Biscoff Cake Recipe

If you’re a fan of rich, cozy flavors with a twist of decadent cookie butter, this Biscoff Cake is going to become your new obsession. Layers of tender, moist cake infused with Biscoff spread, paired with a luxuriously creamy Biscoff buttercream frosting and a luscious cookie butter filling, make every bite a delight. This cake is as much a feast for the eyes as it is for the palate, showing off a wonderful depth of spice, caramel, and warmth that Biscoff lovers crave. Whether it’s a special celebration or a treat-yourself moment, the Biscoff Cake promises pure happiness slice after slice.

Ingredients You’ll Need

Gathering the ingredients for this Biscoff Cake is as straightforward as it is exciting. Each element plays a crucial role, ensuring the perfect balance of texture, flavor, and moisture in every bite. From the all-purpose flour that forms the sturdy yet tender crumb, to the Biscoff spread bringing signature caramel-spice magic, each item is essential to pulling this cake together beautifully.

• All-purpose flour: The foundational dry ingredient that provides structure to your cake.
• Baking powder and baking soda: These leavening agents help the cake rise light and fluffy.
• Salt: Enhances all the sweetness and balances flavors perfectly.
• Unsalted butter: Adds richness and tender moisture without overpowering.
• Brown sugar: Brings depth and subtle molasses notes that complement the Biscoff.
• Granulated sugar: Adds sweetness and helps achieve a moist crumb.
• Biscoff spread: The star of the show, infusing all the layers with its beloved cookie butter flavor.
• Vegetable oil: Keeps the cake incredibly moist and soft.
• Vanilla extract: Enhances the overall flavor complexity.
• Eggs: Provide structure and richness, also helping the cake rise.
• Buttermilk: Adds a tender crumb and slight tang that balances sweetness beautifully.
• Cream cheese: Adds tang and creaminess to the buttercream for a luscious finish.
• Cinnamon: A subtle spice that plays perfectly with the Biscoff flavor.
• Powdered sugar: Sweetens and thickens the buttercream to just the right consistency.
• Whipping cream or milk: Adjusts frosting texture for easy spreading or piping.
• Lotus cookies: Crushed for a delightful crunchy texture layered inside the cake.

How to Make Biscoff Cake

Step 1: Prepare Your Cake Pans and Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two 8-inch round cake pans with parchment paper at the bottom and lightly grease the sides, ensuring your delicate Biscoff Cake layers don’t stick and come out perfectly smooth.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will help create a consistent texture that supports the tender crumb you want from your cake.

Step 3: Cream the Butter, Sugars, and Biscoff Spread

In a large bowl, beat together the unsalted butter, brown sugar, granulated sugar, and Biscoff spread until smooth and well combined. This mixture forms the flavor base, blending the caramel-spice notes that make a Biscoff Cake so irresistible.

Step 4: Add Wet Ingredients and Eggs

Beat in the vegetable oil and vanilla extract into your butter mixture. Then add the eggs one at a time, fully incorporating each before adding the next. This method ensures your batter has a stable structure for a light, airy cake.

Step 5: Combine Dry Ingredients and Buttermilk

Using a whisk, alternate mixing in thirds of the dry ingredients and halves of the buttermilk into the wet mixture. This gentle folding helps maintain a tender crumb and moist texture without overmixing.

Step 6: Bake and Cool Your Cake Layers

Divide the batter evenly between your prepared pans and bake in the center rack for 35 to 40 minutes. When a toothpick inserted in the center comes out clean and the edges pull away from the pan, your cake layers are perfectly baked. Let them cool in the pans for 15 minutes, then gently release and cool completely before assembling.

Step 7: Make the Biscoff Buttercream

Cream the butter until soft, then mix in cream cheese and Biscoff cookie butter until silky smooth. Gradually add powdered sugar, cinnamon, vanilla, and salt, beating until fluffy. Adjust consistency with a splash of cream or milk, aiming for a spreadable, pipeable frosting that complements the cake’s tender layers.

Step 8: Assemble with Filling and Crushed Cookies

Warm the Biscoff spread slightly to make it spreadable but not hot. Level the cake layers by gently trimming any domed tops for an even stack. Spread a thin layer of frosting on the first layer, pipe a border, then add a generous layer of warmed Biscoff topped with crushed Lotus cookies for delightful texture. Place the second layer on top and chill to set before finishing the frosting on the sides and top with swirls and extra cookie crumbs.

How to Serve Biscoff Cake

Garnishes

This Biscoff Cake loves a bit of decoration to highlight its flavors. Try sprinkling crushed Lotus cookies over the top and piping elegant swirls with the buttercream. A drizzle of extra warmed Biscoff spread over the slice just before serving adds a glossy, inviting finish that’s sure to turn heads.

Side Dishes

Serve slices alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness. A fresh fruit salad with bright berries can also provide a wonderful contrast, enhancing the warm spice notes of the Biscoff Cake beautifully.

Creative Ways to Present

For a stunning presentation, try layering the cake in a clear trifle dish to showcase each luscious tier and texture. Alternatively, individual mini Biscoff Cakes can be assembled in small ramekins or jars, making a charming and personalized dessert for guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your Biscoff Cake with a cake dome or plastic wrap and keep it in the refrigerator for up to four days. The flavors meld beautifully over time, so if you can wait, you’ll be rewarded with even richer taste.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to a month. When ready to enjoy, thaw overnight in the fridge before assembling and frosting your Biscoff Cake for fresh, delicious results.

Reheating

Since this cake is best served cool or at room temperature, reheating isn’t necessary. If desired, letting slices come to room temperature after refrigeration enhances the buttercream’s softness and flavor.

FAQs

Can I use any brand of Biscoff spread?

Yes, most cookie butter brands work wonderfully in this recipe. The characteristic caramelized flavor is what you want, so feel free to use your favorite or what’s available.

What if I don’t have buttermilk? Can I substitute it?

Absolutely! Mix 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of milk and let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.

Can I make this cake gluten-free?

With some adjustments, such as using a gluten-free flour blend that includes xanthan gum, this cake can be adapted. However, the texture may vary slightly from the traditional version.

Is it okay to use salted butter?

Yes, but reduce or omit the added salt in the recipe, especially in the frosting, to prevent the cake from becoming overly salty.

How long does the Biscoff Cake keep its best flavor?

It’s best enjoyed within 3-4 days refrigerated. The flavor and texture remain delightful, especially if kept well-covered to prevent drying out.

Final Thoughts

Now that you know exactly how to bake and assemble this delightful Biscoff Cake, it’s time to get into the kitchen and treat yourself and your loved ones. This cake is the perfect blend of cozy comfort and elegant indulgence, making it a standout for any occasion. Trust me, once you try this Biscoff Cake, it will become one of your go-to favorites for sweet celebrations and everyday moments alike.

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