clumpy, it’s a good idea to sift them.