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Biscoff Cake Recipe

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★★★★★

4.4 from 685 reviews

This decadent Biscoff Cake combines the rich, creamy flavor of cookie butter with a moist, tender cake base. Layered with luscious Biscoff frosting and finished with crushed Lotus Biscoff cookies, this cake is a perfect treat for fans of the beloved cookie butter spread. Ideal for celebrations or as a sweet indulgence, it delivers a delightful blend of buttery, spiced sweetness in every bite.

Ingredients

Scale

Cake:

  • 2/3 cup unsalted butter, room temperature (150 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons sour cream (30 grams)
  • 14 oz container cookie butter, divided (400 grams)
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk, at room temperature (180 ml)

Frosting:

  • 1/2 cup unsalted butter, slightly cold (115 grams)
  • 2 1/2 – 3 1/2 cups powdered sugar (300–440 grams)
  • 1/2 cup cookie butter (120 grams, from the container above)
  • 2–3 tablespoons milk (any kind)

Decoration:

  • Remaining melted cookie butter for drizzling
  • 2 Biscoff cookies, crushed (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Line the bottoms of two 8-inch cake pans with parchment paper and spray them with nonstick spray to prevent sticking. Set aside.
  2. Cream Butter and Sugar: In a large bowl, use electric beaters or a stand mixer fitted with the paddle attachment to cream together the room temperature butter and granulated sugar. Whip for a few minutes until the mixture is light and fluffy to create a smooth base for your cake batter.
  3. Add Eggs, Vanilla, Sour Cream, and Cookie Butter: Mix in the vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next. Stir in the sour cream and half (1/2 cup) of the cookie butter until the mixture is well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt, ensuring an even distribution of the leavening and seasoning.
  5. Combine Dry Ingredients and Milk: With the mixer on low speed, alternately add the dry mixture and whole milk to the wet ingredients, starting and ending with the dry mixture. Mix just until combined, ensuring a smooth, lump-free batter.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22-27 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  7. Cool Cakes: Let the cakes cool in their pans for several minutes before inverting them onto wire racks to cool completely. This prevents the cakes from breaking and helps set their texture.
  8. Prepare Frosting: In a stand mixer fitted with the paddle attachment, combine the slightly cold butter, 2 1/2 cups powdered sugar, and the reserved 1/2 cup cookie butter. Mix until smooth. Add milk a tablespoon at a time and additional powdered sugar as needed to reach a fluffy yet thick and spreadable consistency.
  9. Assemble Cake: Gently melt the remaining cookie butter in the microwave for a few seconds until it is runny (remove the aluminum seal first). Place one cake layer on a serving plate or cake board. Spread a thin, even layer of frosting on top, then smooth most of the melted cookie butter over it, leaving about a one-inch border around the edges. Reserve a spoonful of cookie butter for drizzling at the end.
  10. Stack Layers and Crumb Coat: Top with the second cake layer. Pipe a line of frosting into any cracks between the two layers to fill gaps. Frost the entire cake lightly with a thin layer of frosting to seal in crumbs (crumb coat). Chill the cake in the fridge for 20 minutes or in the freezer for 10 minutes to set the crumb coat.
  11. Final Frosting and Decoration: Apply a final, even layer of frosting over the crumb coat. Pipe large decorative swirls of frosting around the outer top edge of the cake. Drizzle the reserved melted cookie butter across the top in lines, then sprinkle crushed Lotus Biscoff cookie crumbs over the surface for texture and added flavor.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter once you add the dry ingredients to keep the cake tender.
  • You can adjust the powdered sugar in the frosting based on your preferred sweetness and consistency.
  • Crushed Biscoff cookies are optional but add a nice crunch and decoration.
  • Store the cake in the refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: Biscoff cake, cookie butter cake, Lotus Biscoff dessert, layered cake, homemade cake, creamy frosting, spiced cookie cake

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