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