Introduction

This Biscoff Cake is a decadent treat that combines the rich, spiced flavor of Biscoff spread with a moist, tender crumb. The creamy Biscoff frosting and crunchy crushed Lotus cookies add delightful texture and sweetness, making it perfect for any celebration or simply indulging your sweet tooth.

A slice of two-layer cake sitting on a white plate with a white marbled surface background. The bottom layer is a moist light brown cake with a crumbly texture, topped with a smooth, light brown frosting layer that holds a crushed cookie or biscuit topping. Above this is a thicker, matching light brown cake layer, then a thick layer of smooth frosting covering the top, with additional crushed cookie pieces scattered on one corner. The slice shows detailed textures of the soft cake and creamy frosting. Photo taken with an iphone --ar 4:5 --v 7

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), 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 (for frosting)
2 ounces cream cheese (56 grams), full-fat (or substitute with 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 (for assembly)
4-6 crushed Lotus cookies (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until no lumps remain.
Step 4: Beat the vegetable oil and vanilla extract into the butter mixture until combined.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Using a whisk, alternately add the dry ingredients and buttermilk to the butter mixture in three parts: mix 1/3 of the flour mixture, then 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk, and finally the last 1/3 of the flour. Mix just until combined and no dry lumps remain.
Step 7: Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan.
Step 8: Let the cakes cool in the pans for at least 15 minutes, then carefully transfer them to a wire rack to cool completely.
Step 9: To make the frosting, beat the softened butter in a large bowl until soft and fluffy.
Step 10: Add cream cheese and Biscoff cookie butter, beating until smooth and combined.
Step 11: Gradually add 2 cups of powdered sugar, vanilla extract, cinnamon, and salt. Start mixing on low speed, then increase to medium until incorporated.
Step 12: Add the remaining powdered sugar slowly, alternating with tablespoons of whipping cream, until the frosting reaches your desired sweetness and consistency.
Step 13: For assembly, warm the 1/3 cup Biscoff spread in a small bowl in the microwave for 30-45 seconds on medium power, stirring until smooth but not hot.
Step 14: If the cake tops are domed, gently level them with a serrated knife. Place one cake layer on your serving plate and spread a thin layer of frosting on top. Fill a piping bag with 1/3 to 1/2 of the remaining frosting and pipe around the edges or simply frost a thick band along the edge.
Step 15: Spread the warmed Biscoff evenly over the frosted cake layer and sprinkle with crushed Lotus cookies.
Step 16: Place the second cake layer on top and frost the sides with a thin layer of frosting. Chill the cake in the refrigerator for about 20 minutes to set the frosting.
Step 17: Remove from the fridge and finish frosting the sides and top with swirls of frosting. Optionally, decorate the top with more crushed Lotus cookies before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
For a stronger spice flavor, add a pinch of ground ginger or nutmeg to the dry ingredients.
Swap the buttermilk for plain yogurt mixed with a teaspoon of lemon juice if you don’t have buttermilk.
If you prefer a dairy-free version, use plant-based butter and cream cheese substitutes and a non-dairy milk.
Crush the Lotus cookies finely for a more even texture or roughly for added crunch in the decoration.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, bring it to room temperature for the best flavor and texture. Leftover cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and let come to room temperature before frosting or serving.

How to Serve

A slice of two-layer light brown cake sits on a white plate with a white marbled background. The cake layers look soft and moist with a crumbly texture. Between the layers, there is a thick layer of light brown frosting topped with crumbled bits. The top layer of the cake is covered with a smooth, even coat of the same light brown frosting, with some crumbled pieces placed on the edge. A silver fork lies in front of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese in the frosting?

Yes, you can substitute the cream cheese with an extra 1/4 cup of unsalted butter for a slightly different texture and flavor in the frosting.

What if I don’t have Biscoff spread or cookie butter?

You can try using smooth peanut butter or another spiced cookie butter as a substitute, though the signature Biscoff flavor will be different. For the best result, try to find Biscoff spread online or in specialty stores.