Calling all Biscoff lovers! Enjoy this Biscoff cake, a cookie butter cake featuring moist yellow cake layered with homemade Biscoff cookie butter frosting, melted cookie butter, and crumbled speculoos cookies. Try Biscoff overnight oats or Oreo Dip for even more cookie goodness.
What’s so Special About Biscoff?
If you asked my children, they would say Biscoff cookies stand out because they’re the “airport cookies,” thanks to American Airlines. However, their flavor and compact size make them a favorite of most people.
Originally from Belgium, Lotus Biscoff cookies gained worldwide popularity when they started being served on flights by American, Delta, and American Airlines.
Recently, desserts ranging from cheesecakes to milkshakes made using Biscoff cookies have gone viral on social media. I personally think the combination of spices like cinnamon, nutmeg, ginger, allspice, and cloves is a brilliant combination. And Lotus makes cookies and spread that we’ve included in every part of the cake, so it tastes just like our favorite cookie!
Key Ingredients
There are plenty of Lotus Biscoff cake recipes, but this one layers soft yellow cakes stacked with homemade cookie butter frosting. Here’s everything you need to make it.
- Cake Flour: Cake flour produces light and fluffy bakery-style yellow cake. All-purpose flour is too heavy for this recipe.
- Leavening Agents: Baking soda helps create a tender crumb while baking powder gives the cake a light, airy lift. Using both for the cake gives you the best of both worlds.
- Butter + Vegetable Oil: Making a cake is all about balance; it should be moist but firm enough to maintain its structure without drying out. Our combination of butter and vegetable oil keeps the cake tender and soft. Butter is also the base for our tasty cookie butter frosting.
- Sweeteners: As if this cake wasn’t sweet and savory enough, we use sugar and vanilla extract.
- Eggs: I use four eggs, whites and yolks separated. Egg yolks provide the yellow cake with its signature color, and the egg whites add moisture to the cake.
- Buttermilk: The slightly sour flavor of the buttermilk perfectly balances the creaminess of the other ingredients.
- Cream of Tartar: Whip the egg whites with cream of tartar to ensure they remain intact as you fold them into the cake batter.
- Frosting: Whip up a quick cookie butter frosting using powdered sugar, heavy cream, and Biscoff cookie butter.
How to Make Biscoff Cake
The full recipe with measurements is in the recipe card below.
Prepare the Cake Layers
Step 1: Preheat the oven to 350°F (176°C). Grease two 9-inch cake pans. Cut parchment paper to fit and grease them before adding them to the cake pans.
Step 2: Whisk cake flour, baking powder, baking soda, and sea salt in a large mixing bowl and set it aside.
Step 3: Combine softened butter, vegetable oil, and white sugar in a separate mixing bowl and process with a hand mixer until smooth.
Step 4: On the low setting, mix the egg yolks into the wet ingredients one at a time. Then, stir in the vanilla extract.
Step 5: Add one cup of dry ingredients and ⅓ cup of buttermilk to the wet mixture, and stir to combine. Continue adding one cup of the dry mixture and ⅓ cup buttermilk to the bowl, mixing after each addition, with the remaining ingredients.
Step 6: Use a hand mixer to whisk the egg whites and cream of tartar in a separate mixing bowl on high speed until stiff peaks form. Fold the mixture into the cake batter using a silicone spatula, careful not to over-mix.
Step 7: Divide the batter evenly between the two prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the cakes from the oven and place them on a wire rack until they are completely cooled.
Tip
If the tops start browning too quickly, loosely cover the pans with foil.
Make the Cookie Butter Frosting
Step 1: Beat the softened butter with a hand mixer until smooth for 5 minutes. Add the Biscoff cookie butter and continue mixing until it combines, then slowly add the powdered sugar, mixing as you go. Add the heavy cream, a little at a time, until the frosting is smooth and fluffy.
Assemble the Cake
Step 1: Once the cakes cool, level the tops with a large serrated knife to remove a thin layer from the top of each cake, making them easier to stack.
Step 2: Place the first cake layer on a stand and spread an even layer of Biscoff cookie butter over the top. Sprinkle half of the crumbled Biscoff cookies on top.
Step 3: Carefully place the second cake layer on top, then spread the frosting evenly over the cake. Use a bench scraper to smooth the surface.
Step 4: Add ¾ cup of Biscoff cookie butter to a microwave-safe bowl and heat until melted. Pour it evenly over the top of the cake, then sprinkle the remaining cookie crumbles on top. Refrigerate for 1 hour to let the cake set and hold its shape.
Expert Tips
- Spoon and level the flour into the measuring cups for baking accuracy.
- For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs and butter.
- Be careful not to over-mix the batter, so you end up with perfectly moist Biscoff Cake.
- Cover the cakes with foil if you notice them browning too quickly as they bake.
- If the cake crumbles into the frosting while you’re spreading it, place it in the refrigerator for 15 minutes. Continue frosting the cake and gently scrap the top and sides with the bench scraper until it’s smooth.
- Refrigerate the cake for 1 hour to help it hold its shape.
If you enjoy Biscoff cake, try more tasty dessert recipes!
What To Do With Leftovers
- Refrigerate: Place the leftover Biscoff cake on a plate and cover it with plastic wrap until you’re ready to dig in.
- Freeze: Cut the cake into slices and wrap them in plastic wrap. Then, add the cake slices to a freezer-safe container or bag.
Frequently Asked Questions
What is the flavor of Biscoff?
Biscoff cookies possess a deep caramel flavor and are richly spiced, giving them their signature flavor.
How do I know when the cake is done cooking?
Here are some signs to look for when checking the cake. It will pull away from the sides of the pan, and the top and edges will turn golden brown.
Another way to check the cake’s progress is to stick a toothpick or paring knife into the cake and see if it comes out clean.
Can I turn this recipe into cupcakes?
Sure thing! Cut the recipe in half and divide the mixture into 12 cupcakes. Viola!
Is Biscoff the same as speculoos?
Yes, Biscoff and speculoos refer to the same type of spiced shortcrust biscuit. Originating from Belgium, speculoo biscuits contain flour, brown sugar, butter or oil, and warm spices like cinnamon, ginger, cloves, and nutmeg.
The Lotus brand first commercialized them under the name Biscoff in 1932. Biscoff and speculoos are similar sweet and crunchy biscuits you can enjoy with coffee or tea. Get it– biscuits and coffee?
More Cookie Recipes:
Biscoff Cake
- 2 (9-inch) Cake Pans
- Cake Stand
- 2½ cups cake flour, spooned and leveled
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup softened butter
- ⅓ cup vegetable oil
- 1¾ cup white sugar
- 4 egg yolks, room temperature
- 4 teaspoons vanilla extract,
- 1 cup buttermilk, room temperature
- 4 egg whites, room temperature
- ⅛ teaspoon cream of tartar
- 2 sticks butter, softened, divided
- 1 cup Biscoff Cookie Butter
- 3½ cups powdered sugar
- ¼ cup heavy cream, room temperature
- ¾ cup Biscoff cookie butter, melted
- 1½ cups Biscoff cookies, chopped
- Preheat the oven to 350°F (176°C). Grease two 9-inch cake pans. Cut parchment paper to fit and grease them before adding them to the cake pans.
- Whisk cake flour, baking powder, baking soda, and sea salt in a large mixing bowl and set it aside.
- Combine softened butter, vegetable oil, and white sugar in a separate mixing bowl and process with a hand mixer until smooth.
- On the low setting, mix the egg yolks into the wet ingredients one at a time. Then, stir in the vanilla extract.
- Add one cup of dry ingredients and ⅓ cup of buttermilk to the wet mixture, and stir to combine. Continue adding one cup of the dry mixture and ⅓ cup buttermilk to the bowl, mixing after each addition, with the remaining ingredients.
- Use a hand mixer to whisk the egg whites and cream of tartar in a separate mixing bowl on high speed until stiff peaks form. Fold the mixture into the cake batter using a silicone spatula, careful not to over-mix.
- Divide the batter evenly between the two prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Tip: If the tops start browning too quickly, loosely cover the pans with foil.
- Remove the cakes from the oven and place them on a wire rack until they are completely cooled.
- Beat the softened butter with a hand mixer for about 5 minutes until smooth and creamy. Add the Biscoff cookie butter and mix until fully combined, then gradually add the powdered sugar, mixing as you go.
- Add the heavy cream, a little at a time, until the frosting is smooth and fluffy.
- Once the cakes cool, level the tops with a large serrated knife to remove a thin layer from the top of each cake, making them easier to stack.
- Place the first cake layer on a stand and spread an even layer of Biscoff cookie butter over the top. Sprinkle half of the crumbled Biscoff cookies on top.
- Carefully place the second cake layer on top, then spread the frosting evenly over the cake. Use a bench scraper to smooth the surface.
- Add ¾ cup of Biscoff cookie butter to a microwave-safe bowl and heat until melted. Pour it evenly over the top of the cake, then sprinkle the remaining cookie crumbles on top. Refrigerate for 1 hour to let the cake set and hold its shape.
- Spoon and level the flour into the measuring cups for baking accuracy.
- For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs and butter.
- Be careful not to over-mix the batter, so you end up with perfectly moist Biscoff cake.
- Cover the cakes with foil if you notice them browning too quickly as they bake.
- If the cake crumbles into the frosting while you’re spreading it, place it in the refrigerator for 15 minutes. Continue frosting the cake and gently scrap the top and sides with the bench scraper until it’s smooth.
- Refrigerate the cake for 1 hour to help it hold its shape.
Annie
Wednesday 28th of December 2022
Very delicious! We prepared this recipe during the Christmas season and I'm still thinking about the cake a few days later. There is nothing like the unique flavor of the Biscoff cookie and the soft sponginess of this cake. You have outdone yourself Tressa!
Tressa Jamil
Thursday 29th of December 2022
Wow, such high praise! Thank you for taking the time to comment.