Go Back
–+ servings
Biscoff Cake

Irresistible Biscoff Cake with Creamy Cookie Butter Frosting

An irresistible Biscoff Cake that combines iconic cookies with rich flavors and a creamy frosting, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or gluten-free flour for a gluten-free version
  • 1 cup Granulated Sugar adjust for desired sweetness
  • 1 cup Dark or Light Brown Sugar light brown sugar can be used if dark is unavailable
  • 1 tbsp Baking Powder do not substitute with baking soda
  • 1 tbsp Ground Cinnamon nutmeg can be a delightful alternative
  • 1 tsp Fine Salt sea salt can be used
  • 1 cup Unsalted Butter or vegan butter for a dairy-free option
  • 4 large Egg Whites or whole eggs; can swap with aquafaba or flaxseed meal mixed with water for a vegan version
  • 1 cup Buttermilk mix dairy-free milk with lemon juice or vinegar as an alternative
  • 1/2 cup Vegetable or Canola Oil coconut oil can be used as a substitute
  • 1 tsp Vanilla Extract consider using vanilla bean paste for extra richness
For the Frosting
  • 1 cup Heavy Whipping Cream or coconut cream as a dairy-free option
  • 1 cup Cookie Butter
For Decoration
  • 10 pieces Biscoff Cookies for decoration; similar spiced cookies can be used

Equipment

  • Mixing Bowl
  • hand mixer or stand mixer
  • 8-inch cake pans
  • Parchment Paper
  • non-stick spray
  • Wire rack

Method
 

Step-by-Step Instructions for Biscoff Cake
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with parchment paper and non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, both types of brown sugar, baking powder, ground cinnamon, and fine salt.
  3. Cream the unsalted butter until light and fluffy. Gradually add the dry ingredients until it resembles coarse crumbs. Incorporate the egg whites until fully combined.
  4. Add buttermilk, vegetable oil, and vanilla extract to the batter, mixing until smooth.
  5. Divide the batter among the prepared pans and bake for 33-35 minutes. Check for doneness with a toothpick.
  6. Cool the cake layers in the pans for about 15 minutes before transferring to a wire rack.
  7. Beat the unsalted butter until smooth. Gradually add powdered sugar and cream until creamy.
  8. Mix cookie butter into the reserved frosting until combined.
  9. Assemble the cake by layering frosting and cookie butter between layers.
  10. Apply a crumb coat, chill for 30 minutes, and then finish with a layer of frosting and crushed Biscoff cookies on top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Chill layers for easier handling when frosting.

Tried this recipe?

Let us know how it was!