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Biscoff Cake Recipe

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★★★★★

5 from 149 reviews

This indulgent Biscoff Cake combines the warm, caramelized flavors of Biscoff spread with a moist, tender cake base, layered and frosted with a creamy Biscoff frosting. Perfect for special occasions or any time you crave a sweet treat with a hint of spice and crunch from crushed Lotus cookies.

Ingredients

Scale

Cake 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
  • 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

Frosting Ingredients

  • 1 cup unsalted butter (226 grams), softened
  • 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
  • 2 1/2 – 3 cups powdered sugar (275–330 grams)
  • 1–2 tablespoons whipping cream or milk

Decoration

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

Instructions

  1. Preheat and Prepare Pans: 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until smooth and no lumps remain.
  4. Add Oil and Vanilla: Mix the vegetable oil and vanilla extract into the butter mixture, ensuring it’s fully incorporated.
  5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the butter mixture and whisk gently. Then add about half of the buttermilk and mix well. Repeat by whisking in another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Stop mixing when no lumps remain.
  7. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake for 35-40 minutes in the center of the oven. The cakes are done when the edges pull away from the pan and a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans for at least 15 minutes. Then carefully remove them from the pans and transfer to a wire rack to cool completely.
  9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Add cream cheese and Biscoff cookie butter, mixing until smooth and well combined.
  10. Add Spices and Sugar: Add 2 cups of powdered sugar, cinnamon, vanilla extract, and salt. Start mixing on low speed, gradually increasing to medium until combined.
  11. Adjust Frosting Consistency: Gradually incorporate the remaining powdered sugar and alternate with tablespoons of whipping cream, mixing until reaching desired thickness and sweetness.
  12. Warm Biscoff Spread: Place 1/3 cup Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds. Stir until smooth and set aside to cool slightly.
  13. Trim Cake Layers: Once the cake layers have cooled, if their tops are domed, gently saw off the domed tops to create flat surfaces for stacking.
  14. First Layer Assembly: Place one cake layer on your serving plate. Spread a thin layer of frosting on top. Then fill a piping bag with about one-third to one-half of the frosting and pipe a border around the edge to hold the filling.
  15. Layer Filling: Spread the warmed Biscoff evenly inside the piped frosting border. Sprinkle crushed Lotus cookies evenly over the Biscoff layer.
  16. Add Second Layer: Place the second cake layer on top of the filling. Frost the sides of the cake with a thin crumb coat and refrigerate for about 20 minutes to set the frosting.
  17. Final Frosting and Decoration: Remove the cake from the fridge. Use the remaining frosting to frost the sides and top with decorative swirls. Optionally, garnish with more crushed Lotus cookie crumbs.

Notes

  • Ensure all wet ingredients like eggs and buttermilk are at room temperature for smoother batter and better rise.
  • Be gentle when removing cakes from pans as they are delicate; use parchment paper to help lift.
  • If you don’t have Biscoff spread, you can substitute with a similar cookie butter or speculoos spread for a comparable taste.
  • Adjust powdered sugar and cream in frosting to your preferred sweetness and consistency.
  • This cake is best served at room temperature; take it out of the fridge about 30 minutes before serving.

Keywords: Biscoff Cake, Lotus Cookie Cake, Biscoff Frosting, Moist Cake, Spiced Cake, Cream Cheese Frosting, Lotus Spread Cake

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