Introduction

This Biscoff Cake is a delightful treat for any occasion, combining the rich flavor of Biscoff spread with a moist, tender crumb. Topped with creamy Biscoff frosting and crunchy cookie crumbs, it’s sure to impress both Biscoff lovers and newcomers alike.

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 preferred
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 cup buttermilk (300 ml), room temperature
1 cup unsalted butter (226 grams), softened (for frosting)
2 ounces cream cheese (56 grams), full-fat (or substitute 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 (for frosting)
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff (for assembly)
4-6 crushed Lotus cookies (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round 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 no lumps remain.
Step 4: Beat in the oil and vanilla extract until combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, alternately add the dry ingredients and buttermilk in thirds, starting and ending with the dry ingredients. Mix until just combined with no lumps.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake for 35-40 minutes until the edges pull away from the pan and a toothpick inserted comes out clean.
Step 9: Let the cakes cool in the pans for 15 minutes, then carefully remove and cool completely on a wire rack.
Step 10: For the frosting, beat the softened butter until soft. Add cream cheese and Biscoff cookie butter and beat until smooth.
Step 11: Gradually add 2 cups powdered sugar, vanilla, cinnamon, and salt, starting mixer low and increasing speed to combine well.
Step 12: Add the remaining powdered sugar a bit at a time, alternating with cream until desired sweetness and consistency are reached.
Step 13: For assembly, warm the 1/3 cup Biscoff in the microwave for 30-45 seconds on medium power, stirring until smooth but not hot.
Step 14: If the cake tops are domed, gently level them with a serrated knife.
Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting over it, then pipe or spread a thick band of frosting around the edges.
Step 16: Spread the warmed Biscoff evenly over the layer and sprinkle with crushed Lotus cookies.
Step 17: Top with the second cake layer, frost the sides thinly, and refrigerate for 20 minutes to set.
Step 18: Remove from fridge and finish frosting the sides and top with swirls of frosting. Optionally decorate with more crushed cookies.

Tips & Variations

Use room temperature eggs and buttermilk to ensure a smooth, even batter.
For a richer frosting, substitute cream cheese with extra unsalted butter.
Try adding a pinch of nutmeg or ginger to the frosting for a warm spice twist.
If you can’t find Biscoff spread, try an almond butter or peanut butter alternative for a different flavor.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture and flavor. Leftovers can also be frozen well wrapped for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slices gently if desired, but the cake is delicious cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute butter with dairy-free margarine and use a plant-based milk mixed with a bit of lemon juice instead of buttermilk. Use dairy-free cream cheese alternatives for the frosting.

How do I prevent the cake from drying out?

Make sure to measure ingredients accurately and avoid overbaking. Wrapping the cooled cake layers tightly in plastic wrap before frosting helps retain moisture.

Biscoff Cake Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This luscious Biscoff Cake combines the rich, caramelized flavor of Biscoff spread with a tender, moist cake topped with creamy Biscoff frosting and crunchy Lotus cookie crumbs. Perfect for dessert lovers who appreciate a balance of sweet, spicy, and creamy textures, this cake is ideal for celebrations or anytime indulgence.

Author: Stella
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake 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), 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 cup buttermilk (300 ml), room temperature

Frosting Ingredients

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 – 3 cups powdered sugar (275–330 grams)
1–2 tablespoons whipping cream or milk

Decoration

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

Instructions

Preheat the oven: Preheat your oven to 350°F (180°C). Prepare two 8-inch (20 cm) round cake pans with 2-inch sides by lining the bottom with parchment paper and lightly greasing the sides to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth with no lumps of butter or sugar remaining, creating a creamy base.
Add oil and vanilla: Beat in the vegetable oil and vanilla extract until fully incorporated, enhancing moisture and flavor in the batter.
Add eggs: Mix in the eggs one at a time, beating well after each addition to create a smooth, homogeneous batter.
Alternate dry ingredients and buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the butter mixture and whisk until just combined. Then stir in about half of the buttermilk. Repeat by adding another one-third of dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix until no lumps remain but avoid overmixing to keep the cake tender.
Divide and bake: Evenly distribute the batter between the prepared cake pans. Bake in the center rack of the preheated oven for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for at least 15 minutes. Then carefully loosen the cakes from the pans and transfer them to a wire rack to cool completely. Handle gently as the cakes are delicate.
Make the frosting: In a large bowl, beat softened butter until fluffy. Add cream cheese and Biscoff spread and mix until smooth. Gradually beat in 2 cups powdered sugar, vanilla extract, cinnamon, and salt, starting mixer on low and increasing to medium speed. Add the remaining powdered sugar gradually, alternating with small amounts of whipping cream, adjusting to achieve desired sweetness and spreadable consistency.
Warm Biscoff for filling: Place 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds until softened but not hot. Stir well to smooth it out.
Prepare cake layers: Once cooled, level the tops of the cakes by gently sawing off any domed parts to create flat surfaces for stacking.
Assemble first layer: Place one cake layer on your serving plate. Spread a thin layer of frosting on top to prevent filling from slipping. Then pipe or spread a thicker band of frosting around the edges.
Add Biscoff filling and crumbs: Spread the warmed Biscoff evenly over the center of the cake layer inside the frosting border. Sprinkle crushed Lotus cookies over the Biscoff layer for texture.
Add second layer and chill: Set the second cake layer on top. Apply a thin crumb coat of frosting to the sides and refrigerate the cake for about 20 minutes to firm up the frosting.
Final frosting: Remove the cake from the fridge. Finish frosting the top and sides with decorative swirls using your remaining frosting. Optionally, sprinkle more crushed Lotus cookies on top as decoration.

Notes

Ensure all refrigerated ingredients like eggs, butter, and buttermilk are at room temperature for a smooth batter.
Be careful not to overmix the cake batter after adding flour to keep the cake tender and moist.
If you do not have Biscoff spread, cookie butter or speculoos spread can be used as alternatives.
For easier frosting application, chill the cake after crumb coating to prevent crumbs mixing in with the final layer.
Storing the cake in the refrigerator is recommended due to the cream cheese in the frosting; let it come to room temperature before serving for best flavor.

Keywords: Biscoff cake, Lotus cookie cake, Biscoff frosting, spiced cookie cake, cream cheese frosting, Lotus biscuit cake