Biscoff Cake
This Biscoff Cake has soft, moist layers flavored with cookie butter, filled with a creamy Biscoff center, and finished with a smooth cookie butter frosting. It’s rich without being overly sweet, with that warm, spiced Biscoff flavor coming through in every bite.
Servings 12 people
Calories 230kcal
Ingredients
Biscoff Cake Layers
- 2½ cup all-purpose flour 318g
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter 113g
- ½ cup Biscoff cookie butter 125g
- ¾ cup vegetable oil 180ml
- 1 cup granulated sugar 200g
- ½ cup brown sugar 100g
- 4 large eggs
- 2 tsp vanilla extract
- ⅓ cup sour cream 80g
- ¾ cup buttermilk 180ml
Sugar Syrup
- ¾ cup granulated sugar 150g
- ⅔ cup water 150g
Biscoff Frosting
- 1½ cups unsalted butter 339g
- 6 tbsp cream cheese 84g
- 1 cups Biscoff cookie butter 240g
- 5-6 cups powdered sugar 625-750g
- 3 –6 tbsp heavy cream 45 to 90ml
- 2 tsp vanilla extract
Filling and Topping
- 1⅓ cups Biscoff cookie butter 320g
- ¾ cup Biscoff crumbs
Instructions
Biscoff Cake Layers
- Preheat the oven to 350°F.
- Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
- With an electric mixer or in the bowl of a stand mixer, beat the butter for 1 minute on medium speed. Add the granulated and brown sugar. Beat on medium for 2 minutes, until the mixture is creamy and fluffy.
- Add the sour cream and Biscoff butter and mix.
- Add the eggs, one at a time. Make sure one egg is incorporated before adding the next.
- Along with the final egg, you can add the vanilla.
- Add one third of the flour mixture and mix to combine.
- Add half of the buttermilk and mix.
- Alternate the flour and buttermilk until you finish with the remaining third of flour.
- Fold until combined. Don’t over mix the batter at this point.
- Divide the batter between the 3 cake pans. Use an offset spatula to smooth it out.
- Bake the cakes in the pre-heated oven for 30 to 35 minutes, until the cake springs back when touched on top, and the edges are golden, or a toothpick inserted in the cake comes out clean.
- Let the cake layers cool down completely before frosting and assembling the cake. I like to wrap each layer in plastic and place them in the freezer overnight or for up to 1 month.
- To frost the cake from frozen, simply let the layers sit at room temperature for about thirty minutes before assembling the cake.
Sugar Syrup
- Bring the sugar and water to a boil in a small saucepan. Once the sugar melts, turn the heat off, and let it cool completely.
Biscoff Frosting
- To make the Cookie Butter Biscoff Frosting, beat the butter for one minute. Add the cream cheese and cookie butter and beat for another minute.
- Add the powdered sugar gradually, while mixing on low. Once about five cups are incorporated, raise the speed to medium-high and beat for another minute.
- If the frosting is too thick, add the heavy cream, one tablespoon at a time. If the frosting is too thin, add the remaining powdered sugar.
- Add the vanilla and mix to combine.
- Place some of the frosting in a piping bag. Leave the rest aside in a covered bowl.
To Assemble
- To assemble the cake, place one cake layer on a cake stand.
- Brush with the sugar syrup.
- Spread a thin layer of Biscoff frosting on top.
- Snip the ends of the piping bag with scissors and pipe a ring of the Biscoff Frosting around the edges of the cake layer.
- Fill the center with ⅓ to ½ cup of Biscoff cookie butter, using an offset spatula to spread it to the edges.
- Top with another cake layer.
- Repeat with the syrup, frosting, and Biscoff spread. Then another cake layer. Repeat again.
Crumb Coat & Frosting
- Once the cake is assembled, spread a thin layer of frosting over the entire cake, including the top. This is the crumb coat—it seals in any loose crumbs so they don’t show in the final finish. Smooth it out with a bench scraper or cake scraper, then refrigerate for about 30 minutes.
- Once chilled, apply a generous layer of frosting to the cake. Hold a bench scraper at a 90-degree angle against the sides, keeping light contact with the cake. Rotate the cake stand while applying minimal pressure to smooth the sides and remove excess frosting.
- Use an offset spatula to smooth the top by sweeping from the edges toward the center.
- Press Biscoff cookie crumbs gently around the bottom of the cake. Chill for about 20 minutes.
- Meanwhile, microwave about 1/2 cup of Biscoff cookie butter for 5–10 seconds, until fluid. Pour it over the slightly chilled cake, spreading it to the edges with a spatula and allowing it to drip down the sides.
- Refrigerate the cake for at least 1 hour for the cookie butter to set.
- Transfer the remaining frosting to a piping bag fitted with your preferred tip (I used a 4B) and pipe swirls on top. Finish by decorating with halved Biscoff cookies and extra cookie crumbs.
Notes
Sugar Syrup: This step is optional, but it helps keep the cake extra moist. To make it, combine equal parts sugar and water (by weight) and heat until the sugar dissolves. You can store a larger batch in the fridge for future use. Just be sure to pour out a small amount to use each time—avoid dipping your brush directly into the main container to keep it free of crumbs.
Storage: Store the cake in an airtight container in the fridge for up to 4–5 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture and flavor. You can also freeze the fully assembled cake (without the final decorations) for up to 1 month. Thaw overnight in the fridge.
Cake Layers: The cake layers can be baked ahead and frozen for up to 1 month. Wrap tightly in plastic wrap. Let them sit at room temperature for about 30 minutes before assembling.
Biscoff Cookie Butter: Use creamy Biscoff cookie butter, not crunchy, for a smooth filling and frosting.
Buttermilk Substitute: If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Sour Cream Substitute: You can substitute the sour cream with full-fat Greek yogurt in equal amounts.
Nutrition
Serving: 1slice | Calories: 230kcal