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Biscoff Cake

Biscoff Cake

This decadent cake features moist brown sugar layers and a rich cookie butter frosting. It is perfect for celebrations or coffee time.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 Slices
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers:
  • 2 ½ cups All-Purpose Flour: The structural base.
  • 1 tsp Baking Powder: For rise.
  • ½ tsp Baking Soda: For tenderness.
  • ½ tsp Salt: Flavor enhancer.
  • 1 tsp Ground Cinnamon: Boosts the spice profile.
  • ½ cup Unsalted Butter softened: Adds rich flavor.
  • ½ cup Vegetable Oil: Ensures long-lasting moisture.
  • 1 cup Brown Sugar packed: Adds molasses depth.
  • ½ cup Granulated Sugar: Sweetens and lightens.
  • 3 Large Eggs room temperature: Provides structure.
  • 1 tbsp Vanilla Extract: Aroma and flavor.
  • ½ cup Biscoff Spread Smooth: The main flavor driver.
  • 1 cup Buttermilk room temperature: Makes the cake soft.
  • For the Biscoff Buttercream:
  • 1 cup Unsalted Butter softened: The base of the frosting.
  • ¾ cup Biscoff Spread Smooth: Adds the signature taste.
  • 3 ½ cups Powdered Sugar: Stiffens and sweetens.
  • 2 tbsp Heavy Cream or Milk: Adjusts consistency.
  • Pinch of Salt: Cuts the sweetness.
  • 8 –10 Lotus Biscoff Cookies: Crushed for decoration.

Equipment

  • Two 8-inch round cake pans
  • Electric Mixer (Stand or Hand)
  • Mixing bowls
  • Rubber Spatula
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease pans and line with parchment paper.
  2. Dry Mix: Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. Creaming: In a large bowl, beat butter, oil, and sugars until fluffy (3 mins).
  4. Wet Mix: Add eggs one at a time, beating well. Mix in vanilla and ½ cup Biscoff spread.
  5. Combine: Alternate adding flour mixture and buttermilk to the wet mix. Start with flour, end with flour. Mix just until combined.
  6. Bake: Pour into pans. Bake for 25–30 mins. A toothpick should come out clean.
  7. Cool: Cool in pans for 10 mins, then transfer to a rack to cool completely.
  8. Frosting: Beat butter and ¾ cup spread until smooth. Gradually add powdered sugar and cream. Whip until fluffy.
  9. 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