Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, spiced flavor of Biscoff spread and cookies. Moist layers of cake paired with creamy Biscoff frosting and crunchy cookie crumbs make it a perfect dessert for special occasions or whenever you want to indulge.

A slice of two-layer tan cake sits on a white plate, each soft and fluffy layer separated by a thick layer of smooth, light brown frosting. The outside is coated evenly with the same frosting, with some crumb texture visible along the side. In the background, a clear glass filled with milk adds a fresh contrast, while a silver fork lies next to the plate on a white marbled surface. The image feels bright and inviting, capturing the rich and creamy look of the dessert. 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 cup 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 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 (for frosting)
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff (for assembling)
4-6 crushed Lotus cookies (for garnish)

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 to prevent sticking.
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 the mixture has no lumps and is smooth.
Step 4: Add the vegetable oil and vanilla extract into the butter mixture and beat until well combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, add about one-third of the dry ingredients to the wet mixture. Stir in half of the buttermilk. Repeat by whisking in another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix just until no lumps remain.
Step 7: Divide the batter evenly between the prepared cake pans.
Step 8: Bake in the center of the oven for 35-40 minutes, or until the cake edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
Step 9: Allow the cakes to cool in the pans for at least 15 minutes, then carefully transfer to wire racks to cool completely. Be gentle 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 and beat until smooth.
Step 11: Gradually add 2 cups of powdered sugar along with vanilla, cinnamon, and salt. Start on low speed with your mixer and increase to medium until combined.
Step 12: Add the remaining powdered sugar a little at a time, alternating with tablespoons of whipping cream, until the frosting reaches your desired sweetness and consistency.
Step 13: Place the Biscoff spread 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 cake layers domed on top, gently level them by sawing off the domed tops with a serrated knife.
Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting on top. Fill a piping bag with about 1/3 to 1/2 of the frosting, using a large round tip, and pipe a ring around the cake edge—or simply spread a thick band around the edge.
Step 16: Pour the warmed Biscoff spread onto the cake layer within the frosting border and spread evenly. Sprinkle over the crushed Lotus cookie crumbs.
Step 17: Place the second cake layer on top. Apply a thin crumb coat of frosting on the sides and refrigerate the cake for about 20 minutes to set the frosting.
Step 18: Remove the cake from the fridge and finish frosting the sides and top with swirls of the remaining frosting. Optionally, decorate with more crushed cookie crumbs.

Tips & Variations

Use room temperature eggs and buttermilk to ensure a smooth batter and even baking.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cup milk and let sit for 5 minutes.
For extra crunch, add finely chopped Lotus cookies into the frosting.
Substitute cream cheese with an extra 1/4 cup butter for a non-dairy option.
Pipe frosting with different decorative tips to create fun textures on the cake.

Storage

Store the Biscoff cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes to soften the frosting. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

A round cake with a thick layer of light brown frosting evenly spread around its sides, showing visible smooth swirls and texture. The cake has crumbled brown cookie pieces scattered on top as decoration. It is placed on a white plate against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter can be used, it will change the flavor profile significantly. Biscoff spread has a unique spiced caramel taste that makes this cake special. For the closest result, try to use Biscoff or another cookie butter spread.

How do I know when the cake is fully baked?

The cake is done when the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid opening the oven door frequently to prevent uneven baking.