Print

Biscoff Cake Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

This decadent Biscoff Cake combines moist spiced cake layers infused with cinnamon and a hint of vanilla, layered with luscious homemade vanilla buttercream and cookie butter frosting. Finished with crunchy Biscoff cookie pieces and a warm cookie butter drizzle, this cake offers a delightful blend of creamy, crunchy, and warming spice flavors perfect for any special occasion or dessert craving.

Ingredients

Scale

Cake Layers

  • 3 cups all-purpose flour (375g)
  • 1 cup granulated sugar (200g)
  • 2 cups packed dark or light brown sugar (400g)
  • 2 1/2 tsp baking powder (10g)
  • 2 tsp ground cinnamon (5g)
  • 1 tsp fine salt (6g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (28g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)

Vanilla Buttercream Frosting

  • 3 cups (6 sticks) unsalted butter, room temperature (678g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 1/2 tsp fine salt (9g)
  • 10 cups powdered sugar (1250g)
  • 1/2 cup heavy whipping cream, room temperature (120g)

Cookie Butter Frosting

  • 2 cups reserved vanilla buttercream frosting (from above)
  • 1 cup cookie butter (390g)
  • 1/4 cup heavy whipping cream, room temperature (60g)

Decoration

  • 12 Biscoff cookies, cut into small pieces
  • 1 cup cookie butter (390g), warmed for drizzling

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment rounds and grease with non-stick baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a stand mixer or with a hand mixer, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until evenly mixed.
  3. Add Butter: Incorporate 1 cup of unsalted butter into the dry mixture on low speed. Mix until no large butter chunks remain and the mixture looks crumbly.
  4. Add Egg Whites: Slowly mix in the egg whites on low speed until just incorporated.
  5. Add Wet Ingredients: Add buttermilk, vegetable oil, and vanilla extract; mix on low until combined, scraping the bowl as needed. Then beat on medium speed for 30 seconds for an even batter.
  6. Portion Batter: Evenly divide the batter into the prepared pans using a digital scale for uniform layers.
  7. Bake Cake Layers: Bake for 33-35 minutes, rotating the pans halfway through. Test doneness with a toothpick—it should come out with a few moist crumbs.
  8. Cool Layers: Let pans cool for 10 minutes, then loosen the cake edges with an offset spatula. Freeze the layers for 30 minutes to speed cooling, then remove the cakes from pans and level tops if needed.
  9. Make Vanilla Buttercream: Beat 3 cups butter on medium speed for 30 seconds until smooth. Add vanilla and salt, then gradually add powdered sugar adding half the cream midway. Mix until desired consistency. Adjust with cream or sugar if needed. Reserve 2 cups for cookie butter frosting.
  10. Make Cookie Butter Frosting: Stir cookie butter and heavy cream into the reserved buttercream until smooth.
  11. Assemble Cake: Secure your first cake layer to a cake board with a little frosting. Spread vanilla buttercream, chill 5 minutes. Add cookie butter frosting layer, drizzle warmed cookie butter on top. Repeat for remaining layers.
  12. Crumb Coat: Apply a thin frosting layer all around the cake to seal crumbs. Smooth with a bench scraper and chill until firm (20 minutes in fridge or 5 in freezer).
  13. Final Frosting: Apply a thicker, smooth layer of vanilla buttercream and smooth again with a bench scraper.
  14. Decorate: Press chopped Biscoff cookies around the cake creating a gradient with larger pieces at the base and smaller bits higher up.
  15. Pipe & Finish: Pipe a border on top using remaining frosting and drizzle warm cookie butter over the top. Serve and enjoy!

Notes

  • Ensure all ingredients are at room temperature for best mixing and texture.
  • You can freeze cake layers for up to a month; thaw slightly before assembling.
  • If frosting is too thick, add cream 1 tbsp at a time; if too thin, add powdered sugar in 1/4 cup increments.
  • Use a serrated knife to level cakes for even stacking and a professional look.
  • For a richer flavor, warm cookie butter slightly before drizzling for better flow.

Keywords: Biscoff cake, cookie butter cake, cinnamon cake, vanilla buttercream, layered cake, dessert, spiced cake

Find it online: https://freshrecipehub.com/biscoff-cake-recipe/