Description
A decadent and flavorful Biscoff Cake featuring moist layers of spiced cake infused with Biscoff spread and finished with a rich Biscoff frosting. This cake combines the warm caramel and cinnamon flavors of Lotus Biscoff cookies in both the batter and frosting, making it a perfect dessert for any special occasion.
Ingredients
Scale
Cake
- 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
Frosting
- 1 cup unsalted butter (226 grams), softened
- 2 ounces cream cheese (56 grams), full-fat (or substitute with extra 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
Assembly
- 1/3 cup Biscoff spread
- 4–6 crushed Lotus cookies
Instructions
- Prepare pans: 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 to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
- Cream butter and sugars: In a large bowl, beat together softened butter, brown sugar, granulated sugar, and Biscoff spread until there are no lumps and the mixture is smooth.
- Add wet ingredients: Beat in the vegetable oil and vanilla extract into the butter mixture until incorporated.
- Add eggs: Mix in the eggs one at a time, ensuring each egg is fully blended before adding the next.
- Combine dry and wet ingredients: Using a wire whisk, alternately whisk in the dry ingredients and buttermilk in thirds: first 1/3 dry ingredients, then half the buttermilk, then another 1/3 dry ingredients, the rest of the buttermilk, and finally the last 1/3 of dry ingredients. Mix just until no lumps remain.
- Divide and bake: Evenly divide the batter between the two prepared cake pans. Place in the middle rack of the oven and bake for 35-40 minutes, or until the edges pull away from the sides and a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for at least 15 minutes. Then gently transfer them onto a wire rack or cake pan to cool completely. Handle carefully as the cakes are delicate.
- Make frosting: In a large bowl, beat the softened butter until soft and creamy. Add the cream cheese and Biscoff cookie butter and beat until smooth. Gradually add 2 cups of powdered sugar along with vanilla extract, cinnamon, and salt. Mix on low speed initially, increasing to medium until combined.
- Adjust frosting consistency: Add the remaining powdered sugar gradually, alternating with tablespoons of whipping cream or milk until desired sweetness and thickness are achieved.
- Prepare Biscoff spread layer: Place 1/3 cup of Biscoff spread in a small bowl and microwave on medium power for 30-45 seconds until softened but not hot. Stir and set aside.
- Level cake layers: Ensure the cake layers are completely cooled. If the tops are domed, carefully level each layer by gently sawing off the dome to create a flat surface.
- Assemble first layer: Place one cake layer on the serving plate. Spread a thin layer of frosting on top. Fill a piping bag with about one-third to one-half of the frosting with a large round tip to pipe around the edges or simply spread a thick band of frosting along the edges.
- Add Biscoff spread and crumbs: Spread the warmed Biscoff spread evenly over the frosted cake layer. Sprinkle crushed Lotus cookie crumbs on top of the spread for added texture and flavor.
- Top with second layer: Carefully place the second cake layer on top. Frost the sides with a thin crumb coat layer and chill the cake in the refrigerator for about 20 minutes to set the frosting.
- Finish frosting: Remove the cake from the fridge and frost the sides and top with the remaining frosting using swirls for decoration. Optionally, sprinkle additional crushed cookie crumbs on top.
Notes
- Use room temperature ingredients, especially eggs and buttermilk, for better mixing and texture.
- Be gentle when handling the cake layers as they are delicate and can break easily.
- Adjust the amount of powdered sugar in the frosting to your preferred sweetness and thickness.
- If cream cheese is not available, substitute with an extra 1/4 cup of butter for the frosting.
- For extra moisture, you may lightly brush the cake layers with simple syrup before frosting.
- Store the cake in the refrigerator and bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cake, Lotus Biscoff Cake, Spiced Cake, Biscoff Frosting, Easy Cake Recipe, Caramel Cookie Cake
