Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, spiced flavors of Biscoff spread and cookies. Soft, moist layers are complemented by a creamy Biscoff frosting and a crunchy cookie crumb topping. It’s perfect for celebrations or any time you crave a special homemade dessert.

A slice of cake with two thick layers of light brown, soft crumb shows a smooth, light tan frosting spread evenly on top and between the layers. There are small pieces of crumb sprinkled on the top edge. The slice sits on a simple white plate, set against a clean white marbled surface in the background. Photo 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 sugar 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
3/4 cup Biscoff cookie butter
1/2 teaspoon cinnamon
1/4 teaspoon salt (omit if using salted butter)
1 teaspoon vanilla extract (for frosting)
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff spread (for assembling)
4-6 crushed Lotus cookies

Instructions

Step 1: Preheat the 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.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain.
Step 4: Beat the vegetable oil and vanilla extract into the butter mixture until combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, add about one-third of the dry ingredients to the butter mixture, then half the buttermilk. Repeat once more, then add the last third of the dry ingredients. Mix just until no dry lumps remain.
Step 7: Divide the batter evenly between the two prepared pans and smooth the tops.
Step 8: Bake on the middle rack for 35-40 minutes. The cakes are done when the edges pull away slightly and a toothpick inserted comes out clean.
Step 9: Cool the cakes in the pans for 15 minutes, then carefully transfer them to a wire rack to cool completely.
Step 10: For the frosting, beat the softened butter in a large bowl until creamy.
Step 11: Add the cream cheese and Biscoff cookie butter; beat until smooth.
Step 12: Gradually add 2 cups powdered sugar, vanilla, cinnamon, and salt, starting on low speed and increasing to medium until blended.
Step 13: Add the remaining powdered sugar gradually, alternating with the cream, until you reach your desired frosting consistency and sweetness.
Step 14: Place 1/3 cup Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power, then stir gently. Set aside to cool slightly.
Step 15: If cake tops are domed, level them by gently slicing off the tops. Place one cake layer on your serving plate.
Step 16: Spread a thin layer of frosting over the first cake layer. Put about one-third to one-half of the frosting into a piping bag with a large round tip and pipe around the edges, or apply a thick band of frosting instead.
Step 17: Spread the warmed Biscoff spread evenly over the frosted cake layer, then sprinkle with crushed Lotus cookies.
Step 18: Place the second cake layer on top and frost the sides with a thin layer of frosting. Chill the cake in the fridge for 20 minutes to set the crumb coat.
Step 19: Remove from fridge and finish frosting the sides and top with swirls or smooth layers. Decorate with more crushed cookie crumbs as desired.

Tips & Variations

Use room temperature ingredients for the best batter consistency and to help the cake rise evenly.
For a dairy-free option, substitute butter and cream cheese with suitable plant-based alternatives.
If you prefer a more intense Biscoff flavor, add extra cookie butter to the frosting or between the layers.
To avoid a domed cake top, tap the filled pans gently before baking and avoid overmixing the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for optimal flavor and texture. Leftover cake can be frozen tightly wrapped for up to 2 months; thaw in the refrigerator overnight before serving. Reheat slices briefly in the microwave for a soft, warm treat.

How to Serve

A close-up of a slice of two-layer cake on a white plate, set on a white marbled surface. The cake layers are light brown with a crumbly texture, separated by a medium brown creamy frosting layer. The top layer is covered with the same light brown frosting, which looks smooth and slightly fluffy, with small crumbs scattered on top. The sides of the cake show the soft, moist texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of full-fat?

Yes, full-fat cream cheese works best for a rich and creamy frosting, but regular cream cheese will also work. Avoid low-fat versions as they can affect texture.

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 1/4 cups. Let it sit for 5 minutes before using as a buttermilk substitute.