Description
This luscious Biscoff Cake combines tender, moist cake layers infused with Biscoff cookie butter, topped with a creamy Biscoff buttercream frosting and finished with crunchy crushed Biscoff cookies. Perfect for fans of the iconic spiced cookie spread, this cake is a delightful treat with a balanced sweetness and rich texture, ideal for celebrations or a special dessert.
Ingredients
Scale
Cake Layers
- 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)
Biscoff Buttercream Frosting
- 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
Decoration
- 10–12 Biscoff cookies (crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or alternatively line them with parchment paper circles and spray with non-stick cooking spray to prevent sticking during baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 0.25 tsp salt. Set this mixture aside until needed.
- Cream Wet Ingredients: Using an electric mixer in a large bowl, beat 0.5 cup unsalted butter at room temperature until light and fluffy for about 2 minutes. Add the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tsp vanilla extract and 0.25 cup smooth Biscoff cookie butter until completely combined.
- Combine and Bake: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup whole milk, starting and ending with the dry mixture. Mix carefully just until combined to avoid overmixing. Divide the batter evenly into the prepared pans and bake for 25-28 minutes. Test doneness by inserting a wooden skewer; it should come out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Make the Biscoff Buttercream: While the cake cools, prepare the frosting. Beat 1 cup unsalted butter (room temperature) on medium speed until light and fluffy, approximately 3-4 minutes. Gradually add 3.5 cups powdered sugar one cup at a time on low speed, then increase speed to medium-high until smooth. Mix in 1 cup smooth Biscoff cookie butter, 0.5 tsp vanilla extract, and remaining 0.25 tsp salt. Add 2-3 tablespoons heavy cream (or whole milk) gradually until achieving a smooth, spreadable consistency.
- Assemble the Cake: Level the tops of the cooled cake layers with a serrated knife if needed. Place one cake layer on a serving plate or cake stand. Spread about 0.75 cup of the buttercream evenly over the top. Top with the second cake layer and frost the top and sides with the remaining buttercream.
- Decorate: Press crushed Biscoff cookies gently around the base of the cake and/or sprinkle on top for texture and decoration. Chill briefly if needed to set the frosting before serving.
Notes
- Room temperature ingredients ensure better mixing and a smoother batter.
- Be careful not to overmix the batter to keep the cake tender.
- Use a serrated knife to level cake layers for even stacking and frosting.
- Adjust the amount of heavy cream in the buttercream to get your preferred frosting consistency.
- Store the cake covered in the refrigerator; bring to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cake, Biscoff buttercream, spiced cookie cake, layered cake, dessert, homemade cake, cookie butter frosting
