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Biscoff Cake

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!
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 20 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.75 cup smooth Biscoff spread slightly melted
Biscoff Buttercream
  • 1 cup unsalted butter softened
  • 0.5 cup smooth Biscoff spread
  • 3.5 cups powdered sugar sifted
  • 3 tbsp heavy cream 2–3 tbsp, as needed
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
Biscoff Drip (Optional)
  • 0.5 cup smooth Biscoff spread melted for drip

Equipment

  • 8-inch cake pans
  • Stand mixer or hand mixer
  • Cooling racks
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until well combined.
  3. In a separate bowl or large jug, whisk the whole milk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
  4. 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.
  5. Gently stir in the slightly melted Biscoff spread until fully incorporated and the batter is silky and uniform in color.
  6. Divide the batter evenly between the prepared cake pans. Smooth the tops with an offset spatula if needed.
  7. 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.
  8. 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.
  9. To make the Biscoff buttercream, beat the softened unsalted butter on medium-high speed for about 3 minutes, until very pale and fluffy.
  10. Add the Biscoff spread and continue beating until fully combined and creamy.
  11. 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.
  12. 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.
  13. 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.
  14. 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.