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I love this Biscoff cake when I want something simple yet a bit fancy for a weekend hangout or a quiet night at home. The mix of Biscoff cookie flavor throughout and the buttery frosting makes a cozy sweet treat that's easier to whip up than you'd think.
I gave this a shot after craving that special Biscoff flavor beyond just the cookies, and it quickly became a favorite for parties since everyone digs that rich, familiar taste.
What You Need
- Brown sugar: adds a little caramel taste and keeps things moist while regular sugar sweetens without heaviness
- All-purpose flour: builds the cake's structure and makes it tender, fresh finely ground flour works best
- Vanilla extract: brightens the warm Biscoff notes, pure extract tastes best
- Buttermilk: balances the sweetness with acidity, helping soften the crumb
- Unsalted butter: brings richness and flavor, softened is key for smooth mixing
- Vegetable oil: locks in moisture and tenderness, don't swap it with butter here or texture changes
- Baking powder and baking soda: boost the rise, make sure they're fresh and active for fluffy results
- Biscoff spread: packs that deep spiced caramel flavor all through the cake, aim for smooth fresh spread
- Unsalted butter and cream cheese (for frosting): creamy and tangy base that pairs perfectly with Biscoff butter
- Cinnamon: echoes the spices in Biscoff spread
- Powdered sugar: thickens frosting and you can tweak it to the texture you want
- Whipping cream (or milk): smooths frosting so it's easy to spread
- Crushed Lotus cookies: for topping, add crunch and texture
How To Make
- Mix Dry Stuff:
- Pour flour, baking powder, baking soda, and salt into a bowl. Whisk it all up well so the rising bits are spread out evenly. This helps your cake rise evenly without weird spots.
- Beat Butter and Sugars:
- In a different big bowl, whip the softened butter with brown and white sugar until it's fluffy and light. This traps air that makes the cake lighter and softens it a bit.
- Stir In Biscoff and Oil:
- Add the Biscoff spread and oil into the butter mix. Oil keeps the cake nice and moist, and the spread gives that signature taste in every bite.
- Mix Eggs and Vanilla:
- Crack in eggs one by one and beat until smooth, then add the vanilla extract. Using eggs at room temperature helps make the batter smooth and crumb fine.
- Alternate Adding Wet and Dry:
- Add the flour mix and buttermilk in parts, switching back and forth three times starting and ending with flour. Stir gently but well after each to keep the batter smooth without overmixing, which keeps the cake tender.
- Bake It:
- Split the batter into two greased and lined 9-inch pans. Bake at 350°F for 35 to 40 minutes. Stick a toothpick in the center to check; it should come out with moist crumbs but no wet batter. Don't overbake or it'll dry out.
- Make Frosting:
- Beat butter and cream cheese 'til creamy and smooth. Add Biscoff spread, cinnamon, salt, and vanilla. Mix in powdered sugar slowly until thick but spreadable. Add whipping cream a spoonful at a time to loosen if it’s too stiff.
- Put Cake Together:
- After cakes cool, spread a thick layer of frosting on the bottom one. Stack the other on top and cover the whole cake with frosting. Gently press crushed Lotus cookies on top or the edges for a tasty crunch.
One chilly weekend, I made this cake with my family. The warm spice smell filled the whole house and everyone wanted just one more slice.
Keeping It Fresh
Leftover cake? Cover it loosely and pop it in the fridge for up to 4 days. Bring it back to room temp before eating for the best flavor and texture. You can freeze single slices wrapped tight in plastic and foil for up to 2 months. Thaw in the fridge overnight.
Swap Ideas
If you want, try light olive oil or melted coconut oil instead of vegetable oil for a different twist. For a vegan take, replace buttermilk with almond milk plus vinegar. You can swap cream cheese in the frosting with vegan creams to keep that smooth feel.
How To Serve
Top slices with whipped cream or vanilla ice cream for a treat. A little caramel drizzle makes it extra indulgent. Pair with strong coffee or chai tea to bring out Biscoff's spices.
Biscoff Background
These cookies started out in Belgium and have fans all over the world. Their unique caramel-spiced flavor isn't like your usual cookie. They inspired lots of creative dishes, including this cake, which takes that cookie taste up a notch.
Seasonal Ideas
Try adding chopped toasted pecans or walnuts for a fall vibe. Fold dried cranberries or orange zest into the frosting for a citrus spin. During cool months, sprinkle cinnamon sugar on top for extra warmth.
This Biscoff cake strikes a great balance between moist and rich—a sweet end to any gathering.
Frequently Asked Cooking Questions
- → How do I keep the cake moist?
Buttermilk plus softened butter make the cake stay tender and moist. Keep an eye on it near the end so you don't bake it too long.
- → What makes the cake taste like Biscoff?
The cake gets its special spiced caramel flavor from using Biscoff spread and cookie butter.
- → Can I swap out the buttermilk?
You can use regular milk mixed with a bit of lemon juice or vinegar. Let it sit for about 5 to 10 minutes to get that slight curdle and keep the cake soft.
- → How do I get the frosting just right?
Add powdered sugar little by little with a tablespoon or two of cream or milk until the frosting feels smooth and easy to spread.
- → Why put crushed Lotus cookies on top?
The crushed cookies give a nice crunch that pairs well with the soft, creamy frosting.
- → Any mixing tips?
Make sure your ingredients aren't cold. Room temp stuff mixes way smoother and helps your batter get even.