Biscoff Cake

Slice of Biscoff cookie butter cake with Biscoff filling and Biscoff frosting

5 from 1 vote

This Biscoff cake - AKA cookie butter cake - has moist cake layers flavored with Biscoff, creamy Biscoff frosting and more cookie butter and crushed Lotus cookies in the middle. The buttercream isn't overly sweet but incredibly creamy. A super decadent cake for anyone who loves cookie butter!

Prep Time45

Cook Time35

Cooling45

Total Time2 30

Course: Dessert

Cuisine: American, Belgian

Keyword: Biscoff Cake, Cookie Butter Cake

Servings: slices

Author: Fiona Dowling

Equipment

2 8-inch round cake pans with high sides ensure the sides are at least 2 inches (5 cm) high, see notes for alternative pan sides

Ingredients

Biscoff 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) I used 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

Biscoff Buttercream

1 cup unsalted butter (226 grams) softened
2 ounces cream cheese (56 grams) full-fat, or substitute with an 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

Filling

1/3 cup Biscoff
4-6 crushed Lotus cookies

Instructions

Biscoff Cake

Preheat the oven to 350F (180C). Line the bottom of two 8-inch (20 cm) round pans (ensure they have 2 inch sides) with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl, beat together the butter, brown sugar, granulated sugar, and Biscoff spread until they're no lumps of butter or brown sugar.
Beat the oil and vanilla extract into the butter mixture.
Mix the eggs into the butter mixture 1 at a time.
Using a wire whisk, whisk about 1/3 of the dry ingredients into the butter mixture. Then stir in about 1/2 of the buttermilk into the butter mixture. Whisk in another 1/3 of the dry ingredients. Then whisk in the rest of the buttermilk. Lastly, whisk in the last 1/3 of the dry ingredients. Stop mixing when you no longer see any lumps of dry ingredients.
Evenly distribute the cake batter between the 2 cake pans.
Bake in the middle of the preheated oven for about 35-40 minutes. When the cakes are done baking, the edges should be pulling away from the sides of the pan and an inserted toothpick should come out clean.
Cool in the pans for at least 15 minutes before very gently inserting the cake pans onto a cake pan. Note that these cakes are very delicate, so be very careful when inserting.

Biscoff Frosting

In a large bowl, beat the butter until soft.
Mix in the cream cheese and Biscoff until smooth.
Add in 2 cups powdered sugar, along with the vanilla, cinnamon and salt. Start with the mixer on a low speed and gradually increase to medium speed until combined.
Mix in the rest of the powdered sugar a little at a time, alternating with a tablespoon of cream until the desired sweetness and thickness is reached

Assembling the Cake

Add the Biscoff to a small bowl. Microwave for about 30-45 seconds on medium power, then stir. Set aside.
Ensure that the cake layers are cooled first. If the tops are domed, gently saw off the domed top of each cake layer.
Place one cake layer on the plate that you plan to serve it on. Frost a thin layer of frosting on top. Add about 1/3 to 1/2 frosting to a piping bag with a large round tip. Pipe around the edges of the cake. Alternatively, frost a thick band of frosting around the edges.
Add the warmed Biscoff (it shouldn't be hot) to the cake layer and spread into an even layer. Sprinkle with crushed cookie crumbs.
Place the second cake layer on top. Frost the sides with a thin layer of frosting. Place in the fridge for about 20 minutes for the frosting to set.
Remove from the fridge and frost the sides and top of the cake with swirls of frosting. Optionally, decorate the top with more crushed cookie crumbs.

Notes

Pan Sizes:
- Two 9-inch (23 cm) round cake pans - bake for approximately 30-35 minutes at 350F (180C)
- 9x13 inch rectangle pan - bake for approximately 40-45 minutes at 350F (180C), divide the frosting recipe in half
- Do not use two 8-inch round (20 cm) cake pans with 1 inch sides as there will be too much batter
Biscoff: Any brand of cookie butter will work for this recipe. For the cake, frosting and filling, you'll need two 400 gram (14 ounce) jars but will have leftovers.
Buttermilk: If you don't have buttermilk, add 1 tablespoon lemon juice to 1 1/4 cup milk. Whisk together and let sit for 5 minutes before using.
Storage: Store leftovers covered for up to 4 days in the fridge. Unfrosted cake layers can be made the day before you plan to serve. Wrap tightly (be careful - as the cake layers are delicate) and store at room temperature overnight. Make the frosting and assemble the day you plan to bake.
Nutrition: Details provided are an estimate only and based on 1 slice with frosting and filling, assuming all the frosting is used and the cake is sliced into 12 uniform pieces.

Nutrition