Introduction

This Biscoff Cake is a delightful treat for cookie butter lovers. Moist layers are infused with Biscoff spread and topped with a creamy, spiced Biscoff frosting. It’s perfect for celebrations or whenever you crave a sweet, comforting dessert.

A close-up view of a two-layer slice of light brown cake on a white plate, showing a crumbly texture. Between the layers is a medium-thick stripe of creamy caramel-colored frosting with a slightly grainy texture. The top layer is covered with a smooth, light brown frosting, and small crumbles of cake or cookie pieces are sprinkled on one side of the top. The plate sits on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

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
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)
2 teaspoons vanilla extract
3 large eggs, room temperature
1 1/4 cups buttermilk (300 ml), room temperature
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 to 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff (for assembling)
4-6 crushed Lotus cookies (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and no lumps remain.
Step 4: Beat the vegetable oil and vanilla extract into the butter mixture until combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, add about one-third of the dry ingredients to the wet mixture, then stir in half of the buttermilk. Repeat by adding another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix until no lumps remain, but do not overmix.
Step 7: Divide the batter evenly between the prepared pans and bake in the center of the oven for 35-40 minutes, or until a toothpick inserted comes out clean and edges pull away from the pan.
Step 8: Let the cakes cool in the pans for at least 15 minutes before gently transferring them to a wire rack to cool completely. Be careful, as the cakes are delicate.
Step 9: For the frosting, beat the softened butter in a large bowl until soft. Add the cream cheese and Biscoff cookie butter, beating until smooth.
Step 10: Gradually add 2 cups powdered sugar, vanilla extract, cinnamon, and salt while mixing on low to medium speed.
Step 11: Add the remaining powdered sugar a little at a time, alternating with 1-2 tablespoons of whipping cream or milk, until the frosting reaches desired sweetness and consistency.
Step 12: Heat 1/3 cup Biscoff in a small bowl in the microwave for 30-45 seconds on medium power, then stir and set aside to cool slightly.
Step 13: If the cakes have domed tops, carefully level them with a serrated knife. Place one layer on your serving plate and spread a thin layer of frosting on top.
Step 14: Pipe or spread a thick band of frosting around the edges of the bottom layer. Then spread the warmed Biscoff evenly across the center and sprinkle with crushed Lotus cookie crumbs.
Step 15: Place the second layer on top, frost the sides thinly, and chill the cake in the fridge for 20 minutes to set the frosting.
Step 16: Remove from the fridge and finish frosting the sides and top with swirls of the remaining frosting. Decorate with more crushed cookie crumbs if desired.

Tips & Variations

For a richer frosting, substitute the cream cheese with an extra 1/4 cup of butter.
Use caster sugar for a finer texture in the cake batter.
If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice and let sit for 5 minutes before using.
Gently warm the Biscoff spread before spreading to make it easier to work with and create a smooth layer.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, bring to room temperature before serving. Reheat slices slightly in the microwave if desired, but avoid microwaving the whole cake to preserve texture.

How to Serve

The image shows a thick slice of two-layer cake on a white plate, placed on a white marbled surface. The bottom and top layers are light brown with a slightly crumbly texture, while a creamy light tan frosting layer with a smooth texture is sandwiched between them. The top of the cake has a thick layer of the same light tan frosting, slightly rough and creamy, with some small crumbled pieces sprinkled on the left edge. The background is plain white, keeping all focus on the cake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend, but ensure it contains xanthan gum to help with texture.

Can I use regular milk instead of buttermilk?

Regular milk can be used, but adding 1 tablespoon of lemon juice or vinegar per cup of milk and letting it sit for 5 minutes simulates buttermilk’s acidity, which helps the cake rise and stay tender.