Description
This Biscoff Cake is a moist, decadent cookie butter cake layered with creamy Biscoff frosting, melted Biscoff spread, and crushed Lotus cookies. It’s the perfect dessert for anyone who loves the rich caramel flavor of Biscoff.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- 1 cup unsalted butter, softened
- 2 ounces full-fat cream cheese, softened
- 3/4 cup Biscoff cookie butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups powdered sugar
- 1 to 2 tablespoons whipping cream or milk
- 1/3 cup Biscoff spread
- 4 to 6 crushed Lotus cookies
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth.
- Beat in the vegetable oil and vanilla extract.
- Mix in the eggs one at a time.
- Whisk one-third of the dry ingredients into the butter mixture, then half of the buttermilk. Repeat with another third of the dry ingredients and the remaining buttermilk. Finish with the last third of the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for at least 15 minutes, then carefully remove them and allow them to cool completely.
- For the frosting, beat the softened butter until smooth. Mix in the cream cheese and Biscoff until creamy.
- Add 2 cups powdered sugar, vanilla, cinnamon, and salt. Beat on low speed until combined, then increase to medium speed.
- Gradually add the remaining powdered sugar, alternating with whipping cream, until the frosting reaches the desired consistency.
- Warm the Biscoff spread in the microwave for 30-45 seconds on medium power and stir until smooth.
- Place one cooled cake layer on a serving plate and spread a thin layer of frosting over the top.
- Pipe or spread a thick border of frosting around the edge of the cake. Spread the warmed Biscoff inside the border and sprinkle with crushed Lotus cookies.
- Place the second cake layer on top and frost the sides with a thin layer. Refrigerate for about 20 minutes.
- Remove from the refrigerator and frost the top and sides with the remaining Biscoff buttercream. Decorate with additional crushed cookies if desired.
Notes
- For two 9-inch cake pans, bake for approximately 30-35 minutes at 350°F (180°C).
- For a 9×13-inch pan, bake for approximately 40-45 minutes and use half the frosting recipe.
- Do not use two 8-inch cake pans with only 1-inch sides because there is too much batter.
- Any brand of cookie butter can be used in this recipe.
- If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 1/4 cups milk. Let it sit for 5 minutes before using.
- Store covered leftovers in the refrigerator for up to 4 days.
- Unfrosted cake layers can be made one day ahead and stored tightly wrapped at room temperature.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American