The Delightful Biscoff Cake You’ll Fall in Love With
Ah, the magic of baking! There’s nothing quite as magical as the way warm, sweet scents waft through the kitchen, reminding us of cozy afternoons spent with loved ones. The aroma of a freshly baked cake is nostalgic, bringing to mind birthday celebrations, family gatherings, and those cherished moments when time stood still for just a little while.
Today, let’s embark on a memorable journey together as we whip up a dreamy Biscoff Cake! Layered with velvety Biscoff frosting and adorned with crushed Lotus cookies, this cake is a delightful blend of sweet and spiced, making it an irresistible indulgence. Whether you’re treating yourself or surprising a friend, this easy fall dessert is sure to become a household favorite.
Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Here are just a few reasons why this scrumptious Biscoff Cake will win your heart:
- Velvety & Rich Flavor: Each bite envelops your taste buds in creamy, spiced goodness that will transport you to a cozy café.
- Easy to Make: With straightforward steps, you’ll find that creating this impressive dessert is a breeze!
- Crowd-Pleasing: Perfect for gatherings or just a cozy evening at home, this cake is sure to delight everyone around the table.
- Customizable: Use your favorite ingredients or variations to make this recipe your own.
- Perfect for All Seasons: Whether it’s warm autumn evenings or festive holiday celebrations, this cake fits right in!
Ingredients You’ll Need for Biscoff Cake
Gather these simple ingredients to create your own slice of heaven:
- 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) (I used light)
- 3/4 cup granulated sugar (150 grams) (caster works)
- 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)
For the Biscoff 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)
- 1/3 cup Biscoff
- 4-6 crushed Lotus cookies for topping
How to Make Biscoff Cake
Let’s make it together! Follow these simple steps to bake and frost your cozy Biscoff Cake.
Biscoff Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Butter & Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add Biscoff Spread: Mix in the Biscoff spread until well combined.
- Incorporate Oils and Eggs: Add in the vegetable oil and vanilla extract. Mix until smooth. Then, add the eggs one by one, beating well after each addition.
- Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Biscoff Frosting
- Beat Butter & Cream Cheese: In a medium bowl, beat the softened butter and cream cheese until creamy and smooth.
- Add Biscoff and Vanilla: Mix in the Biscoff cookie butter, cinnamon, salt, and vanilla extract.
- Incorporate Sugar: Gradually add powdered sugar, mixing until well combined. If the frosting is too thick, add whipping cream (or milk) a tablespoon at a time until you reach your desired consistency.
Assembling the Cake
- Layer the Cakes: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of Biscoff frosting on top.
- Top with Second Layer: Place the second cake layer on top and spread frosting over the entire cake, creating a smooth finish.
- Decorate: Drizzle the remaining Biscoff spread over the top of the cake and sprinkle with crushed Lotus cookies for that extra touch of indulgence.
Fun Ways to Customize It
- Swap the Frosting: Try using a whipped cream frosting for a lighter option that complements the cake beautifully.
- Add Nuts: Toss in some chopped pecans or walnuts for a delightful crunch!
- Incorporate Fruits: Layer in some sliced bananas or strawberries between the cake layers for a fresh, fruity twist.
- Flavor Infusion: Experiment with adding a touch of orange or lemon zest for a zesty surprise that brightens the flavors.
Chef Emma’s Helpful Tips
- Make Ahead: You can bake the cakes a day in advance. Store them wrapped in plastic wrap at room temperature and frost just before serving.
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature to create a beautifully smooth batter.
- Slicing Tips: For neat slices, use a warm knife. Just dip it in hot water, wipe it dry, and then slice!
- Storage Advice: Keep leftover cake in an airtight container in the fridge for up to 3 days. Bring it to room temperature before serving for the best flavor!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 453
- Carbohydrates: 58g
- Sugars: 37g
- Fat: 23g
- Protein: 5g
- Sodium: 170mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The cakes can be baked a day in advance and stored in the fridge before frosting.
Can I use different ingredients?
Of course! You can substitute various oils, or even use almond butter in place of Biscoff spread for a different flavor profile.
How do I store leftovers?
Keep any leftover cake in an airtight container in the fridge for up to 3 days.
How long does it last?
When stored properly, this cake will be delicious for up to 3 days, but trust me — it rarely lasts that long!
Final Thoughts
This Biscoff Cake is not just a dessert; it’s an experience that brings comfort and warmth to the kitchen and the heart. Its rich, spiced flavor is the perfect way to wrap up a busy day or celebrate a special occasion. I hope you’ll find joy in baking this delightful cake and that it brings as much happiness to your table as it has to mine.
Save this Biscoff Cake to your cozy dessert board so it’s ready when you need a comforting treat! Happy baking!
Print
Biscoff Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A dreamy Biscoff Cake layered with velvety Biscoff frosting and topped with crushed Lotus cookies, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (light)
- 3/4 cup granulated sugar
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
- 1 1/4 cup buttermilk (room temperature)
- 1 cup unsalted butter (for frosting, softened)
- 2 ounces cream cheese (full-fat)
- 3/4 cup Biscoff cookie butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (for frosting)
- 2 1/2 – 3 cups powdered sugar
- 1–2 tablespoons whipping cream
- 1/3 cup Biscoff (for drizzling)
- 4–6 crushed Lotus cookies (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Mix the softened unsalted butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add in the Biscoff spread until well combined.
- Incorporate vegetable oil and vanilla extract. Mix until smooth. Then, add the eggs one by one, beating well after each addition.
- Alternate adding the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Beat the softened butter and cream cheese in a medium bowl until creamy.
- Add in the Biscoff cookie butter, cinnamon, salt, and vanilla extract.
- Gradually add powdered sugar, mixing until well combined. If too thick, add whipping cream until desired consistency is achieved.
- Layer one cake on a serving plate and spread a layer of Biscoff frosting on top.
- Place the second cake layer on top and frost the entire cake.
- Drizzle remaining Biscoff spread on top and sprinkle with crushed Lotus cookies.
Notes
Make ahead by baking cakes a day in advance. Store wrapped at room temperature and frost just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 453
- Sugar: 37g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
