Biscoff Cake is a delightful dessert that will captivate any cookie lover. This cake features rich brown sugar sponge layers paired with luscious Biscoff buttercream frosting and a tempting drizzle of cookie butter. With its moist texture and sweet spices, this cake is perfect for birthdays, celebrations, or just a sweet treat at home. Let’s dive into how to create this irresistible cake!

Why You’ll Love This Biscoff Cake

This Biscoff Cake is not just a feast for the eyes; it’s a sensory delight! First, it combines the unique flavors of the famous Lotus Biscoff cookies into a moist cake that melts in your mouth. Second, the speculoos cake layers offer a warm, spiced flavor profile that is perfect for any occasion. Third, it’s incredibly easy to make, making it a perfect choice for novice bakers. Moreover, you can enjoy variations like a Biscoff layer cake or a Biscoff cake with chocolate ganache. Lastly, this cake caters to various dietary needs, including options for a vegan Biscoff cake recipe and gluten-free Biscoff cake, ensuring everyone can indulge in this delicious dessert.

Ingredients for Biscoff Cake

Gather these items:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter (softened)
3 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1/2 cup sour cream
3/4 cup creamy Lotus Biscoff spread
2 cups powdered sugar
2 tablespoons heavy cream
6 Lotus Biscoff cookies (crushed, for garnish)
3 tablespoons extra Biscoff spread (for drizzle)

How to Make Biscoff Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Step 5: Add the dry ingredients in three batches, alternating with the milk and sour cream, starting and ending with dry ingredients.
Step 6: Divide the batter evenly into the prepared pans and bake for 28–32 minutes or until a toothpick comes out clean.
Step 7: Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: To make the buttercream, beat the softened butter with Biscoff spread until creamy. Add powdered sugar gradually, then beat in heavy cream until fluffy.
Step 9: Level the cakes if needed. Spread buttercream between the layers and over the cake.
Step 10: Warm the extra Biscoff spread and drizzle over the frosted cake. Top with crushed Biscoff cookies.

Pro Tips for the Perfect Biscoff Cake

Keep these in mind:

Ensure your butter is softened to room temperature for easy mixing and a fluffy texture.
Don’t overmix the batter; this can lead to a dense texture.
Use high-quality Biscoff spread for the best flavor.
Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
Try adding a sprinkle of cinnamon or nutmeg to the frosting for an extra flavor kick.

Best Ways to Serve Biscoff Cake

There are several delightful ways to enjoy your Biscoff Cake. For a rich twist, serve it warm with a scoop of vanilla ice cream. You can also pair it with a cup of coffee for a delightful afternoon treat. If you’re looking for something special for parties, consider making a Biscoff cake for birthdays and decorating it with more crushed cookies and whipped cream.

How to Store and Reheat Biscoff Cake

For best results, store your Biscoff Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for a week. To reheat, simply pop a slice in the microwave for about 10 seconds, ensuring it remains moist and delicious.

Frequently Asked Questions About Biscoff Cake

What’s the secret to perfect Biscoff Cake?

The secret to a perfect Biscoff cake lies in using quality ingredients and not overmixing the batter. This ensures a fluffy texture and rich flavor.

Can I make Biscoff Cake ahead of time?

Yes, you can make Biscoff Cake ahead of time. Bake the layers and store them in an airtight container. Frost just before serving for the best texture.

How do I avoid common mistakes with Biscoff Cake?

To avoid mistakes, measure your ingredients accurately and make sure your butter is softened. Also, allow the cakes to cool properly before frosting.

Variations of Biscoff Cake You Can Try

For those looking to switch things up, consider trying a cookie butter cake by adding different flavors to the frosting. You can also create a Biscoff cake without eggs using flaxseed or applesauce as substitutes. Another fun idea is to make a Biscoff and coffee cake recipe that combines the two beloved flavors for a unique twist.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re interested in gluten-free options, you might want to explore vegan recipes that are just as satisfying!

Delicious Biscoff Cake Recipe You Must Try Today

Author: basmer
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and moist Biscoff Cake made with brown sugar sponge layers, Biscoff buttercream frosting, and a drizzle of cookie butter.

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each. Mix in vanilla extract.
Add the dry ingredients in three batches, alternating with the milk and sour cream, starting and ending with dry ingredients.
Divide the batter evenly into the prepared pans and bake for 28–32 minutes or until a toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the buttercream, beat the softened butter with Biscoff spread until creamy. Add powdered sugar gradually, then beat in heavy cream until fluffy.
Level the cakes if needed. Spread buttercream between the layers and over the cake.
Warm the extra Biscoff spread and drizzle over the frosted cake. Top with crushed Biscoff cookies.