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Biscoff Cake

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

Ingredients

Scale
  • 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

Keywords: Biscoff, cake, dessert, frosting, cookies

Find it online: https://dishfoody.com/biscoff-cake/