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A simple Biscoff cake with cookie butter frosting and cookie crumbles

Biscoff Cake

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5 from 14 reviews

Description

This homemade Biscoff cake pairs a moist, spiced sponge with a luxuriously fluffy cookie butter buttercream. Packed with real cookie pieces and deep caramelized notes, it is a reliable and comforting dessert perfect for any occasion.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup Biscoff spread
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 10 Biscoff cookies, crushed
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup Biscoff spread (for frosting)

Instructions

  1. Preheat your oven to 350°F (180°C) and grease and line two 8-inch cake tins with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, and cinnamon.
  3. In a large mixing bowl, cream together the softened butter, vegetable oil, and light brown sugar for approximately 2 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the Biscoff spread and vanilla extract.
  5. Gently fold in half of the dry ingredients, followed by the buttermilk, and then the remaining dry ingredients until just combined.
  6. Crush the cookies by hand and fold them into the batter before dividing evenly between the prepared tins.
  7. Bake for 37-40 minutes or until a toothpick inserted into the center comes out clean; cool completely on a wire rack.
  8. For the frosting, whip the butter and powdered sugar for 10 minutes until very light, then fold in Biscoff spread and finely blended cookie crumbs.
  9. Level the cakes, stack with frosting and warmed cookie butter between layers, and finish by coating the exterior.

Notes

To ensure a perfectly level cake, use a serrated knife to trim the tops once they have cooled completely. If your kitchen is warm, chill the frosted cake for 30 minutes before serving to help the cookie butter layers set firmly and prevent sliding.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakesavor.com/biscoff-cake/