If you have ever been on a Delta flight, you know the joy of those little red-wrapped cookies. You take one bite, and suddenly you are wondering how to ask the flight attendant for five more packages without looking desperate. Those cookies are called Lotus Biscoff, and they are delicious. Now, imagine that deep, caramelized, spiced flavor in a soft, fluffy cake.
This Biscoff Cake is basically a giant version of that cookie. It features layers of brown sugar sponge infused with cookie butter, all covered in a creamy Biscoff frosting. It is sweet, it is spicy, and it is absolutely addictive. You do not need to be a fancy pastry chef to make this. It is a straightforward recipe that delivers bakery-quality results right in your own kitchen. Whether you are baking for a birthday or just because it is Tuesday, this cake is a guaranteed winner.
Why This Recipe Is Awesome
I have baked a lot of cakes, but this one holds a special place in my heart. Here is why you are going to love it.
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Insane Flavor: It tastes like cinnamon, caramel, and ginger had a baby. The flavor is warm and cozy, making it perfect for any season.
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Super Moist: We use a combination of oil and brown sugar. This keeps the cake soft for days. No one likes a dry cake.
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Beginner Friendly: The decoration looks impressive, but it is actually very easy. The crushed cookie crumbs hide any imperfections in your frosting skills.
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Pantry Staples: Aside from the Biscoff spread, you probably have everything else in your kitchen right now.
This Biscoff Cake looks like you spent hours on it, but the hands-on time is surprisingly short. It is the ultimate low-effort, high-reward dessert.
Ingredients You’ll Need
Let’s check your cupboards. Here is a quick rundown of the key players in this recipe and why we use them.
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Biscoff Spread (Smooth): This is the most important ingredient. It goes into the batter and the frosting. Stick to the smooth version to avoid lumps.
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All-Purpose Flour: This gives the cake its structure. You don’t need cake flour here; regular flour works perfectly.
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Brown Sugar: This adds moisture and a rich molasses flavor that pairs perfectly with the spices.
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Vegetable Oil: Butter provides flavor, but oil provides texture. Oil ensures the cake stays tender even after sitting in the fridge.
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Butter: We use unsalted butter for the frosting to get that creamy, fluffy consistency.
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Eggs: These provide structure and richness.
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Buttermilk: The acidity in buttermilk breaks down the gluten, resulting in a super soft crumb.
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Cinnamon: Biscoff already has spice, but adding a little extra cinnamon makes the flavor pop.
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Lotus Biscoff Cookies: You will need these for the crunch on top.
Step-by-Step Instructions
Put on your apron and wash your hands. We are about to make magic happen.
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Prep: Preheat oven to 350°F (175°C). Grease pans and line with parchment paper.
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Dry Mix: Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
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Creaming: In a large bowl, beat butter, oil, and sugars until fluffy (3 mins).
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Wet Mix: Add eggs one at a time, beating well. Mix in vanilla and ½ cup Biscoff spread.
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Combine: Alternate adding flour mixture and buttermilk to the wet mix. Start with flour, end with flour. Mix just until combined.
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Bake: Pour into pans. Bake for 25–30 mins. A toothpick should come out clean.
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Cool: Cool in pans for 10 mins, then transfer to a rack to cool completely.
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Frosting: Beat butter and ¾ cup spread until smooth. Gradually add powdered sugar and cream. Whip until fluffy.
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Finish: Frost the layers and top with crushed cookies.
Common Mistakes to Avoid
We want this to be a success story, not a kitchen nightmare. Avoid these common pitfalls.
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Using Cold Ingredients: Cold butter and eggs do not mix well. They create a curdled, chunky batter. Let everything sit on the counter for an hour before you start.
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Guessing the Flour Amount: If you scoop flour directly with the cup, you pack it down. This leads to a dry cake. Spoon the flour into the cup and level it off.
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Opening the Oven Too Soon: I know you are curious. But opening the door releases heat and can cause your cake to sink. Trust the process.
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Using Crunchy Spread: I mentioned this before, but it is worth repeating. Crunchy spread clogs piping bags and makes the cake texture weird. Save the crunchy version for toast.
Alternatives & Substitutions
Kitchens vary, and so do diets. Here are some easy swaps you can make.
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Make it Vegan: Biscoff cookies and spread are naturally vegan! Use a plant-based butter block and a flax egg (ground flaxseed mixed with water) to make the whole cake vegan-friendly.
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Gluten-Free: Use a high-quality 1:1 Gluten-Free flour blend that includes xanthan gum. Double-check that your cookie butter is gluten-free, as recipes change.
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No Buttermilk? No problem. Mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes until it curdles. Boom, homemade buttermilk.
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Nut-Free: This cake is generally nut-free (check your specific jar label), which makes it a great alternative to peanut butter desserts for school events.
Helpful & Expert Tips
Want to take your Biscoff Cake to the next level? Here are a few pro tips.
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Weigh Your Ingredients: If you have a kitchen scale, use it. Baking is a science. Weighing your flour is much more accurate than using cups.
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The Drip Technique: For a bakery-style finish, melt two tablespoons of cookie butter in the microwave. Pour it over the center of the frosted cake and let it drip down the sides.
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Crumb Coat: If you want a super smooth finish, apply a thin layer of frosting first to trap the crumbs. Chill the cake for 20 minutes, then apply the final thick layer of frosting.
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Salt Matters: Biscoff is very sweet. Do not skip the salt in the frosting. It balances the sugar and makes the flavors pop.
Serving Suggestions
This cake is rich, so you can keep the serving simple.
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Coffee Pairing: This flavor profile was literally invented to go with coffee. Serve a slice with a dark roast or a cappuccino.
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Ice Cream: A scoop of vanilla bean or salted caramel ice cream on the side is heavenly.
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Fresh Fruit: If you want to cut the richness, serve it with some fresh raspberries or strawberries.
Storage and Reheating Tips
If you have leftovers (which is rare), here is how to handle them.
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Room Temperature: You can store the frosted cake at room temperature in a cake carrier for up to 3 days. It stays perfectly moist.
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Refrigerator: If it is very hot in your house, keep the cake in the fridge. Just remember to take it out 30 minutes before serving. Cold buttercream tastes like a stick of butter.
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Freezer: This cake freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. Thaw on the counter when a craving hits.
Biscoff Cake
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F (175°C). Grease pans and line with parchment paper.
- Dry Mix: Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Creaming: In a large bowl, beat butter, oil, and sugars until fluffy (3 mins).
- Wet Mix: Add eggs one at a time, beating well. Mix in vanilla and ½ cup Biscoff spread.
- Combine: Alternate adding flour mixture and buttermilk to the wet mix. Start with flour, end with flour. Mix just until combined.
- Bake: Pour into pans. Bake for 25–30 mins. A toothpick should come out clean.
- Cool: Cool in pans for 10 mins, then transfer to a rack to cool completely.
- Frosting: Beat butter and ¾ cup spread until smooth. Gradually add powdered sugar and cream. Whip until fluffy.
- Finish: Frost the layers and top with crushed cookies.
Notes
- Make Ahead: Bake the layers a day in advance. Wrap them in plastic and store at room temperature.
- Serving Temp: Serve at room temperature for the softest frosting texture.
- Dietary: Use plant butter and flax eggs for a vegan option.
Nutritional Facts
- Calories: 610
- Carbohydrates: 78g
- Protein: 6g
- Fat: 32g
- Sugar: 54g
FAQs
1. What is Biscoff flavor? It is a “Speculoos” flavor. Think of it as a mix of cinnamon, nutmeg, ginger, cloves, and caramelized brown sugar. It is similar to a gingerbread cookie but more refined.
2. Can I make this as a sheet cake? Absolutely. You can bake this in a 9×13 inch rectangular pan. You will likely need to bake it for 35–40 minutes. Check with a toothpick.
3. Is this cake dairy-free? The spread is usually dairy-free, but the recipe uses butter and buttermilk. You would need to use plant-based substitutes to make it fully dairy-free.
4. Can I use a different brand of cookie butter? Sure. Trader Joe’s and other grocery stores have their own versions of Speculoos spread. They all work pretty much the same way.
5. Why did my cake dome in the middle? This happens when the edges cook faster than the center. It is totally fine. You can trim the top off with a serrated knife to make it flat before stacking. Plus, you get to eat the scraps.
6. Can I make cupcakes with this recipe? Yes! This batter makes about 24 cupcakes. Bake them for 18–22 minutes.
7. How do I get the crushed cookies on the side? Hold the cake (on its board) in one hand and gently press a handful of crumbs against the side with your other hand. Let the excess fall back into the bowl. It is messy but fun.
Final Thoughts
There you have it. A Biscoff Cake recipe that is easy enough for a beginner but delicious enough for a party. The combination of fluffy spice cake and creamy cookie butter frosting is hard to beat.
Don’t stress about making it look perfect. The best cakes are the ones made with love and shared with friends. Grab a jar of spread and get baking. You deserve a treat.
