Name: Biscoff Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; ¾ cup unsalted butter, softened; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 3 large eggs; ⅓ cup smooth Biscoff spread; ½ cup sour cream; 1 teaspoon vanilla extract; ½ cup whole milk; 1 cup unsalted butter, softened; 1 cup smooth Biscoff spread; 3 cups powdered sugar; 2 to 3 tablespoons heavy cream; ½ cup crushed Biscoff cookies

Have you ever tasted a cake so rich and spiced that each bite feels like a cozy hug? That’s the magic of Biscoff Cake. With its signature cookie butter flavor and warm caramel notes, this cake turns an everyday dessert into a show-stopping treat. Perfect for birthdays, holidays, or just because you crave something uniquely delicious, this layered delight pairs velvety frosting with the crunchy charm of Biscoff biscuits.

This cake doesn’t just taste amazing—it looks gorgeous on any table. The deep golden sponge, smooth Biscoff frosting, and cookie crumbles on top offer both visual and textural satisfaction. Whether you’re a seasoned baker or new to the kitchen, this recipe brings indulgence within reach.

Preparation Phase & Tools to Use

Before diving into baking, gather your tools. These aren’t just handy—they’re key to making a beautifully layered Biscoff Cake:

Electric mixer or stand mixer: Crucial for whipping up a fluffy batter and silky-smooth buttercream. Hand mixing won’t get the same texture.
Mixing bowls (medium and large): You’ll need multiple sizes for separating dry and wet ingredients, then combining them evenly.
Measuring cups and spoons: Precision is everything when working with baking ratios, especially for the balance between flour and moisture.
Rubber spatula: For folding ingredients gently and scraping every last bit of batter.
Cake pans (three 6-inch or two 8-inch): To create that perfect stack of soft, even layers.
Cooling rack: Helps the cake layers cool evenly, which is essential before frosting.
Offset spatula or bench scraper: Ensures smooth application of frosting for that clean, professional look.
Parchment paper: Prevents sticking and helps with easy cake release from pans.

With these tools prepped and ready, you’ll breeze through the process and enjoy every second of making this Biscoff masterpiece.

Ingredients for the Biscoff Cake

Each ingredient in this Biscoff Cake plays a delicious role in building layers of flavor and texture. Here’s what makes this cake irresistible:

All-purpose flour: Forms the sturdy but tender base of the sponge layers.
Baking powder & baking soda: These leavening agents help the cake rise perfectly with a soft crumb.
Ground cinnamon: Enhances the spiced cookie flavor that defines Biscoff.
Salt: A pinch sharpens and balances the sweetness.
Unsalted butter: Provides richness and moisture; essential for both the batter and buttercream.
Brown sugar: Adds depth and a subtle molasses note that complements the Biscoff flavor.
Granulated sugar: Helps the cake structure and sweetness.
Eggs: Bind the batter and add richness.
Sour cream: Keeps the cake moist and adds a slight tang to balance the sweet notes.
Vanilla extract: Adds warmth and enhances the cookie flavor.
Whole milk: Loosens the batter to pourable consistency without thinning the flavor.
Smooth Biscoff spread (cookie butter): The star of the show, folded into the batter and whipped into the frosting.
Powdered sugar: Used in the buttercream for sweetness and structure.
Heavy cream: Softens and smooths the frosting.
Crushed Biscoff cookies: For garnish and added crunch.

How To Make the Biscoff Cake

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for an airy crumb.

Step 3: Add the Eggs and Flavorings

Add the eggs one at a time, beating after each. Mix in the vanilla extract and smooth Biscoff spread until everything is combined.

Step 4: Combine Wet and Dry

Alternate adding the dry ingredients and the milk/sour cream mixture into the butter mixture. Start and end with dry. Don’t overmix—just blend until incorporated.

Step 5: Bake the Layers

Divide the batter evenly into greased and parchment-lined cake pans. Bake at 350°F (175°C) for about 25-30 minutes. Let the cakes cool in pans for 10 minutes, then transfer to a cooling rack.

Step 6: Make the Biscoff Buttercream

Beat unsalted butter until creamy. Add Biscoff spread and continue beating. Slowly add powdered sugar, then pour in heavy cream to reach your desired consistency.

Step 7: Assemble the Cake

Layer the cooled cakes with generous scoops of Biscoff buttercream. Use an offset spatula to smooth the top and sides. Finish with swirls of frosting and crushed Biscoff cookies.

How to Serve and Store Your Biscoff Cake

Serving Biscoff Cake is all about highlighting its cozy, spiced profile. Slice it generously and serve slightly chilled or at room temperature. The flavor deepens the longer it rests, making it even more irresistible a day after baking.

For an elevated touch, pair each slice with a dollop of whipped cream or a drizzle of warm caramel sauce. Coffee or chai tea also make lovely companions to this cake’s warm, spiced sweetness.

To store, keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture and flavor. You can also freeze individual slices for up to 1 month—just wrap tightly in plastic and foil.

Frequently Asked Questions

Can I make the Biscoff Cake ahead of time?

Yes! In fact, the flavor improves after a day. Bake the layers a day in advance and store them wrapped. Assemble with frosting just before serving or up to a day ahead.

Can I use crunchy Biscoff spread instead of smooth?

You can, but smooth Biscoff creates a more even texture in both the batter and the buttercream. Crunchy can be fun if you want texture in your frosting.

How do I get even cake layers?

Use a kitchen scale to divide the batter equally. Also, rotate pans halfway through baking to ensure even heat distribution.

Can I make this cake gluten-free?

Yes, with a 1:1 gluten-free flour blend designed for baking. Just make sure the blend includes xanthan gum or add it separately.

What piping tip should I use for decorating?

A large star tip works beautifully for swirls on top. You can also keep it rustic by using a spoon or offset spatula.

Is this cake overly sweet?

Not at all. The cinnamon and brown sugar balance the sweetness, and the sour cream adds tang. You can adjust the powdered sugar in the buttercream to your preference.

Want More Cake Ideas?

If this Biscoff Cake captured your tastebuds, you’re in for a treat with more cozy, crowd-pleasing cake recipes.

For a fruity twist, the 2-Ingredient Pineapple Cake is perfect for quick baking wins without compromising flavor. If you like decadent layers, the Decadent Caramel Banana Pecan Cake brings richness with tropical flair.

Looking for something classic with a morning coffee? Try the Moist Apple Crumble Coffee Cake — it’s tender, cinnamon-kissed, and ideal for brunch.

And don’t miss the Mini Cinnamon Roll Cheesecakes if you’re into portioned, spiced desserts with creamy texture.

For caramel lovers, the Indulgent 6-Minute Caramel Recipe pairs wonderfully drizzled over cakes like this one.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go heavy on the frosting? Add extra cookie crumbles? Leave a comment below. I’m always curious how others make it their own.

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