I first made Biscoff Cake Recipe for my friend Lucas's birthday last spring, and he practically scraped the plate clean. The warm cinnamon notes and that signature caramelized flavor make this cake taste like you picked it up from a fancy bakery, but it's surprisingly simple to pull together at home. If you love cookie butter dessert, this one's going to become your new favorite.
The scent alone will have everyone hovering around the kitchen before it's even cooled. You can try pairing it with my Easy Mango Tres Leches Cake recipe for a cookie lover's dream spread, or serve it alongside Easy Chocolate Bread Pudding recipe for an extra-special dessert moment. For another showstopper layer cake, check out my Easy Tiramisu Brownies recipe .
Why You'll Love This Biscoff Cake Recipe
- Rich cookie butter flavor in every single layer, from the cake to the frosting to the filling
- Moist and tender crumb that stays soft for days
- Simple ingredients you can find at any grocery store
- Stunning presentation that looks bakery-quality without any special skills
- Make-ahead friendly so you can bake the layers in advance and assemble later
- Perfect for celebrations or just because you deserve something special
Jump to:
Biscoff Cake Recipe Ingredients
Here's everything you'll need to make this dreamy cookie butter Biscoff Cake Recipe .
See Recipe Card Below This Post For ingredients Quantites
For the Biscoff Cake Layers:
- All-purpose flour: Forms the structure of the Biscoff Cake Recipe and keeps it tender. Make sure to measure carefully for the best texture.
- Baking powder and baking soda: Work together to give the Biscoff Cake Recipe a light, fluffy rise.
- Salt: Balances the sweetness and brings out all the warm, spiced flavors.
- Unsalted butter: Adds richness and helps create that soft, melt-in-your-mouth crumb. Make sure it's softened to room temperature so it creams properly.
- Brown sugar: Brings moisture and a subtle caramel flavor that pairs beautifully with the Biscoff.
- Granulated sugar: Sweetens the cake and helps with texture. Caster sugar works great if you have it.
- Biscoff spread: The star ingredient that flavors the entire Biscoff Cake Recipe with that signature cookie butter taste.
- Vegetable oil: Keeps the Biscoff Cake Recipe incredibly moist. You can use canola oil if that's what you have on hand.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- Eggs: Bind everything together and add structure. Room temperature eggs mix in more smoothly.
- Buttermilk: Creates a tender crumb and adds a slight tang that balances the sweetness. Make sure it's room temperature.
For the Biscoff Buttercream:
- Unsalted butter: The base of this silky frosting. Softened butter whips up light and fluffy.
- Cream cheese: Adds tanginess and helps balance the sweetness. You can substitute with extra butter if you prefer.
- Biscoff cookie butter: Makes this frosting taste like pure heaven with that iconic caramelized flavor.
- Cinnamon: A warm spice note that complements the cookie butter perfectly.
- Salt: Enhances flavor and cuts through the sweetness. Skip it if you're using salted butter.
- Vanilla extract: Rounds out the flavors.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Whipping cream or milk: Helps you adjust the texture until it's just right for spreading and piping.
For the Filling:
- Biscoff spread: Warmed slightly so it spreads easily between the layers.
- Crushed Lotus cookies: Add crunch and extra cookie butter flavor in every bite.
how to make Biscoff Cake Recipe
Preheat oven: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch round pans with parchment paper and lightly grease the sides so your Biscoff Cake Recipe release easily.
Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth and creamy, about 2 to 3 minutes.
Add oil and vanilla: Beat in the vegetable oil and vanilla extract until everything is well blended and fluffy.
Mix in eggs: Add the eggs one at a time, beating well after each addition to make sure they're fully incorporated.
Combine wet and dry: Gradually whisk in about ⅓ of the dry ingredients, followed by ½ of the buttermilk. Repeat this process, alternating between dry and wet, until everything is just combined. Don't overmix.
Divide batter: Evenly distribute the Biscoff Cake Recipe batter between your two prepared pans, smoothing the tops gently.
Bake: Bake for 35 to 40 minutes until the Biscoff Cake Recipe are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool completely: Let the Biscoff Cake Recipe cool in the pans for at least 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
Beat butter: In a large bowl, beat the softened butter until it's light and creamy, about 2 minutes.
Add cream cheese and Biscoff: Mix in the cream cheese and Biscoff cookie butter until smooth and well blended.
Add sugar and spices: Add 2 cups of powdered sugar, cinnamon, salt, and vanilla extract. Mix on low speed at first, then gradually increase to medium until the frosting is smooth and fluffy.
Adjust consistency: Add the remaining powdered sugar a little at a time, alternating with whipping cream or milk, until you reach your desired sweetness and thickness. The frosting should be spreadable but hold its shape.
Warm the Biscoff: Warm the Biscoff spread in the microwave for 30 to 45 seconds until it's pourable but not hot. Set it aside to cool slightly.
Level cakes if needed: If your Biscoff Cake Recipe tops are domed, trim them with a serrated knife to create flat, even layers.
Frost first layer: Place one Biscoff Cake Recipe layer on your serving plate and spread a thin layer of Biscoff buttercream on top. Pipe or spread a border of frosting around the edges to create a dam.
Add filling: Spread the warmed Biscoff evenly over the frosting layer, staying inside the border. Sprinkle the crushed Lotus cookies on top.
Add second layer: Place the second Biscoff Cake Recipe layer on top and gently press down. Apply a thin crumb coat of frosting to the sides and top of the entire cake.
Chill: Refrigerate for 20 minutes to let the crumb coat set and make final frosting easier.
Final frosting: Remove from the fridge and apply a generous final layer of frosting, swirling it on top and around the sides however you like. Decorate with additional crushed Lotus cookies if desired.
Substitutions and Variations
No buttermilk? Mix 1 ¼ cups of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Different pan sizes: You can bake this in three 6-inch pans for a taller Biscoff Cake Recipe . Reduce baking time to about 25 to 30 minutes.
Skip the cream cheese: Just use an extra ¼ cup of butter in the frosting for a pure buttercream.
Gluten-free option: Use a 1-to-1 gluten-free flour blend. The texture might be slightly denser but still delicious.
Extra spice: Add ½ teaspoon of cardamom or nutmeg to the Biscoff Cake Recipe batter for a warmer flavor.
Cookie crunch: Fold some crushed Lotus cookies into the Biscoff Cake Recipe batter itself for extra texture.
Equipment for Biscoff Cake Recipe
- Two 8-inch round cake pans with at least 2-inch high sides to prevent overflow
- Parchment paper for easy Biscoff Cake Recipe release
- Electric mixer or hand whisk for creaming butter and making frosting
- Piping bag (optional) for creating a clean frosting border around the filling
- Microwave-safe bowl for warming the Biscoff spread
Storage Tips
Room temperature: This Biscoff Cake Recipe stays fresh covered loosely with plastic wrap or in a cake dome for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Freezer: Wrap unfrosted Biscoff Cake Recipe layers tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before assembling. You can also freeze the fully assembled cake for up to 1 month.
Frosting separately: Make the buttercream up to 3 days ahead and store it in the fridge. Let it soften and re-whip before using.
expert tips
Room temperature ingredients matter. Cold eggs and buttermilk can cause the batter to curdle or mix unevenly. Set them out about 30 minutes before you start baking.
Don't skip the crumb coat. That thin first layer of frosting traps all the loose crumbs so your final layer looks smooth and professional.
Warm the Biscoff spread carefully. You want it just warm enough to spread easily, not so hot that it melts the buttercream underneath.
Level your layers for stability. Even if you're going for a rustic look, flat layers stack better and are less likely to slide.
Chill between steps. Letting the Biscoff Cake Recipe rest in the fridge after the crumb coat makes the final frosting so much easier to work with.
Crush cookies in a sealed bag. Put the Lotus cookies in a zip-top bag and use a rolling pin or the bottom of a measuring cup. It's way less messy than crushing them on a cutting board.
FAQ
What is a Biscoff biscuit?
Biscoff cookies, also called Lotus cookies, are crispy, caramelized Belgian cookies with warm spices like cinnamon. They have a unique sweet and slightly spiced flavor that's become incredibly popular in desserts.
Is Biscoff cake good?
Absolutely! This lotus biscoff Biscoff Cake Recipe has layers of moist, tender cake with rich cookie butter flavor, creamy frosting, and crunchy cookie bits. If you love Biscoff cookies, you'll be obsessed with this cake. It's indulgent without being too heavy.
What are the ingredients in Biscoff biscuits?
Traditional Biscoff cookies are made with wheat flour, sugar, vegetable oils, brown sugar syrup, and a blend of warm spices including cinnamon. That signature caramelized flavor comes from the way the sugars are processed during baking.
How do you bake the cake?
Start by preheating your oven to 350°F and preparing your pans with parchment paper. Mix your dry ingredients separately, then cream the butter, sugars, and Biscoff until fluffy. Add eggs, then alternate adding the dry ingredients and buttermilk. Bake for 35 to 40 minutes until golden and a toothpick comes out clean.
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Pairing
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Biscoff Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides. prep
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. mix
- In a separate large bowl, beat the butter, brown sugar, granulated sugar, and Biscoff spread until smooth and creamy. mix
- Gradually mix in ⅓ of the dry ingredients, then stir in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk. mix
- Evenly divide the cake batter between the two prepared pans. bake
- Bake in the preheated oven for 35-40 minutes, or until the edges are pulling away and a toothpick inserted comes out clean. bake
- Cool the cakes in their pans for at least 15 minutes before transferring to a wire rack to cool completely. finish
- Add the cream cheese and Biscoff, beating until smooth and creamy. mix
- Gradually mix in 2 cups of powdered sugar, followed by the cinnamon, salt, and vanilla extract. Mix at low speed, then increase to medium speed until smooth. mix
- Gradually add the remaining powdered sugar, alternating with 1 tablespoon of cream until you reach the desired consistency. mix
- Warm the Biscoff spread in the microwave for 30-45 seconds until soft, not hot. assemble
- If necessary, level the cake layers to remove any domed tops. assemble
- Place the first layer on your serving plate, spreading a thin layer of frosting on top. assemble
- Pipe or spread a border of frosting around the edges of the cake. assemble
- Spread the warmed Biscoff over the frosting and sprinkle with crushed Lotus cookies. assemble
- Place the second layer of cake on top and frost the sides with a thin layer. refrigerate for 20 minutes to set. finish
- After chilling, remove from the fridge and frost the top and sides with the remaining buttercream. Optionally, decorate with more crushed cookies. finish
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