Introduction

This irresistible Biscoff cake is a delightful treat that combines moist layers with a rich cookie butter frosting. Perfect for any Biscoff lover, it’s easy to make and guaranteed to steal hearts with every bite.

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
1 cup whole milk (room temperature)
3 large eggs (room temperature)
1 cup Biscoff spread (softened)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup Biscoff spread (softened, for filling and frosting)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decorating

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in eggs one at a time, then add milk, vanilla extract, and softened Biscoff spread. Mix until silky.
Step 3: In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
Step 4: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: For the frosting, chill your mixing bowl and beaters in the freezer for 10 minutes. Beat the cold heavy cream on medium until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Step 6: Gently fold in about one-third of the softened Biscoff spread to create a marbled effect in the whipped cream frosting. Reserve the rest for spreading between the cake layers.
Step 7: Spread a generous layer of Biscoff spread on one cake layer, then add a layer of frosting. Top with the second cake layer and cover with remaining frosting. Decorate with crushed and whole Biscoff cookies as desired.

Tips & Variations

Chill your heavy cream and mixing tools before whipping to achieve the best, stiff peaks.
Allow cake layers to cool completely before frosting to prevent melting or sliding.
Warm the Biscoff spread briefly in the microwave to make it easier to mix and spread.
Try using crunchy Biscoff spread for added texture in the frosting or between layers.
Make cupcakes instead by filling liners two-thirds full and baking for 18–22 minutes, topping with cookie butter frosting and a cookie piece.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap for up to 3 days. For longer storage, slice and freeze unfrosted portions for up to 2 months. Thaw frozen cake overnight in the fridge and avoid microwaving frosted slices to prevent the whipped cream from weeping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! The crunchy version adds lovely texture, though it may make the frosting a bit more rustic. A combination of smooth for batter and crunchy between layers works wonderfully.

Help! My cake turned out dry – what went wrong?

This usually means the cake baked too long. Check for doneness a few minutes early and remove when the toothpick has moist crumbs but no wet batter. Also, don’t skip the oil—it’s key for moistness.

Can I make this into cupcakes instead?

Yes! Fill cupcake liners two-thirds full and bake for 18 to 22 minutes. The cookie butter frosting works beautifully piped on top, and adding a cookie piece creates an Instagram-worthy look.

My whipped cream frosting won’t hold its shape – any tricks?

Make sure the bowl, beaters, and heavy cream are ice-cold before whipping. Also, beat the cream long enough to reach stiff peaks that stand up firmly when you lift the beaters.

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

A moist and delicious Biscoff cake featuring a rich, velvety cookie butter frosting that perfectly complements the tender layers, ideal for any Biscoff lover seeking a showstopper dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (spooned and leveled—no packing!)
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
1 cup whole milk (room temperature)
3 large eggs (room temperature)
1 cup Biscoff spread (microwaved 15 seconds if stiff)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

For the Frosting & Filling:

1 cup Biscoff spread (softened)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decorating

Instructions

Prepare the Cake Batter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in the eggs one at a time to ensure even incorporation. Microwave the Biscoff spread for 15 seconds if it’s stiff, then whisk it in along with the vanilla extract until the mixture is silky smooth. In a separate bowl, whisk together the flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the batter thick and tender with visible specks of Biscoff spread.
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease or line two 9-inch round cake pans. Divide the batter evenly between the pans, using a kitchen scale if possible for accuracy. Bake for 28-32 minutes without opening the oven door, until the edges slightly pull away, the top springs back to touch, and a toothpick inserted comes out with a few moist crumbs. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cookie Butter Frosting: Chill the mixing bowl and beaters in the freezer for 10 minutes to help the cream whip better. Pour the cold heavy whipping cream into the bowl and beat on medium speed until soft peaks form. Gradually add the sifted powdered sugar, then increase speed and beat until stiff peaks form. Gently fold in about one-third of the softened Biscoff spread to create a marbled effect and keep the frosting light yet flavorful. Reserve the remaining Biscoff spread for layering inside the cake.
Assemble and Decorate: Once the cake layers have completely cooled, spread the softened Biscoff spread generously between each layer to add richness and moisture. Then cover the cake with the whipped Biscoff frosting, piping swirls on top if desired. Finish by crushing extra Biscoff cookies and sprinkling them over the frosting, and optionally stand whole cookies around the edges for decorative effect.
Storage: Store the cake covered loosely with plastic wrap in the refrigerator for up to 3 days. For longer storage, slice and freeze unfrosted portions for up to 2 months. Avoid microwaving frosted cake slices to prevent weeping; thaw frozen cake overnight in the fridge instead.

Notes

Make sure the Biscoff spread is softened for easy mixing and spreading.
Chill the heavy cream and the mixing bowl before whipping for best results.
Allow cake layers to cool completely before applying frosting to avoid melting.
Microwave Biscoff spread in short bursts to get perfect spreading consistency without overheating.
Avoid overbaking the cake to keep it moist; check for doneness a few minutes before the minimum time.
Using a kitchen scale helps achieve even cake layers for better presentation.

Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, easy dessert recipe, moist cake, homemade cake, whipped cream frosting, holiday dessert