Ingredients

2 cups all-purpose flour (spooned and leveled)

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 cup vegetable oil (or melted coconut oil)

1 cup whole milk (room temperature)

3 large eggs (room temperature)

1 cup Biscoff spread (softened)

2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

For the Frosting & Filling:

1 cup Biscoff spread (softened)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper.

Step 2: In a large mixing bowl, whisk together the dark brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like.

Step 3: Beat in the eggs one at a time, then add the Biscoff spread (microwaved briefly if too stiff) and vanilla extract. Mix until silky and combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture just until combined—do not overmix.

Step 5: Divide the batter evenly between the prepared pans and bake for 28-32 minutes. The cakes are done when the edges pull away slightly, the tops spring back to touch, and a toothpick inserted comes out with moist crumbs.

Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: For the frosting, chill your mixing bowl and beaters for 10 minutes. Beat the heavy cream on medium until soft peaks form, gradually add powdered sugar, then whip to stiff peaks.

Step 8: Gently fold in about one-third of the softened Biscoff spread to create a marbled frosting effect. Reserve the remaining Biscoff spread for layering.

Step 9: To assemble, spread the reserved Biscoff spread between the two cake layers as filling. Cover and decorate the top and sides with whipped frosting. Sprinkle crushed Biscoff cookies on top and optionally press whole cookies around the edges for a decorative crown.

Tips & Variations

Chill the heavy cream and mixing bowl before whipping to ensure a light, fluffy frosting.

Allow cake layers to cool completely before frosting to prevent melting issues.

If your Biscoff spread is too stiff, warm it in 15-second increments for easy spreading without overheating.

Try using crunchy Biscoff spread for added texture in the frosting or batter.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap for up to 3 days to keep the frosting fresh. For longer storage, freeze individual unfrosted slices for up to 2 months. Thaw frozen cake overnight in the fridge. Avoid microwaving frosted slices to prevent the topping from weeping.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! The crunchy version adds a lovely texture to the cake and frosting. Just expect a slightly more rustic appearance and feel. You can also mix both smooth and crunchy spreads for balance.