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Biscoff Cake

Biscoff Cake Attention Biscoff lovers!! Our layered Biscoff cake is made with yellow cake coated in cookie butter frosting and finished with melted cookie butter and Biscoff cookie crumbles, so every bite is packed with Biscoff cookie flavor. 

A slice of Biscoff cake with a cookie in the background.

WHAT IS SO SPECIAL ABOUT BISCOFF?

If you asked my children, they would say the cookies stand out because they’re the “airport cookies,” thanks to American Airlines. However, their flavor and compact size cause them to be 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.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Cake Flour: Cake flour produces light and fluffy yellow cake. All-purpose flour is too heavy for this recipe.
  • Baking Powder + Baking Soda: This combination of baking powder and soda provides the perfect lift and fluffiness. 
  • Butter + Vegetable Oil: There is a balance to making a cake; it should be moist but firm enough to maintain its structure without drying out. The 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 eggs with cream of tartar to ensure the whipped egg whites 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.

For the Cakes:

Preheat the oven to 350° F (175° C). Then, grease two 9-inch cake pans. Cut the parchment paper and grease them before adding them to the cake pans.

A cake pan with fitted parchment paper.

Whisk cake flour, baking powder, baking soda, and salt in a mixing bowl. Set it aside.

The dry ingredients combined in a mixing bowl.

Combine butter, vegetable oil, and white sugar in a second mixing bowl and process with a hand mixer until smooth.

Wet ingredients combined in a mixing bowl.

On a low setting, add the egg yolks one at a time. Then, stir in the vanilla extract.

Yokes added to the wet ingredients.

Add 1 cup of the dry ingredients and ⅓ of the buttermilk to the wet ingredients until combined. Add another cup of the dry mixture and ⅓ cup of buttermilk; repeat until they are gone. Then, use a rubber spatula to break up any lumps at the bottom of the bowl and mix for another minute.

biscoffcake5

Use a hand mixer to whisk the egg whites and cream of tartar on high until peaks form. Then, fold the mixture into the cake batter using a spatula-careful not to over-mix.

Whipped egg whites added to the batter.

Bake for 25-30 minutes. Check the cakes halfway through and cover them with foil if they’re browning too quickly.

Cake baking in the oven.

Remove from the oven and set the cake pans on a wire rack until they cool.

The baked cake cooling on a wire rack.

For the Cookie Butter Frosting:

Meanwhile, beat the butter with a hand mixer until smooth for about 5 minutes. Then, add the Biscoff Cookie Butter and continue mixing. Slowly add the powdered sugar, mixing as you go. Then, add the heavy cream, little by little, until it becomes smooth and fluffy.

The frosting combined in a mixing bowl.

For Assembly:

Once the cakes have cooled completely, use a bread knife to cut a thin layer off the top of each cake to level them.

The top of the cake scraped off to level the cake.

Then, place one of the layers on a cake stand. Cover the top with the cookie butter frosting and crumble ½ of the chopped Biscoff cookies over the top.

The cake frosted and topped with crumbled Biscoff cookies.

Top with the second layer, and coat the cake with frosting using a bench scraper to smooth it out.

The cake frosted.

Add ¾ cup Biscoff Cookie Butter to a microwave-safe dish and heat until it’s melted. Pour the mixture evenly over the top of the cake and finish with the remaining cookie crumbles. Refrigerate the cake for 1 hour to help it hold its shape.

The Biscoff cake dressed with melted cookie butter and topped with crumbled Biscoff cookies.

BAKING TIPS

  • Be sure to spoon and level the flour 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.

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A slice of cake with a cookie next to it.

WHAT TO DO WITH THE LEFTOVERS 

  • TO STORE – Place the leftover Biscoff cake on a plate and cover it with cling wrap until you’re ready to dig in.
  • TO FREEZE – Cut the cake into slices and wrap them in cling wrap. Then, add the cake slices to a freezer-safe container or bag.

FREQUENTLY ASKED QUESTIONS 

What is Biscoff cake made of?

There are many variations of Lotus cake on the internet; ours combines two layers of soft yellow cake filled and topped with homemade Cookie Butter frosting.

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!

YOU SHOULD ALSO TRY: 

⭐️ Rate the Recipe 

Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made. 

A slice of cake with a cookie next to it.

Biscoff Cake

Tressa Jamil
Our layered Biscoff cake is made with yellow cake coated in cookie butter frosting and finished with melted cookie butter and Biscoff cookie crumbles, so every bite is packed with Biscoff cookie flavor. 
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Cooling Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 12 Slices
Calories 930 kcal

Equipment

Ingredients
  

For the Cake (Makes 2 Layers):

  • cups cake flour, spooned and leveled
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • cup vegetable oil
  • cup white sugar
  • 4 egg yolks, room temperature
  • 4 teaspoons vanilla extract,
  • 1 cup buttermilk, room temperature
  • 4 egg whites, room temperature
  • teaspoon cream of tartar

For the Cookie Butter Frosting:

  • 2 sticks butter, softened, divided
  • 1 cup Biscoff Cookie Butter
  • cups powdered sugar
  • ¼ cup heavy cream, room temperature

For the Toppings:

  • ¾ cup Biscoff Cookie Butter, melted
  • cups Biscoff Cookies, chopped

Instructions
 

For the Cakes (Makes 2 Layers):

  • Preheat the oven to 350° F (175° C). Then, grease two 9-inch cake pans. Cut the parchment paper and grease them before adding them to the cake pans.
  • Whisk cake flour, baking powder, baking soda, and salt in a mixing bowl. Set it aside.
  • Combine butter, vegetable oil, and white sugar in a second mixing bowl and process with a hand mixer until smooth. On a low setting, add the egg yolks one at a time. Then, stir in the vanilla extract.
  • Add 1 cup of the dry ingredients and ⅓ of the buttermilk to the wet ingredients until combined. Add another cup of the dry mixture and ⅓ cup of buttermilk; repeat until they are gone. Then, use a rubber spatula to break up any lumps at the bottom of the bowl and mix for another minute.
  • Use a hand mixer to whisk the egg whites and cream of tartar on high until peaks form. Then, fold the mixture into the cake batter using a spatula-careful not to over-mix.
  • Bake for 25-30 minutes. Check the cakes halfway through and cover them with foil if they're browning too quickly.
  • Remove from the oven and set the cake pans on a wire rack until they cool.

For the Cookie Butter Frosting:

  • Meanwhile, beat the butter with a hand mixer until smooth for about 5 minutes. Then, add the Biscoff Cookie Butter and continue mixing.
  • Slowly add the powdered sugar, mixing as you go. Then, add the heavy cream, little by little, until it becomes smooth and fluffy.

For Assembly:

  • Once the cakes have cooled completely, use a bread knife to cut a thin layer off the top of each cake to level them. Then, place one of the layers on a cake stand. Cover the top with the cookie butter frosting and crumble ½ of the chopped Biscoff cookies over the top.
  • Top with the second layer, and coat the cake with frosting using a bench scraper to smooth it out.
  • Add ¾ cup Biscoff Cookie Butter to a microwave-safe dish and heat until it's melted. Pour the mixture evenly over the top of the cake and finish with the remaining cookie crumbles. Refrigerate the cake for 1 hour to help it hold its shape.

Notes

Baking Tips:
  • Be sure to spoon and level the flour 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.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 SliceCalories: 930kcalCarbohydrates: 114gProtein: 7gFat: 51gSodium: 578mgFiber: 1gSugar: 83g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.