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Biscoff Cake with Cookie Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 14 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent Biscoff Cake combines layers of moist vanilla-flavored cake with rich Biscoff spread infused buttercream frosting, offering a perfect balance of sweet and spiced flavors. Featuring a tender crumb and a luscious cinnamon-kissed Biscoff frosting, this showstopper is topped with crushed Lotus cookies for added texture and visual appeal, making it an irresistible treat for any special occasion or Biscoff lover’s delight.

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (112 grams)
  • 1/2 cup brown sugar (light), (105 grams)
  • 3/4 cup granulated sugar (caster sugar works), (150 grams)
  • 2/3 cup Biscoff spread
  • 1/2 cup vegetable oil (or canola oil), (120 ml)
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 1/4 cup buttermilk, room temperature (300 ml)

Frosting Ingredients

  • 1 cup unsalted butter, softened (226 grams)
  • 2 ounces full-fat cream cheese (56 grams) (or substitute with an extra 1/4 cup butter)
  • 3/4 cup Biscoff cookie butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 teaspoon vanilla extract
  • 2 1/2 – 3 cups powdered sugar (275-330 grams)
  • 1-2 tablespoons whipping cream or milk

Topping and Assembly

  • 1/3 cup Biscoff spread (for warming and spreading)
  • 4-6 crushed Lotus cookies

Instructions

  1. Prepare pans and preheat oven: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, light brown sugar, granulated sugar, and Biscoff spread until fully combined and smooth with no lumps of butter or sugar remaining.
  4. Add liquids to batter: Beat in the vegetable oil and vanilla extract to the creamed mixture until incorporated.
  5. Incorporate eggs: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
  6. Alternate dry ingredients and buttermilk: Using a wire whisk, add about one-third of the dry ingredients to the wet mixture and whisk gently. Then mix in half of the buttermilk. Repeat by adding another third of dry ingredients, then the remaining buttermilk, and finally the last third of dry ingredients. Stop mixing once the batter is smooth with no visible lumps.
  7. Divide and bake: Evenly distribute the batter between the two prepared cake pans. Bake in the center of the oven for 35-40 minutes. The cakes are done when the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
  8. Cool cakes: Let the cakes cool in their pans for at least 15 minutes before gently transferring them to a wire rack to cool completely. Handle carefully as the cakes are delicate.
  9. Prepare frosting: In a large bowl, beat softened butter until creamy. Add cream cheese and Biscoff cookie butter, mixing until smooth.
  10. Add powdered sugar and flavorings: Gradually add 2 cups of powdered sugar along with vanilla, cinnamon, and salt. Start mixing on low speed and increase to medium until combined. Continue mixing in the remaining powdered sugar a little at a time, alternating with tablespoons of whipping cream or milk until desired consistency and sweetness are reached.
  11. Warm Biscoff spread: Place 1/3 cup Biscoff spread in a small bowl and microwave for 30-45 seconds on medium power until softened but not hot. Stir and set aside.
  12. Level cake layers: Ensure cake layers are completely cooled. If the tops are domed, gently level them by sawing off the excess to create flat layers.
  13. Assemble the first layer: Place one cake layer on your serving plate. Spread a thin layer of frosting over the top. Transfer 1/3 to 1/2 of the frosting into a piping bag fitted with a large round tip and pipe a band around the cake’s edge or spread a thick frosting band using a spatula.
  14. Add warmed Biscoff and crumbs: Spread the warmed Biscoff evenly over the top of the first cake layer inside the frosting border. Sprinkle crushed Lotus cookies over the Biscoff layer for texture.
  15. Add second cake layer and chill: Place the second cake layer on top and frost the sides thinly. Refrigerate the cake for about 20 minutes to set the frosting.
  16. Final frosting and decoration: Remove chilled cake from fridge and apply a final swirled frosting layer over the sides and top. Decorate with additional crushed Lotus cookies on top, if desired.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
  • Carefully handle cake layers after baking; they are delicate and prone to breaking if moved too roughly.
  • You can substitute full-fat cream cheese with extra butter in the frosting if preferred.
  • If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 1/4 cups milk and let sit for 5-10 minutes.
  • For a more intense Biscoff flavor, you can add a little extra Biscoff spread to the batter or frosting to taste.
  • Store the assembled cake covered in the refrigerator. Bring to room temperature before serving for the best flavor and texture.

Find it online: https://evelynscooking.com/biscoff-cake-with-cookie-butter-frosting-recipe/