Introduction

This Biscoff Cake is a delightful treat for anyone who loves the unique caramelized flavor of Lotus Biscoff spread. Moist, tender layers are filled and topped with a creamy Biscoff frosting, making it perfect for special occasions or a delicious weekend dessert.

The image shows a slice of two-layer cake on a white plate with a white marbled background. The cake layers are light brown and moist in texture. Between the two layers, there is a thicker layer of creamy frosting that is a smooth light tan color, and on top, there is another layer of the same frosting, neatly spread with some textured crumbs or small decoration pieces on the edge. The cake looks soft and well-risen. A silver fork is placed 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, softened (112 grams)
1/2 cup brown sugar (105 grams), light preferred
3/4 cup granulated sugar (150 grams), caster sugar works well
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, softened (226 grams) for frosting
2 ounces cream cheese, full-fat (56 grams); can 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
2 1/2 – 3 cups powdered sugar (275-330 grams)
1-2 tablespoons whipping cream or milk
1/3 cup Biscoff for decoration
4-6 crushed Lotus cookies for garnish

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottoms 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: Add the vegetable oil and vanilla extract to the butter mixture and beat 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 wet mixture. Then add half of the buttermilk. Repeat by adding another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix gently until smooth and no lumps remain.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake in the center of the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the sides.
Step 9: Let the cakes cool in the pans for at least 15 minutes, then carefully transfer to a wire rack to cool completely. Handle gently as the cakes are delicate.
Step 10: For the frosting, beat the softened butter in a large bowl until creamy. Add the cream cheese and Biscoff cookie butter and beat until smooth.
Step 11: Gradually add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed and increase to medium until combined.
Step 12: Add the remaining powdered sugar a little at a time, alternating with tablespoons of whipping cream, until the frosting reaches your desired sweetness and consistency.
Step 13: Assemble the cake by spreading frosting between the layers, then cover the top and sides evenly.
Step 14: Decorate the cake with the remaining 1/3 cup Biscoff spread (warmed slightly for easier spreading) and sprinkle with crushed Lotus cookies.

Tips & Variations

Room temperature eggs and buttermilk help the batter mix smoothly and produce a tender crumb.
Use full-fat cream cheese for a richer frosting or substitute with additional butter if preferred.
For a chocolate twist, add 1/4 cup cocoa powder to the dry ingredients and reduce flour by the same amount.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cup milk and let it sit for 5 minutes.

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 also be frozen tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up image of a two-layer light brown cake slice on a white plate, with a layer of creamy light brown frosting in the middle and the same frosting covering the top, which is slightly decorated with crumbled pieces of a darker brown cookie or cake. The cake layers have a soft and moist texture, and the background features a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter will change the flavor profile, you can substitute it in a pinch. The cake will have a different taste but remain moist and delicious.

Can I make this cake gluten-free?

Yes, you can use a 1-to-1 gluten-free all-purpose flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to help with texture.