Introduction

This irresistible Biscoff cake combines the rich, warm flavors of cookie butter with a moist, tender crumb and a fluffy whipped frosting. Perfect for any cookie butter lover, it’s a showstopper dessert that’s surprisingly easy to make at home. One bite and you’ll be hooked!

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
1 cup whole milk (room temperature)
3 large eggs (room temperature)
1 cup Biscoff spread (softened or microwaved 15 seconds if stiff)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup Biscoff spread (softened, for filling and frosting)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper.
Step 2: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in the eggs one at a time, followed by the milk, vanilla extract, and melted Biscoff spread until silky smooth.
Step 3: In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined and no dry flour remains. Be careful not to overmix.
Step 4: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28–32 minutes, or until the cake edges pull away slightly and a toothpick inserted in the center comes out with a few moist crumbs.
Step 5: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 6: To make the frosting, chill your mixing bowl and beaters in the freezer for 10 minutes. Pour in the cold heavy cream and beat on medium speed until soft peaks form.
Step 7: Gradually add the powdered sugar and continue to beat until stiff peaks form. Gently fold in about one-third of the softened Biscoff spread to create swirls in the frosting.
Step 8: Spread a layer of Biscoff spread between the cooled cake layers, then spread whipped frosting on top. Use the remaining frosting to cover the cake and pipe swirls if desired.
Step 9: Decorate with crushed Biscoff cookies and whole cookies around the edges for a beautiful finishing touch.

Tips & Variations

Chill your heavy cream and mixing bowl before whipping to ensure a stable, fluffy frosting.
Use a kitchen scale to divide the batter evenly for perfectly level cake layers.
If you prefer a bit of crunch, substitute half the smooth Biscoff spread with crunchy for frosting or filling.
Let the cake layers cool completely before frosting to avoid melting the whipped cream.

Storage

Store the assembled cake in the refrigerator covered loosely with plastic wrap to keep the frosting fresh for up to 3 days. For longer storage, slice the cake and freeze individual portions without frosting for up to 2 months. Thaw frozen slices overnight in the fridge before serving. Avoid microwaving frosted pieces to prevent the whipped cream from weeping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! The crunchy version adds a nice texture, especially in the frosting or between layers. You can even mix smooth and crunchy varieties to balance creaminess and crunch.

Help! My cake turned out dry – what went wrong?

Usually, the cake was baked a bit too long. Check for doneness a few minutes earlier next time by testing with a toothpick—it should come out with moist crumbs, not clean. Also, don’t skip the oil, as it keeps the cake moist.