Description
A moist and delicious Biscoff cake layered with a rich cookie butter frosting, perfect for Biscoff lovers craving a sweet, velvety treat with a spiced cookie twist.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour (spooned and leveled—no packing!)
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil (or melted coconut oil)
- 1 cup whole milk (room temperature)
- 3 large eggs (room temperature)
- 1 cup Biscoff spread (softened or microwaved for 15 seconds)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Frosting & Filling:
- 1 cup Biscoff spread (softened)
- 2 cups heavy whipping cream (chilled)
- 1/2 cup powdered sugar (sifted)
- Extra Biscoff cookies for decorating
Instructions
- Preparing the Cake Batter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth like caramel sauce. Beat in the eggs one at a time, then add the microwaved Biscoff spread and vanilla extract until silky.
- Mix Dry Ingredients: In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, mixing just until no flour streaks remain to avoid overmixing. The batter should be thick and studded with cookie butter specks.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Divide the batter evenly between two greased or parchment-lined 9-inch cake pans, using a kitchen scale for accuracy if available.
- Bake the Cake Layers: Bake for 28–32 minutes until the edges pull from the pan, tops spring back, and a toothpick inserted comes out with moist crumbs, not wet batter. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Cookie Butter Frosting: Chill a mixing bowl and beaters for 10 minutes. Beat the cold heavy cream on medium until soft peaks form. Gradually add powdered sugar and continue beating to stiff peaks. Gently fold in about one-third of the softened Biscoff spread to create swirls without fully incorporating for a marbled effect.
- Assemble the Cake: Spread the remaining softened Biscoff spread between the cooled cake layers as filling. Cover the entire cake with the whipped Biscoff frosting, piping decorative swirls on top if desired.
- Decorate: Sprinkle crushed Biscoff cookies on the top and sides. For a regal finish, stand whole cookies around the cake edges like a crown.
- Storage: Keep cake loosely covered in the refrigerator for up to 3 days. Freeze unfrosted portions for up to 2 months and thaw overnight in the refrigerator before serving. Avoid microwaving frosted slices to prevent weeping.
Notes
- Ensure Biscoff spread is softened or slightly warmed for easier mixing and spreading.
- Chill heavy cream and utensils for the best whipped cream texture.
- Allow cake layers to cool completely before frosting to avoid melting or sliding.
- Use a kitchen scale for evenly sized cake layers.
- Do not open the oven door during the initial baking period to maintain steady temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, easy cake recipe, dessert, spiced cookie cake
