Save this recipe on:

Biscoff Cake is the dessert dream you didn’t know you needed until that first bite hits. With layers of fluffy brown sugar sponge, creamy Biscoff buttercream, and a glossy drizzle of cookie butter on top, it’s indulgent without being too sweet. Whether you’re celebrating a birthday or simply craving a cozy dessert, this cake delivers pure joy with every slice.

The spiced caramel flavor of Biscoff cookies melts beautifully into the cake and frosting. This is the kind of bake that feels like fall, but honestly, it’s perfect all year round. Serve it as a centerpiece for a gathering or sneak a slice for breakfast with coffee—we won’t tell.

Why You’ll Love This Biscoff Cake

This cake has all the makings of a crowd-pleaser. It’s soft, moist, and packed with warm cookie butter flavor. The Biscoff spread used in both the frosting and the drip adds richness and a creamy contrast to the tender sponge. Plus, the crushed Biscoff cookies on top bring the crunch that every dessert deserves.

You don’t need to be a pro baker to nail this recipe. It comes together with simple steps and pantry staples, making it approachable for bakers of all levels. And once it’s done, the cake looks like something straight from a bakery display.

What Kind of Biscoff Spread Should I Use?

You’ll find two types of Biscoff spread in stores: smooth and crunchy. For this cake, smooth is your best bet. It blends easily into the batter and frosting, giving that signature flavor without added texture. If you love the crunch, save the cookie bits for topping instead.

Ingredients for the Biscoff Cake

This cake is built with everyday ingredients that come together to create something special. Each element plays a part in the overall flavor and texture.

• All-purpose flour for structure and softness in the sponge.
• Baking powder gives the cake its lift and lightness.
• Salt to balance the sweetness and enhance flavors.
• Unsalted butter adds richness and keeps the crumb tender.
• Brown sugar provides moisture and a hint of molasses to complement the Biscoff.
• Eggs bind everything together and give the cake body.
• Vanilla extract to round out the spiced flavors.
• Whole milk keeps the cake moist and smooth.
• Smooth Biscoff spread is the star of the show—used in both the batter and frosting.
• Powdered sugar helps make the buttercream silky and stable.
• Heavy cream loosens the frosting and makes it easy to spread.
• Crushed Biscoff cookies add a crisp finish on top.

How To Make the Biscoff Cake

Step 1: Prep the Pans and Ingredients

Preheat your oven to 350°F. Grease and line two 8-inch round cake pans. Let your butter, eggs, and milk come to room temperature for even mixing.

Step 2: Make the Cake Batter

In a large bowl, whisk the dry ingredients: flour, baking powder, and salt. In a separate bowl, cream the butter and brown sugar until fluffy. Add the eggs one at a time, then mix in the vanilla and smooth Biscoff spread. Alternate adding the dry ingredients and milk, mixing just until combined.

Step 3: Bake the Layers

Divide the batter evenly between the pans and bake for 25 to 28 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Biscoff Frosting

Beat the butter until smooth, then add the Biscoff spread. Gradually mix in the powdered sugar, followed by the heavy cream. Whip until light and fluffy.

Step 5: Assemble and Decorate

Level the cake layers if needed. Spread frosting between the layers and over the top and sides. Drizzle melted Biscoff spread on top and sprinkle with crushed cookies. Chill for 20 minutes before serving for clean slices.

How to Serve and Store Your Biscoff Cake

This cake makes 10 to 12 generous slices, making it perfect for parties or family get-togethers. Serve at room temperature so the buttercream softens and the flavors shine.

To store, cover the cake and refrigerate for up to 5 days. Let it sit out for about 30 minutes before eating. You can also freeze individual slices tightly wrapped for up to 2 months.

What to Serve With Biscoff Cake?

Coffee or Espresso

The deep caramel notes of Biscoff pair beautifully with a hot cup of coffee or a shot of espresso.

Vanilla Bean Ice Cream

A scoop of vanilla on the side cools things down and adds creaminess to each bite.

Warm Apple Compote

Layer in some seasonal sweetness with warm stewed apples and cinnamon.

Salted Caramel Sauce

Drizzle extra caramel over each slice to play up the toasty flavors.

Whipped Cream

A cloud of fresh whipped cream balances the richness of the cake.

Cinnamon Latte

Add a spiced sip to round out the dessert experience.

Fresh Berries

Raspberries or strawberries bring a tart pop that contrasts the sweet cake beautifully.

Want More Cake Ideas with a Twist?

If this Biscoff cake hit the spot, here are some other bakes you’ll love:

• Delicious Lemon Cake to Die For for a bright citrusy treat.
• Old-Time Oven Peach Cobbler if you’re into warm, comforting fruit bakes.
• Butter Pecan Pound Cake that’s rich and nutty.
• Mini Cinnamon Roll Cheesecakes when you want indulgence in a smaller package.
• Ooey Gooey Bars for a melt-in-your-mouth alternative.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use smooth Biscoff or go bold with crunchy? Did you add extra cookie crumbs or keep it sleek?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks on Mia Recipes on Pinterest and discover your new go-to for feeling great!

Print

Save this recipe on: