If you’re craving a dessert that combines soft, moist layers with rich, spiced sweetness and a uniquely creamy frosting, this Biscoff Cake will become your new obsession. The tender cake layers are infused with cinnamon and brown sugar, giving a warm, comforting base that pairs perfectly with luscious vanilla and cookie butter frostings. Each bite delivers the iconic caramelized flavor of Biscoff cookies, thoughtfully folded and sprinkled throughout, making this cake both decadent and delightfully textured. Whether you’re celebrating a special occasion or simply want to treat yourself, this Biscoff Cake offers a show-stopping finale to any meal.

Ingredients You’ll Need

These ingredients are straightforward but carefully chosen to create the perfect balance of flavor, tenderness, and richness in the Biscoff Cake. Each element plays a role in delivering the cake’s signature moist crumb, spicy warmth, and creamy frosting that mirrors the beloved cookie butter spread we all adore.

All-purpose flour (3 cups): Provides structure for the cake layers, ensuring they hold together without being dense.
Granulated sugar (1 cup): Adds sweetness and helps create a tender crumb.
Brown sugar (2 cups, packed): Brings deep molasses notes and moisture, enhancing the cake’s rich flavor.
Baking powder (2 1/2 tsp): Leavens the cake, giving it a light and airy texture.
Ground cinnamon (2 tsp): Adds warm, comforting spice that complements the Biscoff cookies perfectly.
Salt (1 tsp): Balances the sweetness and enhances all the flavors.
Unsalted butter (1 cup for cake, 3 cups for frosting): Adds richness and contributes to a creamy frosting and moist cake layers.
Egg whites (1 cup/7 large): Provide structure without heaviness, keeping the cake light.
Buttermilk (1 1/2 cups): Tenderizes the cake and adds subtle tang.
Vegetable or canola oil (2 Tbsp): Keeps the cake moist and soft.
Vanilla extract or vanilla bean paste (2 tsp + 1 Tbsp): Enhances the overall flavor with delicate sweetness.
Powdered sugar (10 cups): The base for the smooth, sweet frosting.
Heavy whipping cream (3/4 cup total): Makes the frosting luscious and spreadable.
Cookie butter (2 cups divided): Infuses that distinct Biscoff flavor into the frosting and layers.
Biscoff cookies (12, chopped): Provide a delightful crunch and textural contrast when pressed onto the cake.

How to Make Biscoff Cake

Step 1: Prepare the Cake Layers

Start by preheating the oven to 350°F (175°C). Line your cake pans with parchment and grease them well so your layers release easily after baking. Combining the flours, sugars, baking powder, cinnamon, and salt creates the flavorful dry base. Mixing in butter until crumbly, then gently incorporating egg whites, buttermilk, oil, and vanilla ensures a tender, well-hydrated batter. Dividing the batter evenly helps each layer bake uniformly. Don’t forget to rotate the pans midway through baking for even color and texture. Cool the layers briefly, then freeze to make them easier to handle for leveling and assembling.

Step 2: Make the Vanilla Buttercream Frosting

While the cakes are cooling, whip up a luxurious buttercream by beating softened butter until smooth. Then, slowly add powdered sugar and cream in stages, along with vanilla and salt to balance sweetness. The key is starting slow to avoid a floury cloud and adjusting cream or sugar to reach the perfect spreadable consistency. Set aside most of this vanilla frosting for layering and crumb coating—its silky texture complements the cake layers beautifully.

Step 3: Create the Cookie Butter Frosting

Set aside a portion of the vanilla buttercream and gently fold in cookie butter along with a bit of cream. This frosting is the star that brings the classic Biscoff cookie flavor right into the creamy filling between layers. Smooth and rich, it adds a luscious depth that will have everyone asking for seconds.

Step 4: Assemble Your Biscoff Cake

Start by sticking the first cake layer to a sturdy board or plate with a little vanilla frosting. Alternate spreading vanilla buttercream and cookie butter frosting between cake layers. Drizzling warmed cookie butter atop the cookie butter frosting layers intensifies the flavor and keeps it moist. Seal the assembled cake with a thin crumb coat, chill to firm up, then add a thicker vanilla frosting layer for a smooth finish. Press chopped Biscoff cookies all around the cake, creating a visually stunning gradient with larger pieces at the base and smaller crumbs up top. Finally, pipe a pretty border and drizzle with warm cookie butter for extra flair.

How to Serve Biscoff Cake

Garnishes

The secret to making your Biscoff Cake irresistible is adding just a few thoughtful garnishes. A sprinkle of crushed Biscoff cookies not only adds crunch but makes the cake incredibly photogenic. You can also dust a tiny bit of cinnamon over the top or pipe delicate rosettes of leftover frosting for an elegant touch that invites your guests in for a slice.

Side Dishes

Serve your Biscoff Cake alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy sides balance the cake’s sweet spice and add a refreshing creaminess. For a beverage pairing, consider freshly brewed coffee or chai tea, which complement the cinnamon notes wonderfully.

Creative Ways to Present

Go beyond the classic round cake by turning your Biscoff Cake into pretty individual trifles layered in glass jars or create cake pops using leftover cake mixed with frosting, then dipped in melted chocolate and sprinkled with cookie crumbs. Such creative twists make this dessert versatile and perfect for parties or gifting.

Make Ahead and Storage

Storing Leftovers

After enjoying your Biscoff Cake, wrap leftover slices tightly in plastic wrap and keep them refrigerated. Properly stored, the cake stays moist and flavorful for up to 4 days, making it an easy indulgence for days to come.

Freezing

This cake freezes beautifully. You can freeze individual layers tightly wrapped or the whole assembled cake if well covered. Just thaw overnight in the fridge before serving to maintain that perfect texture and taste of the Biscoff Cake.

Reheating

If your cake has chilled, bring it to room temperature before eating so you can savor the full flavor and creamy texture. Avoid microwaving slices, as that can melt the frosting unevenly. Instead, let nature work its magic for the best experience.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce the added salt slightly in the recipe to compensate, since salted butter contains extra sodium that can affect the balance of flavors in your Biscoff Cake.

Is it possible to make this cake dairy-free?

While this recipe features dairy ingredients, you can experiment with dairy-free butter, nondairy milk with a splash of vinegar instead of buttermilk, and coconut cream in place of heavy cream for a dairy-free version, though the flavor profile will be a bit different.

How should I level the cake layers?

Use a serrated knife or a cake leveler to trim the domed tops for even stacking. Doing this just before assembly ensures a stable, professional-looking cake.

Can I substitute egg whites with whole eggs?

Whole eggs can be used but will make the cake denser and richer. Egg whites keep the crumb light and delicate, which pairs nicely with the robust flavors.

What’s the best way to warm cookie butter for drizzling?

Gently heat cookie butter in short bursts in the microwave or over a double boiler until pourable but not hot. This prevents burning and keeps the flavor intact for drizzling between layers or over the finished cake.

Final Thoughts

There’s nothing quite like the cozy warmth and irresistible charm of a homemade Biscoff Cake to brighten your day. Its harmonious blend of cinnamon spice, creamy frostings, and crunchy Biscoff cookies offers a memorable taste adventure you’ll want to return to again and again. So grab your mixing bowls and get ready to make this scrumptious cake your next baking triumph. Trust me, your friends and family will thank you!

Biscoff Cake Recipe

★★★★★

4.9 from 9 reviews

Author: Ella
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent and moist Biscoff Cake featuring layers of spiced cake filled with creamy vanilla and cookie butter frostings, finished with crunchy Biscoff cookie pieces for texture and topped with a luscious drizzle of warm cookie butter.

Instructions

Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment rounds and grease with non-stick baking spray. Set aside.
Mix Dry Ingredients: In a stand mixer with a paddle or whisk attachment, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until thoroughly mixed.
Add Butter and Crumble: Add 1 cup of unsalted butter and mix on low speed until no large chunks remain and the mixture looks crumbly.
Incorporate Egg Whites: Pour in egg whites and mix on low until incorporated evenly.
Add Wet Ingredients: Mix in buttermilk, vegetable oil, and vanilla extract on low speed until combined. Scrape sides, then beat on medium speed for 30 seconds to ensure full integration.
Divide Batter and Bake: Evenly divide batter into prepared pans using a digital scale for uniform layers. Bake for 33-35 minutes, rotating pans halfway, until a toothpick inserted comes out with a few moist crumbs.
Cool Cakes: Let pans cool for 10 minutes then run an offset spatula around edges to loosen cakes. Freeze layers for 30 minutes to speed cooling, then invert pans to remove cakes. Level tops with a serrated knife just before assembly.
Make Vanilla Buttercream: Beat 3 cups of butter on medium speed until smooth. Add vanilla and salt on low speed, then gradually add powdered sugar, alternating with cream, until desired consistency is achieved. Adjust by adding more cream or sugar as needed.
Prepare Cookie Butter Frosting: Reserve 2 cups of vanilla buttercream and mix with cookie butter and heavy cream until smooth. Cover and set aside.
Assemble the Cake: Place a cake layer on a greaseproof board, securing with a dab of frosting. Spread an even layer of vanilla frosting, chill 5 minutes. Top with cookie butter frosting and drizzle with warm cookie butter. Repeat layering with remaining cake layers.
Crumb Coat and Chill: Apply a thin crumb coat of frosting over entire cake to seal crumbs. Smooth with a bench scraper and chill in fridge for 20 minutes or freezer for 5 minutes until firm.
Final Frosting Layer: Add a thicker, smooth layer of vanilla frosting around cake. Use bench scraper for smooth finish.
Decorate: Press chopped Biscoff cookies around the cake, with larger chunks near the base and finer crumbs towards the top to create a gradient effect.
Pipe and Drizzle: Pipe a decorative border on top with remaining frosting and finish by drizzling warm cookie butter over the cake’s top. Serve and enjoy!

Notes

For even cake layers, use a digital scale to divide batter.
Freeze cake layers if making in advance; thaw slightly before assembly.
Adjust frosting consistency by adding cream or powdered sugar gradually.
Use room temperature ingredients for optimal mixing and texture.
Warm cookie butter before drizzling to make it pourable.
Store assembled cake in the refrigerator and bring to room temperature before serving for best flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American