Dessert

Irresistible Biscoff Cake Recipe That Steals Hearts in 1 Bite Recipe

ByLily Cross February 23, 2026February 23, 2026

Introduction

This irresistible Biscoff cake is a moist, flavorful dessert that perfectly balances the rich, caramel-like cookie butter taste with a light, creamy frosting. It’s a showstopper for any occasion and sure to win hearts with every bite.

A slice of layered cake with three main layers: two thick, crumbly brown cake layers separated by two smooth, creamy white frosting layers, topped with several dollops of caramel-colored frosting piped in a ridged texture, sprinkled with crumbly cake bits. The slice sits on a white plate on a white marbled surface with a blurred white cup and more cake in the background. Photo taken with an iphone --ar 4:5 --v 7

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 or microwaved for 15 seconds)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup Biscoff spread (softened, for filling & frosting)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decoration

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 bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth like caramel. Beat in the eggs one at a time, then mix in the milk, vanilla extract, and softened Biscoff spread until silky.
Step 3: 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. The batter should be thick with specks of Biscoff spread.
Step 4: Divide the batter evenly between the prepared pans (using a kitchen scale for accuracy helps). Bake for 28-32 minutes or until the edges pull away slightly, the tops spring back when touched, and a toothpick comes out with moist crumbs.
Step 5: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6: Chill your mixing bowl and beaters for 10 minutes. Pour the cold heavy whipping cream into the bowl and beat on medium until soft peaks form. Gradually add the powdered sugar and beat until stiff peaks develop.
Step 7: Gently fold one-third of the softened Biscoff spread into the whipped cream to create a marbled effect. Reserve the rest for layering between the cakes.
Step 8: Spread a layer of Biscoff spread on one cake layer, then top with some of the frosting. Place the second cake layer on top and cover the whole cake with the remaining frosting. Decorate with crushed Biscoff cookies and whole cookies around the edges if desired.

Tips & Variations

Chill the heavy cream and mixing tools thoroughly for the best whipped cream results.
Allow the cake layers to cool completely before frosting to prevent melting and sliding.
Try using crunchy Biscoff spread for added texture in the frosting or between layers.
Microwave Biscoff spread in short bursts until spreadable but not hot for easy mixing and layering.
Turn the batter into cupcakes by filling liners two-thirds full and baking for 18-22 minutes, then top with frosting and a cookie piece.

Storage

Store the cake covered loosely with plastic wrap in the refrigerator for up to 3 days to keep the frosting fresh. For longer storage, freeze individual unfrosted slices for up to 2 months. Thaw frozen portions overnight in the refrigerator and avoid microwaving frosted cake as the whipped cream may separate.

How to Serve

A slice of cake with three layers is placed on a white plate on a white marbled surface. The bottom and middle layers are a textured, crumbly golden-brown cake. Between these layers and on top is a thick, smooth white cream layer. On the top of the cake, there are seven piped dollops of light brown cream, each shaped with vertical ridges and sprinkled lightly with crumbs that match the cake's color. Some crumbs are also scattered on the plate around the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! Crunchy Biscoff adds delightful texture. Some bakers like to use smooth Biscoff in the batter and crunchy spread between layers for the best combination.

My cake turned out dry — what happened?

This usually means it was baked too long. Check your cake 3-5 minutes before the recommended time using a toothpick; pull it when moist crumbs remain but no wet batter. Also, don’t skip using oil, which helps keep the cake moist.

Can I make this recipe into cupcakes?

Yes! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. The cookie butter frosting pipes beautifully on cupcakes and a Biscoff cookie on top makes a perfect finish.

My whipped cream frosting won’t hold its shape. Any tips?

Make sure your bowl, beaters, and cream are very cold before whipping. Also, whip the cream long enough to reach stiff peaks that hold their shape when the beaters are lifted.

Lily Cross