Imagine the comforting, spiced flavor of Biscoff cookies transformed into a decadent layer cake. With moist cake layers, creamy cookie butter buttercream, and a drizzle of warm Biscoff spread, this Irresistible Biscoff Cake is the perfect indulgence for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake is sure to leave everyone asking for seconds.
Ready to impress your loved ones? Follow this step-by-step guide and create a dessert masterpiece that will wow your taste buds!
Why You’ll Love Biscoff Cake
This Biscoff Cake is a crowd-pleaser for so many reasons:
- Rich and Moist Cake Layers: The combination of brown sugar, buttermilk, and cinnamon creates layers that are perfectly soft and flavorful.
- Cookie Butter Heaven: With cookie butter in the frosting and as a drizzle, every bite is a celebration of Biscoff’s signature spiced flavor.
- Elegant Yet Simple to Make: Though it looks bakery-worthy, this cake is easy to make at home.
- Perfect for Any Occasion: Whether it’s a holiday, birthday, or casual weekend bake, this cake is always a hit.
Ingredients for Irresistible Biscoff Cake
Here’s everything you’ll need to create this decadent dessert:
For the Biscoff Cake Layers
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups (375g) |
| Granulated sugar | 1 cup (200g) |
| Packed dark or light brown sugar | 2 cups (400g) |
| Baking powder | 2½ teaspoons (10g) |
| Ground cinnamon | 2 teaspoons (5g) |
| Fine salt | 1 teaspoon (6g) |
| Unsalted butter | 1 cup (226g), room temperature |
| Pasteurized egg whites | 1 cup or 7 large egg whites (235g) |
| Buttermilk | 1½ cups (360g), room temperature |
| Vegetable oil | 2 tablespoons (28g) |
| Vanilla extract | 2 teaspoons (8g) |
For the Vanilla Buttercream Frosting
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 3 cups (678g), room temperature |
| Vanilla extract | 1 tablespoon (12g) |
| Fine salt | 1½ teaspoons (9g) |
| Powdered sugar | 11 cups (1375g) |
| Heavy cream or whipping cream | ⅓ cup (80g) |
For the Cookie Butter Buttercream Add-Ins
| Ingredient | Quantity |
|---|---|
| Cookie butter | 1 cup (390g) |
| Heavy cream | ¼ cup (60g) |
For Decorations and Filling
- 12 Biscoff cookies, cut into small pieces
- 1 cup cookie butter (390g), warmed for drizzling
- French piping tip (optional for decoration)
Step-by-Step Instructions for Irresistible Biscoff Cake
1. Make the Cake Layers
- Preheat and Prep the Pans:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- Cream Butter and Add Wet Ingredients:
- Add the butter to the dry ingredients and mix on low speed until the mixture is crumbly.
- Gradually mix in the egg whites, buttermilk, vegetable oil, and vanilla extract. Beat until just combined. Be careful not to overmix.
- Divide and Bake:
- Divide the batter evenly among the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Vanilla Buttercream Frosting
- Cream the Butter:
- In a large mixing bowl, beat the butter on medium-high speed until creamy and light.
- Add Flavorings:
- Mix in the vanilla extract and salt until fully incorporated.
- Incorporate Powdered Sugar:
- Gradually add the powdered sugar, mixing on low speed. Once combined, increase the speed to medium-high and beat until fluffy.
- Adjust Consistency:
- Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
3. Prepare the Cookie Butter Buttercream
- Combine Ingredients:
- Add the cookie butter and heavy cream to the prepared vanilla buttercream.
- Beat on medium speed until smooth and evenly incorporated.
4. Assemble the Cake
- Layer the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of cookie butter buttercream over the top, followed by a drizzle of warmed cookie butter.
- Sprinkle with small pieces of Biscoff cookies.
- Repeat for Second Layer:
- Add the second cake layer and repeat the process of frosting, drizzling, and sprinkling cookie pieces.
- Top Layer:
- Place the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake.
- Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
5. Decorate the Cake
- Frost the Cake:
- Apply a smooth final layer of buttercream to the chilled cake, using a bench scraper or offset spatula for a professional finish.
- Pipe Decorations:
- Fit a piping bag with a French tip and pipe decorative swirls around the edges of the cake.
- Drizzle and Garnish:
- Warm the cookie butter slightly and drizzle it over the top and sides of the cake for a stunning drip effect.
- Sprinkle the top with crushed Biscoff cookies or place whole cookies as a garnish.
Tips for Perfect Biscoff Cake
- Use Room-Temperature Ingredients: This ensures the batter and frosting mix smoothly.
- Don’t Overmix: Overmixing the batter can make the cake layers dense.
- Warm Cookie Butter: Microwave the cookie butter in 10-second intervals to achieve a drizzle-worthy consistency.
- Chill Between Steps: Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
- Decorate Creatively: Use additional Biscoff cookies, sprinkles, or chocolate shavings to personalize the cake.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~600 |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Carbohydrates | 85g |
| Sugar | 65g |
| Protein | 5g |
Note: Nutritional values may vary depending on portion sizes and specific ingredient brands.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it.
2. What is cookie butter?
Cookie butter is a creamy spread made from ground spiced cookies, such as Biscoff or Speculoos. It has a sweet, caramelized flavor with hints of cinnamon and nutmeg.
3. Can I freeze the cake?
Absolutely! Wrap the fully assembled cake (without decorations) tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
4. Can I use whole eggs instead of egg whites?
Yes, you can substitute 7 large egg whites with 4 large whole eggs, but the cake may have a slightly denser texture.
5. How do I make the cake gluten-free?
Use a 1:1 gluten-free all-purpose flour blend and ensure the cookie butter and Biscoff cookies you use are gluten-free.
6. Can I use store-bought frosting?
While homemade frosting is recommended for the best flavor, you can use store-bought frosting and mix in cookie butter for convenience.
Conclusion: A Decadent Treat Worth Every Bite
Irresistible Biscoff Cake is a dream come true for cookie butter lovers. With its soft, spiced layers, creamy frosting, and crunchy cookie accents, this cake is as beautiful as it is delicious. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe will never disappoint.
Ready to bake this show-stopping dessert? Grab your ingredients, follow the steps, and enjoy every delicious bite!
Print
How to Make Irresistible Biscoff Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Description
Experience the irresistible flavor of Biscoff cookies in a show-stopping cake! This recipe features spiced, moist cake layers paired with creamy cookie butter buttercream and a decadent drizzle of warm Biscoff spread. Perfect for celebrations or any day you want to indulge, this cake is easy to make yet elegant enough to impress.
Ingredients
For the Cake Layers:
- 3 cups all-purpose flour (375g)
- 1 cup granulated sugar (200g)
- 2 cups packed dark or light brown sugar (400g)
- 2½ tsp baking powder (10g)
- 2 tsp ground cinnamon (5g)
- 1 tsp fine salt (6g)
- 1 cup unsalted butter (226g), at room temperature
- 1 cup pasteurized egg whites or 7 large egg whites (235g), at room temperature
- 1½ cups buttermilk (360g), at room temperature
- 2 tbsp vegetable oil (28g)
- 2 tsp vanilla extract (8g)
For the Vanilla Buttercream Frosting:
- 3 cups unsalted butter (678g), at room temperature
- 1 tbsp vanilla extract (12g)
- 1½ tsp fine salt (9g)
- 11 cups powdered sugar (1375g)
- ⅓ cup heavy cream or whipping cream (80g)
For the Cookie Butter Buttercream Add-Ins:
- 1 cup cookie butter (390g)
- ¼ cup heavy cream (60g)
For Decoration and Filling:
- 12 Biscoff cookies, cut into small pieces
- 1 cup cookie butter (390g), warmed for drizzling
Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- Add the butter to the dry ingredients and mix on low speed until crumbly.
- Gradually mix in the egg whites, buttermilk, vegetable oil, and vanilla extract. Beat until just combined—avoid overmixing.
- Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Vanilla Buttercream Frosting
- In a large mixing bowl, beat the butter on medium-high speed until creamy and light.
- Mix in the vanilla extract and salt.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until fluffy.
- Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 3: Prepare the Cookie Butter Buttercream
- Combine the cookie butter and heavy cream with the prepared vanilla buttercream.
- Beat on medium speed until smooth and evenly mixed.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a layer of cookie butter buttercream over the top, drizzle with warmed cookie butter, and sprinkle with small pieces of Biscoff cookies.
- Repeat with the second cake layer.
- Place the final cake layer on top and apply a thin crumb coat of buttercream. Chill the cake in the refrigerator for 20 minutes.
Step 5: Decorate the Cake
- Frost the chilled cake with a smooth final layer of buttercream.
- Use a piping bag with a French tip to pipe decorative swirls around the edges of the cake.
- Drizzle warm cookie butter over the top and sides, then garnish with crushed or whole Biscoff cookies.
Notes
- Use room-temperature ingredients for the best results.
- To ensure clean frosting layers, chill the cake between steps.
- Warm the cookie butter in the microwave in 10-second increments to make it drizzle easily.
- The cake can be baked up to two days ahead and stored tightly wrapped at room temperature.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
