Biscoff Cake Recipe

If you have a sweet tooth and love unique, flavorful desserts, the Biscoff Cake is about to become your new favorite indulgence. This cake combines the irresistible charm of Biscoff spread with a moist, tender crumb and a luxuriously creamy Biscoff buttercream that will have you coming back for seconds. Every bite offers a perfect balance of sweet, spiced cookie flavor and smooth richness, making the Biscoff Cake a standout treat perfect for celebrations or anytime you want to brighten your day with a special dessert.

Ingredients You’ll Need

This Biscoff Cake recipe uses simple ingredients, each playing an essential role in creating its delightful texture and flavor. From the flour that forms the soft cake base to the Biscoff spread that infuses the signature taste, every component is carefully chosen to elevate this cake to an absolute showstopper.

• All-purpose flour (2 1/2 cups): Provides the perfect structure and softness for the cake layers.
• Baking powder (1 1/2 teaspoons): A leavening agent that gives your cake a light and fluffy rise.
• Baking soda (1/2 teaspoon): Helps achieve a tender crumb by balancing acidity.
• Salt (1/2 teaspoon): Enhances all the sweet flavors in the batter.
• Unsalted butter (1/2 cup for cake, 1 cup for buttercream): Adds moisture and richness throughout.
• Brown sugar (1/2 cup): Gives the cake a deep caramel flavor and chewy texture.
• Granulated sugar (3/4 cup): Sweetens the cake with a fine texture, ensuring even mixing.
• Biscoff spread (2/3 cup plus more for filling and frosting): The star ingredient that infuses the cake with its signature spicy cookie goodness.
• Vegetable oil (1/2 cup): Keeps the cake moist for days.
• Vanilla extract (2 teaspoons for cake, 1 teaspoon for frosting): Enhances the overall flavor depth.
• Eggs (3 large): Bind everything together and contribute to the cake’s tender crumb.
• Buttermilk (1 1/4 cups): Adds a slight tang and makes the cake incredibly soft and moist.
• Cream cheese (2 ounces for frosting): Adds creamy tang and helps balance sweetness in the buttercream.
• Cinnamon (1/2 teaspoon): Gives the frosting a warm spice note that complements the Biscoff.
• Powdered sugar (2 1/2 to 3 cups): Sweetens and thickens the frosting to a luscious consistency.
• Whipping cream or milk (1-2 tablespoons): Adjusts the frosting texture for perfect spreadability.
• Crushed Lotus cookies (4-6 cookies): Adds delightful crunch and texture in the filling layer.

How to Make Biscoff Cake

Step 1: Prepare Your Pans and Dry Ingredients

Start by preheating your oven to 350°F (180°C) and preparing two 8-inch round cake pans. Lining the bottom with parchment paper and greasing the sides ensures your cakes come out perfectly without sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this blend forms the dry foundation of your Biscoff Cake.

Step 2: Cream Butter, Sugars, and Biscoff Spread

In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until there are no lumps left. This creamy mixture is where the magic begins, infusing the batter with that iconic Biscoff flavor and ensuring a silky, decadent crumb.

Step 3: Incorporate Oil, Vanilla, and Eggs

Next, blend in the vegetable oil and vanilla extract to enhance moisture and fragrance. Add eggs one at a time, mixing well between each addition to maintain a smooth batter. The eggs help hold the cake together and contribute to the tender texture.

Step 4: Alternate Mixing Dry Ingredients and Buttermilk

Using a whisk, carefully alternate stirring in the dry flour mixture and the buttermilk in thirds. This process ensures the batter stays smooth and prevents overmixing, which can make cakes tough. The buttermilk adds tenderness and subtle tang that balances the sweetness.

Step 5: Bake to Perfection

Divide the batter evenly between the two pans and bake on the middle rack for 35 to 40 minutes. You’ll know they’re done when the edges pull away from the sides, and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 15 minutes before carefully transferring them to a rack to cool completely.

Step 6: Make the Biscoff Buttercream

While your cakes cool, prepare the luscious Biscoff buttercream. Beat the softened butter until fluffy, then add the cream cheese and Biscoff spread, mixing until smooth. Gradually incorporate powdered sugar, vanilla, cinnamon, and salt, balancing the sweetness and spice to your liking. Finish by adding cream or milk a little at a time until you reach the perfect frosting consistency for spreading and piping.

Step 7: Assemble the Biscoff Cake

If the cake layers have domed, level them gently with a serrated knife. Place the first layer on your serving plate and apply a thin crumb coat of frosting. Pipe or spread a thicker band of frosting around the edge to hold the filling. Warm some Biscoff spread slightly, spread it over the cake, and sprinkle crushed Lotus cookies on top for an irresistible crunch. Place the second layer over this and chill for 20 minutes before finishing the frosting on the top and sides with elegant swirls. Add extra cookie crumbs as garnish if desired.

How to Serve Biscoff Cake

Garnishes

Serving your Biscoff Cake with thoughtfully chosen garnishes elevates its presentation and flavor. A sprinkle of crushed Lotus cookies on top adds texture, while a light dusting of cinnamon or a few whole Biscoff cookies for decoration gives a beautiful and inviting look. Fresh berries can add a vibrant contrast if you enjoy a hint of tartness alongside the sweet spice.

Side Dishes

For a complete dessert experience, consider pairing your Biscoff Cake with simple sides like a scoop of vanilla ice cream or a dollop of lightly whipped cream. A cup of strong coffee or chai tea complements the cake’s warm spiced notes and moist richness perfectly, creating a cozy indulgence for any occasion.

Creative Ways to Present

Looking for a unique way to showcase your Biscoff Cake? Try serving individual slices with drizzles of warmed Biscoff spread or a caramel sauce. Alternatively, transform the cake layers into cake pops or mini trifles layered with frosting and cookie crumbs for a playful twist that delights both eyes and palate.

Make Ahead and Storage

Storing Leftovers

Once baked and frosted, your Biscoff Cake can be stored covered in the refrigerator for up to 4 days. This keeps the frosting fresh and the cake moist. If you want to prepare ahead, baking the layers a day before and wrapping them tightly at room temperature is a good strategy—just assemble and frost the day you plan to serve.

Freezing

The Biscoff Cake freezes beautifully if you need to keep it longer. Wrap the unfrosted cake layers tightly in plastic wrap and then foil to avoid freezer burn. For best results, freeze for up to one month. Thaw completely in the fridge before frosting and assembling your cake.

Reheating

It’s best to enjoy Biscoff Cake chilled or at room temperature, as the frosting can lose its texture when warmed. If you prefer a warmer slice, allow it to come to room temperature before serving. Avoid microwaving as it might melt the frosting and alter the cake’s delicate crumb.

FAQs

Can I use a different type of cookie butter for this Biscoff Cake?

Absolutely! While Lotus Biscoff spread is the classic choice, any similar cookie butter brand will work well and provide that unique spiced caramel flavor essential to this cake.

What can I substitute for buttermilk if I don’t have any on hand?

You can easily make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of milk. Let it sit for 5 minutes before using to mimic the acidity and moisture of buttermilk.

Is it necessary to use cream cheese in the frosting?

Using cream cheese adds a lovely tang and creaminess, which balances the sweetness. However, if you prefer, you can replace it with an extra 1/4 cup of butter for a richer, purely buttery frosting.

Can I bake this cake in a different pan size?

You can use two 9-inch round pans, which will reduce baking time to around 30-35 minutes, or a 9×13 inch pan for a sheet cake, adjusting the baking time accordingly. Keep in mind that pan size and cake thickness affect baking time, so always check with a toothpick.

How can I avoid the cake layers drying out?

Make sure to measure your flour correctly and avoid overbaking. Adding oil and buttermilk helps keep the cake moist, and storing leftovers wrapped well and refrigerated maintains freshness for several days.

Final Thoughts

Ready to make a show-stopping dessert that’s both comforting and delightfully unique? This Biscoff Cake is an absolute winner that brings warmth and sweetness to any table. Whether for a special occasion or a well-deserved treat, I promise once you’ve tasted this heavenly combination of spiced cookie butter and rich buttercream, it will become a beloved staple in your baking repertoire. Go ahead, bake it, share it, and watch it disappear with smiles all around!

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