Biscoff Cake

5 from 3 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

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

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.

Nutrition