If you’re on the lookout for a cake that captures the essence of indulgence while also bringing a touch of comfort, then look no further than the Biscoff Cake. This delightful creation combines the rich, caramelized flavors of Biscoff cookies with a moist and decadent cake, making it a true treat for any occasion. The unique taste of this cake not only pleases your palate but also leaves an unforgettable impression on everyone who gets to savor it.
Why We Love This Biscoff Cake Recipe
One of the primary reasons to adore this Biscoff Cake is its versatility. It suits various occasions—from casual family gatherings to elegant celebrations. The combination of textures—from the tender crumb of the cake to the creamy frosting and crunchy cookie toppings—creates a delightful eating experience.
Moreover, the cake is relatively easy to make. With straightforward ingredients and simple steps, you can impress your loved ones without spending hours in the kitchen. Its sweet aroma fills the house as it bakes, making it a comforting treat that is hard to resist. What’s more, the cake not only looks beautiful but also tastes phenomenal, ensuring you will want to make it again and again.
Ingredients for Biscoff Cake
To create this luscious Biscoff Cake, gather the following ingredients:
- For the Cake:
- 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)
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil (120 ml), or canola oil
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cup buttermilk (300 ml), at room temperature
- For the Frosting:
- 1 cup unsalted butter (226 grams), softened
- 2 ounces cream cheese (56 grams), full-fat, 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 – 3 cups powdered sugar (275-330 grams)
- 1-2 tablespoons whipping cream (or milk)
- For Decoration:
- 1/3 cup Biscoff
- 4-6 crushed Lotus cookies
How to Make Biscoff Cake
Creating a spectacular Biscoff Cake is an enjoyable process. Follow these steps to ensure your cake turns out perfectly:
- Prepare Your Equipment: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination sets a solid foundation for your cake structure.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This step incorporates air into the batter, contributing to a light cake.
- Add Key Ingredients: Next, add the Biscoff spread, vegetable oil, and vanilla extract. Mix these until they are well combined. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Now, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Smooth the tops and place them in the preheated oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, remove the pans from the oven and allow the cakes to cool in their pans for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.
- Prepare the Frosting: While the cakes cool, beat together the softened butter and cream cheese in a bowl until smooth. Add the Biscoff cookie butter, cinnamon, salt, and vanilla extract, mixing until well blended. Gradually add powdered sugar, mixing at a low speed until incorporated. Adjust the consistency with whipping cream or milk if necessary.
- Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of Biscoff frosting on top. Carefully add the second layer and use the remaining frosting to cover the top and sides of the cake.
- Decorate: Drizzle Biscoff spread over the top and garnish with crushed Lotus cookies for an added crunch. This final touch not only enhances presentation but also adds a delicious texture.
How to Serve Biscoff Cake
Serving your Biscoff Cake is an occasion in itself. Start by slicing generous pieces that showcase the lovely layers of frosting and cake. You can enjoy it plain or pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
For added flair, serve with a side of brewed coffee or a chai latte, as the spice notes of the cake harmonize beautifully with the warm beverages.
When it comes to gatherings, consider placing the cake on a decorative cake stand to elevate its presentation. Accompany each slice with a sprinkle of crushed Lotus cookies, creating not only an appealing visual but also enhancing the cookie flavor in every bite.
Expert Tips: Biscoff Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and a more evenly baked cake.
- Don’t Overmix: When combining your dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, which you want to avoid.
- Use Quality Ingredients: Using high-quality Biscoff cookie butter makes a noticeable difference in flavor. It’s worth investing in a premium brand.
- Customize Your Cake: Feel free to add nuts or chocolate chips into the batter for extra texture or flavor if you desire.
- Test for Doneness: Ovens can vary, so it’s wise to start checking the cakes for doneness a few minutes before the time is up. A toothpick should come out clean or with a few moist crumbs.
How to Store Biscoff Cake
Once you’ve marveled at your creation and perhaps indulged in a few slices, proper storage is crucial to maintaining its freshness. If the cake is frosted, cover it lightly with plastic wrap or place it in an airtight container.
You can keep it in the refrigerator for up to a week. Alternatively, if you want to preserve its quality for a longer time, wrap slices in plastic wrap and store them in the freezer. You can freeze the cake for up to three months.
When ready to enjoy, simply thaw the slices in the refrigerator overnight.
Variations of Biscoff Cake
While the classic Biscoff Cake is undoubtedly a crowd-pleaser, there are several variations you might want to try:
- Chocolate Biscoff Cake: Add cocoa powder to the batter for a delicious chocolate twist. The combination of chocolate and Biscoff is a match made in heaven.
- Biscoff Cheesecake: Incorporate Biscoff into a cheesecake filling for a creamy dessert option. Serve it in a Biscoff cookie crust for an extra crunch.
- Layered Biscoff Trifle: Use leftover cake pieces in a trifle with layers of Biscoff frosting, whipped cream, and additional crushed cookies.
- Biscoff Cupcakes: Instead of a layered cake, pour the batter into cupcake liners for individual servings. Top with Biscoff frosting and a cookie on each for added cuteness.
FAQ about Biscoff Cake
What makes Biscoff Cake so special?
Biscoff Cake stands out due to its unique combination of flavors and textures. The cookie butter adds a rich, caramelized taste that makes it truly delightful.
Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a few days in advance. Just store it properly in the fridge and bring it to room temperature before serving.
How can I make the cake gluten-free?
You can substitute regular all-purpose flour with a suitable gluten-free baking flour blend. Just ensure that your other ingredients are gluten-free as well.
Is there a substitute for Biscoff spread?
While Biscoff spread is the best match for this recipe, you could try other brands of cookie butter, or even nut butters for a different flavor profile.
Biscoff Cake
Ingredients
For the Cake
- 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, 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, at room temperature
- 1 1/4 cups buttermilk, at room temperature (300 ml)
For the Frosting
- 1 cup unsalted butter, softened (226 grams)
- 2 ounces cream cheese, full-fat (56 grams or substitute with 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 - 3 cups powdered sugar (275-330 grams)
- 1-2 tablespoons whipping cream or milk
For Decoration
- 1/3 cup Biscoff
- 4-6 pieces crushed Lotus cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
- Add the Biscoff spread, vegetable oil, and vanilla extract; mix until well combined. Beat in the eggs one at a time.
- Alternately add the dry ingredients and buttermilk to the mixture, starting and ending with dry ingredients. Mix until just combined.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- Beat the softened butter and cream cheese until smooth. Add Biscoff cookie butter, cinnamon, salt, and vanilla, mixing until well blended.
- Gradually add powdered sugar, mixing on low speed. Adjust consistency with whipping cream or milk if needed.
- Place one cake layer on a serving plate, spread frosting on top, then add the second layer. Use remaining frosting to cover the cake.
- Drizzle Biscoff spread over the top and garnish with crushed Lotus cookies.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!