Homemade Biscoff Cake

LEEZA JOHAN

This easy Biscoff cookie butter cake recipe features moist brown sugar sponge layers, rich cookie butter filling, and velvety Biscoff buttercream frosting.

The Ultimate Homemade Biscoff Cake

If you are a fan of cookie butter, this Homemade Biscoff Cake is about to become your absolute favorite dessert. Every single bite delivers that deep, caramelized, spiced flavor we all love. It pairs perfectly with a hot cup of coffee or stands alone as the star of any celebration.

Homemade Biscoff Cake

Here is how to make this show-stopping cake from scratch.

Prep time, Cook time, Yield

  • Prep time: 30 minutes

  • Cook time: 30-35 minutes

  • Yields: 1 double-layer 8-inch cake (serves 12)

Ingredients You'll Need

For the Biscoff Cake Layers:

  • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • 1 cup unsalted butter (softened)

  • ½ cup Lotus Biscoff cookie butter

  • 1 cup granulated sugar

  • ½ cup packed light brown sugar

  • 4 large eggs (room temperature)

  • 1 tbsp vanilla extract

  • 1 cup whole milk (room temperature)

For the Filling & Frosting:

  • 1 ½ cups unsalted butter (softened)

  • 1 cup Lotus Biscoff cookie butter (plus an extra ½ cup for the middle filling layer)

  • 4 to 5 cups powdered sugar

  • 3-4 tbsp heavy cream

  • 8-10 Biscoff cookies (crushed, for the back crust and topping)

Step-by-Step Instructions

1. Bake the Cake Layers

  1. Preheat & Prep: Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

  3. Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter, Biscoff cookie butter, granulated sugar, and brown sugar together on medium-high speed for about 3-4 minutes until light and fluffy.

  4. Add Wet Ingredients: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

  5. Combine: Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix on low just until combined—don't overmix!

  6. Bake: Divide the batter evenly between your two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

2. Make the Biscoff Buttercream

  1. Beat Base: Beat the softened butter and cookie butter together for 2 minutes until completely smooth.

  2. Add Sugar: Gradually add the powdered sugar one cup at a time, alternating with splashes of heavy cream.

  3. Fluff: Once everything is in, whip the frosting on high speed for another 2 minutes until it's light, fluffy, and spreadable.

3. Assemble the Cake

  1. First Layer: Place your first cooled cake layer on a plate or cake stand. Spread a thin layer of buttercream over the top.

  2. The Hidden Filling: Create a small rim/piped border of buttercream around the edge of the cake to act as a dam. Spread a thick layer ($\approx$ ½ cup) of pure Biscoff cookie butter inside that border for your rich filling layer.

  3. Top Layer: Place the second cake layer on top.

  4. Frost & Decorate: Cover the top and sides of the cake with the remaining smooth cookie butter frosting. Press your crushed Biscoff cookie pieces onto the back crust/sides and sprinkle the rest on top for that perfect crunch.

Slice into your beautiful creation, serve, and enjoy!

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