6-inch two-layer biscoff cake with creamy biscoff butter and cookie pieces

If you’re a fan of rich and spiced flavors, you’re going to love this biscoff cake recipe. This 6-inch two-layer biscoff cake is filled with creamy biscoff butter and bits of crunchy biscoff cookies for a delightful texture contrast every bite.

6-inch two-layer biscoff cake with creamy biscoff butter and cookie pieces this Recipe
Decadent 6-Inch Two-Layer Biscoff Cake Recipe 3 Enjoy a rich 6-inch two-layer biscoff cake filled with creamy biscoff butter and crunchy cookie pieces that's perfect for any dessert occasion.

Whether you’re celebrating a special occasion or simply want to treat yourself and your loved ones, this biscoff cake will quickly become a favorite. The deep caramel and cinnamon flavors of biscoff spread shine through both the cake and the frosting, making it a truly indulgent dessert.

Why You’ll Love This Recipe

  • Rich caramel and cinnamon biscoff flavor in every bite
  • Perfectly sized 6-inch cake for intimate gatherings
  • Two layers filled with creamy biscoff butter and cookie crunch
  • Simple baking steps ideal for home bakers of all experience levels
  • Versatile dessert that pairs well with coffee or tea

Ingredients

Gather these quality ingredients to make the cake and the luscious biscoff butter filling.

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 3/4 cup biscoff spread
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1/3 cup biscoff cookie pieces, roughly chopped
  • Optional garnish: whole biscoff cookies or cookie crumbs

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Calories: Approximately 450 per serving

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

  1. Preheat your oven to 350°F and grease two 6-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until fluffy, about 3-4 minutes. Add eggs one at a time, then vanilla extract, mixing well.
  4. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; don’t overmix.
  5. Divide the batter evenly between the two prepared pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. While the cakes cool, prepare the biscoff butter filling. In a medium bowl, beat the softened butter until creamy. Add the biscoff spread and powdered sugar, mixing until smooth and fluffy.
  7. Gently fold the chopped biscoff cookie pieces into the filling for added texture and flavor.
  8. Once the cakes are completely cool, spread a generous layer of biscoff butter filling on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining filling. Smooth the frosting and decorate with additional cookie pieces or whole biscoff cookies if desired.
  9. Chill the cake for at least 30 minutes before serving to let the flavors meld and the filling set.

Tips for the Best Results

  • Make sure the butter and eggs are at room temperature for a smooth batter.
  • Do not overmix the batter to keep the cake light and tender.
  • Use a serrated knife to level the cake layers for even stacking.
  • Chill the cake after frosting to help the biscoff butter filling firm up nicely.
  • Store any leftover biscoff butter filling separately to use as a spread on toast or desserts.

Storage and Reheating

Store this biscoff cake in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making it even more delicious.

For longer storage, freeze the cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave for 10-15 seconds if you prefer it slightly warm.

Frequently Asked Questions

Can I use a different size pan for this biscoff cake?

Yes, but keep in mind that using a larger pan will result in thinner layers, altering the baking time. Adjust the bake time accordingly and test with a toothpick for doneness.

Is biscoff spread the same as cookie butter?

Biscoff spread is a type of cookie butter made from crushed speculoos cookies. They’re essentially the same and can be used interchangeably in this recipe.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and milk with almond or oat milk. The flavor will still be delicious but may have a slightly different texture.

How do I prevent the biscoff butter filling from being too runny?

Ensure your butter is well chilled before mixing and add powdered sugar gradually to reach the desired consistency. Chilling the filling before frosting helps it firm up nicely.

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