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Biscoff cake

Biscoff cake

This Moist Biscoff Cake brings the rich, spiced flavor of Biscoff cookies to life in a light, moist cake that’s perfect for any occasion. With its caramelized notes and tender crumb, it’s a dessert everyone will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 12

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!

Notes

Note 1: If you’re using measuring cups for this recipe, make sure to firmly pack your light brown sugar. To do this, fill the measuring cup with sugar, then use the back of a spoon to press the sugar down with a bit of pressure (not too much). After that, fill the remaining space with more sugar.
Note 2: The fan-forced (convection) setting cooks cakes and cupcakes faster. If you’re using this mode, decrease the baking temperature to 160°C (320°F) to ensure the cake bakes at the same rate as mine. 🙂
Note 3: If you’re using a stand mixer, use the paddle attachment for the initial mixing, but be sure to complete the last step by hand, as instructed in the recipe.
Note 4: Gently folding in the ingredients prevents too much gluten from forming, which helps create a softer cake. Only mix until the flour is fully incorporated, and the batter is uniform.
Note 5: If using a stand mixer, make sure to use the paddle attachment.
Note 6: If your frosting is too firm, appears quite yellow, and has stubborn air bubbles that won’t go away after mixing, it could be because your butter is too cold. Heat the buttercream slightly by microwaving it in 5-second bursts (do not overheat, or it will turn to liquid). Once softened, re-whip the buttercream to make it fluffy and smooth.