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–+ servings
A slice of cake with a cookie next to it.

Biscoff Cake

Tressa Jamil
Layer yellow cakes with homemade cookie frosting and Biscoff cookie butter to make the best Biscoff cake loaded and packed with cookie flavor!
5 from 6 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Slices
Calories 940 kcal
Equipment
Ingredients
  
For the Cake (Makes 2 Layers):
  • 2½ cups cake flour, spooned and leveled
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • 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
For the Cookie Butter Frosting:
  • 2 sticks butter, softened, divided
  • 1 cup Biscoff Cookie Butter
  • 3½ cups powdered sugar
  • ¼ cup heavy cream, room temperature
For the Toppings:
  • ¾ cup Biscoff Cookie Butter, melted
  • 1½ cups Biscoff Cookies, chopped
Instructions
 

For the Cakes (Makes 2 Layers):

  • Preheat the oven to 350°F (175℃). 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, whisk in the egg yolks one at a time. Then, stir in the vanilla extract.
  • Add 1 cup of the dry ingredients and ⅓ cup of the buttermilk to the wet ingredients and stir until combined. Add another cup of the dry mixture and ⅓ cup of buttermilk; repeat until the ingredients are gone. Then, use a rubber spatula to break up any lumps at the bottom of the bowl and mix for another minute.
  • Use the hand mixer to whisk the egg whites and cream of tartar in a mixing bowl on high until peaks form. Then, fold the mixture into the cake batter using a spatula-careful not to over-mix. Divide the batter between the two cake pans.
  • 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 completely.

For the Cookie Butter Frosting:

  • Meanwhile, beat 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 large serrated 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 crumbled Biscoff cookies over the top.
  • Top with the second layer of cake, and coat 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
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.
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 Slice | Calories: 940 kcal | Carbohydrates: 126 g | Protein: 7 g | Fat: 46 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Cholesterol: 41 mg | Sodium: 522 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 91 g | Calcium: 9 mg | Iron: 12 mg
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!