Description
A moist and delicious Biscoff cake layered and topped with rich, creamy cookie butter frosting, perfect for any Biscoff lover seeking a sweet, indulgent dessert that’s easy to make and irresistibly flavorful.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour (spooned and leveled—no packing!)
- 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
For the Frosting & Filling:
- 1 cup Biscoff spread (softened)
- 2 cups heavy whipping cream (chilled)
- 1/2 cup powdered sugar (sifted)
For Decoration:
- Extra Biscoff cookies (for decorating and garnish)
Instructions
- Prepare Cake Batter: In a large mixing bowl, whisk together brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in eggs one at a time, ensuring full incorporation. Warm Biscoff spread if needed and whisk it in with vanilla extract until silky. In a separate bowl, whisk together flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the batter thick and moist.
- Bake Cake Layers: Preheat oven to 350°F (175°C). Divide batter evenly between two greased and lined 9-inch round cake pans, using a kitchen scale if available for even layers. Bake for 28–32 minutes until edges pull away slightly, tops are springy to touch, and a toothpick comes out with moist crumbs. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Biscoff Frosting: Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in cold heavy cream and beat on medium speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Gently fold in one-third of softened Biscoff spread to create a marbled effect while keeping the frosting light and fluffy.
- Assemble the Cake: Spread remaining softened Biscoff spread liberally between the cooled cake layers. Use the frosting to cover the top and sides of the cake. Pipe additional swirls of frosting on top if desired, then decorate with crushed and whole Biscoff cookies to create an attractive presentation.
- Storage: Store the assembled cake in the refrigerator loosely covered with plastic wrap for up to 3 days. For longer storage, freeze unfrosted sliced portions for up to 2 months and thaw overnight in the refrigerator before serving. Avoid microwaving frosted slices to prevent frosting separation.
Notes
- Ensure Biscoff spread is softened or gently warmed for easier mixing and spreading.
- Chill heavy cream and mixing bowl beforehand to achieve optimal whipping.
- Allow cake layers to cool completely before frosting to prevent melting or sliding.
- Do not overbake the cake to keep it moist and tender.
- The crunchy Biscoff spread variant can be used in frosting for added texture but may create a rustic look.
- When making cupcakes, bake for approximately 18-22 minutes and decorate similarly.
- For best frosting peaks, whip cold cream well without rushing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, dessert recipe, easy cake recipe, layered cake, whipped cream frosting, baking with Biscoff
