Decadent 6in Two-Layer Biscoff Cake With Creamy Filling

If you adore the rich, caramelized flavors of Biscoff, this biscoff cake recipe is a must-try for your next baking adventure. This 6-inch two-layer cake is packed with creamy biscoff butter and crunchy cookie pieces that add delightful texture in every bite. Whether you’re celebrating a special occasion or just craving an indulgent treat, this cake hits all the right notes.

this Recipe

You’ll love how the warm spices blend perfectly with the luscious biscoff buttercream, creating a dessert that’s both sophisticated and comforting. Plus, the compact size makes it perfect for sharing with close friends or family.

Why You’ll Love This Recipe

• Rich biscoff flavor from both the cake and the creamy buttercream filling
• Perfectly moist 6-inch layers that bake evenly and stack beautifully
• Crispy biscoff cookie pieces add crunch and texture
• Ideal size for intimate celebrations or small gatherings
• Simple ingredients and straightforward baking steps for home bakers

Ingredients

Gather these ingredients to create the rich biscoff cake layers and luscious filling.

Cake Layers

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• ⅓ cup biscoff spread
• ½ teaspoon vanilla extract
• ⅓ cup whole milk

Biscoff Buttercream Filling

• ½ cup unsalted butter, softened
• ¾ cup powdered sugar, sifted
• ⅓ cup biscoff spread
• 1 tablespoon heavy cream
• ¼ teaspoon vanilla extract
• ¼ cup crushed biscoff cookies

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6 slices
• Calories: Approximately 350 per serving

How to Make 6in 2 Layer Biscoff Cake Filled With Creamy Biscoff Butter, Biscoff Cookie Pieces, Biscoff Buttercream

1. Preheat your oven to 350°F and grease two 6-inch round cake pans with butter; line the bottoms with parchment paper for easy release.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger; set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes, then beat in the egg, biscoff spread, and vanilla extract until well combined.
4. Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour, mixing until just combined and smooth.
5. Divide the batter evenly between the two pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean; cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar. Add biscoff spread, heavy cream, and vanilla extract and beat until smooth and fluffy.
7. Fold in the crushed biscoff cookies gently to retain some crunch.
8. Once the cakes are completely cool, place one layer on your serving plate and spread half of the biscoff buttercream evenly over it. Top with the second layer and spread the remaining buttercream on top or around the sides as desired.
9. Chill the cake for at least 30 minutes before serving to let the flavors meld and the filling set perfectly.

Tips for the Best Results

• Room temperature ingredients create a smooth, even batter and frosting.
• Don’t overmix the batter; stop once the dry ingredients are incorporated to keep the cake tender.
• Crush biscoff cookies by placing them in a sealed bag and gently tapping with a rolling pin for consistent texture.
• Use an offset spatula to spread the buttercream evenly for a professional look.
• Chilling the cake before slicing helps maintain clean, neat slices.

Storage and Reheating

Store this biscoff cake in an airtight container in the refrigerator for up to 4 days. The creamy filling will stay fresh and flavorful while the cake layers remain moist.

If you want to keep it longer, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. To refresh chilled cake, let slices sit at room temperature for 15-20 minutes.

Frequently Asked Questions

Can I make this cake in a larger pan?

Yes, you can scale the recipe for an 8 or 9-inch pan, but baking times will increase slightly. Keep an eye on the cake and test doneness with a toothpick.

What can I substitute for biscoff spread?

If you don’t have biscoff spread, you can substitute with speculoos cookie butter or a smooth peanut butter for a similar flavor profile, though the taste will vary slightly.

Is it okay to use store-bought crushed biscoff cookies?

Absolutely! Using store-bought crushed biscoff cookies works perfectly and saves time, just be sure they’re finely crushed for the best texture in the filling.

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling.