Biscoff Cake

Biscoff Cake is the dreamy dessert that combines cookie butter richness with soft, fluffy layers. This guide walks you through making a perfect slice every time with a creamy frosting twist you’ll crave again and again.

Why Everyone’s Obsessed with Biscoff Cake

The flavor that made Biscoff famous

Biscoff Cake captures the cozy, spiced flavor that cookie butter lovers can’t get enough of. With its buttery caramel undertones and hints of cinnamon, it delivers pure comfort in every bite. What makes it extra special? It brings that nostalgic cookie vibe but turns it into something even softer, warmer, and richer like wrapping your taste buds in a dessert hug.

The cookie spread used here doesn’t just add sweetness; it deepens the flavor with its blend of caramelized brown sugar and spices. That’s what makes each slice so irresistible. Whether you’re planning a special occasion or just baking for fun, this cake hits the mark on indulgence without going over the top.

It’s also incredibly versatile layered, frosted, or filled, Biscoff plays well with creamy textures and subtle spices. Pair it with a tangy treat like these raspberry macarons for a full dessert table lineup that balances richness and brightness beautifully.

Why this cake stands out

What makes this cake different from the crowd? Texture and depth. It doesn’t crumble dry like some cookie-based desserts. Instead, the mix of oil and buttermilk gives you moist, fluffy layers that stay soft even after chilling.

It’s not just the inside that makes people fall for this recipe the outside matters too. The frosting, filled with cookie butter and a touch of cinnamon, brings it all together. It’s rich but not heavy, sweet but not cloying.

This Biscoff Cake also layers effortlessly, meaning you get clean cuts and even slices every time. Serve it for birthdays, brunches, or cozy weekend bakes it’ll always be a conversation starter.

Recipe

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Ingredients That Deliver Flavor and Moisture

Key components of the perfect Biscoff Cake

This Biscoff Cake recipe blends simplicity with delicious flavor and that starts with smart ingredient choices. These everyday pantry items combine for moist, bakery-style results that don’t require professional tools or rare ingredients.

Here’s what goes into every slice:

• All-purpose flour (2 ½ cups / 312 g): Gives structure while keeping the crumb tender
• Baking powder & baking soda: Work together for a high, even rise
• Butter (½ cup / 112 g): Adds rich flavor and blends perfectly with cookie butter
• Light brown sugar (½ cup / 105 g) + granulated sugar (¾ cup / 150 g): A balanced sweetness combo
• Biscoff spread (⅔ cup for the cake): The key flavor star smooth, spiced, and creamy
• Vegetable oil (½ cup / 120 ml): Locks in moisture without weighing the cake down
• Eggs (3 large): Provide structure and richness
• Vanilla extract (2 tsp): Adds warmth
• Buttermilk (1¼ cup / 300 ml): Makes the cake ultra-tender

This lineup gives you a sturdy-yet-soft crumb and helps the cake stay fresh for days. No complex ingredients, just what works.

Swaps that make it better

Small choices can make a big difference in flavor and texture. This recipe includes thoughtful alternatives that fit a variety of lifestyles, without sacrificing flavor:

• Cream cheese swap in the frosting: If needed, replace with ¼ cup extra butter to maintain creaminess.
• Buttermilk alternative: No buttermilk? Mix 1 tablespoon lemon juice into 1¼ cup milk, stir, and let sit for 5 minutes.
• Frosting upgrade: A pinch of cinnamon makes the buttercream feel warmer, cozier, and more cookie-like.

The combination is rich but balanced especially when served alongside something bright and citrusy like these lemon truffles. It’s proof that good dessert doesn’t need to be complicated to impress.

Step-by-Step: How to Bake the Ultimate Biscoff Cake

Start with the base—cake layers

Creating a bakery-quality cake at home starts with how you prep your batter. The secret to a moist, even crumb lies in how you mix and layer the ingredients too much stirring or incorrect pan sizing can make or break the texture. Here’s how to keep it smooth and simple:

1. Prep the oven and pans: Preheat to 350°F (180°C). Line two 8-inch round cake pans (at least 2 inches deep) with parchment paper. Lightly grease the sides.
2. Whisk the dry ingredients: In a medium bowl, whisk together 2½ cups flour, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. Cream the base: In a large bowl, beat ½ cup butter, ½ cup brown sugar, ¾ cup granulated sugar, and ⅔ cup Biscoff until smooth no lumps!
4. Add liquids: Beat in ½ cup oil and 2 tsp vanilla extract. Then mix in 3 eggs, one at a time.
5. Combine wet and dry: Using a whisk, add ⅓ of the dry mix, then half of the 1¼ cup buttermilk. Repeat, ending with dry. Mix only until combined.
6. Bake: Divide batter evenly into the pans and bake for 35–40 minutes. The tops should spring back when lightly touched, and a toothpick should come out clean.
7. Cool with care: Let cakes cool in pans for 15 minutes before gently turning out onto a wire rack. The layers are delicate move slowly to prevent breakage.

This gentle mixing method keeps the crumb tender without creating air tunnels. It’s what makes each bite smooth and satisfying.

Mastering the frosting and filling

Here’s where that rich Biscoff flavor really comes to life. The frosting blends butter, cookie butter, and a touch of cream for the perfect smooth finish.

1. Beat 1 cup softened butter until creamy.
2. Add ¾ cup Biscoff and 2 oz cream cheese (or ¼ cup butter). Beat until smooth.
3. Mix in 1 tsp vanilla, ½ tsp cinnamon, ¼ tsp salt, and 2 cups powdered sugar. Add more sugar or a splash of cream for your desired thickness.
4. For the filling: Microwave ⅓ cup Biscoff for 30–45 seconds. Stir, then set aside to cool slightly.
5. Place one cake layer on your serving plate. Frost with a thin layer. Pipe a ring around the edge, spread in the warm Biscoff, and sprinkle with 4–6 crushed cookies.
6. Add the second layer, chill for 20 minutes, then frost the whole cake with swirls or smooth finishes.

Want a pairing idea? This Biscoff Cake looks amazing next to easy biko (sticky rice cake) for a table full of texture and flavor contrast.

Frosting Tips and Decorating Like a Pro

Getting the texture and swirl right

If the cake layers are the structure, then the frosting is the magic. It’s what turns a good cake into an unforgettable one. The key is consistency your buttercream should be soft enough to spread but thick enough to hold its shape.

Here’s how to get it right every time:

• Always start with room-temperature butter for smooth blending.
• Beat the butter and cookie butter until light and creamy this can take 3–5 minutes.
• Gradually add powdered sugar, mixing slowly at first to avoid a cloud.
• If the frosting gets too thick, add 1–2 tablespoons of cream or milk, one at a time.
• For structure and style, chill the frosting for 10 minutes before piping swirls.

Need to cover up uneven sides? Use the back of a spoon or an offset spatula to create casual, rustic waves it adds charm without effort.

Decoration ideas with zero effort

You don’t need to be a professional baker to make this cake look like it came from a boutique bakery. The natural color of the cookie butter frosting is rich and elegant, and you can play it up with a few easy touches:

• Crushed cookie topping: Sprinkle crushed Biscoff-style cookies over the top for texture.
• Swirls and borders: Use a piping bag with a round or star tip to pipe clean edges or rosettes.
• Single cookie accents: Place whole cookies upright on the top or along the sides.

This cake is perfect for any occasion, and it’s surprisingly photogenic. Planning a dessert table? Match the warm tones of this cake with something vibrant like the Mother’s Day Pink Velvet Cake to create a colorful, inviting display.

Troubleshooting and Storage Tips

Avoid these common mistakes

Even the best home bakers occasionally hit a snag. Luckily, Biscoff Cake is forgiving as long as you know what to look for. Here’s how to sidestep the most common issues:

• Cake is too dense? You may have overmixed the batter or packed the flour. Always spoon and level flour into your measuring cup never scoop.
• Center sinks in the middle? Resist opening the oven early. Let it bake undisturbed for at least 30 minutes before checking.
• Frosting too soft or runny? Chill it for 10–15 minutes before decorating. A little more powdered sugar can also help thicken it up.
• Cake sticks to the pan? Make sure to line the base with parchment and lightly grease the sides, especially if using deeper pans.

These simple fixes will help you get perfect results every time and more confidence with each bake.

How to store, freeze, or make ahead

Once your cake is complete, storing it right is just as important as baking it. Here’s how to keep your Biscoff Cake tasting fresh:

• Short-term storage: Cover the cake and refrigerate for up to 4 days. Let slices sit at room temp for 10–15 minutes before serving.
• Unfrosted cake layers: You can bake them a day ahead. Wrap tightly (these layers are delicate!) and keep at room temperature overnight.
• Freezing: Wrap unfrosted layers in plastic, then foil. Freeze for up to 1 month. Thaw overnight in the fridge before frosting.
• Make-ahead tip: Prepare the frosting a day in advance. Bring it to room temperature and give it a quick whip before using.

Following these tips makes it easy to fit dessert prep into your schedule especially when you’re planning ahead for holidays, birthdays, or just celebrating a cozy weekend at home.