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Biscoff Cake Recipe

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★★★★★

4.7 from 93 reviews

This luscious Biscoff Cake is a perfect treat for cookie butter lovers. It features moist layers of spiced cake infused with Biscoff spread and a rich Biscoff buttercream frosting. The cake is elegantly layered with additional Biscoff spread and crushed Lotus cookies for extra texture and flavor. Ideal for special occasions or any time you want to indulge in a unique, flavorful cake that combines the caramelized essence of Biscoff with classic cake elements.

Ingredients

Scale

Biscoff 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

Biscoff Buttercream

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat, 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 – 3 cups powdered sugar (275–330 grams)
  • 1–2 tablespoons whipping cream or milk

Filling

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

Instructions

  1. Prepare the cake pans: 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 separate large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until there are no lumps of butter or sugar left.
  4. Add wet ingredients: Beat the vegetable oil and vanilla extract into the butter mixture until smooth and combined.
  5. Incorporate eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the batter.
  6. Combine dry and wet mixtures: Using a wire whisk, alternately whisk in about one-third of the dry ingredients and half of the buttermilk, repeating the process in thirds, starting and ending with the dry ingredients. Mix only until no lumps remain; avoid overmixing.
  7. Divide batter and bake: Evenly distribute the batter between the prepared pans. Bake on the middle rack for 35–40 minutes. The cakes are done when edges pull away from the pan and a toothpick inserted into the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for at least 15 minutes. Carefully transfer them onto a wire rack or plate; note the cakes are delicate, so handle gently.
  9. Prepare Biscoff buttercream: In a large bowl, beat softened butter until soft. Add cream cheese and Biscoff spread and beat until smooth. Gradually add 2 cups powdered sugar with vanilla, cinnamon, and salt, starting on low speed and increasing to medium. Continue adding powdered sugar a little at a time, alternating with whipping cream, until desired sweetness and consistency are reached.
  10. Warm Biscoff for filling: In a small bowl, microwave the Biscoff spread for 30-45 seconds on medium power, then stir to achieve a spreadable consistency. Set aside to cool slightly.
  11. Level cakes: Once completely cooled, if the cake layers have domed tops, gently trim them flat using a serrated knife for easier stacking.
  12. Assemble cake – first layer: Place one cake layer on your serving plate. Spread a thin layer of buttercream on top, then pipe or frost a thick band of buttercream around the edges.
  13. Add filling: Spread warmed Biscoff evenly over the center of the cake layer inside the frosting border. Sprinkle crushed Lotus cookies over the Biscoff spread for texture.
  14. Top with second layer: Place the second cake layer on top. Apply a thin crumb coat of frosting around the sides and chill in the fridge for about 20 minutes to set.
  15. Final frosting: Remove the cake from the fridge and pipe or spread swirls of buttercream over the sides and top of the cake. Optionally, decorate the top with more crushed Lotus cookies.

Notes

  • Pan sizes: If using two 9-inch (23 cm) round pans, bake for approximately 30-35 minutes at 350°F (180°C). For a 9×13 inch pan, bake for 40-45 minutes and halve the frosting recipe.
  • Do not use two 8-inch pans with only 1 inch sides, as the batter volume will be too much.
  • Any brand of cookie butter works; you will need two 14-ounce (400 gram) jars total for the cake, frosting, and filling with some left over.
  • If you lack buttermilk, make a substitute by adding 1 tablespoon lemon juice to 1 1/4 cup milk; let sit for 5 minutes before using.
  • Store leftover cake covered in the fridge for up to 4 days. Unfrosted cake layers can be wrapped tightly and stored at room temperature overnight but handle carefully due to their delicate texture.
  • Nutrition info is an estimate, based on 12 slices with frosting and filling.

Keywords: Biscoff cake, cookie butter cake, lotus cookie cake, spiced cake, homemade cake, buttercream frosting

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