This biscoff cake is two layers of fluffy, moist, biscoff flavored cake topped with a gorgeous biscoff buttercream frosting and crushed biscoff cookies.
If you love cookie butter and all things biscoff then this biscoff cake is right up your street!
It is loaded with biscoff flavor, light, fluffy and perfect. It’s also an absolute breeze to make.
It’s frosted with the most creamy and velvety biscoff buttercream frosting, drizzled with melted biscoff cookie butter and sprinkled with crushed biscoff cookies.
So it’s decadent. There’s no doubt about that!
For more delicious biscoff desserts check out our biscoff brownies, biscoff mug cake and biscoff donuts.
Ingredients You’ll Need For Biscoff Cake:
Ingredient Notes
- Baking soda – this must be baking soda and not baking powder. It’s also called bicarbonate of soda in some countries.
- Canola oil – can be replaced with vegetable oil in this recipe.
- Biscoff cookie butter – is quite widely available these days and you’d usually find it in the same section of the supermarket as the peanut butter. If you don’t find it locally then you can definitely get it on Amazon. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
- Buttermilk – you can use real (store-bought) buttermilk or you can make your own homemade buttermilk by mixing lemon juice and room temperature milk.
Ingredients You’ll Need For Biscoff Buttercream:
Frosting Notes
- Butter – we used lightly salted butter, but you can also use unsalted butter. You may want to add ⅛ teaspoon of salt if you’re using unsalted butter. The butter should ideally be softened.
- Milk – whole milk is best to use or you can switch it for cream or heavy cream.
How To Make Biscoff Cake – Step By Step
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup line. Let it curdle for a few minutes.
- Add the buttermilk, eggs, melted biscoff cookie butter, canola oil and vanilla extract and mix into a batter. Don’t over-mix.
- Transfer the batter to two 8-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
- Allow the cakes to cool in the pans for a few minutes before removing them from the pans and transferring to a wire cooling rack to cool completely before frosting.
- Prepare your frosting by adding softened butter and biscoff cookie butter to your stand mixer and beating together until smooth and creamy.
- Add powdered sugar and milk and beat until fluffy.
- When the cakes are completely cool, frost with biscoff buttercream.
- Decorate by drizzling melted biscoff cookie butter over the top and sprinkling some crushed biscoff cookies.
- Refrigerate the cake for 1 hour for the frosting and biscoff drizzle to set and then slice and serve.
Recipe Tips
Flour: Make sure the flour is measured correctly. If you accidentally use too much flour your cake will be dense and dry. The best way to measure flour if you’re using only cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you have a food scale then weigh the flour out on your food scale for the best accuracy.
Don’t over-mix. Over-mixing the cake batter can affect texture and rise. So mix as minimally as possible, mix the batter until just mixed and then stop mixing.
Baking pan sizes. This cake works great in two 8-inch cake pans AND in two 9-inch cake pans. If you’re baking in 9-inch pans the layers will be thinner, so the baking time will reduce to 25 minutes.
Recipe FAQ
Biscoff cookies and biscoff cookie butter have a caramel flavor that also has hints of ginger and cinnamon. It’s simply delicious and the cookies and the cookie butter taste identical to each other. This biscoff cake brings those biscoff flavors out beautifully in a fluffy moist cake!
This recipe will make around 18-24 cupcakes depending on how high you fill the liners. Bake for around 20 minutes. For a perfect 12 cupcakes check out our biscoff cupcakes recipe.
If you use soy milk or almond milk to make the homemade buttermilk then this cake can be dairy-free. You would also want to use a dairy-free butter like Earth Balance and a dairy-free milk to make the frosting.
Keep the cake stored (covered) at room temperature for 3-4 days or covered in the fridge for up to a week. Let it come to room temperature before serving.
You can freeze biscoff cake for up to 3 months. You can freeze the cake either frosted or unfrosted. Let it thaw in the fridge and then bring to room temperature before serving.
More Biscoff Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Cake
Ingredients
Biscoff Cake:
- 2 and ½ cups All Purpose Flour Measured Correctly*
- 1 and ½ cups White Granulated Sugar
- 1 tsp Baking Soda
- ¾ tsp Salt
- 1 cup Homemade Buttermilk or Real Buttermilk*
- 2 Large Eggs
- ¼ cup Biscoff Cookie Butter Melted*
- ⅔ cup Canola Oil or Vegetable Oil
- 3 tsp Vanilla Extract
Biscoff Buttercream Frosting:
- 1 cup Butter Lightly Salted, Softened*
- 1 cup Biscoff Cookie Butter
- 3 cups Powdered Sugar
- 3 Tbsp Whole Milk
Decoration (Optional):
- ¼ cup Biscoff Cookie Butter Melted*
- 2 Biscoff Cookies Crushed
Instructions
- Preheat the oven to 350°F (180°C). Spray two *8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding room temperature milk up to the 1 cup line. Let it curdle for a few minutes.
- Add the buttermilk, eggs, melted biscoff cookie butter, canola oil and vanilla extract and mix into a batter. Don't over-mix.
- Transfer the batter to your two prepared 8-inch cake pans.
- Bake for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
- Allow the cakes to cool in the pans for a few minutes before removing them from the pans and transferring to a wire cooling rack to cool completely before frosting.
- Prepare your frosting by adding softened butter and biscoff cookie butter to your stand mixer and beating together until smooth and creamy.
- Add powdered sugar and milk and beat again until fluffy.
- When the cakes are completely cool, frost with biscoff buttercream.
- Decorate by drizzling melted biscoff cookie butter over the top and sprinkling some crushed biscoff cookies.
- Refrigerate the cake for 1 hour for the frosting and biscoff drizzle to set and then slice and serve.
Notes
- Flour: Make sure the flour is measured correctly. The best way to measure flour if you’re using only cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you have a food scale then weigh the flour out on your food scale for the best accuracy. Click ‘metric’ below the list of ingredients to get the correct weights in grams.
- Baking soda – this must be baking soda and not baking powder. It’s also called bicarbonate of soda in some countries.
- Buttermilk – you can use real (store-bought) buttermilk or you can make your own homemade buttermilk.
- Biscoff cookie butter – is quite widely available these days and you’d usually find it in the same section of the supermarket as the peanut butter. If you don’t find it locally then you can definitely get it on Amazon. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
- To melt biscoff cookie butter – add it to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Butter – we used lightly salted butter in the frosting, but you can also use unsalted butter. You may want to add ⅛ teaspoon of salt if you’re using unsalted butter. The butter should ideally be softened but if you forget, it’s not a big issue, just cut the butter into small cubes before beating it with the biscoff cookie butter.
- Baking pan sizes – This cake works great in two 8-inch cake pans AND in two 9-inch cake pans. If you’re baking in 9-inch pans the layers will be thinner, so the baking time will reduce to 25 minutes.
- Storing and Freezing: Keep the cake stored (covered) at room temperature for 3-4 days or covered in the fridge for up to a week. Let it come to room temperature before serving. You can freeze biscoff cake for up to 3 months. You can freeze the cake either frosted or unfrosted. Let it thaw in the fridge and then bring to room temperature before serving.
This cake is always a big hit. We have a family of cookie butter lovers. I recommend using Biscoff brand cookie butter. I have tried a couple of store brands and the consistency/flavor is just not as good. I make 1/2 batch frosting with the crunchy cookie butter for in between the layers for a little crunch. Sooo good!
Thanks so much Rosa!