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    Home » Cakes and Cupcakes

    Biscoff Cake

    Published: Jun 24, 2021 Updated: Jun 24, 2021 by Alison Hope · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe
    Biscoff Cake

    This biscoff cake is two layers of fluffy, moist, biscoff flavored cake topped with a gorgeous biscoff buttercream frosting and crushed biscoff cookies.

    Frosted biscoff cake with drizzled biscoff cookie butter on a white cake stand.

    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:

    Photo of the ingredients needed to make 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:

    Photo of the ingredients needed to make 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.
    Biscoff cake on a white cake stand with one slice cut and ready to serve.

    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.
    Two photo collage showing dry ingredients added to mixing bowl and mixed 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.
    Two photo collage showing wet ingredients added to dry and mixed in.
    • 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.
    Two photo collage showing biscoff cake in cake pans before and after baking.
    • Prepare your frosting by adding softened butter and biscoff cookie butter to your stand mixer and beating together until smooth and creamy.
    Two photo collage showing butter and biscoff spread added to stand mixer and whisked together.
    • Add powdered sugar and milk and beat until fluffy.
    Two photo collage showing powdered sugar and milk added to stand mixer and beaten into a smooth frosting.
    • When the cakes are completely cool, frost with biscoff buttercream.
    Two photo collage showing biscoff cake layers cooling on a wire cooling rack and then being frosted with biscoff frosting.
    • Decorate by drizzling melted biscoff cookie butter over the top and sprinkling some crushed biscoff cookies.
    Two photo collage showing frosted biscoff cake on a white cake stand and then decorated with melted biscoff and crushed biscoff cookies.
    • Refrigerate the cake for 1 hour for the frosting and biscoff drizzle to set and then slice and serve.
    Biscoff cake on a white cake stand with one slice cut and ready to 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.

    Slice of biscoff cake on a cake lifter.

    Recipe FAQ

    What flavor is biscoff?

    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!

    Can you make cupcakes?

    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.

    Can you make this cake dairy-free?

    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.

    How to store this cake?

    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.

    Can you freeze it?

    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.

    Slice of biscoff cake on a white plate with a cake fork.

    More Biscoff Recipes

    1. Biscoff Cheesecake
    2. Biscoff Brownies
    3. Biscoff Ice Cream
    4. Biscoff Blondies
    5. Biscoff Cupcakes
    6. Biscoff Fudge
    Forkful of biscoff cake.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Frosted biscoff cake with drizzled biscoff cookie butter on a white cake stand.

    Biscoff Cake

    This biscoff cake is two layers of fluffy, moist, biscoff flavored cake topped with a gorgeous biscoff buttercream frosting and crushed biscoff cookies.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 771kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. 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. 
    2. Baking soda – this must be baking soda and not baking powder. It’s also called bicarbonate of soda in some countries.
    3. Buttermilk – you can use real (store-bought) buttermilk or you can make your own homemade buttermilk.
    4. 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.
    5. 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.
    6. 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. 
    7. 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.
    8. 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.

    Nutrition

    Serving: 1Serve | Calories: 771kcal | Carbohydrates: 94g | Protein: 7g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 423mg | Potassium: 83mg | Fiber: 1g | Sugar: 66g | Vitamin A: 557IU | Calcium: 43mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    « Biscoff Buttercream Frosting
    Biscoff Cupcakes »
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Debbie

      March 17, 2023 at 9:31 pm

      I made this for my daughter’s birthday and it was a huge hit. Absolutely delicious!5 stars

      Reply
      • Nadine @ Gimmethatflavor

        July 28, 2023 at 9:30 am

        That’s great Debbie! Thanks so much for sharing and for your great review!

        Reply
    2. Rosa

      July 02, 2022 at 3:27 pm

      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!5 stars

      Reply
      • Alison Hope

        July 03, 2022 at 11:04 am

        Thanks so much Rosa!

        Reply
    5 from 3 votes (1 rating without comment)

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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