Biscoff cake

Biscoff Cake: A Decadent Delight for Cookie Butter Lovers

If you’re a fan of rich, caramelized cookie flavor with a hint of spice and warmth, then the Biscoff cake is your ultimate dessert dream come true. This luscious, moist cake combines the beloved taste of Biscoff cookies—also known as speculoos—with a tender crumb and creamy frosting that will leave your taste buds dancing. Originating from the Belgian tradition of spiced biscuits, Biscoff has taken the world by storm, and now it’s shining in one of the most indulgent forms: a full-fledged cake. Whether you’re baking for a special occasion or simply treating yourself, this Biscoff cake recipe delivers an unforgettable experience with every bite.

The History of Biscoff and Its Rise to Fame

The story of Biscoff begins in Belgium, where Lotus Bakeries introduced the iconic Lotus Biscoff cookies in 1932. Originally served alongside coffee in European cafés and later adopted by airlines such as Lufthansa and Delta, these crunchy, cinnamon-spiced biscuits quickly gained international acclaim. Their unique blend of warm spices—cinnamon, nutmeg, ginger, and cloves—gives them a distinctive caramelized sweetness unlike any other cookie.

In 2011, the launch of Biscoff cookie butter (or speculoos spread) revolutionized how people enjoyed the flavor. Spreadable, smooth, and intensely flavorful, it became a pantry staple across kitchens worldwide. Food bloggers and home bakers began experimenting, incorporating Biscoff into cheesecakes, milkshakes, pancakes, and even ice cream. The natural progression? A full Biscoff cake—layered, frosted, and packed with that unmistakable spiced-cookie essence. Today, Biscoff cake stands as a testament to innovation and global flavor fusion, blending European heritage with modern dessert trends.

Ingredients Breakdown: What Makes This Cake So Special?

The magic of a perfect Biscoff cake lies in its ingredients—each playing a crucial role in achieving that signature flavor, texture, and aroma. Let’s dive deep into what goes into this masterpiece:

Biscoff Cookie Butter: The star of the show. This creamy spread adds moisture, depth, and that distinct caramelized cookie flavor. It’s made from ground Biscoff cookies, oils, and sugar, delivering both sweetness and richness.
Butter: Unsalted butter provides structure and enhances mouthfeel, contributing to a soft, velvety crumb while balancing the sweetness of the cookie butter.
Granulated Sugar: Adds sweetness and helps with browning and aeration during creaming, ensuring a light texture.
Eggs: Bind the ingredients together, add structure, and contribute to leavening. Room-temperature eggs blend more smoothly into the batter.
Vanilla Extract: Enhances overall flavor and complements the warm spices in the Biscoff.
All-Purpose Flour: Provides the necessary gluten structure for the cake to rise properly without becoming dense.
Baking Powder & Baking Soda: Leavening agents that help the cake rise evenly and achieve a fluffy consistency.
Salt: Balances the sweetness and intensifies the other flavors.
Whole Milk or Buttermilk: Adds moisture and tenderness. Buttermilk also reacts with baking soda for extra lift and a slight tang that contrasts beautifully with the sweet Biscoff.
Biscoff Cookies (crushed): Used for layering, garnish, or mixing into the batter for added crunch and visual appeal.
Cream Cheese & Powdered Sugar (for frosting): Forms the base of the silky Biscoff cream cheese frosting, which is both tangy and sweet.

Optional additions like cinnamon, nutmeg, or a splash of espresso powder can further elevate the complexity of the cake, enhancing the spiced profile inherent in Biscoff.

Step-by-Step Recipe: How to Make the Perfect Biscoff Cake

Follow this detailed guide to create a bakery-quality Biscoff cake at home. With careful attention to detail, you’ll achieve layers so moist and flavorful they might just become your new go-to dessert.

Ingredients You’ll Need:

For the Cake:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup Biscoff cookie butter (smooth)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk or buttermilk, room temperature
10–12 original Lotus Biscoff cookies, crushed (optional, for texture)

For the Biscoff Cream Cheese Frosting:

8 oz (1 block) full-fat cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1½ cups powdered sugar, sifted
⅓ cup Biscoff cookie butter
1 teaspoon vanilla extract
Pinch of salt
Additional crushed Biscoff cookies for decorating

Equipment:

Two 9-inch round cake pans
Parchment paper
Mixing bowls
Electric mixer (hand or stand)
Spatula
Cooling rack
Offset spatula (for frosting)

Directions:

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line the bottoms with parchment paper, and lightly dust with flour to prevent sticking.
Cream Butter, Sugar & Biscoff: In a large mixing bowl, beat the softened butter, granulated sugar, and Biscoff cookie butter together on medium speed until light, fluffy, and pale in color—about 3–4 minutes. Scrape down the sides of the bowl as needed.
Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture may look slightly curdled at first, but it will come together once dry ingredients are added.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Alternate Wet & Dry: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk (start and end with dry ingredients). Mix on low speed just until incorporated after each addition. Do not overmix—this can lead to a tough cake.
Fold in Crushed Cookies (Optional): Gently fold in about ½ cup of finely crushed Biscoff cookies for extra texture and flavor bursts throughout the cake.
Divide & Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Tap the pans gently on the counter to release air bubbles.
Bake: Place in the preheated oven and bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
Cool: Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack. Remove parchment paper and let cool completely before frosting—about 1–2 hours.
Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, followed by the Biscoff cookie butter, vanilla, and salt. Beat on medium-high speed until light, fluffy, and fully combined—about 2–3 minutes.
Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top. Place the second layer on top. Apply a thin crumb coat over the entire cake, then refrigerate for 15–20 minutes to set. Finish with a thick, smooth layer of frosting using an offset spatula. Decorate the sides and top with crushed Biscoff cookies for that signature look.
Serve: Slice and enjoy! For best flavor, allow the cake to sit at room temperature for 20–30 minutes before serving.

Tips for Baking the Best Biscoff Cake

Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature to create a smooth, emulsified batter that rises evenly.
Don’t Overmix: Once flour is added, mix only until just combined. Overmixing develops gluten, resulting in a dense cake.
Use Quality Biscoff: Stick to authentic Lotus Biscoff cookie butter for the most authentic flavor. Imitation brands may lack depth or contain additives that affect texture.
Check Oven Temperature: Use an oven thermometer to ensure accuracy—many ovens run hot or cold, affecting baking time.
Level Your Cakes: If your layers have domed tops, use a serrated knife to level them before frosting for a professional finish.
Chill Before Slicing: For clean slices, chill the frosted cake for 30 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts.
Storage Tip: Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal texture.

Variations and Customizations

The beauty of the Biscoff cake is its versatility. Here are some creative twists to make it your own:

Biscoff Bundt Cake: Pour the batter into a greased and floured Bundt pan for a stunning centerpiece. Increase baking time to 45–55 minutes and check for doneness.
Layered Biscoff Cheesecake Swirl: Add a layer of Biscoff-swirled cheesecake between the cake layers for a hybrid dessert.
Biscoff Cupcakes: Make 24 cupcakes instead. Bake at 350°F for 18–22 minutes. Top with Biscoff frosting and a mini cookie.
Gluten-Free Version: Substitute all-purpose flour with a high-quality gluten-free flour blend. Add ¼ teaspoon xanthan gum if not included in the blend.
Dairy-Free Option: Use plant-based butter and dairy-free cream cheese, along with almond or oat milk.
Spice Boost: Add ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, or a pinch of cloves to enhance the warm spice notes.
Drizzle & Garnish: Drizzle melted chocolate or extra Biscoff over the top for added decadence.
Almond Extract Twist: Replace half the vanilla with almond extract for a nutty complexity that pairs well with Biscoff.

Health Considerations and Nutritional Value

While undeniably delicious, it’s important to enjoy Biscoff cake in moderation due to its high sugar, fat, and calorie content. Here’s a general nutritional breakdown per slice (based on 12 servings):

Calories: ~450–500
Total Fat: 25–30g (including saturated fat from butter and cream cheese)
Carbohydrates: 55–60g
Sugars: 40–45g
Protein: 5–7g
Sodium: 300–400mg

Considerations:

This cake is not suitable for low-sugar, low-fat, or keto diets.
Biscoff contains soy and palm oil; those avoiding these ingredients should check labels carefully.
The cake is high in refined carbohydrates and should be consumed mindfully, especially by individuals managing diabetes or heart conditions.
To lighten the recipe, consider using reduced-fat cream cheese, coconut sugar, or applesauce substitution (though texture may change).

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! Bake and cool the layers up to 2 days in advance. Wrap tightly in plastic wrap and store at room temperature, or freeze for up to 1 month. Frost the day of serving.

Can I freeze Biscoff cake?
Absolutely. Freeze unfrosted layers wrapped in plastic and foil for up to 3 months. Frosted cake can be frozen on a tray, then wrapped. Thaw in the refrigerator overnight.

Why did my cake turn out dry?
Overbaking, overmixing, or inaccurate measuring can cause dryness. Use a kitchen scale for precise flour measurement and always check doneness a few minutes early.

Can I use crunchy Biscoff instead of smooth?
Yes, but for the cake batter, smooth works better. Crunchy Biscoff is excellent in the frosting or as a garnish for added texture.

Is there a substitute for Biscoff cookie butter?
There isn’t a perfect substitute, but you can try making a homemade version by grinding Biscoff cookies with a little oil and sugar. Alternatively, use peanut or almond butter mixed with cinnamon and brown sugar—but flavor will differ significantly.

Can I make this into a sheet cake?
Yes. Use a 9×13 inch pan and bake for 35–40 minutes. Adjust frosting quantity accordingly.

Does Biscoff cake need to be refrigerated?
Due to the cream cheese frosting, yes—it should be stored in the refrigerator. However, serve at room temperature for the best taste and texture.

Summary

The Biscoff cake is a rich, spiced dessert that celebrates the beloved flavor of Lotus Biscoff cookies in a soft, moist, and generously frosted form. Combining cookie butter into both the cake and frosting creates an indulgent treat that’s perfect for birthdays, holidays, or anytime cravings strike.