Description

This Irresistible Biscoff Cake is a rich, moist dessert infused with the beloved caramelized cookie butter flavor of Biscoff spread. Featuring tender cake layers filled and frosted with a luscious whipped Biscoff cream, this cake strikes the perfect balance between sweet and creamy with delightful crunchy cookie accents. Simple pantry ingredients plus a jar of Biscoff spread come together effortlessly to create a showstopping treat perfect for any occasion.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (spooned and leveled, no packing)
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, microwaved if needed)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon 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

Prepare the Cake Batter: In a large mixing bowl, whisk together brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in eggs one at a time for even incorporation. Stir in softened Biscoff spread and vanilla extract until silky smooth. In a separate bowl, whisk together flour, baking powder, and salt then gently fold into the wet ingredients just until no flour remains. Avoid overmixing to keep the batter thick and tender.
Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Divide batter evenly between the pans, using a kitchen scale if available for perfect layers. Bake for 28-32 minutes or until the edges slightly pull away and a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cookie Butter Frosting: Chill your mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips properly. Pour cold heavy cream into the bowl and beat on medium until soft peaks form. Gradually add powdered sugar and increase speed until stiff peaks form. Gently fold in about one-third of the softened Biscoff spread for a marbled effect, leaving swirls throughout instead of mixing fully.
Assemble the Cake: Once the cake layers are completely cooled, spread a generous layer of the remaining Biscoff spread between the two layers. Frost the cake with the whipped Biscoff cream, smoothing it over the top and sides or piping decorative swirls if desired. Crush some extra Biscoff cookies and sprinkle over the top, and optionally stand whole cookies around the edges for a decorative crown effect.
Store and Serve: Store the finished cake loosely covered in the refrigerator for up to 3 days. For longer storage, slice and freeze portions without frosting for up to 2 months. To serve frozen cake, thaw overnight in the fridge. Avoid microwaving frosted slices to prevent the whipped cream from weeping.

Notes

Use room temperature eggs to ensure smoother batter and better rise.
Microwave Biscoff spread in 15-second bursts until spreadable but not hot to make mixing and layering easier.
Do not overmix the batter once dry ingredients are added to keep cake tender.
Chill cream and tools before whipping to achieve stiff peaks quickly and successfully.
Let cake layers cool completely before frosting to avoid melting the frosting.
The crunchy Biscoff spread can be used for added texture but will make the frosting less smooth.
Store cake covered but not airtight to prevent frosting from absorbing fridge odors.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, whipped Biscoff cream, easy dessert, layered cake, caramel cookie spread cake