Biscoff Cake Recipe

If you have a sweet tooth that craves something unique, indulgent, and utterly irresistible, you’re going to love this Biscoff Cake Recipe. It combines the rich, caramelized notes of Biscoff spread and crunchy cookie crumbs to create a cake that feels like a warm hug with every bite. With moist, tender layers and a luscious, cinnamon-spiced Biscoff frosting, this cake is a crowd-pleaser that’s perfect for celebrations or whenever you want to treat yourself. Let me take you through every detail of making this heavenly dessert that’s destined to become a favorite in your baking repertoire.

Ingredients You’ll Need

The beauty of this Biscoff Cake Recipe lies in its simple yet essential ingredients. Each one plays a vital role in building layers of flavor, texture, and color that make this cake so special. The balance between butter, sugars, and Biscoff spread ensures moisture and that unmistakable caramel delight, while the baking agents guarantee a soft and fluffy crumb.

• All-purpose flour (2 1/2 cups / 312 grams): Provides the structure for the cake, making it tender but sturdy enough to hold the frosting.
• Baking powder (1 1/2 teaspoons): Helps the cake rise beautifully for that perfect lightness.
• Baking soda (1/2 teaspoon): Works alongside baking powder for additional lift and tenderness.
• Salt (1/2 teaspoon): Enhances flavor and balances sweetness.
• Unsalted butter (1/2 cup softened + 1 cup softened for frosting): Adds richness, moisture, and a silky texture to the cake and frosting.
• Brown sugar (1/2 cup light): Brings a subtle molasses undertone that pairs perfectly with Biscoff’s caramel notes.
• Granulated sugar (3/4 cup): Sweetens the cake batter evenly, contributing to its tenderness.
• Biscoff spread (2/3 cup + 3/4 cup for frosting + 1/3 cup for drizzle): The star of the show, infusing every layer with that signature caramel spiced flavor.
• Vegetable or canola oil (1/2 cup): Keeps the cake moist and tender.
• Vanilla extract (2 teaspoons in batter + 1 teaspoon in frosting): Elevates all the flavors and adds warmth.
• Large eggs (3, room temperature): Provide structure and richness for a perfect crumb.
• Buttermilk (1 1/4 cup, room temperature): Adds tangy moisture and helps tenderize the cake.
• Cream cheese (2 ounces, full fat): Adds tang and creaminess to the frosting, helping it stay smooth and luscious.
• Cinnamon (1/2 teaspoon): A subtle spice that complements the Biscoff flavor beautifully.
• Powdered sugar (2 1/2 – 3 cups): Sweetens and thickens the frosting to the perfect consistency.
• Whipping cream or milk (1-2 tablespoons): Adjusts frosting texture for easy spreading and piping.
• Crushed Lotus cookies (4-6): Add delightful crunch and extra flavor in the final decoration.

How to Make Biscoff Cake Recipe

Step 1: Prepping Your Cake Pans and Dry Ingredients

Start by preheating your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper at the bottom and lightly grease the sides to prevent sticking. In a medium bowl, whisk together your flour, baking powder, baking soda, and salt to ensure even distribution of your leavening agents and seasoning. This foundational step is key to a perfectly textured cake.

Step 2: Creaming Butter, Sugars, and Biscoff Spread

In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth with no lumps. This mixture creates the rich, caramelized backbone of the cake’s flavor and will trap air that helps the cake stay light and moist.

Step 3: Adding Oil, Vanilla, and Eggs

Beat in the vegetable oil and vanilla extract, making sure everything is fully incorporated. Then add in the eggs one at a time, beating well after each addition. This thorough mixing ensures a stable batter that will bake evenly and rise nicely.

Step 4: Alternating Dry Ingredients and Buttermilk

Using a whisk, add about one-third of your dry ingredient mixture into the wet mixture, followed by half of the buttermilk. Continue to alternate the dry ingredients and buttermilk in thirds, finishing with the dry ingredients. Mix until just combined; overmixing can lead to a tough cake, so stop as soon as you don’t see any pockets of flour.

Step 5: Baking the Cake Layers

Divide the batter evenly between the two prepared pans and smooth the tops. Bake on the middle rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the pans. Let the cakes cool in their pans for at least 15 minutes before carefully removing them. These layers will be delicate, so handle with love!

Step 6: Making the Biscoff Frosting

While your cakes cool, whip together the softened butter until soft and fluffy. Add in the cream cheese and Biscoff spread, mixing gently until smooth. Gradually add powdered sugar, starting with 2 cups, then add vanilla, cinnamon, and salt. Alternate adding the remaining powdered sugar with small spoonfuls of whipping cream until your frosting reaches a sweet, spreadable, and pipeable consistency.

Step 7: Assembling Your Cake

Warm the 1/3 cup Biscoff spread in the microwave briefly so it’s easily spreadable but not hot. Level the cake layers if needed by gently cutting off any domed tops for a neat stack. Place one layer on your serving plate, spread a thin layer of frosting on top, then pipe or smear a thicker border around the edge. Spread the warmed Biscoff within that border and sprinkle generously with crushed Lotus cookies. Top with the second cake layer, frost the sides lightly, and chill the cake for 20 minutes to set the crumb layer.

Step 8: Final Frosting and Decoration

After chilling, frost the entire cake with the remaining frosting in lovely swirls or smooth layers, then decorate the top with more crushed Lotus cookies for that irresistible crunch and extra Biscoff goodness. Your Biscoff Cake Recipe masterpiece is ready to impress!

How to Serve Biscoff Cake Recipe

Garnishes

Adding a sprinkling of crushed Lotus cookies or a drizzle of warmed Biscoff spread on top creates a stunning texture contrast and elevates the presentation. You can also add edible gold flakes or a dusting of cinnamon to complement the cozy flavors and make the cake sparkle on any dessert table.

Side Dishes

Serve your Biscoff Cake with a scoop of vanilla bean ice cream or lightly whipped cream for an indulgent pairing. Fresh berries or a simple berry compote offer a refreshing brightness that cuts through the sweetness beautifully. A hot cup of chai or coffee makes the experience even more comforting.

Creative Ways to Present

Try turning this Biscoff Cake Recipe into mini layered parfaits by layering cake cubes, frosting, and cookie crumbs in individual glasses. Or, cut the cake into squares and serve alongside a drizzle of chocolate sauce for a more decadent treat. You could also offer cake slices on delicate dessert plates with a small dollop of frosting and a sprinkle of cookie crumbs for a charming look.

Make Ahead and Storage

Storing Leftovers

The Biscoff Cake stays moist and flavorful for several days when stored properly. Cover the cake with plastic wrap or place it in an airtight container at room temperature if you plan to eat it within two days, or refrigerate to keep it fresh longer. Bring it back to room temperature before serving for the best taste and texture.

Freezing

This Biscoff Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil or a freezer-safe container. Freeze for up to 3 months. When ready, thaw overnight in the fridge and top with fresh crushed Lotus cookies to refresh its original magic.

Reheating

For the best experience, avoid reheating the entire cake. Instead, enjoy it at room temperature or gently warm a slice in the microwave for about 10-15 seconds to revive the lusciousness of the frosting and soften the cake. Avoid overheating to keep that perfect moist texture.

FAQs

Can I substitute the Biscoff spread with peanut butter or another nut butter?

You can substitute the Biscoff spread with peanut butter or almond butter in a pinch, but the signature caramelized spiced flavor unique to Biscoff will be lost. The cake will still be delicious, just with a different flavor profile.

Is it necessary to use buttermilk in the recipe?

Buttermilk provides acidity that reacts with the baking soda and baking powder to create a tender crumb and slight tang that balances the sweetness perfectly. If you don’t have buttermilk, mix a tablespoon of lemon juice or vinegar with regular milk and let it sit for 5 minutes before using.

Can I make this Biscoff Cake Recipe gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly or add a binding agent like xanthan gum, depending on your blend. The flavor and texture may vary slightly but will still be delightful.

How do I prevent the frosting from becoming too runny?

Make sure your butter and cream cheese are softened but not melted. Add powdered sugar gradually and only add whipping cream or milk a little at a time until the frosting reaches the desired consistency. Chilling the frosting before applying can also help set it properly.

Can I use store-bought Lotus cookie butter frosting instead of making my own?

While store-bought Lotus cookie butter frosting can save time, making the frosting from scratch as in this Biscoff Cake Recipe allows better control over sweetness, texture, and flavor depth. The homemade version is creamier and less sweet, perfectly balancing the cake’s richness.

Final Thoughts

There is something truly magical about this Biscoff Cake Recipe that makes every celebration feel extra special or turns an ordinary day into a small party just for you. Its moist layers, velvety Biscoff frosting, and crunchy cookie crumb finish create a symphony of textures and flavors that’s impossible not to love. If you want to impress your friends or simply pamper your own taste buds, give this recipe a whirl—you won’t regret it!

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