Biscoff Cake Recipe

Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, caramelized flavor of Biscoff spread. Moist layers of cake are perfectly complemented by a creamy Biscoff frosting, making it an irresistible dessert for special occasions or any day you crave something sweet.

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
• 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

1. Step 1: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round pans with parchment paper and lightly grease the sides.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain.
4. Step 4: Add the oil and vanilla extract to the butter mixture and beat to combine.
5. Step 5: Add the eggs one at a time, mixing well after each addition.
6. Step 6: Using a whisk, add about one-third of the dry ingredients to the wet mixture. Then stir in half of the buttermilk. Repeat by adding another third of dry ingredients, then the remaining buttermilk, and finish with the last third of dry ingredients. Mix just until combined with no dry lumps.
7. Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
8. Step 8: Bake in the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
9. Step 9: Let the cakes cool in the pans for at least 15 minutes. Then carefully remove them from the pans and cool completely on a wire rack.
10. Step 10: To make the frosting, beat the softened butter until smooth. Add the cream cheese and Biscoff butter and mix until fully combined.
11. Step 11: Gradually add 2 cups of powdered sugar, vanilla, cinnamon, and salt, starting on low speed and increasing to medium until smooth.
12. Step 12: Add the remaining powdered sugar a little at a time, alternating with a tablespoon of cream, until you reach your desired consistency and sweetness.
13. Step 13: Warm the 1/3 cup of Biscoff spread in the microwave for 30-45 seconds on medium power, stirring to make it spreadable but not hot.
14. Step 14: If the cake layers are domed, level them by gently cutting off the top.
15. Step 15: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or spread a thick band of frosting around the edges.
16. Step 16: Spread the warmed Biscoff evenly over the frosting and sprinkle with crushed Lotus cookies.
17. Step 17: Place the second layer on top and frost the sides thinly. Chill the cake in the fridge for about 20 minutes for the frosting to set.
18. Step 18: Remove from the fridge and finish frosting the sides and top with swirls. Decorate the top with additional crushed cookies if desired.

Tips & Variations

• Use full-fat cream cheese for the frosting to ensure a rich, creamy texture.
• If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
• For an extra crunch, add chopped Lotus cookies between the cake layers.
• You can replace vegetable oil with melted coconut oil for a subtle flavor twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for best results.

Is it necessary to warm the Biscoff spread before using?

Warming the Biscoff spread makes it easier to spread evenly on the cake layers but be careful not to overheat it as it can become too runny.