Description

This irresistible Biscoff Cake recipe features moist, flavorful cake layers infused with the rich caramelized taste of Biscoff cookie butter. Paired with a luscious marbled Biscoff whipped cream frosting and decorated with crunchy Biscoff cookies, this dessert is sure to steal hearts with every bite. Perfect for gatherings or a special treat, it combines simple pantry staples with the magic of cookie butter for an unforgettable indulgence.

Ingredients

Scale

For the Cake:

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/microwaved if needed)
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

Prepare the Cake Batter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in the eggs one at a time to incorporate evenly. Warm the Biscoff spread if needed and add it along with vanilla extract to the mixture, whisking until silky smooth. In a separate bowl, combine the flour, baking powder, and salt; then gently fold this dry mixture into the wet ingredients just until no flour streaks remain, avoiding overmixing.
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease or line two 9-inch round cake pans. Pour the batter evenly into the pans (using a kitchen scale can help). Bake for 28–32 minutes or until the edges pull away, the tops spring back lightly, and a toothpick inserted comes out with a few moist crumbs. Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cookie Butter Frosting: Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in the cold heavy cream and whip on medium speed until soft peaks form. Gradually add powdered sugar and increase speed until stiff peaks form. Gently fold in one-third of the softened Biscoff spread to create a marbled effect, keeping the frosting light and flavorful. Reserve the rest of the Biscoff spread for layering.
Assemble the Cake: Once the cake layers have completely cooled, spread the remaining Biscoff spread generously between the layers. Top with the whipped Biscoff frosting, spreading it evenly and piping decorative swirls if desired. Crush extra Biscoff cookies and sprinkle over the top, and optionally press whole cookies around the edges as a crown decoration.
Storage and Serving: Store the cake loosely covered in the refrigerator for up to 3 days. For longer storage, freeze unfrosted slices for up to 2 months and thaw overnight in the fridge. Avoid microwaving frosted slices to prevent weeping of the frosting.

Notes

Let eggs come to room temperature before mixing for better incorporation.
Microwave Biscoff spread in short 15-second bursts until spreadable but not hot.
Chill mixing bowl and beaters before whipping cream for optimal volume.
Do not overmix the cake batter to keep it tender.
Use a kitchen scale to evenly distribute batter between pans for uniform cake layers.
Allow cake layers to cool completely before frosting to prevent melting the whipped topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, dessert, cake recipe, easy baking, whipped cream frosting, caramel cookie spread cake