Biscoff Cake

A Cozy Biscoff Cake Recipe That Warms the Soul

Imagine the aroma of warm spices filling the air, mingling with the comforting scent of melted Biscoff spread. There’s something enchanting about baking a cake that not only tastes delightful but evokes such joy—a cheerful aroma wafting through the kitchen that feels like a warm hug.

I remember the first time I tasted Biscoff cake at a friend’s gathering; it was a sunny afternoon, and the cake was served alongside tea. Each slice was a little slice of heaven, soft and tender with a creamy frosting that made everything around it fade into blissful oblivion. As a self-proclaimed dessert lover, I knew I had to recreate this magical treat.

Whether it’s for a cozy gathering or just a simple afternoon pick-me-up, this easy Biscoff Cake is the perfect answer! Trust me; this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Crowd-Pleasing Delight: Perfect for gatherings, this Biscoff Cake will have your friends and family asking for seconds.
• Easy to Make: With simple steps and easy-to-find ingredients, this cozy dessert comes together with little fuss.
• Indulgent Layers: The three layers of cake complemented by creamy frosting create an irresistible texture and flavor combination.
• Perfect for Any Season: Whether it’s a rainy afternoon or a sunny picnic, this cake fits any occasion.
• Family-Friendly Fun: Baking together can create sweet memories, making this a fun family activity.

Ingredients You’ll Need for Biscoff Cake

To create this heavenly Biscoff Cake, gather the following comforting ingredients:

• 2 1/2 cups all-purpose flour (312 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (112 grams) (softened)
• 1/2 cup brown sugar (105 grams) (I used light)
• 3/4 cup granulated sugar (150 grams) (caster works)
• 2/3 cup Biscoff spread
• 1/2 cup vegetable oil (120 ml) (or canola oil)
• 2 teaspoons vanilla extract
• 3 large eggs (room temperature)
• 1 1/4 cup buttermilk (300 ml) (room temperature)
• 1 cup unsalted butter (226 grams) (softened)
• 2 ounces cream cheese (56 grams) (full-fat, or substitute with an extra 1/4 cup butter)
• 3/4 cup Biscoff cookie butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt (omit if using salted butter)
• 1 teaspoon vanilla extract
• 2 1/2 – 3 cups powdered sugar (275-330 grams)
• 1-2 tablespoons whipping cream (or milk)
• 1/3 cup Biscoff
• 4-6 crushed Lotus cookies for garnish

How to Make Biscoff Cake

Step 1: Baking the Biscoff Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add in the Biscoff spread and mix well. Drizzle in the vegetable oil and vanilla extract, combining thoroughly.
5. Add the eggs one at a time, beating well after each addition.
6. Slowly alternate mixing in the dry ingredients and buttermilk, starting and finishing with the dry ingredients. Beat until just combined.
7. Divide the batter evenly among the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 2: Whipping Up the Biscoff Frosting

1. In a mixing bowl, beat together the softened unsalted butter and cream cheese until smooth.
2. Gradually mix in the Biscoff cookie butter until well combined.
3. Add the cinnamon, salt, and vanilla extract.
4. Gradually sift in the powdered sugar, mixing well until you reach your desired consistency. Add whipping cream as needed to achieve a lighter texture.

Step 3: Assembling the Cake

1. Once the cakes are completely cool, place one layer on a serving plate and spread an even layer of frosting on top.
2. Add the second layer, repeating the process with frosting. Finally, place the third layer on top.
3. Frost the top and sides of the cake with the remaining Biscoff frosting.
4. Drizzle Biscoff spread over the top and sprinkle with crushed Lotus cookies for a delightful crunch.

Fun Ways to Customize It

• Chocolate Delight: Add cocoa powder to the batter to create a chocolatey twist that pairs perfectly with Biscoff.
• Nutty Add-In: Fold in some chopped walnuts or pecans for an added crunch and nutty flavor.
• Zesty Lemon: Add a touch of lemon zest to brighten the flavor of the cake.
• Seasonal Spices: Stir in some seasonal spices like nutmeg or ginger for a cozy, festive touch.

Chef Emma’s Helpful Tips

• Make-Ahead: You can bake the cake layers a day ahead and store them wrapped in plastic wrap in the refrigerator for maximum freshness.
• Ingredient Swaps: For a lighter version, try Greek yogurt instead of sour cream in the frosting.
• Slice with Ease: Use a hot knife to slice through your layers for a cleaner cut without tugging on the frosting.
• Storage Suggestions: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

What’s Inside – Nutrition Breakdown

• Serving Size: 1 slice (about 1/12 of the cake)
• Calories: 440
• Carbohydrates: 57g
• Sugar: 38g
• Fat: 22g
• Protein: 4g
• Sodium: 200mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Both the cake and frosting can be made a day in advance. Just store them separately in the refrigerator.

Can I use different ingredients?
Yes! Feel free to replace Biscoff with a different cookie spread or adjust the spices based on your preference.

How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week.

How long does it last?
The Biscoff cake will stay fresh for about a week when stored properly.

A Cozy Closing Note

This Biscoff Cake is a slice of cookie-spread heaven—perfect to enjoy on cozy afternoons or to share with loved ones. The tender layers paired with creamy frosting will not just satisfy your sweet tooth but will also warm your heart. So, save this Biscoff Cake to your dessert board so it’s ready when you need a cozy treat!

Cozy Biscoff Cake

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• Author: Chef Emma
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This indulgent Biscoff Cake features three soft layers complemented by creamy frosting, perfect for cozy gatherings or afternoon treats.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour (312 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened
• 1/2 cup brown sugar (105 grams), light
• 3/4 cup granulated sugar (150 grams), caster works
• 2/3 cup Biscoff spread
• 1/2 cup vegetable oil (120 ml), or canola oil
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 1/4 cup buttermilk (300 ml), room temperature
• 1 cup unsalted butter (226 grams), softened
• 2 ounces cream cheese (56 grams), full-fat
• 3/4 cup Biscoff cookie butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt (omit if using salted butter)
• 1 teaspoon vanilla extract
• 2 1/2 – 3 cups powdered sugar (275–330 grams)
• 1–2 tablespoons whipping cream, or milk
• 1/3 cup Biscoff
• 4–6 crushed Lotus cookies for garnish

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
3. Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
4. Add in the Biscoff spread and mix well. Drizzle in the vegetable oil and vanilla extract, combining thoroughly.
5. Add the eggs one at a time, beating well after each addition.
6. Alternate mixing in the dry ingredients and buttermilk, starting and finishing with the dry ingredients. Beat until just combined.
7. Divide the batter evenly among the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. Beat together the softened unsalted butter and cream cheese in a mixing bowl until smooth.
10. Gradually mix in the Biscoff cookie butter until well combined.
11. Add the cinnamon, salt, and vanilla extract.
12. Sift in the powdered sugar gradually, mixing well until you reach your desired consistency. Add whipping cream as needed.
13. Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top.
14. Add the second layer, repeating the process with frosting. Finally, place the third layer on top.
15. Frost the top and sides of the cake with the remaining Biscoff frosting.
16. Drizzle Biscoff spread over the top and sprinkle with crushed Lotus cookies for garnish.

Notes

You can customize this cake with ingredients like cocoa powder for a chocolate version or chopped nuts for added texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Baking

Nutrition

• Serving Size: 1 slice
• Calories: 440
• Sugar: 38g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg