Decadent 6in Two-Layer Biscoff Cake with Creamy Butter Filling

If you’re a fan of rich, spiced flavors and creamy textures, this biscoff cake is sure to become your new favorite. This 6-inch two-layer biscoff cake filled with creamy biscoff butter and biscoff cookie pieces offers a perfect balance of moist cake and luscious filling, making every bite a delight. Whether you’re celebrating a special occasion or just treating yourself, this recipe is crafted to impress and satisfy.

this Recipe

You’ll love how easy it is to bake this cake at home with simple ingredients and straightforward steps. The biscoff cake layers are tender and flavorful, enhanced by the signature biscoff buttercream layered with crunchy cookie pieces for an irresistible texture contrast.

Why You’ll Love This Recipe

• Rich and flavorful biscoff cake layers with warm cinnamon and caramel notes.
• Creamy biscoff butter filling perfectly balances sweetness and spice.
• Crunchy biscoff cookie pieces add an extra texture dimension.
• Compact 6-inch size ideal for small gatherings or special treats.
• Simple ingredients and clear instructions for home bakers of all levels.

Ingredients

Gather these ingredients to create your decadent biscoff cake masterpiece.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk, room temperature
• 6 tablespoons biscoff spread (for cake batter)

For the Biscoff Butter Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup powdered sugar, sifted
• 1/4 cup biscoff spread
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/3 cup crushed biscoff cookies

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8 slices
• Calories: Approximately 380 per serving

How to Make 6in 2 layer biscoff cake filled with creamy biscoff butter, biscoff cookie pieces

1. Preheat your oven to 350°F (175°C). Lightly grease and flour two 6-inch round cake pans and set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract.
4. Lower the mixer speed to low and add half of the dry ingredients, followed by half of the milk. Mix until just combined. Stir in the biscoff spread, then add the remaining dry ingredients and milk, mixing gently until smooth and well incorporated.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Meanwhile, prepare the biscoff butter filling. Beat the softened butter until creamy, then gradually add powdered sugar, biscoff spread, vanilla extract, and heavy cream. Beat on medium-high until fluffy and spreadable.
7. Once cakes are completely cool, place one layer on your serving plate. Spread half of the biscoff butter filling evenly over the top, then sprinkle half of the crushed biscoff cookies. Place the second cake layer on top and repeat with the remaining filling and cookie pieces.
8. For best presentation, chill the cake for 30 minutes before slicing. This helps the filling set slightly and makes slicing cleaner.

Tips for the Best Results

• Use room temperature ingredients to ensure a smooth, even batter.
• Don’t overmix the batter once the flour is added to keep the cake tender.
• Crush the biscoff cookies by placing them in a ziplock bag and gently rolling with a rolling pin for even texture.
• Chill the cake before slicing to get clean, neat slices without crumbling.
• If you prefer, add a light dusting of powdered sugar or a drizzle of melted biscoff spread on top for extra flair.

Storage and Reheating

Store any leftover biscoff cake in an airtight container in the refrigerator for up to 4 days. The biscoff butter filling keeps it moist but refrigeration helps maintain freshness.

For longer storage, wrap the cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving. Avoid reheating to preserve the texture of the creamy filling and cookie pieces.

Frequently Asked Questions

Can I use a different size cake pan?

Yes, but baking times will vary. For a larger pan, the cake will bake faster and be thinner. For smaller pans, bake longer and check for doneness by toothpick.

What can I substitute for biscoff spread?

If biscoff spread isn’t available, you can substitute with peanut butter or cookie butter, though the flavor will change. For similar notes, a cinnamon-spiced cookie butter works best.

Can I make this cake dairy-free?

Absolutely! Use a plant-based butter substitute and a non-dairy milk such as almond or oat milk. Make sure your biscoff spread is dairy-free as well.

How do I crush the biscoff cookies without making a mess?

Place cookies in a resealable plastic bag and use a rolling pin or the bottom of a glass to gently crush them to your desired size. This keeps crumbs contained and easy to sprinkle.