Introduction

This Biscoff Cake is a luscious treat that combines the rich flavors of Biscoff spread and cookies with a moist, tender crumb. Perfect for celebrations or as a special dessert, it offers a delightful balance of spice, sweetness, and creamy frosting.

A slice of two-layer light brown cake with crumbly texture sits on a white plate, each layer separated by a thick layer of smooth, slightly darker brown frosting. The top layer is covered with the same frosting, which appears creamy and evenly spread, with small crumbs on the surface. The background is a white marbled texture, and a silver fork lies in front of the plate. 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
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
1 cup unsalted butter (226 grams), softened (for frosting)
2 ounces cream cheese (56 grams), full-fat (or substitute with extra 1/4 cup butter)
3/4 cup Biscoff cookie butter (for frosting)
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 (for assembling)
4-6 crushed Lotus cookies (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round 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.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until there are no lumps of butter or sugar.
Step 4: Beat the oil and vanilla extract into the butter mixture.
Step 5: Mix in the eggs one at a time, beating well after each addition.
Step 6: Using a wire whisk, add about one-third of the dry ingredients into the butter mixture. Then stir in half of the buttermilk. Repeat, alternating the dry ingredients and buttermilk, ending with the dry ingredients. Stop mixing when there are no lumps.
Step 7: Divide the cake batter evenly between the prepared pans.
Step 8: Bake for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for at least 15 minutes before carefully removing them to cool completely on a wire rack. Handle gently as the cakes are delicate.
Step 10: For the frosting, beat the softened butter in a large bowl until soft.
Step 11: Add the cream cheese and Biscoff cookie butter, beating until smooth.
Step 12: Add 2 cups powdered sugar, vanilla extract, cinnamon, and salt. Start on low speed and gradually increase to medium until combined.
Step 13: Gradually add the remaining powdered sugar, alternating with small amounts of whipping cream, until the frosting reaches your desired sweetness and consistency.
Step 14: To assemble, warm the 1/3 cup Biscoff in the microwave for 30-45 seconds on medium power and stir. Set aside to cool slightly.
Step 15: If the cake tops are domed, trim them gently to be level. Place one cake layer on your serving plate and spread a thin layer of frosting on top.
Step 16: Pipe or spread a thick band of frosting around the edge of the first cake layer.
Step 17: Spread the warmed Biscoff evenly over the center, then sprinkle with crushed Lotus cookies.
Step 18: Place the second cake layer on top. Frost the sides with a thin layer of frosting and chill the cake in the fridge for 20 minutes for the frosting to set.
Step 19: Remove the cake from the fridge and finish frosting the sides and top with swirls of frosting. Decorate the top with additional crushed cookies if desired.

Tips & Variations

Use room temperature ingredients to ensure even mixing and smooth batter.
If you can’t find Biscoff spread, you can substitute with speculoos cookie butter or another spiced cookie spread.
For a more intense cinnamon flavor, add a pinch extra cinnamon to the cake batter.
To make the cake extra moist, brush the layers lightly with a mixture of milk and vanilla before frosting.
Try adding chopped nuts or a sprinkle of sea salt on top for a delightful contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a two-layer cake slice on a white plate, placed on a white marbled surface. The bottom and top cake layers are light brown and moist with a crumbly texture. Between the two cake layers is a thick layer of creamy, tan frosting mixed with a crunchy, darker brown crumbly layer. The top of the cake slice is covered with a smooth layer of tan frosting, and small crumbs sit on the top edge. The background is simple and white, keeping all focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to avoid making the cake too salty.

What can I substitute for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.