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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

5.1 from 30 reviews

Indulge in the rich and creamy flavors of this Biscoff Cake, featuring layers of moist cake infused with Biscoff spread, a luscious Biscoff buttercream frosting, and a delightful filling of warmed Biscoff and crushed Lotus cookies. Perfect for spice and cookie butter lovers seeking a decadent dessert with a unique twist.

Ingredients

Scale

Biscoff Cake

  • 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
  • 3/4 cup granulated sugar (150 grams)
  • 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

Biscoff Buttercream

  • 1 cup unsalted butter (226 grams), softened
  • 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

Filling

  • 1/3 cup Biscoff spread
  • 4–6 crushed Lotus cookies

Instructions

  1. Prepare the pans and dry ingredients: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round pans (with 2-inch sides) with parchment paper and lightly grease the sides. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Mix butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until no lumps remain of butter or brown sugar.
  3. Add oil, vanilla, and eggs: Beat the oil and vanilla extract into the butter mixture. Then, mix in the eggs one at a time, ensuring each is thoroughly combined before adding the next.
  4. Alternate mixing dry ingredients and buttermilk: Using a wire whisk, whisk in about one-third of the dry ingredients into the butter mixture, followed by half of the buttermilk. Repeat by whisking in another one-third of dry ingredients, then the remaining buttermilk, and lastly the final one-third of dry ingredients. Stop mixing once no lumps remain.
  5. Bake the cakes: Evenly distribute the batter between the two prepared pans. Bake in the middle of the oven for 35-40 minutes, or until the edges pull away slightly from the pans and a toothpick comes out clean.
  6. Cool the cakes: Allow the cakes to cool in the pans for at least 15 minutes before gently transferring them onto a rack or plate. Be very careful as the cakes are delicate.
  7. Make the Biscoff frosting: In a large bowl, beat the softened butter until soft. Mix in the cream cheese and Biscoff spread until smooth. Add 2 cups powdered sugar, vanilla, cinnamon, and salt gradually, starting mixer on low and increasing to medium speed until combined. Gradually add the remaining powdered sugar alternating with tablespoons of cream until desired thickness and sweetness are reached.
  8. Prepare the filling: Place the Biscoff spread in a small bowl and warm it in the microwave for 30-45 seconds on medium power. Stir until smooth. Set aside to cool slightly.
  9. Assemble the cake: Ensure the cake layers are completely cooled. If domed, gently level the tops with a serrated knife. Place one cake layer on the serving plate, spread a thin layer of frosting on top, then pipe or frost a band of frosting around the edge. Spread the warmed Biscoff evenly on top and sprinkle with crushed Lotus cookies.
  10. Add second layer and chill: Place the second cake layer on top. Frost the sides with a thin crumb coat and chill in the fridge for 20 minutes to set.
  11. Finish frosting and decorate: Remove from fridge and cover the cake’s sides and top with swirls of frosting. Optionally, decorate the top with additional crushed cookie crumbs before serving.

Notes

  • Pan Sizes: Two 9-inch (23 cm) pans can be used; bake for 30-35 minutes. For a 9×13 inch pan, bake for 40-45 minutes and halve frosting recipe.
  • Biscoff: Any cookie butter works. You’ll need two 400 gram jars for cake, frosting, and filling, with leftovers.
  • Buttermilk substitute: Add 1 tablespoon lemon juice to 1 1/4 cups milk, whisk, and let sit 5 minutes before using.
  • Storage: Store leftovers covered in refrigerator for up to 4 days. Unfrosted layers can be wrapped carefully and stored at room temperature overnight.
  • Delicate Cake: Handle cake layers gently to prevent breakage during transfer and assembly.
  • Frosting Consistency: Adjust powdered sugar and cream to achieve desired frosting thickness for piping or spreading.

Nutrition

Keywords: Biscoff cake, Biscoff buttercream, Lotus cookie cake, cookie butter cake, easy layered cake, dessert recipe

Find it online: https://ellaeatsdaily.com/biscoff-cake-recipe-2/