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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

5.2 from 9 reviews

This rich and indulgent Biscoff Cake combines the distinct caramelized flavor of Biscoff cookie butter with a moist, tender crumb. Layered with a creamy Biscoff frosting and topped with crushed Lotus cookies, it’s perfect for spice and cookie butter lovers looking for a decadent dessert.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1/2 cup unsalted butter (112 grams), softened
  • 1/2 cup brown sugar (105 grams), 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 cups buttermilk (300 ml), room temperature

Frosting Ingredients

  • 1 cup unsalted butter (226 grams), softened
  • 2 ounces cream cheese (56 grams), full-fat (or substitute with 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 to 3 cups powdered sugar (275–330 grams)
  • 1–2 tablespoons whipping cream or milk

Decoration

  • 1/3 cup Biscoff spread for topping
  • 4–6 crushed Lotus cookies

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes to incorporate air for a light cake texture.
  4. Add Biscoff spread and oil: Beat in the Biscoff spread and vegetable oil until smooth and combined.
  5. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  6. Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add the dry ingredients in three batches alternating with the buttermilk in two batches, starting and ending with the dry ingredients. Mix until just combined – do not overmix.
  7. Bake the cake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  9. Prepare the frosting: In a large bowl, beat the softened butter and cream cheese until creamy and smooth. Add Biscoff cookie butter, cinnamon, salt, and vanilla extract; beat until well combined.
  10. Add powdered sugar and cream: Gradually add powdered sugar and continue beating. Add whipping cream or milk 1 tablespoon at a time until the frosting reaches your desired spreadable consistency.
  11. Assemble the cake: Place one cake layer on your serving plate, spread a generous amount of frosting over it. Top with the second cake layer and cover the entire cake with the remaining frosting.
  12. Decorate with Biscoff spread and cookies: Warm the 1/3 cup Biscoff spread slightly to make it pourable and drizzle it over the top of the cake. Sprinkle the crushed Lotus cookies over the top for added texture and decoration.
  13. Chill before serving: Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving.

Notes

  • Ensure ingredients like eggs, butter, and buttermilk are at room temperature for better mixing and texture.
  • You can substitute cream cheese in the frosting with extra butter if preferred, but cream cheese adds tanginess and helps with frosting stability.
  • If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added; let it sit for 5 minutes before using.
  • Use caster sugar instead of granulated sugar for a finer texture in the cake batter if available.
  • Store the cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.

Nutrition

Keywords: Biscoff cake, Lotus cookie butter cake, Biscoff frosting, Lotus cookie cake, caramel cookie cake, dessert, baked cake, cream cheese frosting

Find it online: https://zestywithzane.com/biscoff-cake-recipe/