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Decadent Biscoff Cake

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A rich and spiced Biscoff cake with creamy Biscoff cookie butter in both the batter and frosting, delivering a moist, flavorful dessert perfect for any occasion.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (130g) Biscoff cookie butter (creamy style)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) whole milk (or almond milk for dairy-free)
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 1½ cups (400g) powdered sugar, sifted
  • ¾ cup (200g) Biscoff cookie butter (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and Biscoff cookie butter with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract, mixing until fully incorporated.
  5. Gradually add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Divide batter evenly between prepared pans and smooth tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  9. For frosting, beat softened butter until creamy. Gradually add powdered sugar and Biscoff cookie butter, mixing on medium speed.
  10. Add heavy cream and vanilla extract; beat until fluffy. Adjust consistency with more cream or powdered sugar as needed.
  11. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  12. Place second layer over the first and frost the top and sides evenly. For a smooth finish, dip spatula in hot water and wipe dry before smoothing.
  13. Refrigerate cake for at least 30 minutes before slicing to set frosting.

Notes

Use room temperature eggs and butter for best creaming results. Do not overmix after adding flour to avoid a dense cake. Chill cake before frosting to prevent crumbling. Adjust frosting consistency with cream or powdered sugar as needed. For gluten-free or vegan options, see variations.

Nutrition

Keywords: Biscoff cake, Biscoff cookie butter, easy cake recipe, spiced cake, homemade dessert, creamy frosting, nostalgic dessert

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