Ingredients

For the Cake:

2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
1 cup whole milk (room temperature)
3 large eggs (room temperature)
1 cup Biscoff spread (softened)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

For the Frosting & Filling:

1 cup Biscoff spread (softened)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper.

Step 2: In a large bowl, whisk together the dark brown sugar, granulated sugar, and vegetable oil until smooth like caramel sauce.

Step 3: Beat in the eggs one at a time until fully incorporated.

Step 4: Warm the Biscoff spread for 15 seconds if needed, then add it and the vanilla extract to the wet mixture. Whisk until silky smooth.

Step 5: In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just blended – do not overmix.

Step 6: Divide the batter evenly between the prepared pans and smooth the tops.

Step 7: Bake for 28-32 minutes. The cakes are done when edges pull away slightly, tops spring back when touched, and a toothpick inserted comes out with a few moist crumbs.

Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Chill your mixing bowl and beaters for 10 minutes. Whip the heavy cream on medium speed until soft peaks form.

Step 10: Gradually add the powdered sugar and increase speed until stiff peaks form.

Step 11: Gently fold in about one-third of the softened Biscoff spread into the whipped cream for a marbled effect. Reserve the rest for spreading between layers.

Step 12: Place one cake layer on a serving plate. Spread some Biscoff spread, then top with a layer of frosting. Add the second cake layer on top and cover the entire cake with the remaining frosting.

Step 13: Decorate with crushed Biscoff cookies and whole cookies around the edges if desired.

Tips & Variations

Chill the heavy cream and mixing bowl to help the cream whip up quickly and hold stiff peaks.

Microwave Biscoff spread in short bursts to get the perfect spreading consistency without overheating.

Try using crunchy Biscoff spread in the frosting for added texture.

Let the cake layers cool completely before frosting to avoid melting the whipped cream topping.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes! The crunchy version adds lovely texture to the frosting and cake. It will create a more rustic appearance but tastes just as delicious.

How do I know when the cake is fully baked?

The edges should pull slightly away from the pan, the top should spring back when lightly pressed, and a toothpick inserted into the center should come out with just a few moist crumbs—not wet batter.