Introduction
The Biscoff Cake, also known as Cookie Butter Cake, is a delightful dessert that takes the flavors of the beloved Biscoff cookies and transforms them into a moist and indulgent cake. The unique cookie butter, made from ground Biscoff cookies, brings a rich, caramelized flavor to the cake, making it a perfect treat for any occasion. The warm spices, including cinnamon, create a comforting aroma and enhance the cake’s depth of flavor. Whether you’re looking for a show-stopping dessert for a special celebration or a sweet treat for a casual afternoon, the Biscoff Cake is a delicious choice. Paired with a simple frosting or a light dusting of powdered sugar, this cake is sure to be a hit with anyone who loves a rich and flavorful dessert.
The History of Biscoff Cake
The Biscoff cookie, also known as Speculoos in some regions, originated in Belgium, where it has been enjoyed for generations. These spiced cookies are made with brown sugar and a blend of cinnamon and other spices, giving them a distinct, warm flavor. In the 2000s, Biscoff introduced Cookie Butter, a creamy spread made from these cookies, which became an instant sensation. This spread quickly found its way into baking, and the Biscoff Cake emerged as a favorite. Its popularity soared due to the unique taste and texture the cookie butter added to cakes and other desserts. The Biscoff Cake is a modern classic, blending the rich flavors of cookie butter with a light, moist crumb that’s perfect for a variety of occasions.
Ingredients Breakdown
- 2 1/2 cups all-purpose flour – Forms the base of the cake, providing structure and texture.
- 1 1/2 teaspoons baking powder – Helps the cake rise and become light and fluffy.
- 1/2 teaspoon baking soda – Assists in the rise and ensures a tender texture.
- 1/2 teaspoon salt – Balances out the sweetness and enhances other flavors.
- 1 teaspoon ground cinnamon – Adds warmth and complements the flavor of the cookie butter.
- 1 cup Biscoff cookie butter – The key ingredient, bringing a rich, caramelized flavor to the cake.
- 1/2 cup unsalted butter (softened) – Adds richness and helps create a tender cake.
- 1 cup brown sugar (lightly packed) – Contributes moisture and a deeper, caramel-like flavor.
- 3 large eggs – Provides structure and helps bind the ingredients together.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the cake.
- 1 cup buttermilk – Creates a moist and tender crumb.
- 1/4 cup milk – Adds moisture and lightens the texture of the batter.
Step-by-Step Recipe:
- Preheat the Oven and Prepare Pans – Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream Butter, Sugar, and Cookie Butter – In a large bowl, beat the softened butter, brown sugar, and Biscoff cookie butter together until creamy and light.
- Add Eggs and Vanilla – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Wet Ingredients – Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and milk. Start and end with the dry ingredients. Mix until just combined.
- Pour the Batter and Bake – Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cakes – Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost and Serve – Once the cakes have cooled, frost with your favorite frosting (cream cheese frosting or whipped buttercream work well) or simply dust with powdered sugar. Slice and enjoy!
Tips for the Perfect Biscoff Cake
To ensure your cake turns out perfectly moist, avoid overmixing the batter, as this can lead to a dense texture. Be sure to allow the cakes to cool completely before frosting to prevent the frosting from melting. If you want a richer cake, feel free to drizzle extra Biscoff cookie butter over the top after frosting. For added texture, consider adding chopped Biscoff cookies into the batter. Make sure to measure the flour accurately, as using too much can affect the cake’s texture.
Variations and Customizations
There are plenty of ways to customize the Biscoff Cake to suit your taste. For a bit of crunch, add chopped Biscoff cookies into the batter or sprinkle them on top of the frosting. If you want a more decadent version, you could layer the cake with a spread of extra Biscoff cookie butter or use a thicker frosting like a caramel buttercream. You can also experiment with adding a hint of lemon zest to the batter for a contrast to the sweetness. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend and check that your cookie butter is also gluten-free. Alternatively, you could bake the cake as cupcakes, reducing the baking time to 18–20 minutes.
Health Considerations and Nutritional Value
While Biscoff Cake is undeniably delicious, it’s best enjoyed in moderation. The cake is high in calories due to the butter, sugar, and flour. If you’re looking for a slightly healthier version, you can substitute some of the butter with Greek yogurt or use a sugar substitute. Keep in mind that this is a rich dessert, so it’s ideal for special occasions rather than an everyday treat. If you have dietary restrictions, consider swapping the buttermilk for a dairy-free version and ensure your cookie butter is dairy-free as well.
FAQ
Can I make this cake ahead of time? Yes, the cake can be baked in advance. Simply store the cakes in an airtight container at room temperature for up to 2 days before frosting.
Can I freeze the cake? Yes, you can freeze the cake layers for up to 3 months. Wrap them tightly in plastic wrap and foil, then thaw them before frosting.
Can I use regular butter instead of Biscoff cookie butter? While Biscoff cookie butter adds a unique flavor, you can substitute it with peanut butter or almond butter. However, it won’t have the same distinctive flavor.
Can I make this recipe into cupcakes? Yes! You can bake this cake as cupcakes, reducing the baking time to 18–20 minutes at 350°F (175°C).
What frosting goes best with Biscoff Cake? Cream cheese frosting, whipped buttercream, or even a drizzle of extra Biscoff cookie butter works beautifully with this cake.
Biscoff cake
Ingredients
Biscoff Cake
- 2⅓ cups 300 g all-purpose flour
- ¼ cup 30 g cornstarch
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt omit if using salted butter
- 1 tsp ground cinnamon
- ½ cup 113 g unsalted butter (room temperature)
- ½ cup 105 g unflavored vegetable oil (canola oil works well)
- 1¼ cups 250 g soft light brown sugar (firmly packed, see note 1)
- 3 large eggs room temperature
- ½ cup 130 g Biscoff spread (smooth) (also known as cookie butter)
- 2 tsp vanilla extract/essence
- 1¼ cups 280 g buttermilk (room temperature)
- 15 individual Biscoff cookies plain, not filled with cream
Biscoff Buttercream
- 15 individual Biscoff cookies plain, not filled with cream, blended to fine crumbs
- 1½ cups 340 g unsalted butter (room temperature)
- 2¾ cups 350 g powdered sugar (also known as icing or confectioners sugar)
- 1½ tsp vanilla extract/essence
- ¼ tsp salt omit if using salted butter, though salted butter is not recommended for frosting
- 1½ tbsp milk or heavy cream
- ¼ cup 70 g Biscoff spread (smooth) (also known as cookie butter)
Extra Ingredients
- ⅔ cup Biscoff spread smooth (1/3 for filling between the cake layers and 1/3 for topping the cake, slightly heated for easier spreading)
- Extra Biscoff cookies for decorating, around 8 cookies, but you can adjust the number as you like.
Instructions
Biscoff Cake
- Preheat the oven to 180°C (350°F) for a conventional oven (see note 2 if using a convection oven with a fan) and grease two 8-inch cake tins (I recommend using my homemade cake release). It’s also a good idea to line the bottoms of the pans for this recipe.
- In a bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon. Whisk or mix with a fork until well combined. Set aside.
- In a large bowl, combine the butter, vegetable oil, and light brown sugar. Using an electric mixer (either a hand or stand mixer will work – see note 3), cream the ingredients together for 2 minutes until light and creamy.
- Add the eggs one at a time, mixing well between each addition (about 10-15 seconds between eggs).
- Add the Biscoff spread and vanilla extract, mixing until fully incorporated. Now, set the mixer aside, as the remaining steps will be done by hand.
- Add half of the dry ingredients to the wet mixture and gently fold them in with a spatula until just combined. Then, add the buttermilk and fold until combined. Lastly, add the remaining dry ingredients and gently fold until just incorporated. Be careful not to overmix (see note 4).
- Break the Biscoff cookies into small chunks (I typically use my hands) and fold them into the batter until evenly distributed. Again, be careful not to overmix.
- Evenly divide the batter between the two prepared 8-inch cake tins. Level the tops, gently drop the tins on the counter to remove large air bubbles, and bake for 37-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, allow the cakes to cool in the tins for 20 minutes. Run a thin knife around the edges to release the cakes from the tins, then turn them out onto a wire rack to cool completely.
Biscoff Buttercream Frosting
- In a food processor (or blender), blend the 15 Biscoff cookies until they resemble fine crumbs. Set them aside.
- In a large bowl (or stand mixer if using – see note 5), combine the powdered sugar, butter, vanilla extract, salt, and milk.
- Using an electric mixer, mix on low speed until combined. Then, increase the speed to medium-high and continue mixing for a full 10 minutes, scraping down the bowl halfway through. The frosting should be light, fluffy, and smooth when done (see note 6 if it’s not).
- Add the Biscoff spread and the crumbled Biscoff cookies, mixing on medium speed until fully combined.
Assembly (demonstrated in video)
- Slightly heat the Biscoff spread so it’s more spreadable, then set it aside to cool.
- Use a serrated knife to level the tops of the cake layers. I like to trim off any caramelized edges, but this is optional.
- Place the first cake layer on your cake stand and spread a generous amount of Biscoff buttercream on top. Smooth it out with an offset spatula or knife.
- Using a 1M piping tip, pipe a border of frosting around the edges of the cake layer. Fill the center with half of the Biscoff spread (1/3 cup), ensuring the Biscoff spread isn’t warm to avoid melting the buttercream.
- Place the second cake layer on top and cover both the top and sides with more buttercream, leaving a small amount aside for piping on the top. I like to use a cake scraper to smooth the sides.
- Use the same 1M piping tip to pipe a border around the top of the cake. Fill the center with the remaining Biscoff spread (make sure it’s not warm) and decorate with Biscoff cookies. Enjoy!