If you’re looking for an easy dessert recipe that feels straight out of a gourmet bakery, this Biscoff Cake is the showstopper you need. Every bite delivers the irresistible warmth of cinnamon-spiced cookie butter, balanced by soft, moist vanilla cake layers and luscious frosting. The result? A dessert that’s decadent yet comforting perfect for birthdays, holidays, or when you’re simply craving something extraordinary.
This homemade Biscoff cake recipe combines the nostalgic sweetness of Lotus Biscoff cookies with the creamy richness of buttercream. It’s the perfect choice for family comfort food, affordable special occasions, or even a make-ahead party dessert. Plus, with a few simple baking tips and easy-to-follow instructions, you can recreate bakery-level flavor at home without needing professional skills. Whether you’re a seasoned baker or just starting your home baking journey, this recipe promises to impress.
Why You’ll Love This Recipe
- Irresistible Cookie Butter Flavor: Each bite bursts with the caramelized, spiced taste of Biscoff spread.
- Soft and Moist Cake Layers: Buttermilk and butter keep the crumb tender and fluffy, perfect for layering.
- Easy to Make at Home: Straightforward steps make it a beginner-friendly baking project.
- Perfect for Celebrations: A crowd-pleasing dessert for birthdays, family gatherings, or holidays.
- Customizable and Budget-Friendly: Simple pantry staples and flexible substitutions make it an affordable treat.
- Make-Ahead Friendly: Great for meal prep desserts or preparing in stages for less stress.
Ingredient Breakdown
For the Biscoff Cake Layers
- All-Purpose Flour (3 cups / 375g): Provides structure and ensures a tender crumb. The best base for any homemade cake recipe.
- Granulated Sugar (1 cup / 200g): Sweetens and helps achieve that soft, delicate texture.
- Brown Sugar (2 cups / 400g): Adds a deep, caramel flavor that complements the cookie butter perfectly.
- Baking Powder (2½ tsp / 10g): The key leavening agent that ensures your cake rises beautifully.
- Ground Cinnamon (2 tsp / 5g): Enhances the cookie butter flavor for a warm, cozy undertone.
- Fine Salt (1 tsp / 6g): Balances sweetness and sharpens flavor never skip it!
- Unsalted Butter (1 cup / 226g): Adds rich flavor and a tender crumb; use room temperature butter for even mixing.
- Egg Whites (1 cup / 240g): Keep the cake light and fluffy while maintaining structure.
- Buttermilk (1½ cups / 360g): Provides moisture and a subtle tang, making this a moist layer cake recipe.
- Vegetable Oil (2 Tbsp / 28g): Adds extra softness to ensure your cake stays tender for days.
- Vanilla Extract (2 tsp / 8g): Infuses depth and enhances the overall sweetness.
For the Vanilla Buttercream Frosting
- Unsalted Butter (3 cups / 678g): The creamy foundation for a silky-smooth buttercream.
- Vanilla Extract (1 Tbsp / 12g): For classic, aromatic flavor.
- Fine Salt (1½ tsp / 9g): Adds balance and rounds out the sweetness.
- Powdered Sugar (10 cups / 1250g): Creates volume and structure while keeping the frosting light.
- Heavy Whipping Cream (½ cup / 120g): Thins the buttercream for perfect spreading consistency.
For the Cookie Butter Frosting Add-In
- Cookie Butter (1 cup / 390g): The star ingredient! Adds a rich, spiced flavor and creamy texture.
- Heavy Whipping Cream (¼ cup / 60g): Softens the frosting to blend seamlessly with the cookie butter.
For Decoration and Filling
- Biscoff Cookies (12, chopped): Provide crunch and a visual touch of elegance.
- Cookie Butter (1 cup, warmed): Drizzled for extra indulgence.
Pro Tips for Perfect Results
- Preheat your oven: Even heat ensures perfectly baked layers every time.
- Use room-temperature ingredients: Helps everything blend smoothly.
- Weigh your ingredients: Precision is key in baking.
- Chill your cake layers: Cold cakes are easier to frost and assemble neatly.
- Use a bench scraper: For ultra-smooth, professional-looking frosting.
Ingredient Swaps and Variations
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend for a gluten-free dessert recipe.
- Dairy-Free Version: Use vegan butter and almond milk instead of buttermilk for dairy-free baking.
- Low-Sugar Alternative: Try a brown sugar substitute or coconut sugar for healthier dessert swaps.
- Add a Chocolate Twist: Drizzle melted chocolate between layers for a Biscoff chocolate cake.
- Make Cupcakes: Turn this recipe into easy party food ideas by baking individual cupcakes instead.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an indulgent finish.
- Pair with fresh fruit or a warm caramel drizzle for extra flair.
- Enjoy alongside coffee, hot chocolate, or chai tea for cozy evenings.
- Slice into smaller squares and serve as mini dessert bites for parties.
Make Ahead + Storage Tips
- Make Ahead: Bake the cake layers up to 2 days in advance; wrap them tightly and refrigerate.
- Freezer Storage: Store layers or fully frosted cake in the freezer for up to 2 months.
- Leftovers: Keep leftovers covered in the fridge for up to 4 days.
- Reheating: Bring to room temperature before serving for the best flavor and texture.
Cultural or Historical Notes
Biscoff cookies, originally from Belgium, became a global sensation thanks to their caramelized flavor and signature crunch. This American-style layer cake adds a modern twist, transforming the beloved cookie into a luxurious dessert worthy of any celebration. It’s the perfect blend of European elegance and American comfort food.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the layers and freeze them for up to 2 months. Frost the cake the day you plan to serve it.
2. What’s the best way to store leftovers?
Keep covered in an airtight container in the fridge for 3–4 days. Bring to room temperature before enjoying.
3. Can I make this recipe healthier?
You can use coconut sugar, reduced-fat butter, or low-fat buttermilk for a lighter version without losing flavor.
4. What can I use instead of cookie butter?
Try peanut butter, almond butter, or even Nutella for delicious healthy recipe alternatives.
5. Can I turn this into cupcakes?
Absolutely! Bake at 350°F for 20–22 minutes for perfectly moist Biscoff cupcakes.
Biscoff Cake
Ingredients
Method
- 1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch pans with parchment rounds and grease well.
- 2. Make the Cake Batter: In a large bowl, mix flour, sugars, baking powder, cinnamon, and salt. Add butter and mix on low until crumbly. Add egg whites, then buttermilk, oil, and vanilla. Mix until smooth, scraping the bowl as needed.
- 3. Bake the Layers: Divide batter evenly among pans and bake 33–35 minutes, or until a toothpick comes out with a few crumbs. Cool for 10 minutes, then remove from pans and chill layers in the freezer for 30 minutes before frosting.
- 4. Make the Vanilla Buttercream: Beat butter until smooth. Mix in vanilla and salt, then gradually add powdered sugar, alternating with cream until fluffy. Adjust consistency as needed.
- 5. Make the Cookie Butter Frosting: In a separate bowl, combine 2 cups of vanilla frosting with cookie butter and heavy cream until smooth.
- 6. Assemble the Cake: Layer cake, spreading vanilla frosting, then cookie butter frosting, and drizzling warm cookie butter between layers. Repeat with remaining layers.
- 7. Frost and Decorate: Apply a crumb coat, chill, then frost the cake fully. Press chopped Biscoff cookies around the sides, pipe a decorative border on top, and finish with a drizzle of warm cookie butter.
