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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

4.7 from 6 reviews

A decadent Biscoff Cake featuring moist layers infused with Biscoff spread, layered with creamy Biscoff buttercream frosting and a crunchy Lotus cookie crumb filling. Perfect for spice and caramel lovers, this cake is rich, flavorful, and impressively indulgent.

Ingredients

Scale

Biscoff 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 (112 grams), softened
  • 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

Biscoff Buttercream

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat (or substitute with an 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
  • 2 1/2 – 3 cups powdered sugar (275–330 grams)
  • 1–2 tablespoons whipping cream or milk

Filling

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

Instructions

  1. Prepare pans and oven: Preheat oven to 350°F (180°C). Line bottoms of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain.
  4. Add oil and vanilla: Beat in vegetable oil and vanilla extract until well combined.
  5. Incorporate eggs: Mix in eggs one at a time, ensuring each is fully integrated before adding the next.
  6. Alternate dry ingredients and buttermilk: Using a whisk, add about one-third of dry ingredients to butter mixture, then half of the buttermilk. Repeat adding another third of dry ingredients and remaining buttermilk, then finish with the last third of dry ingredients; mix just until no lumps remain.
  7. Divide and bake: Evenly pour batter into prepared pans. Bake in middle of oven for 35-40 minutes until edges pull away from pan and toothpick inserted in center comes out clean.
  8. Cool cakes: Let cakes cool in pans for 15 minutes, then carefully transfer to cooling racks. Cakes are delicate, so handle gently.
  9. Make Biscoff frosting: Beat butter until soft in a large bowl. Add cream cheese and Biscoff spread; mix until smooth. Gradually add powdered sugar (starting with 2 cups) along with vanilla, cinnamon, and salt on low speed increasing to medium speed and continue until mixed. Add remaining powdered sugar as needed, alternating with cream until desired sweetness and thickness achieved.
  10. Prepare filling: Warm Biscoff spread in microwave for 30-45 seconds on medium power, then stir to loosen. Set aside.
  11. Level cakes: Ensure cakes are completely cooled. If domed, gently trim tops to level layers.
  12. Assemble first layer: Place one cake layer on serving plate. Spread a thin layer of frosting on top. Using a piping bag fitted with a large round tip, pipe or spread a thick band of frosting around the edges.
  13. Add filling: Spread the warmed Biscoff evenly over the cake layer within the frosting border. Sprinkle crushed Lotus cookies over the Biscoff layer.
  14. Add second layer and chill: Place second cake layer on top. Apply a thin crumb coat of frosting on the sides. Refrigerate for 20 minutes to set.
  15. Final frosting: Remove cake from fridge. Frost sides and top with swirls or smooth layer of remaining frosting. Optionally garnish with additional crushed Lotus cookie crumbs on top.

Notes

  • Pan Sizes: For two 9-inch (23 cm) round pans, bake 30-35 minutes. For a 9×13 inch pan, bake 40-45 minutes and halve frosting recipe.
  • Do not use 8-inch pans with 1 inch sides due to batter volume.
  • Biscoff: Any brand of cookie butter works. Two 400 gram jars required for cake, filling, and frosting with leftovers.
  • Buttermilk Substitute: Add 1 tablespoon lemon juice to 1 1/4 cup milk. Let sit 5 minutes before using.
  • Storage: Store leftover cake covered in fridge up to 4 days. Unfrosted cakes can be made day before serving; wrap carefully and store at room temperature overnight.
  • Nutrition: Estimates are per slice, assuming 12 slices with all frosting used.

Nutrition

Keywords: Biscoff cake, Lotus cookie butter cake, Biscoff buttercream, layered cake, Lotus cookie crumbs

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