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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

4.7 from 15 reviews

This indulgent Biscoff Cake combines the rich, spiced flavors of Biscoff cookie butter throughout a moist, tender cake layered with creamy Biscoff buttercream and a crunchy Lotus cookie filling. Perfect for special occasions or any day you crave a luscious, crowd-pleasing dessert bursting with caramelized cinnamon biscuit goodness.

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), 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

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 oven: Preheat the oven to 350F (180C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until smooth with no lumps of butter or sugar remaining.
  4. Add oil and vanilla: Beat in the vegetable oil and vanilla extract until well combined into the creamed mixture.
  5. Incorporate eggs: Add the eggs one at a time, beating well after each addition to create an even batter.
  6. Alternate dry ingredients and buttermilk: Using a whisk, add about one-third of the dry ingredients to the batter, then half of the buttermilk. Repeat with another third of the dry ingredients and the remaining buttermilk, then finish with the last third of the dry ingredients. Mix until there are no visible lumps, but avoid overmixing.
  7. Fill pans and bake: Divide the batter evenly between the prepared cake pans. Bake in the center of the oven for 35-40 minutes, or until the edges start to pull away from the sides and a toothpick inserted into the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for at least 15 minutes, then carefully release them onto cake boards or plates as the layers are delicate.
  9. Make the Biscoff buttercream: Beat the softened butter in a large bowl until creamy. Add the cream cheese and Biscoff spread and beat until smooth. Gradually add 2 cups of powdered sugar along with vanilla, cinnamon, and salt, starting on low speed, then increasing to medium until combined. Add the remaining powdered sugar gradually, alternating with tablespoons of whipping cream or milk until the frosting reaches the desired consistency and sweetness.
  10. Prepare filling: Microwave 1/3 cup Biscoff spread for 30-45 seconds on medium power until warm but not hot, then stir. Set aside for spreading.
  11. Level cake layers: Ensure the cake layers are completely cooled. If the tops are domed, level them gently by sawing off the rounded top with a serrated knife.
  12. Assemble the cake – first layer: Place one cake layer on the serving plate. Spread a thin layer of frosting on top. Fill a piping bag with about 1/3 to 1/2 of the frosting and pipe a border around the edge or spread a thick band of frosting around the edge to contain the filling.
  13. Add filling: Spread the warmed Biscoff evenly over the center of the cake layer inside the frosting border. Sprinkle with crushed Lotus cookies for added crunch.
  14. Add second layer and chill: Place the second cake layer on top of the filling. Apply a thin crumb coat of frosting to the sides and place the cake in the refrigerator for about 20 minutes to set the frosting.
  15. Finish frosting: Remove from the refrigerator and frost the entire cake with the remaining buttercream, using swirls or decorative patterns. Optionally, decorate the top with more crushed Lotus cookie crumbs.

Notes

  • Pan Sizes: Using two 9-inch (23 cm) round pans yields a slightly thinner cake that bakes in about 30-35 minutes. For a 9×13 inch rectangular pan, bake 40-45 minutes and halve the frosting recipe accordingly.
  • Pan Depth: Avoid 8-inch pans with 1 inch sides as the batter amount is too large; use pans with at least 2 inch sides for proper rise and bake.
  • Biscoff Substitute: Any cookie butter brand works. You’ll need approximately two 400 gram (14 ounce) jars to complete the cake, frosting, and filling with some leftover.
  • Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 1/4 cups milk. Stir and let sit for 5 minutes before using to mimic buttermilk acidity.
  • Storage: Store leftover frosted cake covered in the refrigerator for up to 4 days. Unfrosted cake layers can be wrapped tightly and kept at room temperature overnight but handle carefully due to their fragility.
  • Nutrition: Nutritional estimates are based on one slice out of twelve, including frosting and filling, assuming all frosting is used.

Nutrition

Keywords: Biscoff Cake, Biscoff Cookie Butter Cake, Lotus Cake, Buttercream Frosting, Dessert Cake, Caramelized Cookie Butter Cake

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