If you love warm spices, rich cookie butter, and bakery-quality cakes, this Biscoff Cake is about to become your signature dessert. Inspired by the caramelized depth of classic Lotus Biscoff biscuits, this cake delivers plush vanilla layers infused with cookie butter and a silky Biscoff buttercream that practically melts on your tongue.
The result? A nostalgic, crowd-pleasing celebration cake that feels luxurious yet comforting perfect for birthdays, holidays, or any moment that deserves something special.
Table of Contents
Biscoff Cake Recipe Card
📋 Ingredients
Cake Layers
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp fine sea salt
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- ¾ cup (180g) smooth Biscoff spread, melted slightly
Biscoff Buttercream
- 1 cup (226g) unsalted butter, softened
- ½ cup (120g) smooth Biscoff spread
- 3 ½ cups (420g) powdered sugar, sifted
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Biscoff Drip (Optional)
- ½ cup (120g) melted Biscoff spread
⏱ Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 12 slices
- Calories: ~480 per serving
👩🍳 Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk milk, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and whisk until combined do not overmix.
- Stir in the melted Biscoff spread until the batter is silky and uniform.
- Divide batter evenly among the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat softened butter for 3 minutes until pale. Add Biscoff spread and beat until fluffy.
- Gradually add powdered sugar, then heavy cream, vanilla, and salt. Whip until ultra-smooth.
- Assemble by placing the first cake layer on a board, adding a thick layer of buttercream, and repeating.
- Apply a thin crumb coat, chill 20 minutes, then frost fully.
- Warm Biscoff spread until pourable and drip around the edges and top of the cake.
- Decorate with crushed Biscoff cookies or swirls of extra buttercream.
Substitutions & Dietary Swaps
- Dairy-Free: Swap milk for oat or almond milk; use vegan butter in the buttercream.
- Egg-Free: Replace each egg with ¼ cup applesauce (texture will be a bit denser).
- Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
- Lower Sugar: Reduce sugar in cake by ¼ cup; buttercream must remain higher in sugar for structure.
Chef’s Pro Tips
- Use room-temperature ingredients to ensure a tall, even rise.
- Melt Biscoff only slightly too warm and it may sink in the batter.
- Chill between frosting steps for a bakery-smooth finish.
- Warm your drip carefully; 10–15 seconds is usually perfect.
- Weigh your batter for evenly sized layers.
Make Ahead, Storage & Reheating
- Make Ahead: Cakes can be baked 2 days ahead and wrapped tightly.
- Refrigerator: Store frosted cake up to 4 days.
- Freezer: Freeze unfrosted layers up to 3 months.
- Reheat: Slice and warm for 10–15 seconds for a softer texture.
Troubleshooting & Common Mistakes
- Cake too dense: Batter was overmixed stop as soon as the flour disappears.
- Buttercream grainy: Your butter was too cold; beat longer until fully emulsified.
- Drip too runny: Biscoff spread was overheated let it cool 2–3 minutes.
- Cake sinking: Oven temperature too low or overfilled pans.
Flavor Pairings & Serving Suggestions
This luscious Biscoff Cake pairs beautifully with flavors that complement its caramelized, spiced profile. Try serving it with:
Ultimate Biscoff Cake
This soft and spiced Biscoff cake layers tender vanilla sponge with rich Biscoff buttercream and a silky cookie butter drip. A show-stopping dessert for any celebration!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until well combined.
- In a separate bowl or large jug, whisk the whole milk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and whisk just until the batter comes together. Do not overmix to keep the cake light and tender.
- Gently stir in the slightly melted Biscoff spread until fully incorporated and the batter is silky and uniform in color.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with an offset spatula if needed.
- Bake for 25–30 minutes, or until the layers are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks. Remove the parchment and cool completely before frosting.
- To make the Biscoff buttercream, beat the softened unsalted butter on medium-high speed for about 3 minutes, until very pale and fluffy.
- Add the Biscoff spread and continue beating until fully combined and creamy.
- Gradually add the sifted powdered sugar, mixing on low until incorporated, then increasing the speed to medium-high to whip. Add the heavy cream, vanilla extract, and a pinch of salt and beat until the buttercream is smooth and fluffy.
- To assemble, place the first cake layer on a serving plate or cake board. Spread an even layer of Biscoff buttercream over the top. Repeat with the second layer, then top with the final cake layer.
- Apply a thin crumb coat of buttercream around the sides and on top of the cake. Chill for about 20 minutes to set the crumbs, then add a final, thicker layer of buttercream and smooth it with an offset spatula or scraper.
- For the drip, gently melt the Biscoff spread until just pourable. Using a spoon or squeeze bottle, drip it around the edges of the chilled cake, then spread some over the top. Decorate with extra buttercream swirls or crushed Biscoff cookies if desired.
Notes
For best texture, make sure all your cold ingredients (milk, eggs, butter) are at room temperature before you start. The cake layers can be baked a day ahead and wrapped well, then frosted and decorated just before serving.
FAQs
Can I make this Biscoff Cake as cupcakes?
Yes! Bake for 18–20 minutes at the same temperature.
Can I use crunchy Biscoff spread?
Yes, but only in the cake layers smooth spread is best for frosting.
Does this cake need to be refrigerated?
It’s safe at room temperature for 1–2 days, then refrigerate.
How do I get perfectly smooth frosting?
Beat your buttercream for at least 3 minutes and use a warm spatula for final smoothing.
Can I reduce the sweetness?
You may reduce cake sugar slightly, but buttercream sweetness is needed for structure.
Can I use this recipe for a two-tier cake?
Yes! simply double the recipe and support with dowels.
What size pans can I use?
Two 9-inch pans work as well; increase baking time by 3–5 minutes.
Conclusion
This indulgent Biscoff Cake is the perfect blend of warm spice, velvety crumb, and silky cookie-butter richness. Whether you’re baking for a celebration or satisfying a craving, this recipe delivers show-stopping flavor every time. Bookmark it, bake it, and share it you’ll be asked for the recipe again and again.