Biscoff Cake

Why Make This Recipe

If you’re a fan of rich, indulgent desserts, the Biscoff Cake is a must-try! It combines the amazing flavor of Biscoff cookies with a moist and fluffy cake texture, making it perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself to a delicious dessert, this cake will surely delight your taste buds. The layers of Biscoff frosting and cookie butter add an extra level of decadence that is simply irresistible. Making this cake is easier than you think, and the results are well worth the effort!

How to Make Biscoff Cake

Making a Biscoff Cake is a three-step process: baking the cake layers, preparing the frosting, and assembling the cake. Let’s break down each step so you can create this delightful dessert.

Ingredients

• For the 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) (I used 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)

• For the frosting:

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

Directions

Biscoff Cake

1. Prepare Your Oven and Pans: Start by preheating your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans to prevent sticking.

2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This process helps to ensure that the leavening agents are evenly distributed throughout the flour.

3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until creamy. Gradually add the brown sugar and granulated sugar. Beat until the mixture is light and fluffy, usually about 3-4 minutes.

4. Incorporate Wet Ingredients: Add the Biscoff spread, vegetable oil, and vanilla extract to the creamed mixture. Blend well. Then, add the eggs one at a time, mixing well after each addition.

5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Avoid overmixing.

6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Biscoff Frosting

1. Beat Butter and Cream Cheese: In a mixing bowl, beat the softened unsalted butter and cream cheese until well combined and soft. This should take about 2-3 minutes.

2. Add Biscoff and Vanilla: Add the Biscoff cookie butter, cinnamon, salt (if using), and vanilla extract. Blend until smooth and creamy.

3. Incorporate Powdered Sugar: Gradually add the powdered sugar, mixing until well combined. If the frosting is too thick, add 1-2 tablespoons of whipping cream or milk until you reach your desired consistency.

Assembling the Cake

1. Layer the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Evenly spread a layer of frosting on top.

2. Repeat: Place the second cake layer on top and spread more frosting. Finally, add the third layer and use the remaining frosting to cover the top and sides of the cake.

3. Decorate: Drizzle the Biscoff spread on top of the frosted cake. You can also sprinkle crushed Lotus cookies on top for an extra touch.

How to Serve Biscoff Cake

To serve your Biscoff Cake, slice it into generous portions and enjoy it with a cup of coffee or tea. The rich flavors of the cake pair perfectly with hot beverages, making it an excellent dessert for any gathering. You could present it on a nice cake stand or platter to showcase its beautiful layers. This cake is suitable for birthdays, anniversaries, or simply as a delightful treat to enjoy at home.

How to Store Biscoff Cake

Storing your Biscoff Cake properly will help maintain its moisture and flavor. Here’s how you can do it:

• At Room Temperature: If you plan to eat the cake within a couple of days, you can store it in an airtight container at room temperature.

• In the Refrigerator: For longer storage, keep the cake in the fridge. Use plastic wrap or place it in an airtight container to avoid drying out. The cake will last for about 5-7 days in the refrigerator.

• Freezing: If you want to store it for even longer, you can freeze the cake. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen cake will retain its best quality for about 2-3 months. To enjoy, simply thaw it in the refrigerator overnight.

Tips to Make Biscoff Cake

• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps in achieving a better batter consistency and texture.

• Don’t Overmix: Be cautious not to overmix the batter once you add the dry ingredients. Overmixing can lead to a dense cake.

• Pan Preparation: Grease your pans well, and consider lining the bottoms with parchment paper for easier removal after baking.

• Check for Doneness: Ovens can vary in temperature. Always check your cake a few minutes before the recommended bake time to avoid overbaking.

Variations

You can easily customize the Biscoff Cake to fit your taste preferences:

• Chocolate Biscoff Cake: Add cocoa powder to the dry ingredients to create a chocolate version of this cake. Combine the chocolate cake with Biscoff frosting for a unique twist.

• Fruit Additions: Consider adding chopped bananas or apples into the batter for added moisture and flavor. Just be mindful of the amount of batter and ensure that it remains the right consistency.

• Nutty Version: For those who enjoy nuts, feel free to fold in some chopped walnuts or pecans into the batter before baking.

FAQs

1. Can I use another type of cookie butter?
Yes, you can substitute Biscoff spread with other flavored cookie butters, but keep in mind that the flavor profile will change slightly.

2. I don’t have buttermilk. Can I use something else?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.

3. How do I know when my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is done. If it’s wet with batter, let it bake for a few more minutes.

The Biscoff Cake is not only a treat for the taste buds but also a delightful visual feast. Once you prepare and serve it, you are sure to impress your friends and family with this scrumptious dessert that feels indulgently special! Enjoy every bite of this delicious cake at any gathering, and savor the sweet flavors of Biscoff bliss.

Biscoff Cake

Print Recipe

A rich and indulgent cake featuring Biscoff cookies with moist layers and decadent frosting, perfect for any celebration.

• Author: lila-monroe
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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 (light)
• 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 cup buttermilk (room temperature)
• 1 cup unsalted butter (softened)
• 2 ounces cream cheese (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
• 1–2 tablespoons whipping cream (or milk)
• 1/3 cup Biscoff
• 4–6 crushed Lotus cookies

Instructions

1. Preheat your oven to 350°F (180°C) and grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened unsalted butter until creamy. Gradually add the brown sugar and granulated sugar, beating until light and fluffy.
4. Add the Biscoff spread, vegetable oil, and vanilla extract to the mixture. Blend well, then add the eggs one at a time.
5. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, mixing just until combined.
6. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack.
7. In a mixing bowl, beat together softened unsalted butter and cream cheese until well combined. Add Biscoff cookie butter, cinnamon, salt, and vanilla extract, blending until smooth.
8. Gradually mix in powdered sugar, adjusting with whipping cream or milk for desired consistency.
9. Once cake layers are cool, place one layer on a serving plate and spread a layer of frosting. Repeat with remaining layers and cover the entire cake with the frosting.
10. Drizzle Biscoff spread on top and sprinkle crushed Lotus cookies for decoration.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: Biscoff, cake, dessert, frosting, cookies