If you love the rich, caramelized flavor of biscoff, then you’re in for a real treat with this biscoff cake. This moist two-layer cake is filled and frosted with creamy biscoff buttercream and studded with crunchy biscoff cookie pieces for added texture and flavor. Whether you’re celebrating a special occasion or just craving something sweet, this biscoff cake is sure to impress.
Making a biscoff cake at home is easier than you might think, and it’s a wonderful way to bring that unique biscoff flavor into a classic dessert. This recipe guides you through every step to create a beautiful, delicious cake that tastes just as good as it looks.
Why You’ll Love This Recipe
- Rich and flavorful with the unique caramelized taste of biscoff cookies.
- Moist, tender cake layers that pair perfectly with creamy buttercream.
- Crunchy biscoff cookie pieces add delightful texture contrast.
- Perfectly sized 6-inch cake for small gatherings or special celebrations.
- Uses simple, easy-to-find ingredients and straightforward baking techniques.
Ingredients
Gather these ingredients to make the cake layers and the luscious biscoff buttercream filling and frosting.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 3/4 cup biscoff spread (smooth cookie butter)
- 1 cup powdered sugar, sifted
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup crushed biscoff cookies (about 6 cookies)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 8 slices
- Calories (approx.): 400 per serving
How to Make 🌺🌺🌺 6in 2 layer biscoff cake filled with creamy biscoff butter, biscoff cookie pieces, biscoff b…
- Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix each addition just until combined to keep the batter light and tender.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes cool, prepare the biscoff buttercream. Beat the softened butter and biscoff spread together on medium speed until creamy. Gradually add powdered sugar, beating until smooth and fluffy. Stir in crushed biscoff cookie pieces.
- Place one cake layer on a serving plate and spread about 1/3 of the buttercream evenly over the top. Place the second layer on top and frost the entire cake with the remaining buttercream. Garnish with a few cookie crumbs for decoration.
- Chill the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy your decadent biscoff cake!
Tips for the Best Results
- Ensure butter and milk are at room temperature for smooth batter and frosting.
- Don’t overmix the batter to keep the cake light and tender.
- Use fresh biscoff spread and crush cookies just before mixing to keep texture crisp.
- Chill the cake after frosting to help the buttercream set perfectly.
- Allow the cake layers to cool completely before frosting to avoid melting.
Storage and Reheating
Store the biscoff cake covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture.
You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and enjoy chilled or at room temperature.
Frequently Asked Questions
Can I make this biscoff cake dairy-free?
Yes, you can substitute dairy-free butter and use a plant-based milk like almond or oat milk. Make sure your biscoff spread is also dairy-free, as some brands may contain milk ingredients.
What if I don’t have biscoff spread?
If you don’t have biscoff spread, you can use peanut butter or another cookie butter substitute, but the signature biscoff flavor will be reduced. You can also top the cake with crushed biscoff cookies to enhance the flavor.
How do I prevent the buttercream from being too soft?
Make sure your butter is softened but not melted, and chill the frosting for 10-15 minutes if it becomes too soft while mixing. Refrigerate the cake after frosting to help it set firmly.
Can I make this cake larger than 6 inches?
Yes, you can easily double the recipe for an 8 or 9-inch cake. Just increase baking time slightly and test doneness with a toothpick to avoid over or under baking.
