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If you're into that cozy caramel taste of Biscoff spread, this cake is just the thing. It’s soft and tender inside, packed with Biscoff flavor, and topped with a smooth cookie butter frosting sprinkled with crushed Lotus cookies for a crunchy kick. It’s quickly become my favorite go-to for weekends and celebrations.
I found this cake when I wanted something nostalgic and comfy. It’s become my easy win when I want to wow people without overdoing it.
Ingredients
- Flour (all-purpose): gives the cake its shape Use fresh, unbleached if you can
- Baking soda and baking powder: help make the crumb light and fluffy
- Salt: keeps the sweetness in check
- Butter (unsalted): adds richness Use good quality and soften before mixing
- Sugars (brown and granulated): bring out caramel flavors and keep it moist
- Biscoff spread: the key flavor here Smooth is best for easy mixing
- Vegetable oil: keeps things moist
- Vanilla extract: boosts the overall taste Use pure when possible
- Eggs (large): at room temp, they hold everything together
- Buttermilk: adds softness and a light tang
- Cream cheese (for frosting): creamy and a bit tangy for balance
- Biscoff cookie butter (frosting): makes the flavor pop
- Cinnamon: brings a warm spicy note
- Powdered sugar: sweetens and shapes the frosting
- Whipping cream: thins the frosting to the right texture
- Crushed Lotus cookies: add a crunchy touch Pick fresh ones for best crunch
Steps
- Oven and Pans:
- Start by heating your oven to 350°F (180°C). Line two 8-inch cake pans with parchment and grease the sides well so nothing sticks.
- Dry Mix:
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk it up so everything is spread evenly for a lighter cake.
- Butter, Sugars, and Biscoff:
- Use a mixer in a big bowl to cream together the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and creamy. This part builds the cake's yummy texture and taste.
- Oil and Vanilla:
- Mix the vegetable oil and vanilla into the butter mixture until it’s well blended for extra moisture and flavor.
- Eggs In:
- Add eggs one by one, beating well after each to help the cake rise nice and stay soft.
- Mix Dry and Buttermilk Alternately:
- Put in a third of the dry mix, stir, then half the buttermilk. Repeat this until everything’s combined but don’t overmix to keep it tender.
- Bake:
- Divide the batter between pans, smooth the tops, and bake for 35 to 40 minutes. Test by poking with a toothpick—it should come out clean.
- Cooling:
- Let cakes sit in pans 15 minutes so they don’t break when you take them out. Then cool on a rack completely.
- Frosting Prep:
- Beat softened butter until fluffy. Then add cream cheese and Biscoff spread, mixing until smooth.
- Sugar and Spice:
- Add 2 cups powdered sugar, vanilla, cinnamon, and salt. Mix low at first, then speed up. Keep adding powdered sugar and cream in small amounts until frosting is spreadable.
- Warm Biscoff Spread:
- Microwave Biscoff for 30-45 seconds on medium, then stir to loosen. Let it cool a bit.
- Level and Layer:
- If cake tops bulge, trim them flat with a serrated knife. Put one layer on your plate, spread a thin frosting layer, then pipe a frosting border to hold the Biscoff spread.
- Add Biscoff and Crumbs:
- Spread the warmed Biscoff over the frosting, then pile on crushed Lotus cookie crumbs.
- Second Layer and Final Frosting:
- Put the second cake on top. Spread a light crumb coat all around and chill 20 minutes. Take it out and finish frosting fully with pretty swirls. Sprinkle more crushed cookies on top to finish.
Biscoff spread is what makes this cake magical. I remember my first taste—it felt like a warm hug on a chilly day, just like family coffee shop visits. That frosting is why this cake vanishes quickly at any gathering.
How To Store
Keep the cake covered in the fridge for up to four days to keep frosting fresh and cake moist. Before you serve, let it warm up to room temp for the best flavor and feel. You can freeze baked layers wrapped well for 2 months but thaw fully before frosting.
Swaps for Ingredients
You can swap buttermilk with Greek yogurt if you want that tang. Use light olive oil or melted coconut oil instead of vegetable oil for new flavors. For dairy-free, pick vegan butter, cream cheese alternatives, and almond milk with a splash of vinegar in place of buttermilk.
Serving Suggestions
Enjoy with a strong coffee or chai tea to match the spices. Pair with vanilla ice cream for an indulgent treat. Add fresh berries on the side for some freshness and color.
The warm flavors and creamy frosting on this cake make it a total crowd-pleaser for any get-together. Happy baking and enjoy the smiles!
Frequently Asked Cooking Questions
- → How do you keep the cake moist?
Softened butter, vegetable oil, and buttermilk work together to make the crumb tender while the Biscoff spread mixed into the batter adds moistness and flavor.
- → Where does the Biscoff taste come from in the cake?
The batter is blended with Biscoff spread, so those sweet spiced caramel flavors get baked right into every bite.
- → What’s in the frosting?
It’s a creamy combo of unsalted butter, cream cheese, Biscoff cookie butter, powdered sugar, cinnamon, vanilla, and a splash of cream to keep it smooth.
- → What should you do with the cake layers before stacking?
Make sure the layers are totally cool, then gently cut off any rounded tops so they stack evenly and look neat when frosted.
- → Why add crushed Lotus cookies on the top?
Topping with crushed Lotus cookies adds a little crunch and boosts the spicy flavor, making the cake even tastier and prettier.
- → Can you change how sweet the frosting is?
Yes, add powdered sugar bit by bit to get the frosting as sweet and thick as you like.