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Biscoff Cake Recipe

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★★★★★

4.6 from 137 reviews

A rich and moist Biscoff Cake layered with creamy Biscoff frosting, featuring the crunchy texture of crushed Lotus cookies. This delightful cake combines the warm spiced flavor of Biscoff spread with classic cake ingredients, perfect for any celebration or indulgent treat.

Ingredients

Scale

Dry 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

Cake Batter

  • 1/2 cup unsalted butter, softened (112 grams)
  • 1/2 cup brown sugar, light (105 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 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, room temperature (300 ml)

Frosting

  • 1 cup unsalted butter, softened (226 grams)
  • 2 ounces cream cheese, full-fat (56 grams) or substitute with an extra 1/4 cup butter
  • 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 to 3 cups powdered sugar (275–330 grams)
  • 1–2 tablespoons whipping cream or milk

Decoration

  • 1/3 cup Biscoff spread
  • 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 ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread together until the mixture is smooth and no lumps of butter or sugar remain.
  4. Add Oil and Vanilla: Beat the vegetable oil and vanilla extract into the butter and sugar mixture until fully incorporated.
  5. Incorporate Eggs: Add the eggs one at a time into the mixture, beating well after each addition to ensure they are fully mixed in.
  6. Alternate Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the batter, then stir in half of the buttermilk. Repeat with another third of the dry ingredients followed by the remaining buttermilk, and finally mix in the last third of dry ingredients. Stop mixing as soon as the batter is smooth and free of lumps.
  7. Divide Batter and Bake: Evenly distribute the cake batter between the two prepared pans. Bake in the preheated oven for 35–40 minutes. The cakes are done when the edges pull away from the pan sides and a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for at least 15 minutes. Handle carefully as the cakes are delicate. Then gently transfer them onto a wire rack or cake plates to cool completely.
  9. Prepare Frosting: In a large bowl, beat the softened butter until smooth. Add the cream cheese and Biscoff cookie butter and continue beating until the mixture is creamy and uniform.
  10. Add Flavorings and Powdered Sugar: Mix in 2 cups of powdered sugar along with the vanilla extract, cinnamon, and salt. Start on low mixer speed and gradually increase to medium until combined.
  11. Adjust Frosting Consistency: Gradually beat in the remaining powdered sugar a little at a time, alternating with a tablespoon of whipping cream, until the frosting reaches your desired sweetness and thickness.
  12. Assemble the Cake: Spread a layer of frosting over the first cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  13. Decorate: Drizzle 1/3 cup of Biscoff spread over the top and sides of the assembled cake. Sprinkle crushed Lotus cookies on top for added texture and decorative appeal.

Notes

  • Make sure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for the best cake texture and batter consistency.
  • The cake layers are delicate so handle them carefully when transferring out of pans and assembling.
  • You can substitute cream cheese in the frosting with an extra 1/4 cup of butter if you prefer a dairy-free variation.
  • Adjust the amount of powdered sugar and cream in the frosting to reach your preferred sweetness and spreadability.
  • Store the cake in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best flavor.

Keywords: Biscoff cake, Biscoff frosting, Lotus cookie cake, spiced cookie cake, creamy Biscoff dessert

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