If you adore the deep caramelized flavor of Biscoff cookies and creamy cookie butter, this Biscoff Cake recipe is your next baking obsession. Soft, fluffy layers of spiced cake are paired with a luscious Biscoff buttercream and topped with cookie crumbles, making each slice a celebration of sweet, spiced indulgence.
Perfect for birthdays, celebrations, or whenever you want to impress guests with a bakery-style dessert, this cake delivers rich flavor, elegant presentation, and irresistible texture.
Ingredients
Serves: 10 to 12 slices
Pan size: Two 8-inch or 9-inch round cake pans
For the Biscoff Cake Layers
- Two and one half cups all-purpose flour
- One tablespoon baking powder
- Half teaspoon baking soda
- One teaspoon cinnamon
- One quarter teaspoon salt
- Three large eggs
- Three fourths cup granulated sugar
- Three fourths cup light brown sugar
- One cup buttermilk
- Three fourths cup vegetable oil
- Two teaspoons vanilla extract
- Half cup Biscoff cookie butter (melted slightly)
For the Biscoff Buttercream
- One cup unsalted butter, softened
- Half cup Biscoff cookie butter
- Three to four cups powdered sugar
- Two tablespoons heavy cream or milk
- One teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional)
- Crushed Biscoff cookies
- Warmed cookie butter drizzle
Preparation Time
- Prep time: 25 minutes
- Baking time: 25 to 30 minutes
- Cooling and frosting time: 45 minutes
- Total time: Approximately 1 hour 40 minutes
Step-by-Step Instructions
Step 1: Prepare the Cake Pans
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour two round cake pans or line with parchment paper. Set aside.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
- In a separate mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Add buttermilk, oil, vanilla extract, and melted Biscoff cookie butter. Whisk until smooth.
Step 4: Combine and Bake
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Make the Biscoff Buttercream
- In a large bowl, beat the softened butter and Biscoff cookie butter until light and fluffy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add heavy cream, vanilla, and salt. Beat for 2 to 3 more minutes until smooth and spreadable.
Step 6: Assemble and Decorate
- Place one cake layer on a serving plate. Spread an even layer of frosting on top.
- Add the second layer and frost the top and sides of the cake.
- Decorate with crushed Biscoff cookies and drizzle warm cookie butter if desired.
Serving Suggestions
- Serve with hot coffee or chai tea to complement the warm spiced notes.
- For extra decadence, add a scoop of vanilla or cinnamon ice cream alongside each slice.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer shelf life.
Nutritional Highlights
| Nutrient | Per Slice (1 of 12) |
|---|---|
| Calories | 460 |
| Protein | 4 grams |
| Total Fat | 26 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 52 grams |
| Fiber | 1 gram |
| Sugars | 35 grams |
| Sodium | 290 milligrams |
Notable Benefits:
- Biscoff spread provides rich flavor and indulgent creaminess with a signature spiced undertone.
- Cinnamon adds natural warmth and has mild antioxidant properties.
- Buttermilk gives the cake a tender crumb and slight tang to balance sweetness.
- This cake is rich and best enjoyed in moderation as part of a balanced diet.
Tips for Success
- Make sure your cake layers are fully cooled before frosting to prevent melting.
- Slightly warm the Biscoff for easier mixing into batters and buttercream.
- For neat slicing, chill the frosted cake for 20 minutes before serving.
- Use an offset spatula and rotating cake stand for a smoother finish.
Variations to Try
- Turn it into cupcakes by baking in muffin tins for 18 to 20 minutes.
- Add a layer of caramel or dulce de leche between the cake layers for added indulgence.
- Mix crushed cookies into the buttercream for a slight crunch.
- Use cream cheese in the frosting for a tangy contrast to the sweet Biscoff.
This Biscoff Cake is the perfect centerpiece for any celebration, blending a soft, moist crumb with velvety cookie butter frosting and irresistible cookie crumbles. Every bite delivers the warm, spiced sweetness fans of Biscoff know and love.
If you are looking for a dessert that’s both nostalgic and modern, this cake is an excellent choice — bold in flavor, beautiful in presentation, and simple enough to make at home.