Irresistible Biscoff Cake Recipe

This Biscoff cake is a dream come true for cookie butter lovers! It features moist layers infused with the rich flavor of Biscoff cookie butter, paired with a luscious Biscoff frosting. Perfect for celebrations or simply indulging your sweet tooth, this cake is as delightful to look at as it is to eat.

What Is Biscoff Cake?

Biscoff cake is a decadent dessert made with the iconic flavor of Biscoff cookie butter. The cake itself is soft and moist, with a hint of spice from the cookie butter. Layered with a creamy frosting and topped with crushed cookies and melted Biscoff, this dessert is both comforting and sophisticated.

Why You’ll Love This Recipe

• Rich Flavor: The distinct caramelized taste of Biscoff shines through in every bite.
• Simple Ingredients: Made with pantry staples and Biscoff cookie butter.
• Versatile: Great for birthdays, holidays, or just a treat-yourself moment.
• Show-Stopping Decoration: Crushed cookies and a drizzle of cookie butter elevate its presentation.

Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) milk
• ½ cup (120 g) Biscoff cookie butter

For the Frosting:

• 1 cup (226 g) unsalted butter, softened
• 1 cup (240 g) Biscoff cookie butter
• 3 cups (360 g) powdered sugar
• 2–3 tbsp (30–45 ml) milk (as needed for consistency)

For Decoration:

• Crushed Biscoff cookies
• Additional melted Biscoff cookie butter

Step-by-Step Instructions

Preparing the Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, ensuring each is fully incorporated. Add vanilla extract.
4. Mix in the Biscoff cookie butter until smooth.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans before removing.

Making the Frosting

1. In a mixing bowl, beat softened butter and Biscoff cookie butter until smooth and creamy.
2. Gradually add powdered sugar, beating until fluffy.
3. Add milk one tablespoon at a time until the frosting reaches your desired spreadable consistency.

Assembling the Cake

1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Decorate with crushed Biscoff cookies. Drizzle melted Biscoff cookie butter over the top for a stunning finish.

Serving Suggestions

Serve this Biscoff cake with a warm cup of tea or coffee for the ultimate pairing. It also pairs well with a scoop of vanilla ice cream for added indulgence.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Allow it to come to room temperature before serving for the best texture and flavor.

Freezing Instructions

• Wrap individual slices or the whole cake tightly in plastic wrap and then in foil.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
• Vegan: Use plant-based butter, a vegan egg substitute, and non-dairy milk.
• Extra Crunch: Add crushed Biscoff cookies into the frosting or as a filling between the layers.

FAQs

Can I make this cake ahead of time?
Yes! Bake the layers a day in advance and store them wrapped at room temperature. Frost the cake just before serving for the freshest result.

What can I use instead of Biscoff cookie butter?
Speculoos spread or any spiced cookie butter can be used as a substitute.

How do I melt Biscoff cookie butter for drizzling?
Microwave it in a heatproof bowl for 15–20 seconds, stirring until smooth.

This Biscoff cake is a showstopper with its unique flavor and eye-catching decoration. Whether for a special occasion or a simple treat, it’s guaranteed to impress. Try this recipe today and let us know how it turns out—your next favorite dessert is just a bake away!

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