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Biscoff Cake recipe card

Biscoff Cake

Moist Biscoff flavored cake layers with creamy Biscoff frosting, cookie butter filling, and crunchy Lotus cookie crumbs.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 1 two-layer 8-inch cake
Calories 820 kcal

Ingredients
  

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste
  • 3 large eggs at room temperature
  • 1 1/4 cups buttermilk at room temperature
  • 1 cup unsalted butter softened (for frosting)
  • 2 ounces cream cheese softened (for frosting)
  • 3/4 cup Biscoff spread for frosting
  • 1/2 teaspoon ground cinnamon for frosting
  • 1/4 teaspoon salt for frosting, omit if using salted butter
  • 1 teaspoon vanilla bean paste for frosting
  • 2 1/2 to 3 cups powdered sugar for frosting
  • 2 tablespoons whipping cream or milk for frosting
  • 1/3 cup Biscoff spread warmed (for filling)
  • 6 Lotus Biscoff cookies crushed (for filling)

Instructions
 

  • Preheat the oven to 350 F. Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In a large mixing bowl beat 1/2 cup softened butter and the granulated sugar on medium speed until light and slightly fluffy.
  • Add 2/3 cup Biscoff spread to the butter mixture and beat until smooth and creamy.
  • Add the vegetable oil and 2 teaspoons vanilla bean paste to the bowl and mix until fully combined.
  • Add the eggs one at a time, beating well and scraping down the bowl after each addition.
  • Add one third of the dry ingredients to the bowl and mix on low just until blended, then add half of the buttermilk and mix again. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the remaining dry ingredients, mixing only until the batter is smooth.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  • Bake on the middle rack for 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cakes cool in the pans for 15 minutes, then run a thin knife around the edges and carefully turn onto a wire rack. Remove the parchment and cool completely.
  • While the cakes cool, make the frosting. In a large bowl beat 1 cup softened butter until smooth and creamy.
  • Add the cream cheese and 3/4 cup Biscoff spread to the bowl and beat until smooth and fully combined.
  • Add 2 cups powdered sugar, the cinnamon, 1/4 teaspoon salt, and 1 teaspoon vanilla bean paste. Start mixing on low speed, then increase to medium until smooth.
  • Add the remaining powdered sugar a little at a time, alternating with splashes of whipping cream, until the frosting is thick, creamy, and spreadable.
  • Place the 1/3 cup Biscoff spread in a small microwave safe bowl and microwave on medium power for 30 to 45 seconds, then stir until smooth and let cool slightly.
  • If the cake layers are domed, use a serrated knife to gently level the tops once they are completely cool.
  • Place one cake layer on a serving plate or cake stand and spread a thin layer of frosting over the top.
  • Drizzle the warmed Biscoff over the frosted layer and spread into an even layer, then sprinkle with the crushed Lotus cookies.
  • Place the second cake layer on top, pressing gently to set.
  • Apply a thin crumb coat of frosting over the top and sides of the cake and chill for 20 minutes until set.
  • Once set, frost the top and sides of the cake with the remaining frosting, smoothing or swirling as desired. Keep refrigerated until serving.

Notes

- Make sure the eggs and buttermilk are at room temperature so the batter mixes smoothly and the cake bakes evenly.
- If the frosting feels too soft, chill it for 10 to 15 minutes, then beat briefly before frosting the cake.
- Store the finished cake covered in the refrigerator for up to 4 days, and bring slices to room temperature before serving for the best texture.
Keyword Biscoff cake, Biscoff frosting, cookie butter cake, layer cake, Lotus Biscoff, Vegetarian