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Biscoff Cake Recipe

★★★★★

4.7 from 81 reviews
  • Author: Sarah
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This Biscoff Cake is a luscious, moist layered dessert featuring the unique caramelized flavor of Biscoff spread in both the tender cake and creamy frosting. The cake layers are buttery and perfectly balanced with a rich Biscoff and cream cheese frosting, crowned with a drizzle of warmed Biscoff spread and a sprinkle of crushed Lotus cookies for added texture and crunch. Ideal for Biscoff lovers looking to impress with a show-stopping cake that combines familiar flavors with incredible moistness and creaminess.

Ingredients

Scale

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, softened (112 grams)
  • 1/2 cup light brown sugar (105 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml)
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cup buttermilk, room temperature (300 ml)

Frosting Ingredients

  • 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 to 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. Prepare Pans and Oven: 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 until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and free from lumps of butter or sugar.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract until well incorporated with the butter mixture.
  5. Add Eggs: Mix in the eggs one at a time, ensuring each is fully combined before adding the next.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture, then follow with half of the buttermilk. Repeat this process—adding the next third of dry ingredients, then the remaining buttermilk, and finally the last third of dry ingredients. Stop mixing as soon as there are no lumps of dry ingredients left to avoid overmixing.
  7. Divide and Bake: Evenly pour and smooth the cake batter into the prepared pans. Bake on the middle rack for 35-40 minutes. Check doneness by seeing if the cake edges begin to pull away from the pan and a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans for at least 15 minutes. Then carefully loosen and transfer them to a wire rack or flat surface to cool completely; the cakes are delicate so handle gently.
  9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Add the cream cheese and Biscoff cookie butter and beat until smooth and combined.
  10. Add Flavorings and Sugar: Mix in 2 cups of powdered sugar along with the vanilla extract, cinnamon, and salt on low speed. Gradually increase mixer speed to medium until blended.
  11. Adjust Consistency: Slowly add the remaining powdered sugar a little at a time, alternating with 1 tablespoon increments of whipping cream or milk, until you reach your desired sweetness and frosting thickness.
  12. Warm Biscoff Spread: Place 1/3 cup of Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds. Stir until smooth. Set aside to cool slightly; it should be warm but not hot when used.
  13. Trim Cake Layers: Once cooled, if the tops of the cakes are domed, gently saw off the domed part to create flat surfaces for easier layering.
  14. Assemble First Layer: Place one cake layer on your serving plate. Spread a thin layer of frosting over the top. Fill a piping bag fitted with a large round tip with 1/3 to 1/2 of the frosting and pipe a border around the edge, or alternatively spread a thick band of frosting along the edges.
  15. Add Biscoff and Cookie Crumbs: Pour the warmed Biscoff spread onto the center of the cake layer and spread evenly. Sprinkle crushed Lotus cookie crumbs on top.
  16. Add Second Layer and Chill: Place the second cake layer on top. Frost the sides with a thin crumb coat layer of frosting. Refrigerate the cake for about 20 minutes to allow the frosting to set.
  17. Finish Decorating: Remove the cake from the fridge and frost the sides and top decoratively using swirls or desired patterns. Optionally, decorate the top with more crushed Lotus cookie crumbs for texture and visual appeal.

Notes

  • Ensure all wet ingredients like eggs and buttermilk are at room temperature to help create a smooth, well-mixed batter.
  • Use full-fat cream cheese for the frosting to achieve the right creamy texture. If not available, substitute with an extra 1/4 cup of butter.
  • Be gentle when transferring the cakes after baking as they are delicate and can break easily.
  • Adjust the powdered sugar and cream in the frosting to achieve your preferred sweetness and consistency.
  • For best results, chill the cake after applying the crumb coat to make the final frosting application smoother.
  • This cake pairs wonderfully with a cup of coffee or tea, complementing the warm caramel flavor of the Biscoff.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cake, Biscoff spread cake, Lotus cookie cake, caramel cookie butter cake, layered cake, cream cheese frosting, dessert recipe

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