Description

This Biscoff Cake is a decadent layered dessert featuring moist vanilla cake infused with smooth Biscoff cookie butter, topped with a luscious Biscoff buttercream frosting and finished with crushed Biscoff cookies for crunch. Perfect for cookie butter lovers, this cake combines buttery richness and warm spices for a delightful treat suitable for celebrations or anytime indulgence.

Ingredients

Scale

Cake

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)

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

Topping

10–12 Biscoff cookies (crushed)

Instructions

Preheat and Prepare Pans: 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 to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 tsp of salt. Set this mixture aside for later use.
Cream Wet Ingredients: 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, ensuring each is fully mixed in before adding the next. Stir in 1 tsp vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.
Combine Batter and Bake: 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 to avoid overmixing and tough cake texture. Divide the batter evenly between the prepared pans and bake for 25-28 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Prepare Biscoff Buttercream: While cakes cool, in a large bowl beat 1 cup room temperature unsalted butter with an electric mixer until light and fluffy (3-4 minutes). Gradually add powdered sugar one cup at a time on low speed until incorporated, then increase speed to medium-high until smooth. Beat in 1 cup Biscoff cookie butter, 0.5 tsp vanilla extract, and the remaining 0.25 tsp salt. Add 2-3 tablespoons heavy cream one tablespoon at a time until the buttercream is smooth and spreadable.
Assemble the Cake: Once cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate or stand. Spread about 0.75 cup of Biscoff buttercream evenly over the top. Place the second cake layer on top and frost the top and sides with the remaining buttercream. Finish by gently pressing crushed Biscoff cookies around the cake base and/or on top for decoration and added texture.

Notes

Room temperature ingredients such as eggs, milk, and butter ensure smoother batter and even baking.
Do not overmix the batter to keep the cake tender and soft.
Crushed Biscoff cookies add a delightful crunch and enhance the Biscoff flavor profile.
If heavy cream is unavailable, whole milk can be used to adjust buttercream consistency.
The cake layers can be prepared a day ahead and wrapped tightly to maintain freshness.
For best results, use smooth Biscoff cookie butter rather than crunchy varieties.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff Cake, Biscoff cookie butter cake, layered cake, Biscoff buttercream, dessert, cookie butter cake