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A slice of homemade Biscoff cake with layers of moist cake and creamy filling, topped with Biscoff crumbs.

Biscoff Cake

This recipe shows you how to make a homemade cake flavored with Biscoff cookies and spread. It results in a moist cake with a distinct caramelized flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar, packed
  • 3 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 1/2 cup Buttermilk Room temperature
  • 1/2 cup Biscoff spread (cookie butter) Melted slightly
For the Frosting
  • 1 cup Unsalted butter, softened
  • 3 1/2 cups Powdered sugar, sifted
  • 1/2 cup Biscoff spread (cookie butter) Room temperature
  • 1/4 tsp Salt
  • 2 tbsp Milk or heavy cream As needed for consistency
  • 1/2 cup Biscoff cookies Crushed, for garnish

Equipment

  • Two 8-inch round cake pans
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
  6. Gently fold in the slightly melted Biscoff spread until it is mostly incorporated. Some streaks are fine.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This cooling time takes about 60 minutes.
  9. To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high.
  10. Beat in the room temperature Biscoff spread and salt. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake. Garnish with crushed Biscoff cookies.

Notes

For the best cake texture, make sure your butter, eggs, and buttermilk are at room temperature before you start mixing. If your Biscoff spread is too stiff for the frosting, microwave it for 10 seconds to soften it slightly before adding it to the butter.