Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Cake Recipe

★★★★★

4.7 from 69 reviews
  • Author: Rafael
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This decadent Biscoff Cake combines the rich, caramelized flavor of Biscoff spread with a moist, tender vanilla cake base. Layered and frosted with a smooth Biscoff cream cheese frosting, and adorned with crushed Lotus cookies, this cake is perfect for special occasions or a sweet treat for Biscoff lovers.

Ingredients

Scale

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, softened (112 grams)
  • 1/2 cup brown sugar, light (105 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (120 ml)
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cup buttermilk, room temperature (300 ml)

Frosting

  • 1 cup unsalted butter, softened (226 grams)
  • 2 ounces cream cheese, full-fat (56 grams)
  • 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)

Decoration

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

Instructions

  1. Prepare pans and preheat oven: Preheat the 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 for easy cake release.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and no lumps remain to create a fluffy base.
  4. Add oil and vanilla: Beat in the vegetable oil and vanilla extract until fully incorporated, creating a moist batter.
  5. Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
  6. Alternate dry ingredients and buttermilk: Using a wire whisk, mix about one-third of the dry ingredients into the butter mixture, followed by half of the buttermilk. Repeat this process by adding the next third of dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix gently until there are no lumps.
  7. Divide batter and bake: Evenly divide the cake batter between the prepared pans. Place in the middle rack of the oven and bake for 35-40 minutes. The cakes are done when edges start to pull away from the pan and a toothpick inserted in the center comes out clean.
  8. Cool the cakes: Allow the cakes to cool in their pans for at least 15 minutes. Carefully loosen the edges and gently transfer the cakes to a wire rack or plate to cool completely, as they are delicate.
  9. Make frosting: In a large bowl, beat the softened butter until fluffy. Add cream cheese and Biscoff cookie butter, beating until smooth and combined.
  10. Add powdered sugar and flavorings: Gradually add 2 cups of powdered sugar with vanilla extract, cinnamon, and salt, starting on low mixer speed and increasing to medium until mixed. Continue adding the rest of the powdered sugar a little at a time alternating with the cream until the frosting reaches desired consistency and sweetness.
  11. Warm Biscoff for filling: Place 1/3 cup of Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power. Stir until smooth and slightly warmed, then set aside to cool slightly.
  12. Level cakes: Once cooled, if the cake layers have domed tops, gently saw off the rounded parts so layers are flat for stacking.
  13. Assemble the first layer: Place one cake layer on the serving plate. Spread a thin layer of frosting evenly on top. Transfer about one-third to one-half of the remaining frosting into a piping bag fitted with a large round tip and pipe a border around the edges or spread a thick band of frosting along the edges to contain the filling.
  14. Add Biscoff filling and cookie crumbs: Spread the warmed Biscoff evenly inside the frosting border. Sprinkle crushed Lotus cookies over the Biscoff layer for added texture and flavor.
  15. Add top layer: Place the second cake layer over the filling. Frost the sides with a thin crumb coat layer. Refrigerate the cake for about 20 minutes to set the frosting.
  16. Final frosting and decoration: Remove the cake from the fridge and evenly frost the sides and top with the remaining frosting, creating decorative swirls if desired. Optionally, sprinkle additional crushed Lotus cookies on top for garnish.

Notes

  • Ensure butter, eggs, and buttermilk are at room temperature to avoid curdling in the batter.
  • Be gentle when handling the cake layers, as they are delicate when warm.
  • For best results, use freshly ground Lotus cookies for decoration to maintain crunchy texture.
  • If you don’t have buttermilk, you can substitute by mixing 1 1/4 cups milk with 1 1/4 tablespoons vinegar or lemon juice and letting it sit for 5 minutes.
  • Storage: Keep the cake refrigerated and bring to room temperature before serving for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cake, Lotus cookie cake, cream cheese frosting, vanilla cake, Biscoff spread dessert, layered cake, easy cake recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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