Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe
A moist and delicious Biscoff cake featuring a rich cookie butter frosting that perfectly balances sweetness and spice, ideal for any Biscoff enthusiast looking to impress with a homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour (spooned and leveled—no packing!)
- 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 (microwaved 15 seconds if too stiff)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Frosting & Filling:
- 1 cup Biscoff spread (softened)
- 2 cups heavy whipping cream (chilled)
- 1/2 cup powdered sugar (sifted)
For Decoration:
- Extra Biscoff cookies, crushed and whole, for decorating
Instructions
- Prepare the Cake Batter: 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 to ensure even incorporation. Warm the Biscoff spread if needed and mix it along with vanilla extract until the batter is silky. In a separate bowl, combine the flour, baking powder, and salt; then gently fold these dry ingredients into the wet mixture just until combined to maintain a thick, dreamy batter.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Evenly divide the batter between two greased or parchment-lined 9-inch round cake pans. Bake for 28-32 minutes or until the edges pull away slightly, the tops spring back when touched, and a toothpick comes out with moist crumbs. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Cookie Butter Frosting: Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the bowl and whip on medium speed until soft peaks form. Gradually add powdered sugar, then continue whipping to stiff peaks. Gently fold in about one-third of the softened Biscoff spread to create a marbled texture, leaving swirls of cookie butter in the frosting.
- Assemble and Decorate: Once cakes are fully cooled, spread the remaining softened Biscoff spread evenly between the layers. Top with the whipped cream and Biscoff frosting, piping swirls if desired. Decorate with crushed Biscoff cookies on top and whole cookies around the edges for an elegant finish.
- Storage: Store the cake covered loosely in the refrigerator for up to 3 days. For longer storage, slice and freeze portions without frosting for up to 2 months. Thaw overnight in the fridge before serving; avoid microwaving frosted slices to maintain texture.
Notes
- Ensure the Biscoff spread is softened or warmed slightly for easy mixing and spreading.
- Chill the heavy cream and mixing bowl for better whipping results—warm cream won’t whip properly.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding frosting.
- Check baking time early to avoid dryness; pull from the oven when toothpick has moist crumbs.
- Crushed crunchy Biscoff spread can be used for added texture in frosting or filling.
Keywords: Biscoff cake, cookie butter cake, Biscoff spread recipe, layered cake, whipped cream frosting, dessert, baking recipe
