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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

5 from 19 reviews

This luscious Biscoff Cake combines moist layers of spiced cake infused with creamy Biscoff spread and a rich Biscoff cream cheese frosting. Finished with crushed Lotus cookies and warm Biscoff drizzle, this cake is perfect for spice lovers and dessert enthusiasts seeking a unique, flavorful treat with a delightful crunch.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients for Cake

  • 1/2 cup unsalted butter, softened (112 grams)
  • 1/2 cup brown sugar (105 grams), preferably light
  • 3/4 cup granulated sugar (150 grams), caster sugar works too
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil or canola oil (120 ml)
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cups buttermilk, room temperature (300 ml)

Frosting Ingredients

  • 1 cup unsalted butter, softened (226 grams)
  • 2 ounces cream cheese, full-fat (56 grams), 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 to 3 cups powdered sugar (275–330 grams), adjusted for sweetness and thickness
  • 1–2 tablespoons whipping cream or milk, to adjust consistency

Decorations

  • 1/3 cup Biscoff spread, warmed
  • 4–6 crushed Lotus Biscoff cookies

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even leavening throughout the cake.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, granulated sugar, and Biscoff spread until the mixture is smooth with no lumps of butter or sugar remaining, which helps create a light texture.
  4. Add Oil and Vanilla: Beat the vegetable oil and vanilla extract into the butter mixture until fully incorporated, which adds moisture and depth of flavor to the cake batter.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully mixed and create a stable batter.
  6. Alternately Add Dry Ingredients and Buttermilk: Using a wire whisk, add about one-third of the dry flour mixture to the wet ingredients, then stir in half of the buttermilk. Repeat by adding another third of the dry ingredients followed by the remaining buttermilk, and finally whisk in the remaining dry ingredients. Mix just until no dry lumps remain to avoid overmixing, which can toughen the cake.
  7. Divide Batter and Bake: Evenly distribute the batter between the prepared pans and bake in the center rack of the preheated oven for 35 to 40 minutes. The cakes are done when the edges start pulling away from the pan and a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in their pans for at least 15 minutes. Then, very gently loosen the edges and transfer the cakes to a wire rack to cool completely. Handle carefully as the cakes are delicate.
  9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Add cream cheese and Biscoff cookie butter, beating until smooth and homogeneous.
  10. Add Spices and Sugar: Mix in 2 cups powdered sugar, vanilla extract, cinnamon, and salt with the mixer starting on low speed, then gradually increase to medium until combined. Continue adding the remaining powdered sugar gradually, alternating with small amounts of whipping cream, until the frosting is thick, smooth, and reaches your preferred sweetness and spreadability.
  11. Warm Biscoff Spread: Place 1/3 cup Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power until warm and easily spreadable. Stir well and set aside to cool slightly.
  12. Prepare Cake Layers: If the cake layers have domed tops, use a serrated knife to level the layers carefully for a flat surface, which helps with even stacking and frosting.
  13. Assemble Layer One: Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then pipe or spread a thicker band of frosting around the edges.
  14. Add Biscoff and Cookie Crumbs: Spread the warmed Biscoff evenly over the top of the first layer, then sprinkle with crushed Lotus cookies for texture and flavor contrast.
  15. Stack Second Layer: Place the second cake layer on top and apply a thin crumb coat of frosting around the sides. Refrigerate the cake for about 20 minutes to set the crumb coat.
  16. Final Frosting and Decoration: Remove the cake from the fridge and apply the final thick layer of frosting on the sides and top, piping decorative swirls if desired. Optionally, garnish the top with additional crushed Lotus cookies to enhance presentation and flavor.

Notes

  • Make sure all wet ingredients like eggs and buttermilk are at room temperature to ensure a smooth batter and even baking.
  • You can substitute cream cheese in the frosting with an extra 1/4 cup of butter if preferred for a richer buttercream flavor.
  • If you do not have buttermilk, add 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk and let sit for 5 minutes to create a buttermilk substitute.
  • Use a serrated knife to level the cakes to create flat layers – this will make assembling and frosting easier and more professional-looking.
  • Store leftovers covered in the refrigerator for up to 4 days; allow the cake to come to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: Biscoff cake, Lotus cookie cake, spiced cake, Biscoff frosting, cream cheese frosting, dessert, layered cake

Find it online: https://savorandsimmer.com/biscoff-cake-recipe/