Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, caramelized flavor of Biscoff spread and cookies. With moist layers and creamy Biscoff frosting, it’s a perfect dessert to impress family and friends. Let’s bake a cake that brings a warm, spiced sweetness to your table.

A close-up view of a two-layer slice of light brown cake on a white plate, showing a crumbly texture. Between the layers is a medium-thick stripe of creamy caramel-colored frosting with a slightly grainy texture. The top layer is covered with a smooth, light brown frosting, and small crumbles of cake or cookie pieces are sprinkled on one side of the top. The plate sits on a white marbled surface with soft natural lighting. 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 cups 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 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
1/3 cup Biscoff (for warming and spreading)
4-6 crushed Lotus cookies (for decoration)

Instructions

Step 1: 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.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth with no lumps.
Step 4: Add the vegetable oil and vanilla extract to the butter mixture and beat to combine.
Step 5: Add the eggs one at a time into the butter mixture, beating well after each addition.
Step 6: Using a whisk, add about one-third of the dry ingredients to the wet mixture, then half of the buttermilk. Repeat by adding another third of dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined and no dry lumps remain.
Step 7: Divide the batter evenly between the prepared pans.
Step 8: Bake in the center of the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pans.
Step 9: Allow the cakes to cool in their pans for 15 minutes, then carefully transfer them to a wire rack to cool completely. Handle gently as the cakes are delicate.
Step 10: For the frosting, beat the softened butter in a large bowl until soft. Add the cream cheese and Biscoff cookie butter, mixing until smooth.
Step 11: Gradually add 2 cups of powdered sugar, cinnamon, vanilla extract, and salt (if using), starting on low mixer speed and increasing to medium until combined.
Step 12: Add the remaining powdered sugar a little at a time, alternating with tablespoons of cream or milk, until you reach your desired frosting consistency and sweetness.
Step 13: Place 1/3 cup Biscoff in a small bowl and microwave for 30-45 seconds on medium power. Stir well and set aside to cool slightly.
Step 14: If the cooled cakes have domed tops, level them by gently trimming the tops with a serrated knife.
Step 15: Place one cake layer on your serving plate and spread a thin layer of frosting on top. Fill a piping bag with about half of the frosting and pipe a border around the edges, or frost a thick band around the sides.
Step 16: Spread the warmed Biscoff evenly over the frosted layer and sprinkle with crushed Lotus cookies.
Step 17: Place the second cake layer on top. Apply a thin crumb coat of frosting around the sides and refrigerate for 20 minutes to set.
Step 18: Remove from the fridge and finish frosting the sides and top with swirls of remaining frosting. Decorate with extra crushed Lotus cookie crumbs if desired.

Tips & Variations

For richer frosting, use full-fat cream cheese and unsalted butter, adjusting the salt accordingly.
If you can’t find Biscoff spread, try another cookie butter as a substitute, though the flavor will vary.
Make sure all wet ingredients, especially eggs and buttermilk, are at room temperature for a smoother batter.
To soften the frosting for easier spreading, let it sit at room temperature for 10 minutes before frosting the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months, wrapped tightly in plastic and foil. Thaw overnight in the fridge before serving.

How to Serve

The image shows a thick slice of two-layer cake on a white plate, placed on a white marbled surface. The bottom and top layers are light brown with a slightly crumbly texture, while a creamy light tan frosting layer with a smooth texture is sandwiched between them. The top of the cake has a thick layer of the same light tan frosting, slightly rough and creamy, with some small crumbled pieces sprinkled on the left edge. The background is plain white, keeping all focus on the cake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese in the frosting?

Yes, you can substitute the 2 ounces of cream cheese with an additional 1/4 cup of unsalted butter. This will create a slightly different texture but still delicious frosting.

Do I need to use buttermilk, or can I use regular milk?

Buttermilk adds a subtle tang and helps tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.