Biscoff Cake Recipe

Introduction

This Biscoff Cake is a delightful treat for spice cookie lovers. Featuring moist layers infused with Biscoff cookie butter and finished with a rich Biscoff buttercream, it’s perfect for any celebration or craving.

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt (divided)
• 0.5 cup unsalted butter (1 stick, room temperature)
• 3 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• 1 tsp vanilla extract (divided)
• 0.25 cup Biscoff cookie butter (smooth, for the cake batter)
• 1 cup unsalted butter (2 sticks, room temperature, for the buttercream)
• 3.5 cups powdered sugar
• 1 cup Biscoff cookie butter (smooth, for the buttercream)
• 2-3 tbsp heavy cream (or whole milk)
• 10-12 Biscoff cookies (crushed, for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and spray with non-stick cooking spray.
2. Step 2: In a medium bowl, whisk together flour, granulated sugar, baking powder, and 0.25 tsp salt. Set aside.
3. Step 3: In a large bowl, cream 0.5 cup unsalted butter with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.
4. Step 4: Gradually add dry ingredients to the wet mixture, alternating with whole milk, starting and ending with dry ingredients. Mix until just combined; do not overmix.
5. Step 5: Divide batter evenly between cake pans. Bake 25-28 minutes or until a wooden skewer comes out clean. Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely.
6. Step 6: While cakes cool, prepare the buttercream. Beat 1 cup unsalted butter with a mixer until light and fluffy, about 3-4 minutes.
7. Step 7: Gradually add powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high until smooth.
8. Step 8: Beat in 1 cup Biscoff cookie butter, 0.5 tsp vanilla extract, and remaining 0.25 tsp salt. Add 2-3 tablespoons heavy cream, one at a time, until smooth and spreadable.
9. Step 9: Level cake tops if needed. Place one layer on serving plate, spread about 0.75 cup buttercream evenly over top. Place second layer on top.
10. Step 10: Use remaining buttercream to frost top and sides evenly. Press crushed Biscoff cookies around base and/or on top to finish.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a smooth batter.
• For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
• If you prefer a lighter frosting, reduce the amount of powdered sugar slightly or add more cream.
• Decorate with whole Biscoff cookies or drizzle melted Biscoff butter over the top for added presentation.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the buttercream. You can also freeze the cake (wrapped tightly) for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients are gluten-free.

What can I use instead of Biscoff cookie butter?

You can substitute with peanut butter or any smooth nut or seed butter, but this will change the classic Biscoff flavor profile.

Biscoff Cake Recipe

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★★★★★

4.6 from 83 reviews

• Author: Zoe
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

This indulgent Biscoff Cake features moist layers infused with smooth Biscoff cookie butter, wrapped in a creamy Biscoff buttercream frosting and finished with crunchy crushed Biscoff cookies. Perfect for cookie butter lovers seeking a decadent, crowd-pleasing dessert.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt (divided)
• 0.5 cup unsalted butter (1 stick, room temperature)
• 3 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• 1 tsp vanilla extract (divided)
• 0.25 cup Biscoff cookie butter (smooth, for the cake batter)

Buttercream Ingredients

• 1 cup unsalted butter (2 sticks, room temperature)
• 3.5 cups powdered sugar
• 1 cup Biscoff cookie butter (smooth, for the buttercream)
• 2–3 tbsp heavy cream (or whole milk)
• 0.25 tsp salt (remaining)
• 0.5 tsp vanilla extract (remaining)

Decoration

• 10–12 Biscoff cookies (crushed)

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and lightly spray with non-stick cooking spray to ensure easy cake removal.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 teaspoon of salt for the cake batter. Set aside.
3. Cream Wet Ingredients: In a large bowl, use an electric mixer to cream 0.5 cup unsalted butter at room temperature until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla extract and 0.25 cup smooth Biscoff cookie butter until fully combined.
4. Combine and Bake: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, beginning and ending with the dry ingredients. Mix just until combined, taking care not to overmix. Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
5. Make the Biscoff Buttercream: While the cakes cool, prepare the buttercream. In a large bowl, beat 1 cup room temperature unsalted butter until light and fluffy, about 3 to 4 minutes. Gradually add the powdered sugar one cup at a time, mixing initially on low speed to combine, then increasing to medium-high until smooth. Beat in 1 cup smooth Biscoff cookie butter, 0.5 teaspoon vanilla extract, and the remaining 0.25 teaspoon salt.
6. Adjust Consistency: Add 2 to 3 tablespoons of heavy cream, one tablespoon at a time, mixing until the buttercream achieves a smooth, spreadable consistency perfect for frosting.
7. Assemble the Cake: Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on your serving plate or cake stand. Spread approximately 0.75 cup of Biscoff buttercream evenly over the top.
8. Frost and Finish: Place the second cake layer on top, then use the remaining buttercream to frost the entire top and sides of the cake evenly. Finish by gently pressing the crushed Biscoff cookies around the base and/or sprinkling them on top of the cake for a decorative and crunchy touch.

Notes

• Ensure all your wet ingredients (eggs, butter, milk) are at room temperature for best mixing and texture.
• Do not overmix the batter to keep the cake light and tender.
• Use a serrated knife to level the cake layers evenly before assembling for a professional look.
• The buttercream can be adjusted in consistency by adding more or less heavy cream as needed.
• Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
• Crushed Biscoff cookies add texture and visual appeal but can be omitted if preferred.

• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cake, cookie butter cake, Biscoff buttercream, layered cake dessert, easy celebration cake