Description

This luscious Biscoff Cake features moist layers infused with the unique caramelized flavors of Biscoff spread, complemented by a creamy Biscoff and cream cheese frosting. Perfectly balanced with hints of cinnamon and vanilla, this cake is irresistibly rich yet light and fluffy, making it an ideal dessert for special occasions or cozy indulgences.

Ingredients

Scale

Cake 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, softened (112 grams)
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

Frosting Ingredients

1 cup unsalted butter, softened (226 grams)
2 ounces cream cheese (56 grams), full-fat (or substitute with extra 1/4 cup butter)
3/4 cup Biscoff cookie butter
1/2 teaspoon ground 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

Decoration

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

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cream Butter and Sugars with Biscoff: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth and no lumps of butter or sugar remain.
Add Oil and Vanilla: Beat the vegetable oil and vanilla extract into the butter and sugar mixture until fully incorporated.
Add Eggs: Add the eggs one at a time into the mixture, beating well after each addition to blend completely.
Alternate Mixing Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the butter mixture and whisk gently. Then stir in about half of the buttermilk. Repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients. Mix just until no lumps remain; avoid overmixing.
Divide Batter and Bake: Evenly distribute the cake batter between the two prepared pans. Place them in the middle rack of the preheated oven and bake for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans for at least 15 minutes. Then carefully remove them from the pans and set on wire racks to cool completely. Handle gently, as the cakes are delicate.
Prepare Frosting – Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
Add Cream Cheese and Biscoff Spread: Mix in the cream cheese and Biscoff cookie butter, beating until the mixture is smooth and uniform.
Incorporate Powdered Sugar and Flavorings: Add 2 cups of the powdered sugar along with vanilla extract, cinnamon, and salt. Start mixing at low speed and gradually increase to medium until fully combined.
Adjust Frosting Consistency: Mix in the remaining powdered sugar little by little, alternating with tablespoons of whipping cream or milk, until you achieve your desired sweetness and frosting thickness.
Warm Biscoff for Decoration: Place the 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds. Stir to loosen and set aside (should be warm but not hot).
Level Cake Layers: Ensure cake layers are completely cooled. If the tops are domed, use a serrated knife to gently level them for even stacking.
Assemble the Cake – First Layer: Place one cake layer on your serving plate and spread a thin layer of frosting on top. Place about one-third to half of the frosting into a piping bag with a large round tip and pipe around the edges or alternatively spread a thick border of frosting.
Add Warmed Biscoff and Cookie Crumbs: Spread the warmed Biscoff evenly over the frosted layer and sprinkle with crushed Lotus cookies to add texture and flavor.
Top with Second Layer and Chill: Place the second cake layer on top. Apply a thin crumb coat layer of frosting around the sides. Refrigerate the cake for about 20 minutes to set the crumb coat.
Final Frosting and Decoration: Remove the cake from the fridge and finish frosting the sides and top with swirls or smooth layers of frosting. Decorate the top with additional crushed Lotus cookies if desired.

Notes

Ensure the eggs and buttermilk are at room temperature to help the batter combine smoothly.
Use softened butter for both cake and frosting for easier mixing and better texture.
Be gentle when handling the baked cake layers as they are delicate and can break easily.
Adjust the amount of powdered sugar in the frosting to your preferred sweetness and consistency.
For a more intense Biscoff flavor, warm the Biscoff spread before spreading it between layers.
Crushed Lotus cookies add a delightful crunch and authentic flavor but can be omitted or substituted if unavailable.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cake, Lotus cookie cake, Biscoff frosting, layered cake, easy dessert, caramel cookie butter cake