Why Make This Recipe
Biscoff Cake is a delightful treat that combines the unique flavors of Biscoff cookies with a moist and fluffy cake. This cake is perfect for any occasion, whether it’s a birthday party, a casual get-together, or simply a cozy afternoon at home. The rich, spiced notes from the Biscoff spread infuse the cake, making every bite a comforting and satisfying experience. Plus, with its dreamy frosting and cookie crumble topping, it not only tastes amazing but looks great too!
Making Biscoff Cake at home is a fun and rewarding activity. It’s an easy recipe that will impress your family and friends, and you don’t need any fancy techniques to achieve a bakery-quality dessert. If you’re a cookie lover, this cake combines the best of both worlds. When you bring this cake to the table, you can expect smiles and happy taste buds. Prepare to take your taste experience to a whole new level with this cozy and delightful cake!
How to Make Biscoff Cake
Making Biscoff Cake is straightforward, and you don’t have to be an expert baker to pull it off. Follow these easy steps, and you’ll have a delicious cake ready to wow everyone.
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
- 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, or substitute with an extra 1/4 cup butter)
- 3/4 cup Biscoff cookie butter (for frosting)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (omit if using salted butter)
- 1 teaspoon vanilla extract (for frosting)
- 2 1/2 – 3 cups powdered sugar
- 1-2 tablespoons whipping cream (or milk)
- 1/3 cup Biscoff (for topping)
- 4-6 crushed Lotus cookies (for topping)
Directions
Preheat Oven: Begin by preheating your oven to 350°F (180°C) and greasing three 8-inch round cake pans. Greasing the pans will help the cakes come out easily after baking.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 4-5 minutes, and it helps incorporate air into the batter.
Add Biscoff and Wet Ingredients: Next, add the Biscoff spread, vegetable oil, and vanilla extract. Mix these ingredients together well until blended. After that, add the eggs one at a time, ensuring each egg is fully combined before adding the next. This helps to create a smooth and uniform batter.
Combine Dry Ingredients with Buttermilk: Now, alternately add the flour mixture and buttermilk to the wet ingredients. Start by adding a third of the dry mixture, followed by half of the buttermilk. Repeat this process until all ingredients are combined. Be careful not to overmix; just mix until you see no more flour streaks.
Divide Batter and Bake: Pour the batter evenly into the three prepared cake pans. Smooth the tops with a spatula if needed. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: After baking, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential to prevent the cakes from becoming soggy or falling apart.
Prepare the Frosting: For the frosting, beat the softened butter and cream cheese in a large mixing bowl until smooth. Then add the Biscoff cookie butter, cinnamon, salt, and vanilla extract. Gradually mix in the powdered sugar. If the frosting is too thick, add a tablespoon or two of whipping cream or milk to reach your desired consistency.
Assemble the Cake: Once the cakes are completely cool, it’s time to assemble. Place one layer of cake on a serving plate, spread a layer of frosting on top, and then add the second layer. Repeat with the third layer, covering the top and sides of the cake with the remaining frosting.
Decorate: Drizzle the top of the cake with some extra Biscoff spread and sprinkle with crushed Lotus cookies for decoration. This not only adds a lovely look but also enhances the flavor!
How to Serve Biscoff Cake
Serve your Biscoff Cake at room temperature. It’s perfect as a stand-alone dessert, or you can serve it alongside a cup of coffee or tea. The rich flavors make it an ideal dessert for gatherings, and it pairs well with a scoop of vanilla ice cream, adding another layer of creaminess that complements the spiced flavors of the cake.
Cut the slices generously so everyone can enjoy the fluffy cake and the decadent frosting. For a more elegant presentation, you can dust the top with a little powdered sugar before serving or add a dollop of whipped cream.
How to Store Biscoff Cake
If you have any leftovers (though it’s hard to believe anyone would!), you can store Biscoff Cake easily. Keep the cake covered at room temperature for up to 2 days. Alternatively, cover and refrigerate the cake for up to a week.
If you want to keep it longer, you can freeze the cake. Wrap each layer individually in plastic wrap, followed by aluminum foil, and store them in the freezer. When ready to enjoy, allow the cake to thaw overnight in the fridge.
Tips to Make Biscoff Cake
Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter.
Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense cake.
Cooling the Cake: Ensure that the cakes cool completely before frosting. If you’re in a hurry, you can place them in the fridge to speed up the cooling process.
Customize the Frosting: Feel free to add other flavorings to the frosting, such as cocoa powder for a chocolate twist or additional spices like nutmeg for more depth.
Variations
Gluten-Free Version: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also use gluten-free baking powder and check that your Biscoff spread is gluten-free.
Chocolate Biscoff Cake: For a chocolate version, replace some of the flour with cocoa powder. This will give the cake a rich chocolate flavor that complements the Biscoff spread beautifully.
Biscoff Cupcakes: Instead of baking it as a cake, you can use the same batter to make delightful cupcakes. Bake them for 18-20 minutes, and they’ll be perfect for parties or lunchboxes.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and refrigerate or freeze them. Just make sure to wrap them well, and frost them just before serving.
Can I use a different kind of spread instead of Biscoff?
You can experiment with other cookie spreads or even chocolate spreads. Just be mindful that it will change the overall flavor of the cake.
How can I make the cake more flavorful?
Adding spices like nutmeg or more cinnamon can enhance the flavor. Also, consider adding chocolate chips for a delightful surprise in every bite.
What should I do if my cake sinks?
If your cake sinks in the center, it’s likely due to under-baking or overmixing. Make sure to check for doneness with a toothpick and mix only until just combined.
How do I prevent my cake from sticking to the pan?
Ensure that you thoroughly grease the pans, and you might also consider using parchment paper at the bottom of the pans for extra insurance.
Create your own lovely Biscoff Cake using this guide, and enjoy this delectable treat! Whether you are baking for a special event or just to satisfy a sweet craving, this cake is sure to impress. Happy baking!
Print
Biscoff Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake combining Biscoff cookies and a moist, fluffy texture, 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
- 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, or substitute with an extra 1/4 cup butter)
- 3/4 cup Biscoff cookie butter (for frosting)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (omit if using salted butter)
- 1 teaspoon vanilla extract (for frosting)
- 2 1/2 – 3 cups powdered sugar
- 1–2 tablespoons whipping cream (or milk)
- 1/3 cup Biscoff (for topping)
- 4–6 crushed Lotus cookies (for topping)
Instructions
- Preheat your oven to 350°F (180°C) and grease three 8-inch round cake pans.
- Mix together the flour, baking powder, baking soda, and salt in a mixing bowl.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the Biscoff spread, vegetable oil, and vanilla extract. Mix well, then add the eggs one at a time.
- Combine the flour mixture and buttermilk alternately into the wet ingredients until just combined.
- Divide the batter into the three prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating together butter, cream cheese, Biscoff cookie butter, cinnamon, salt, and vanilla, then mix in powdered sugar.
- Assemble by layering the cake with frosting between each layer, and cover the top and sides with frosting.
- Decorate with extra Biscoff spread and crushed Lotus cookies.
Notes
Ensure all ingredients are at room temperature for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff cake, cookies, dessert, baking, birthday cake