BISCOFF CAKE

If you love the warm, caramelized flavor of Biscoff cookies, this Biscoff Cake is the ultimate dessert to try. With tender, moist cake layers infused with creamy cookie butter, a luscious Biscoff buttercream, and a crunchy cookie-filled center, every bite is rich, buttery, and completely irresistible.

This homemade Biscoff cake is decadent without having an overly sweet frosting. The combination of cream cheese, butter, cinnamon, and cookie butter creates a smooth and creamy buttercream that perfectly complements the soft cake.

Whether you’re celebrating a birthday, hosting a dinner party, or simply looking for a show-stopping dessert for cookie butter fans, this easy Biscoff cake makes an unforgettable centerpiece.

Why You’ll Love This Recipe

• Packed with delicious Biscoff cookie butter flavor.
• Moist and tender cake layers that stay wonderfully soft.
• Creamy Biscoff buttercream that’s rich but not overwhelmingly sweet.
• Crunchy crushed cookies add fantastic texture.
• Perfect for birthdays, celebrations, and special occasions.

Ingredients

For the Biscoff Cake

• All-purpose flour: Provides the structure for the cake layers.
• Baking powder and baking soda: Help the cake rise and stay light.
• Salt: Balances the sweetness and enhances the cookie butter flavor.
• Unsalted butter: Adds richness and a tender crumb.
• Brown sugar: Brings a deeper caramel-like flavor.
• Granulated sugar: Provides sweetness and helps create the right cake texture.
• Biscoff spread: Infuses the cake with its signature caramelized cookie flavor.
• Vegetable or canola oil: Keeps the cake exceptionally moist.
• Vanilla extract: Adds warmth and depth.
• Eggs: Provide structure, richness, and moisture.
• Buttermilk: Adds tenderness and a subtle tang while keeping the cake soft.

For the Biscoff Buttercream

• Unsalted butter: Creates the creamy base of the frosting.
• Cream cheese: Adds a slight tang that balances the sweetness.
• Biscoff cookie butter: Gives the buttercream its irresistible flavor.
• Cinnamon: Enhances the warm spices in the Biscoff cookies.
• Salt: Balances the sweetness.
• Vanilla extract: Adds extra depth.
• Powdered sugar: Sweetens and thickens the frosting.
• Whipping cream or milk: Helps achieve the desired frosting consistency.

For the Filling

• Biscoff spread: Creates a rich, gooey cookie butter layer.
• Crushed Lotus cookies: Add a delicious crunchy contrast.

How to Make Biscoff Cake

Prepare the Cake Batter

Preheat the oven to 350°F (180°C).

Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides. Make sure your pans have sides that are at least 2 inches high.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and no lumps remain.

Beat in the oil and vanilla extract.

Add the eggs one at a time, mixing well after each addition.

Combine the Ingredients

Add about one-third of the dry ingredients to the butter mixture and whisk gently.

Stir in half of the buttermilk.

Add another third of the dry ingredients, followed by the remaining buttermilk.

Finally, add the last third of the dry ingredients.

Mix just until you no longer see streaks of flour.

Tip: Avoid overmixing the batter. Stop as soon as everything is incorporated to keep the cake tender.

Bake the Cake Layers

Divide the batter evenly between the prepared cake pans.

Bake for approximately 35–40 minutes, or until the edges begin pulling away from the pans and a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for at least 15 minutes.

Carefully remove them from the pans and allow them to cool completely.

Important: These cake layers are delicate, so handle them gently while removing them from the pans.

Make the Biscoff Buttercream

Beat the softened butter until smooth and creamy.

Add the cream cheese and Biscoff spread and beat until completely smooth.

Add 2 cups of powdered sugar along with the vanilla, cinnamon, and salt.

Start mixing on low speed, then gradually increase the speed until combined.

Add the remaining powdered sugar gradually, alternating with a tablespoon of cream until you reach your preferred sweetness and frosting consistency.

Prepare the Filling

Place the Biscoff spread in a small microwave-safe bowl.

Microwave for approximately 30–45 seconds on medium power, then stir.

The Biscoff should be softened and spreadable, not hot.

Crush the Lotus cookies and set them aside.

Assemble the Cake

Make sure both cake layers are completely cool.

If the tops are domed, carefully trim them flat using a serrated knife.

Place one cake layer on your serving plate.

Spread a thin layer of buttercream over the top.

Pipe a ring of buttercream around the outer edge of the cake to create a border for the filling.

Pour the slightly warmed Biscoff spread into the center and spread it evenly.

Sprinkle the crushed Lotus cookies over the Biscoff layer.

Place the second cake layer on top.

Apply a thin layer of buttercream around the top and sides of the cake.

Refrigerate for about 20 minutes to allow the frosting to set.

Remove the cake from the refrigerator and finish frosting the top and sides with generous swirls of Biscoff buttercream.

Decorate with additional crushed Biscoff cookies if desired.

Tips for Success

• Use room-temperature ingredients: Room-temperature eggs, butter, and buttermilk combine more easily.
• Don’t overmix: Too much mixing can make the cake dense.
• Cool the cake completely: Warm cake layers can cause the buttercream and filling to melt.
• Warm the Biscoff carefully: It should be soft enough to spread but never hot.
• Use high-sided cake pans: The batter is too much for standard 1-inch-high 8-inch pans.
• Handle the cake layers gently: They are soft and delicate before frosting.
• Chill before decorating: A short refrigeration period makes the final frosting much easier.

Equipment Needed

• Two 8-inch round cake pans with high sides.
• Parchment paper.
• Electric mixer.
• Mixing bowls.
• Whisk.
• Rubber spatula.
• Serrated knife.
• Piping bag and large round piping tip.
• Cooling rack.
• Microwave-safe bowl.

Alternative: If you don’t have piping equipment, simply spread the buttercream around the cake using an offset spatula or the back of a spoon.

Recipe Variations

Biscoff Chocolate Cake

Add cocoa powder to the cake batter and pair the Biscoff buttercream with a thin layer of chocolate ganache.

Biscoff Banana Cake

Add mashed ripe banana to the batter for a naturally moist cake with a delicious banana-cookie butter combination.

Biscoff Caramel Cake

Add a thin layer of homemade caramel sauce between the cake layers along with the Biscoff spread.

Biscoff Cupcakes

Turn the batter into cupcakes and top each one with Biscoff buttercream and a crushed cookie.

Serving Suggestions

Serve slices of Biscoff Cake with:

• A drizzle of warmed Biscoff spread.
• Crushed Lotus cookies.
• A whole Biscoff cookie.
• A scoop of vanilla ice cream.
• Fresh berries.
• A cup of coffee or espresso.

For an especially impressive presentation, decorate the top with piped buttercream swirls and finish with crushed cookies around the edges.

FAQs

Can I make this Biscoff cake ahead of time?

Yes. The unfrosted cake layers can be made a day ahead. Wrap them carefully and store them at room temperature overnight, then prepare the frosting and assemble the cake the following day.

How should I store Biscoff Cake?

Keep the finished cake covered in the refrigerator for up to 4 days. Let it sit at room temperature briefly before serving for the best texture.

Can I use another brand of cookie butter?

Absolutely. Any similar cookie butter spread can be used in place of Biscoff spread.

What if I don’t have buttermilk?

You can make a simple substitute by adding 1 tablespoon of lemon juice to 1¼ cups of milk. Stir and let it sit for about 5 minutes before using.

Can I use 9-inch cake pans?

Yes. Two 9-inch round pans can be used, but the cakes will be slightly thinner. Bake for approximately 30–35 minutes and check for doneness with a toothpick.

Can I make this as a sheet cake?

Yes. A 9×13-inch pan works well. Bake for approximately 40–45 minutes, and use about half of the frosting recipe.

Final Thoughts

This Biscoff Cake is made for those moments when an ordinary dessert simply isn’t enough. From the soft cookie-butter-infused cake to the creamy frosting and crunchy Biscoff filling, every layer brings something delicious to the table.

It’s rich, comforting, and wonderfully indulgent without being overwhelmingly sweet. If you’re a true Biscoff fan, this homemade cookie butter cake is one dessert you’ll want to make again and again.

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