If you’re obsessed with the rich caramelized flavor of Biscoff, this cake is for you!
This indulgent Biscoff cake is soft, fluffy, and packed with that irresistible spiced cookie butter flavor. Made with layers of moist sponge and creamy Biscoff frosting, it’s perfect for birthdays, special occasions, or weekend indulgence.
Ingredients: For the Biscoff Sponge
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup butter (softened)
- 2 large eggs
- ¾ cup milk
- ¼ cup sour cream or yogurt
- 1 tsp vanilla extract
- ½ cup smooth Biscoff spread (cookie butter)
For the Biscoff Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 1 ½ cups powdered sugar
- ½ cup smooth Biscoff spread
- 1–2 tbsp milk or cream (for consistency)
For Decoration:
Crushed Biscoff cookies
Melted Biscoff spread (for drizzle)
Whole Biscoff biscuits (optional)
Instructions:
Prepare the Cake Layers
Preheat your oven to 170°C (340°F). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, then mix in Biscoff spread and vanilla.
Stir in milk and sour cream, alternating with the dry ingredients. Mix just until combined.
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool completely on a wire rack before frosting.
Make the Biscoff Buttercream
Beat butter until creamy and pale.
Add powdered sugar gradually and beat until smooth.
Mix in Biscoff spread and beat until fluffy.
Add milk one tablespoon at a time to adjust the texture.
Assemble the Cake
Level your cakes if needed.
Spread a generous layer of frosting on the first cake layer.
Place the second layer on top and frost the top and sides of the cake.
Drizzle melted Biscoff spread over the cake and decorate with crushed and whole Biscoff cookies.
Pro Tips:
Chill the cake before slicing for cleaner layers.
For extra Biscoff flavor, brush each sponge layer with a bit of warmed Biscoff before frosting.
You can also make this as cupcakes or a loaf-style tea cake.