Introduction

This Biscoff Cake is a delightful treat for anyone who loves the distinct caramelized flavor of Biscoff cookies. Moist layers of spiced cake are paired with a creamy Biscoff frosting, creating a rich and indulgent dessert perfect for celebrations or a special weekend bake.

A round cake with three visible layers, each layer is light brown and looks soft, separated by thin lines of darker brown filling. The cake is covered in smooth caramel-colored frosting that also drips slightly over the edges. The top layer is a shiny caramel glaze, with crushed caramel biscuit crumbs sprinkled around the edges and two whole rectangular caramel biscuits placed on top. The cake sits on a white scalloped cake stand against a white marbled textured surface, and a woman's hand is lifting one slice. 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 preferred
3/4 cup granulated sugar (150 grams), caster sugar 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
1 cup unsalted butter (226 grams), softened (for frosting)
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 (for frosting)
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff (for decoration)
4-6 crushed Lotus cookies

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until there are no lumps of butter or sugar remaining.
Step 4: Mix in the vegetable oil and vanilla extract into the butter mixture until smooth.
Step 5: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 6: Using a wire whisk, alternate whisking the dry ingredients and buttermilk into the butter mixture in three additions of the dry ingredients and two of the buttermilk, starting and ending with the dry ingredients. Mix until no lumps remain but avoid overmixing.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake on the middle rack for 35-40 minutes or until the cake edges pull away from the pan and a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the pans for at least 15 minutes, then carefully transfer them to a wire rack to cool completely.
Step 10: For the frosting, beat the butter until soft in a large bowl. Add the cream cheese and Biscoff cookie butter and beat until smooth.
Step 11: Gradually add 2 cups of powdered sugar, vanilla, cinnamon, and salt, starting on low speed and increasing to medium. Mix until combined.
Step 12: Add remaining powdered sugar a little at a time, alternating with cream or milk, until you reach your desired sweetness and consistency.
Step 13: Warm the 1/3 cup of Biscoff in a small bowl in the microwave for 30-45 seconds on medium power, then stir and set aside.
Step 14: Trim the domed tops from the cooled cake layers if needed to create flat surfaces.
Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or frost a thick band around the edges to create a barrier for the warm Biscoff filling.
Step 16: Spread the warmed Biscoff over the center of the first cake layer, then sprinkle with crushed Lotus cookies.
Step 17: Place the second cake layer on top, frost the sides with a thin layer, and chill for about 20 minutes to set the crumb coat.
Step 18: Remove from the fridge and finish frosting the sides and top with swirls of frosting. Optionally, decorate the top with more crushed cookies.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes smoothly and creates a tender crumb.
For a nuttier flavor, add finely chopped toasted pecans or walnuts to the batter or as a topping.
Try substituting the buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
To make a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
For a more intense cinnamon flavor, add a pinch more cinnamon to the cake batter.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Let the cake come to room temperature before serving for the best flavor and texture. You can also freeze the cake layers (unfrosted) tightly wrapped for up to 2 months; thaw completely before frosting.

How to Serve

A close-up of a two-layer white cake slice on a white plate, each layer separated by a thick layer of light brown frosting with a crumbly texture. The cake’s top is coated with the same frosting, decorated with swirled piping, and a drizzle of caramel-colored sauce. Crumbled cookie pieces cover the edges of the cake slice and are scattered around on a white marbled surface with cookie crumbs and several whole brown rectangular cookies. A silver fork rests to the side, adding to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two ahead and store them wrapped tightly in plastic wrap at room temperature or in the fridge. Frost and assemble the cake on the day you plan to serve it for the freshest results.

What can I substitute for Biscoff spread if I can’t find it?

If Biscoff spread is unavailable, try using creamy peanut butter, almond butter, or cookie butter of another brand as a substitute. The flavor won’t be exactly the same but will still provide a delicious, creamy texture.