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Biscoff Cake Recipe

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3.8 from 5 reviews

This decadent Biscoff Cake features moist, tender layers infused with the rich flavor of Biscoff spread and a luscious Biscoff cream cheese frosting. Topped with warm Biscoff spread and crunchy crushed Lotus cookies, this dessert is perfect for celebrations or any time you crave a deliciously spiced, sweet treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), light
  • 3/4 cup granulated sugar (150 grams)
  • 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

Frosting

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat
  • 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

Topping

  • 1/3 cup Biscoff spread
  • 4-6 crushed Lotus cookies

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth with no lumps of butter or sugar remaining.
  4. Add Oil and Vanilla: Beat the vegetable oil and vanilla extract into the butter and sugar mixture until fully incorporated.
  5. Incorporate Eggs: Add the eggs one at a time into the mixture, beating well after each addition to ensure even distribution.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture, whisk gently, then add half of the buttermilk and mix. Repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of dry ingredients. Mix until no lumps remain but do not overmix.
  7. Divide Batter and Bake: Evenly distribute the prepared batter between the two pans. Bake in the middle of the oven for 35 to 40 minutes, until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
  8. Cool Cake Layers: Allow the cakes to cool in their pans for at least 15 minutes. Gently loosen them from the pans onto a cooling rack to cool completely, being very careful as the cakes are delicate.
  9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Mix in the cream cheese and Biscoff cookie butter until smooth and blended.
  10. Add Spices and Sugar to Frosting: Add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt to the frosting. Start mixing on low speed and gradually increase to medium until combined.
  11. Adjust Frosting Consistency: Add the remaining powdered sugar little by little, alternating with tablespoons of whipping cream or milk, until the frosting is sweet and spreadable to your liking.
  12. Warm Biscoff for Topping: Place 1/3 cup Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power. Stir well and set aside to cool slightly; it should be warm but not hot.
  13. Level Cake Layers: Ensure cake layers are completely cool. If the tops have domed, gently saw off the domed tops for an even surface.
  14. Assemble Cake – Bottom Layer: Place one cake layer on the serving plate. Spread a thin layer of frosting on top, then pipe or spread a thick band of frosting around the edges to hold the next layer.
  15. Add Biscoff and Cookie Crumbs: Spread the warmed Biscoff evenly over the frosted surface of the bottom cake layer, then sprinkle crushed Lotus cookies over the Biscoff layer.
  16. Top Layer and Chill: Place the second cake layer on top. Frost the sides with a thin crumb coat and refrigerate the cake for about 20 minutes to set the frosting.
  17. Final Frosting and Decoration: Remove the cake from the fridge and frost the top and sides with the remaining frosting, creating decorative swirls if desired. Optionally, sprinkle more crushed Lotus cookies over the top for garnish.

Notes

  • Room temperature eggs and buttermilk ensure better mixing and a smoother batter.
  • If you do not have buttermilk, you can substitute with milk plus 1 tablespoon lemon juice or vinegar per cup.
  • Be very gentle when handling cake layers as they are delicate and can easily break.
  • Adjust the amount of powdered sugar in the frosting based on your preferred sweetness and consistency.
  • For better flavor, let the cake rest for a few hours or overnight before serving to allow flavors to meld.
  • Storage: This cake is best stored in the refrigerator and consumed within 3-4 days.

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