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–+ servings
Biscoff Cake Recipe Slice of homemade Biscoff layer cake with creamy cookie butter frosting on a white plate, served with a glass of milk in the background.

Biscoff Cake

This decadent Biscoff cake features soft, flavorful layers with creamy frosting and a delightful cookie butter filling. Perfect for Biscoff lovers!
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling time 45 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: cake, Dessert
Cuisine: American, Baked Goods
Calories: 823
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Biscoff Cake:
  • 2 ½ cups all-purpose flour 312 grams (for a soft and tender texture)
  • 1 ½ teaspoons baking powder leavening agent
  • ½ teaspoon baking soda helps with rise
  • ½ teaspoon salt enhances flavor
  • ½ cup unsalted butter 112 grams, softened (adds richness and moisture)
  • ½ cup brown sugar 105 grams, light (for a warm caramel flavor)
  • ¾ cup granulated sugar 150 grams, caster works (adds sweetness and tenderness)
  • ⅔ cup Biscoff spread for the signature cookie butter flavor
  • ½ cup vegetable oil 120 ml, or canola oil (for moistness)
  • 2 teaspoons vanilla extract flavor enhancer
  • 3 large eggs room temperature (helps create a light texture)
  • 1 ¼ cup buttermilk 300 ml, room temperature (adds moisture and richness)
  • For the Biscoff Buttercream:
  • 1 cup unsalted butter 226 grams, softened (creamy base for the frosting)
  • 2 ounces cream cheese 56 grams, full-fat (optional, adds a tangy flavor)
  • ¾ cup Biscoff cookie butter for a smooth, rich frosting
  • ½ teaspoon cinnamon adds warmth and spice
  • ¼ teaspoon salt use only if not using salted butter
  • 1 teaspoon vanilla extract adds sweetness and depth
  • 2 ½ – 3 cups powdered sugar 275-330 grams (adjust for thickness and sweetness)
  • 1-2 tablespoons whipping cream or milk (adjust for frosting consistency)
  • For the Filling:
  • ⅓ cup Biscoff adds richness and flavor to the filling
  • 4-6 crushed Lotus cookies for texture and extra cookie flavor

Method
 

  1. 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
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. mix
  3. In a separate large bowl, beat the butter, brown sugar, granulated sugar, and Biscoff spread until smooth and creamy. mix
  4. Gradually mix in ⅓ of the dry ingredients, then stir in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk. mix
  5. Evenly divide the cake batter between the two prepared pans. bake
  6. Bake in the preheated oven for 35-40 minutes, or until the edges are pulling away and a toothpick inserted comes out clean. bake
  7. Cool the cakes in their pans for at least 15 minutes before transferring to a wire rack to cool completely. finish
  8. Add the cream cheese and Biscoff, beating until smooth and creamy. mix
  9. 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
  10. Gradually add the remaining powdered sugar, alternating with 1 tablespoon of cream until you reach the desired consistency. mix
  11. Warm the Biscoff spread in the microwave for 30-45 seconds until soft, not hot. assemble
  12. If necessary, level the cake layers to remove any domed tops. assemble
  13. Place the first layer on your serving plate, spreading a thin layer of frosting on top. assemble
  14. Pipe or spread a border of frosting around the edges of the cake. assemble
  15. Spread the warmed Biscoff over the frosting and sprinkle with crushed Lotus cookies. assemble
  16. Place the second layer of cake on top and frost the sides with a thin layer. refrigerate for 20 minutes to set. finish
  17. After chilling, remove from the fridge and frost the top and sides with the remaining buttercream. Optionally, decorate with more crushed cookies. finish

Nutrition

Serving: 125gCalories: 823kcalCarbohydrates: 87gProtein: 8gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 116mgSodium: 257mgPotassium: 158mgFiber: 1gSugar: 59gVitamin A: 900IUVitamin C: 0.01mgCalcium: 83mgIron: 2mg

Notes

This Biscoff cake is a must for anyone who loves the rich flavor of cookie butter. The cake layers are soft and flavorful, while the frosting is creamy and light. Perfect for any special occasion or just a treat for yourself!

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