Name: Biscoff Cake Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 tsp baking powder; 0.5 tsp salt (divided); 0.5 cup unsalted butter (1 stick, room temperature); 3 large eggs (room temperature); 1 cup whole milk (room temperature); 1 tsp vanilla extract (divided); 0.25 cup Biscoff cookie butter (smooth, for the cake batter); 1 cup unsalted butter (2 sticks, room temperature); 3.5 cups powdered sugar; 1 cup Biscoff cookie butter (smooth, for the buttercream); 2-3 tbsp heavy cream (or whole milk); 0.5 tsp vanilla extract; 0.25 tsp salt; 10-12 Biscoff cookies (crushed)

Ingredients

2 cups all-purpose flour

1.5 cups granulated sugar

2 tsp baking powder

0.5 tsp salt (divided)

0.5 cup unsalted butter (1 stick, room temperature)

3 large eggs (room temperature)

1 cup whole milk (room temperature)

1 tsp vanilla extract (divided)

0.25 cup Biscoff cookie butter (smooth, for the cake batter)

1 cup unsalted butter (2 sticks, room temperature)

3.5 cups powdered sugar

1 cup Biscoff cookie butter (smooth, for the buttercream)

2-3 tbsp heavy cream (or whole milk)

10-12 Biscoff cookies (crushed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and spray with non-stick cooking spray.

Step 2: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 tsp of salt. Set aside.

Step 3: In a large bowl, use an electric mixer to cream 0.5 cup room temperature unsalted butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, careful not to overmix.

Step 5: Divide the batter evenly between the prepared cake pans. Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 6: Let the cakes cool in the pans for 10 minutes. Then invert onto a wire rack to cool completely.

Step 7: While the cakes cool, prepare the buttercream. In a large bowl, beat 1 cup room temperature unsalted butter with an electric mixer until light and fluffy, about 3-4 minutes.

Step 8: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high until smooth. Beat in 1 cup Biscoff cookie butter, 0.5 tsp vanilla extract, and the remaining 0.25 tsp salt.

Step 9: Add 2-3 tablespoons of heavy cream, one tablespoon at a time, until the buttercream reaches a smooth and spreadable consistency.

Step 10: Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on your serving plate, then spread about 0.75 cup of Biscoff buttercream evenly over the top.

Step 11: Place the second cake layer on top and use the remaining buttercream to frost the top and sides of the cake.

Step 12: Finish by gently pressing the crushed Biscoff cookies around the base and/or on top of the cake.

Tips & Variations

For a richer flavor, try adding a pinch of cinnamon to the dry ingredients to complement the Biscoff spice notes.

If you prefer a lighter frosting, reduce the butter slightly and increase the heavy cream for a fluffier texture.

Use crunchy Biscoff cookie butter if you like small bits of cookie in your cake batter and frosting for added texture.

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. You can also freeze the cake layers separately wrapped tightly for up to 1 month; thaw overnight in the refrigerator before assembling and frosting.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, using crunchy Biscoff cookie butter will add a nice texture with small bits of cookie throughout the cake and buttercream, making it extra delicious.

Is it necessary to have all ingredients at room temperature?

Yes, having your eggs, butter, and milk at room temperature helps the batter mix more evenly and creates a smoother, more consistent texture in the cake.