Biscoff Cookie Cake (Print-Friendly Version)

A soft cake flavored with Biscoff spread and finished with rich buttercream frosting for extra yum.

# Ingredients List:

→ Dry Stuff

01 - 312 grams plain flour
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon baking soda
04 - 1.5 teaspoons baking powder

→ Wet Stuff

05 - 2 teaspoons vanilla extract
06 - 160 grams (2/3 cup) Biscoff spread
07 - 3 large eggs at room temp
08 - 112 grams unsalted butter, softened
09 - 105 grams brown sugar
10 - 120 milliliters vegetable oil
11 - 150 grams white sugar
12 - 300 milliliters buttermilk, room temp

→ Frosting Mix

13 - 180 grams (3/4 cup) Biscoff cookie butter
14 - 0.25 teaspoon salt
15 - 226 grams unsalted butter, softened
16 - 56 grams cream cheese
17 - 15-30 milliliters cream or milk for thinning
18 - 1 teaspoon vanilla extract
19 - 275-330 grams powdered sugar
20 - 0.5 teaspoon cinnamon

→ Toppings

21 - 4-6 crushed Lotus cookies
22 - 80 milliliters (1/3 cup) Biscoff spread

# Detailed Cooking Steps:

01 - Toss flour, baking soda, baking powder, and salt into a bowl and sift them together. Put aside for now.
02 - In a big bowl, beat the softened butter with both sugars till fluffy and light. Mix in vanilla, Biscoff spread, and veggie oil till it’s smooth. Crack eggs in one by one and mix well each time.
03 - Start adding your dry mix and buttermilk to the wet stuff, swapping back and forth, starting and finishing with dry stuff. Stir gently just until everything's joined.
04 - Heat oven to 175 degrees Celsius. Split the batter into pans and bake for 35 to 40 minutes. Check with a toothpick—it should come out clean. Let the cakes cool off fully before frosting.
05 - Beat softened butter with cream cheese till super smooth. Blend in Biscoff cookie butter, vanilla, salt, and cinnamon. Add powdered sugar slowly, stirring in cream or milk to get the frosting just right.
06 - Spread frosting over and between the cake layers. Dribble extra Biscoff on top and sprinkle those crushed Lotus cookies for the final touch.

# Helpful Hints:

01 - Make sure all your ingredients hang out at room temperature before starting.
02 - Tweak the powdered sugar in the frosting till it feels just right.
03 - Don’t leave the cake in too long or it might dry out.

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