Biscoff Cake Recipe

If you have a soft spot for all things rich, spiced, and irresistibly creamy, then you’re in for a treat with this Biscoff Cake. This cake is a delightful celebration of the uniquely caramelized and cinnamon-spiced flavor of Biscoff spread, woven seamlessly into every layer and bite. Imagine a moist, tender crumb layered and frosted with luscious Biscoff buttercream, finished off with crunchy cookie pieces for that perfect contrast. Whether you’re baking for a special occasion or simply indulging your sweet tooth, the Biscoff Cake is a comforting, show-stopping dessert that feels like a warm hug wrapped in sugar and spice.

Ingredients You’ll Need

The beauty of this Biscoff Cake lies in its simple yet harmonious ingredients. Each one plays a crucial role in creating a cake that is tender, flavorful, and beautifully textured—think fluffy buttermilk-infused cake layers paired with a creamy, spiced Biscoff frosting that melts in your mouth.

• All-purpose flour (2 1/2 cups): The backbone of our cake, providing structure while allowing a tender crumb.
• Baking powder (1 1/2 tsp) and baking soda (1/2 tsp): Key leavening agents that help the cake rise perfectly light.
• Salt (1/2 tsp): Balances sweetness and enhances all the flavors.
• Unsalted butter (1/2 cup + 1 cup softened): Adds richness and moisture to both the cake and frosting.
• Brown sugar (1/2 cup): Adds a deep, caramel undertone and moistness.
• Granulated sugar (3/4 cup): Keeps the crumb light and sweet.
• Biscoff spread (2/3 cup + 3/4 cup for frosting + 1/3 cup for garnish): The star ingredient delivering that signature spiced caramel flavor throughout.
• Vegetable oil (1/2 cup): Keeps the cake exceptionally moist and tender.
• Vanilla extract (2 tsp + 1 tsp for frosting): Rounds out flavors and adds warmth.
• Eggs (3 large, room temp): Bind the ingredients and add richness.
• Buttermilk (1 1/4 cups, room temp): Reacts with leaveners to create a fluffy texture and imparts slight tang for depth.
• Cream cheese (2 oz for frosting): Adds creamy tanginess that complements the Biscoff beautifully.
• Cinnamon (1/2 tsp for frosting): Highlights the warming spices in the Biscoff cookie butter.
• Powdered sugar (2 1/2 to 3 cups for frosting): Sweetens and stiffens the frosting for perfect spreadability.
• Whipping cream (1-2 tbsp for frosting): Adjusts frosting consistency for smoothness and fluff.
• Lotus cookies (4-6 crushed for garnish): Provides a delightful crunch and visual appeal on top.

How to Make Biscoff Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing your cake pans. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the unsalted butter with both sugars until light and fluffy, then beat in the Biscoff spread, vegetable oil, and vanilla extract. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry mixture, and mix gently until just combined. This method keeps your batter airy and tender.

Step 2: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the surfaces. Pop them into the oven and bake for about 30 to 35 minutes or until a toothpick inserted comes out clean. Avoid opening the oven door too often to keep the rising consistent. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential for a smooth frosting application later on.

Step 3: Whip Up the Biscoff Frosting

In a mixing bowl, beat together the softened butter and cream cheese until silky smooth. Add the Biscoff cookie butter, cinnamon, and vanilla extract, mixing well to combine the layers of spicy caramel flavor. Gradually incorporate powdered sugar until the frosting thickens and sweetens to your liking. If the frosting feels too stiff, whisk in 1 to 2 tablespoons of whipping cream to achieve a light, spreadable consistency that will generously coat your cake layers.

Step 4: Assemble Your Biscoff Cake

Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top, making sure to reach the edges. Repeat with the second layer. Finally, cover the outside of the cake with the remaining frosting, smoothing it evenly or creating swirls for texture. To finish, drizzle some of the reserved Biscoff spread over the cake and sprinkle crushed Lotus cookies for a spectacular and crunchy topping. Refrigerate briefly to set the frosting before slicing and serving.

How to Serve Biscoff Cake

Garnishes

Freshly crushed Lotus cookies sprinkled on top give wonderful texture and highlight the cake’s Biscoff flavor. A light drizzle of warm Biscoff spread not only looks beautiful but also adds an extra layer of indulgence. For a festive touch, consider adding a dusting of cinnamon or even edible gold leaf for that wow factor.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of strong coffee or chai tea complements the Biscoff spice notes perfectly, balancing sweetness with warmth and a slight bitterness.

Creative Ways to Present

For a fun twist, you can turn the Biscoff Cake into cupcakes or layer parfaits using cake crumbs, Biscoff frosting, and cookie pieces in clear glasses. Alternatively, slice the cake into bite-sized truffles by crumbling the cake, mixing with frosting, and rolling into balls—an instant crowd-pleaser at parties.

Make Ahead and Storage

Storing Leftovers

Once frosted, your Biscoff Cake can be stored covered in the refrigerator for up to 4 days without sacrificing moisture or freshness. Remember to bring it to room temperature before serving for the best flavor and texture.

Freezing

You can freeze the cake layers either baked or baked and frosted. Wrap layers tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready, thaw the layers overnight in the refrigerator before frosting or slicing.

Reheating

If you’d like to enjoy the cake slightly warm, remove the frosting and microwave individual slices for 10 to 15 seconds or let the cake sit at room temperature to soften if refrigerated. The frosting is best enjoyed cool, so avoid microwaving frosted slices for extended periods.

FAQs

Can I substitute something for buttermilk in this Biscoff Cake?

Absolutely! If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or vinegar to a cup of regular milk, let it sit for 5 minutes, and voilà—homemade buttermilk substitute ready for your cake.

Is it possible to use salted butter in this recipe?

Yes, but if you do, be sure to omit or reduce the added salt in the batter and frosting to avoid an overly salty result. Adjusting this keeps the flavors balanced and the sweetness just right.

Can I make this Biscoff Cake gluten-free?

While this recipe uses all-purpose flour, you can substitute a 1-to-1 gluten-free baking flour blend that contains xanthan gum to maintain structure and texture. Just be mindful that baking times may vary slightly.

What if I don’t have cream cheese for the frosting?

If cream cheese isn’t available, you can replace it with an extra 1/4 cup of unsalted butter. This will give you a more buttery frosting while still complementing the Biscoff flavor wonderfully.

How long will this cake last once baked and frosted?

The Biscoff Cake stays fresh and delicious for about 3-4 days when kept in an airtight container in the fridge. Always allow it to come to room temperature before enjoying for the best taste and texture.

Final Thoughts

This Biscoff Cake really is one of those desserts that brings people together with its cozy, flavorful charm. The layers of spiced caramel goodness combined with creamy frosting and crunchy cookies create an experience that both feels special and is simply unforgettable. I can’t wait for you to try baking this at home—once you do, it’s bound to become a favorite go-to cake for celebrations and any day that calls for a bit of sweetness.

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