Biscoff Cake

Imagine a warm, inviting kitchen filled with the aroma of freshly baked cake, rich with the flavors of brown sugar, cinnamon, and, of course, that delightful cookie butter. This Biscoff Cake recipe will take you on a sensory journey, combining the nostalgic taste of Biscoff cookies with a fluffy, moist cake. Every forkful is a celebration, perfectly sweet with a hint of spice and the decadent swirl of creamy frosting. Whether you are hosting a gathering or simply indulging yourself, this cake is sure to bring a cozy smile to your face.

The lovely texture of the Biscoff Cake layers, paired with the luscious vanilla buttercream and cookie butter frosting, creates a harmonious balance that’s hard to resist. Prepare yourself for a baking adventure that will leave you and your loved ones craving seconds. Pin this recipe for later; you won’t want to miss out on this treat.

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• Ideal for celebrating special moments or just enjoying a quiet afternoon
• Versatile enough to impress guests yet simple enough for an everyday dessert

Ingredients You’ll Need

• 3 cups all-purpose flour (375g) – the base for a fluffy cake
• 1 cup granulated sugar (200g) – adds sweetness
• 2 cups packed dark or light brown sugar (400g) – enhances the caramel flavor
• 2 1/2 tsp baking powder (10g) – leavening agent for a light texture
• 2 tsp ground cinnamon (5g) – provides warmth and spice
• 1 tsp fine salt (6g) – balances sweetness
• 1 cup (2 sticks) unsalted butter, room temperature (226g) – for richness and moisture
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g) – ensures a light cake
• 1 1/2 cups buttermilk, room temperature (360g) – adds tenderness and flavor
• 2 Tbsp vegetable or canola oil (28g) – keeps the cake moist
• 2 tsp vanilla extract or vanilla bean paste (8g) – enhances sweetness and aroma
• 3 cups (6 sticks) unsalted butter, room temperature (678g) – perfect for making dreamy frosting
• 1 Tbsp vanilla extract or vanilla bean paste (12g) – for the buttercream
• 1 1/2 tsp fine salt (9g) – balances the sweetness in the frosting
• 10 cups powdered sugar (1250g) – sweetens the buttercream
• 1/2 cup heavy whipping cream, room temperature (120g) – makes the frosting fluffy
• 1 cup cookie butter (390g) – for that irresistible Biscoff flavor
• 1/4 cup heavy whipping cream, room temperature (60g) – for the cookie butter frosting
• 12 Biscoff cookies (cut into small pieces) – for garnish and crunch
• 1 cup cookie butter (390g) – to add to the final layer of frosting

Step-by-Step Directions

Biscoff Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy removal.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and fine salt. Whisk together until well incorporated.
3. In another bowl, cream together the unsalted butter until smooth and fluffy, about 3 to 5 minutes.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and egg whites. Mix until just combined, adding the vegetable oil and vanilla extract as you go.
5. Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Vanilla Buttercream Frosting:

1. In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy (about 2 minutes).
2. Gradually add the powdered sugar, mixing on low until combined.
3. Add the heavy cream, vanilla extract, and salt. Beat on high for 3-5 minutes until light and fluffy.

Cookie Butter Frosting:

1. In a separate bowl, beat the room temperature heavy whipping cream until soft peaks form.
2. Fold the whipped cream gently into the cookie butter until well blended and fluffy.

Assembling This Biscoff Cake:

1. Once the cake layers have fully cooled, place one layer on a serving plate. Spread a generous layer of vanilla buttercream on top.
2. Place the second layer on top and repeat the frosting.
3. Top with the third layer and frost the top and sides of the cake with the remaining vanilla buttercream.
4. Using the cookie butter frosting, pipe or spread a layer on top of the cake.
5. Sprinkle the cut Biscoff cookies on top for garnish.
6. Optional: Drizzle additional cookie butter over the top for extra flavor.

Pro Tips for Success

• Measure flour correctly for a light texture by spooning it into the measuring cup and leveling it off.
• Let baked goods cool completely before glazing or frosting for best results.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For added moisture, consider brushing the cake layers with a simple syrup before frosting.

Variations and Creative Twists

Consider taking this Biscoff Cake to a new level by adding fresh fruits like banana slices or raspberries between the layers. You can also play with the spices by adding a pinch of nutmeg or ginger for a different flavor profile. Looking for a chocolate twist? Try folding some mini chocolate chips into the batter for an extra treat.

How to Store or Freeze

To keep your Biscoff Cake fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted cake layers individually wrapped in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before frosting.

Serving Ideas

This Biscoff Cake is perfect for any occasion. Serve it warm with a cup of coffee for a cozy afternoon treat or pack slices in lunchboxes for a delightful surprise. It’s also fabulous for Sunday brunch among friends or as a charming centerpiece for holiday gatherings.

For More Recipe Inspiration

If you enjoyed this Biscoff Cake, you might also like these delectable recipes:

• Protein Muffins
• Smash Cake
• Cottage Cheese Chocolate Mousse

Biscoff Cake

Emily

A deliciously moist and fluffy cake infused with the flavors of Biscoff cookies, topped with luscious vanilla buttercream and cookie butter frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American, Baked Goods

Servings 12 servings

Calories 500 kcal

Ingredients

  

For the Cake Layers

• 3 cups all-purpose flour (375g) The base for a fluffy cake
• 1 cup granulated sugar (200g) Adds sweetness
• 2 cups packed dark or light brown sugar (400g) Enhances the caramel flavor
• 2.5 tsp baking powder (10g) Leavening agent for a light texture
• 2 tsp ground cinnamon (5g) Provides warmth and spice
• 1 tsp fine salt (6g) Balances sweetness
• 1 cup unsalted butter, room temperature (226g) For richness and moisture
• 1 cup carton egg whites or 7 large egg whites, room temperature (240g) Ensures a light cake
• 1.5 cups buttermilk, room temperature (360g) Adds tenderness and flavor
• 2 Tbsp vegetable or canola oil (28g) Keeps the cake moist
• 2 tsp vanilla extract or vanilla bean paste (8g) Enhances sweetness and aroma

For the Vanilla Buttercream Frosting

• 3 cups unsalted butter, room temperature (678g) Perfect for making dreamy frosting
• 1 Tbsp vanilla extract or vanilla bean paste (12g) For the buttercream
• 1.5 tsp fine salt (9g) Balances the sweetness in the frosting
• 10 cups powdered sugar (1250g) Sweetens the buttercream
• 1/2 cup heavy whipping cream, room temperature (120g) Makes the frosting fluffy

For the Cookie Butter Frosting

• 1 cup cookie butter (390g) For that irresistible Biscoff flavor
• 1/4 cup heavy whipping cream, room temperature (60g) For the cookie butter frosting

For Garnish

• 12 pieces Biscoff cookies, cut into small pieces For garnish and crunch
• 1 cup cookie butter (390g) To add to the final layer of frosting

Instructions

 

Biscoff Cake Layers

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy removal.
• In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and fine salt. Whisk together until well incorporated.
• In another bowl, cream together the unsalted butter until smooth and fluffy, about 3 to 5 minutes.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and egg whites. Mix until just combined, adding the vegetable oil and vanilla extract as you go.
• Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Vanilla Buttercream Frosting

• In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy (about 2 minutes).
• Gradually add the powdered sugar, mixing on low until combined.
• Add the heavy cream, vanilla extract, and salt. Beat on high for 3-5 minutes until light and fluffy.

Cookie Butter Frosting

• In a separate bowl, beat the room temperature heavy whipping cream until soft peaks form.
• Fold the whipped cream gently into the cookie butter until well blended and fluffy.

Assembling This Biscoff Cake

• Once the cake layers have fully cooled, place one layer on a serving plate. Spread a generous layer of vanilla buttercream on top.
• Place the second layer on top and repeat the frosting.
• Top with the third layer and frost the top and sides of the cake with the remaining vanilla buttercream.
• Using the cookie butter frosting, pipe or spread a layer on top of the cake.
• Sprinkle the cut Biscoff cookies on top for garnish.
• Optional: Drizzle additional cookie butter over the top for extra flavor.

Notes

Measure flour correctly for a light texture by spooning it into the measuring cup and leveling it off. Let baked goods cool completely before glazing or frosting for best results. Store leftovers in an airtight container at room temperature for up to 3 days.

Keyword Biscoff Cake, Cookie Butter, Cozy Dessert, Homemade Cake, Vanilla Buttercream

Biscoff Cake – FAQs

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