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Biscoff Cake Recipe

Biscoff Cake Recipe
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★★★★★

4.9 from 28 reviews

This rich and indulgent Biscoff Cake combines layers of moist cinnamon-spiced cake with a luscious Biscoff cookie butter frosting, studded with crunchy Biscoff cookie pieces. Perfect for special occasions or when you want to treat yourself to a unique dessert bursting with warm, caramelized flavors.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (375g)
  • 1 cup granulated sugar (200g)
  • 2 cups packed dark or light brown sugar (400g)
  • 2 1/2 tsp baking powder (10g)
  • 2 tsp ground cinnamon (5g)
  • 1 tsp fine salt (6g)

Wet Ingredients for Cake Batter

  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
  • 1 1/2 cups buttermilk, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (28g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)

Frosting Ingredients

  • 3 cups (6 sticks) unsalted butter, room temperature (678g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 1/2 tsp fine salt (9g)
  • 10 cups powdered sugar (1250g)
  • 1/2 cup heavy whipping cream, room temperature (120g)
  • 1 cup cookie butter (390g)
  • 1/4 cup heavy whipping cream, room temperature (60g)

Additional

  • 12 Biscoff cookies (cut into small pieces)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and fine salt. This ensures your dry ingredients are well combined and aerated, helping to produce a light cake texture.
  2. Cream Butter and Mix Wet Ingredients: In a separate large mixing bowl, cream the 1 cup of unsalted butter until light and fluffy. Add the egg whites gradually while continuing to mix. Then, alternate adding the buttermilk and vegetable oil, mixing thoroughly after each addition. Finally, stir in the vanilla extract or vanilla bean paste to infuse aromatic flavor.
  3. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently to avoid overworking the batter. The batter should be well combined but still moist and smooth.
  4. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly among the pans and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow layers to cool completely.
  5. Prepare the Frosting: In a large bowl, beat the 3 cups of unsalted butter until creamy. Add the vanilla extract and salt and mix until incorporated. Gradually add the powdered sugar and continue to beat on medium speed. Slowly add the 1/2 cup heavy whipping cream and cookie butter, beating until the frosting is light and fluffy. If frosting is too thick, add the additional 1/4 cup heavy cream to reach desired consistency.
  6. Assemble the Cake: Once the cake layers have fully cooled, place the first layer on your serving plate. Spread a generous amount of frosting evenly over the layer. Sprinkle with some of the chopped Biscoff cookie pieces for added texture. Repeat with remaining layers, finishing with a top layer of frosting.
  7. Decorate: Use remaining frosting to coat the sides of the cake smoothly. Garnish the top with the remaining chopped Biscoff cookies. Chill the cake for at least one hour before slicing to allow the frosting to set for a perfect finish.
  8. Serve and Enjoy: Slice the cake with a sharp knife, serving moist, spiced cake with creamy cookie butter frosting, a guaranteed crowd-pleaser.

Notes

  • Room temperature ingredients help the batter mix more smoothly and produce a tender cake.
  • You can substitute light brown sugar if dark brown sugar is unavailable, but the flavor will be slightly less intense.
  • Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
  • Store cake covered in the refrigerator for up to 5 days; bring to room temperature before serving.
  • For a gluten-free version, use a gluten-free flour blend equal to 375g and verify baking powder is gluten-free.

Nutrition

Keywords: Biscoff cake recipe, cookie butter cake, cinnamon cake, layered cake, Biscoff frosting

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