Introduction

This Biscoff Cake is a decadent treat perfect for anyone who loves the rich, caramelized flavor of Biscoff spread. Soft layers of moist cake are paired with a creamy Biscoff frosting and crunchy crushed Lotus cookies for texture and extra indulgence.

A slice of two-layer cake sits on a white plate against a white marbled background. The bottom layer is a light brown, moist cake with a slightly grainy texture. Above this is a medium-thick layer of smooth, lighter brown frosting mixed with some crumbs. The top layer is another thick slice of the same light brown cake, topped with a thin, even layer of creamy, light brown frosting that looks soft and fluffy. Small crumb bits decorate the top edge. The photo is taken with an iphone --ar 4:5 --v 7

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 with an 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
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff
4-6 crushed Lotus cookies

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until there are no lumps of butter or sugar left.
Step 4: Add the vegetable oil and vanilla extract to the butter mixture and beat until combined.
Step 5: Incorporate the eggs one at a time, beating well after each addition.
Step 6: Using a wire whisk, add about one-third of the dry ingredients to the butter mixture. Then stir in half of the buttermilk. Repeat the process by adding another third of dry ingredients, then the remaining buttermilk, and finally the last third of dry ingredients. Mix just until there are no lumps; avoid overmixing.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake in the center of the oven for 35-40 minutes. The cakes are done when the edges start pulling away from the pan and a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for at least 15 minutes before carefully removing them and transferring to a wire rack to cool completely.
Step 10: For the frosting, beat the softened butter in a large bowl until smooth. Add the cream cheese and Biscoff cookie butter, beating until fully combined and smooth.
Step 11: Gradually add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and increase to medium until blended.
Step 12: Add the remaining powdered sugar little by little, alternating with tablespoons of whipping cream or milk, until your frosting reaches the desired sweetness and spreading consistency.
Step 13: Warm the 1/3 cup of Biscoff in a small bowl in the microwave for 30-45 seconds on medium power, then stir. Set aside to cool slightly so it’s warm, not hot.
Step 14: If needed, level the tops of the cooled cake layers by gently trimming any dome with a serrated knife.
Step 15: Place one cake layer on your serving plate and spread a thin layer of frosting on top. Fill a piping bag with 1/3 to 1/2 of the frosting to pipe around the edges or frost the edges thickly with a spatula.
Step 16: Spread the warmed Biscoff evenly over the frosted layer, then sprinkle with crushed Lotus cookie crumbs.
Step 17: Add the second cake layer on top. Lightly frost the sides with a thin layer and refrigerate the cake for about 20 minutes to allow the frosting to set.
Step 18: Remove the cake from the fridge and finish frosting the sides and top with swirls of the remaining frosting. Decorate the top with more crushed cookie crumbs if desired.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes smoothly and the cake has a tender crumb.
For extra flavor, consider adding a teaspoon of ground ginger or nutmeg to the dry ingredients.
If you don’t have buttermilk, substitute with 1 1/4 cups milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
Leftover Biscoff frosting can be used as a delicious spread on toast or filling for cupcakes.
To keep the cake moist, store it covered in an airtight container or cake dome.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

A two-layer slice of light brown cake sits on a white plate, each fluffy cake layer separated by a medium-thick layer of smooth, creamy caramel-colored frosting. The outside of the slice is evenly coated with the same frosting, with small crumbled bits of cake pressed into the back edge. The plate is on a white marbled surface, with a silver fork placed nearby and a glass of white milk blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter or another spread instead of Biscoff?

Biscoff has a unique caramelized flavor that defines this cake, but peanut butter or speculoos spreads can work as alternatives, though the taste and sweetness will differ.

Why is the cake batter mixed by alternating dry ingredients and buttermilk?

Alternating helps prevent lumps and creates an evenly mixed batter, ensuring a tender texture without overmixing the flour, which can toughen the cake.