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Biscoff Cake

Biscoff Cake

Biscoff Cake combines the rich, caramelized flavor of Biscoff cookies and spread into a moist, flavorful cake topped with creamy frosting. This indulgent dessert is perfect for those who love the sweet and spiced notes of Biscoff in their baked goods.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 1 hour 48 minutes
Servings 24

Ingredients
  

Biscoff Cake Layers

  • 3 cups all-purpose flour 375g
  • 1 cup granulated sugar 200g
  • 2 cups packed dark or light brown sugar 400g
  • 2 1/2 tsp baking powder 10g
  • 2 tsp ground cinnamon 5g
  • 1 tsp fine salt 6g
  • 1 cup unsalted butter room temperature (226g)
  • 1 cup pasteurized egg whites from a carton or 7 large egg whites room temperature (235g)
  • 1 1/2 cups buttermilk room temperature (360g)
  • 2 Tbsp vegetable oil 28g
  • 2 tsp vanilla extract 8g

Vanilla Buttercream Frosting

  • 3 cups unsalted butter room temperature (678g)
  • 1 Tbsp vanilla extract 12g
  • 1 1/2 tsp fine salt 9g
  • 11 cups powdered sugar 1375g
  • 1/3 cup heavy cream or whipping cream 80g

Cookie Butter Buttercream Frosting Add-Ins

  • 1 cup cookie butter 390g
  • 1/4 cup heavy cream 60g

Additional Decorations and Filling

  • 12 Biscoff cookies cut into small pieces
  • 1 cup cookie butter 390g
  • French piping tip

Instructions
 

Biscoff Cake Layers:

  • Preheat the oven to 350°F/175°C. Line four 7-inch or three 8-inch pans with parchment rounds and grease them with non-stick baking spray or homemade pan release.
  • In a stand mixer (using a paddle or whisk attachment) or with a hand mixer, combine 3 cups all-purpose flour, 1 cup granulated sugar, 2 cups brown sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon, and 1 tsp salt until fully combined.
  • Add 1 cup unsalted butter to the dry ingredients on low speed. Mix until no large chunks of butter remain and the mixture resembles a crumbly texture.
  • Pour in 1 cup egg whites and mix on low until incorporated.
  • Next, add 1 1/2 cups buttermilk, 2 Tbsp vegetable oil, and 2 tsp vanilla extract, mixing on low speed until fully combined. Scrape the sides of the bowl with a rubber spatula, then beat on medium speed for 30 seconds to ensure everything is well-mixed.
  • Divide the batter evenly between the prepared pans. I recommend using a digital scale to ensure each pan contains the same amount of batter for uniform cake layers.
  • Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through baking for even results.
  • Allow the cakes to cool in the pans for 10 minutes, then use a small offset spatula to separate the cake from the pan's edges.
  • Place the cake layers in the freezer for 30 minutes to speed up the cooling process. Once cooled, carefully flip the pans and remove the layers.
  • If you wish to level the tops, use a serrated knife just before assembling the cake, or you can wrap and freeze the layers if preparing them in advance.
  • For frozen layers, let them thaw for about 20 minutes before assembling. The layers should still be slightly cold, which will make them easier to assemble.

Vanilla Buttercream Frosting:

  • While the cake layers bake and cool, prepare the buttercream.
  • Beat 3 cups unsalted butter with a paddle attachment on medium speed for 30 seconds until smooth.
  • Add 1 Tbsp vanilla extract and 1 1/2 tsp salt on low speed.
  • Slowly add 11 cups powdered sugar, one cup at a time, while mixing on low speed. Add 1/3 cup of heavy cream halfway through to make mixing easier.
  • Continue mixing on low speed for a few minutes until the desired consistency is reached.
  • If the frosting is too thick, add heavy cream (1 Tbsp at a time). If too thin, add more powdered sugar (a quarter cup at a time).
  • Scoop 2 cups of the vanilla frosting into a separate bowl for the cookie butter frosting and set aside.
  • Cover the remaining vanilla frosting with plastic wrap to prevent it from crusting, then set aside.

Cookie Butter Frosting:

  • Combine 1 cup of cookie butter and 1/4 cup heavy cream into the 2 cups of vanilla buttercream. Stir with a rubber spatula until fully incorporated and smooth.
  • Cover with plastic wrap and set aside.

Assembling the Biscoff Cake:

  • Assemble the cake on a greaseproof cake board or flat plate. Use a dab of frosting to help stick the first cake layer to the board.
  • Spread an even layer of vanilla frosting on top of the first cake layer, then chill the cake in the freezer for 5 minutes.
  • Next, spread a layer of cookie butter frosting on top of the vanilla frosting, then drizzle 1/4 cup of warm cookie butter over the frosting. Repeat this layering process until all the cake layers are stacked.
  • Apply a thin coat of frosting around the cake to fully cover the layers and lock in any crumbs.
  • Smooth the frosting with a bench scraper, then chill the cake in the fridge for 20 minutes or the freezer for 5 minutes until the frosting is firm to the touch.
  • Apply a thicker layer of vanilla frosting around the cake and smooth it with the bench scraper.
  • Press chopped Biscoff cookies around the cake. Use larger cookie chunks at the base and smaller bits higher up to create a cookie gradient.
  • Pipe a border around the top of the cake using a French piping tip with the remaining frosting.
  • Finish with a final drizzle of warm cookie butter and enjoy!

Notes

My Tips for Making the Best Biscoff Cake
Make sure all ingredients are at room temperature before mixing, as they combine more evenly. Set out any cold ingredients in advance.
Measure your flour correctly by spooning it into the measuring cup and leveling it off. For even better accuracy, use a kitchen scale to measure your dry ingredients.
Weigh your cake pans as you fill them with batter. This ensures that your cake layers bake to the same height and bake more evenly.
Give your cake pans a gentle tap on the counter before putting them in the oven. This will help bring any trapped air bubbles to the surface.
Use a serrated knife to level the tops of your room temperature or thawed cake layers for easier stacking and frosting.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This will make them much easier to frost.
For added texture, sprinkle chopped Biscoff cookies between the layers.
To make drizzling easier, heat your cookie butter in the microwave for about 20 seconds.
You can also make this Biscoff cake vegan or dairy-free! Swap the buttermilk and heavy cream with your favorite dairy-free milk, replace the butter with vegan butter sticks, and use flaxseed eggs.