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Biscoff Cake Recipe

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★★★★★

4.5 from 117 reviews

This decadent Biscoff Cake combines the rich, caramelized flavors of Biscoff spread and cookies with a moist, tender crumb and a smooth, creamy Biscoff frosting. Perfect for special occasions or any time you crave a unique and indulgent dessert, this layered cake features a luscious filling and frosting made from Biscoff spread, cream cheese, and butter, all decorated with crushed Lotus cookies for added texture and flavor.

Ingredients

Scale

Cake

  • 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 cup buttermilk (300 ml), room temperature

Frosting

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat
  • 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

Decoration

  • 1/3 cup Biscoff spread
  • 4–6 crushed Lotus cookies

Instructions

  1. Prepare Cake Pans: 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 ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 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 no lumps remain, creating a smooth and creamy mixture.
  4. Add Oil and Vanilla: Beat in the vegetable oil and vanilla extract until well incorporated into the butter and sugar mixture.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully blend them into the batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture, then stir in half of the buttermilk. Repeat this process, alternating between the dry ingredients and remaining buttermilk, finishing with dry ingredients. Mix gently until no lumps remain.
  7. Divide Batter and Bake: Evenly distribute the batter between the two prepared cake pans. Bake in the middle rack of the preheated oven for 35-40 minutes, or until the edges start pulling away from the pan and a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Let the cakes cool in their pans for at least 15 minutes. Carefully loosen the edges and invert onto a wire rack or plate to cool completely, handling gently as the cakes are delicate.
  9. Make Frosting: In a large bowl, beat the softened butter until soft and creamy. Add the cream cheese and Biscoff cookie butter and beat until smooth and fully combined.
  10. Add Spices and Sugar: Mix in 2 cups of powdered sugar, vanilla extract, cinnamon, and salt starting on low speed to avoid splattering, then increase to medium speed until blended.
  11. Adjust Frosting Consistency: Gradually add the remaining powdered sugar alternated with small amounts of whipping cream or milk until your frosting reaches the desired sweetness and thickness.
  12. Prepare Biscoff for Assembly: Place the 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds until slightly warmed and stir well. Set aside.
  13. Level Cake Layers: Once cooled, if the cake tops are domed, gently trim them with a serrated knife to create flat layers for easier stacking.
  14. Assemble Cake – Bottom Layer: Place one cake layer on your serving plate. Spread a thin layer of frosting on top to seal crumbs, then pipe or spread a thick band of frosting around the edge.
  15. Add Biscoff and Crumbs: Spread the warmed Biscoff evenly into the center of the cake layer and sprinkle crushed Lotus cookie crumbs on top for added texture.
  16. Top Layer and Chill: Place the second cake layer on top. Apply a thin crumb coat of frosting to the sides and refrigerate the cake for about 20 minutes to allow the frosting to set.
  17. Final Frosting and Decoration: Remove the cake from the fridge and generously frost the top and sides with swirled patterns. Optionally, garnish the top with additional crushed Lotus cookies for decoration.

Notes

  • Use room temperature eggs and buttermilk for a smoother batter and better rise.
  • Softened butter is essential to avoid lumps when creaming with sugar and Biscoff spread.
  • Ensure cakes are fully cooled before frosting to prevent melting the frosting.
  • Adjust powdered sugar and cream in the frosting to get desired consistency for easy spreading or piping.
  • Handle cakes gently as they are delicate and can crumble if moved too roughly.
  • Biscoff spread can be microwaved briefly to soften and spread more easily, but avoid overheating as it can become too runny.

Keywords: Biscoff cake, Biscoff frosting, Lotus cookie cake, creamy frosting cake, layered cake, dessert recipe

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