Introduction

This Biscoff Cake is a luscious treat for anyone who loves the unique caramelized flavor of Biscoff cookies. With layers of moist cake, creamy Biscoff frosting, and crunchy cookie bits, it’s a delightful dessert perfect for special occasions or a sweet indulgence.

Biscoff Cake with Cinnamon-Spiced Frosting and Cookie Topping Recipe - Recipe Image

Ingredients

230 grams (1 cup or 2 sticks) unsalted butter, softened
135 grams (3/4 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
180 grams (3/4 cup) Biscoff Cookie Spread
1 teaspoon vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat or whole milk, room temperature
230 grams (1 cup or 2 sticks) salted butter, softened (for frosting)
120 grams (1/2 cup) Biscoff Cookie Spread (for frosting)
250 grams (2 cups) icing sugar or powdered sugar, sifted
2 tablespoons Greek yogurt or full fat milk, room temperature
60 ml (1/4 cup) full fat or whole milk
1/2 teaspoon vanilla extract
10-12 Biscoff Lotus Cookies, roughly chopped

Instructions

Step 1: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a 9 by 13-inch (quarter sheet) pan with baking or parchment paper.
Step 2: In a large mixing bowl, beat the unsalted butter with both sugars on medium speed until pale and creamy. Add the Biscoff Cookie Spread and vanilla extract, mixing briefly until smooth.
Step 3: Add the eggs one at a time, beating on low speed after each addition. It’s normal if the batter looks a bit curdled here.
Step 4: Sift in the flour, baking powder, and salt. Add the milk, then mix on low speed just until combined. Avoid overmixing; the batter should be thick and smooth.
Step 5: Pour the batter into the prepared pan and use a spatula to smooth it evenly. Bake for 30 to 33 minutes or until golden brown and a skewer inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 6: For the frosting, beat the salted butter on medium speed for 1 to 2 minutes until smooth. Add Biscoff Cookie Spread and beat until creamy.
Step 7: Gradually add the icing sugar and Greek yogurt, mixing on low speed to combine. Increase speed to medium and beat until the frosting is fluffy and creamy.
Step 8: When the cake is cooled, gently remove it from the pan and peel off the baking paper. Use a 6-inch cake ring to cut out three layers: two full circles and two semicircles.
Step 9: Place the cake ring on a board or plate and line the inside with acetate. Arrange the two semicircle pieces at the bottom, pressing firmly and filling any gaps with cake scraps for an even layer.
Step 10: Mix the milk and vanilla for the soak. Spoon 2-3 tablespoons over the first cake layer. Spread one third of the frosting evenly, then scatter a handful of chopped Biscoff Lotus cookies on top.
Step 11: Add the next cake layer, press down firmly, spoon over 2-3 tablespoons of milk soak, spread another third of the frosting, and sprinkle with more chopped cookies.
Step 12: Add the final cake layer, press firmly, then spread the remaining frosting over the top. Chill the cake in the fridge for at least 1 hour to set.
Step 13: Before serving, sprinkle the top with extra chopped Lotus Biscoff cookies for added crunch and decoration.

Tips & Variations

Use room temperature ingredients for best mixing and texture.
For a lighter frosting, substitute half the butter with cream cheese.
Try adding a pinch of cinnamon to the batter for a warm spice note.
If you can’t find Biscoff spread, you can substitute it with speculoos cookie butter or a similar caramel cookie spread.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

The image shows a small round layered cake on a white plate, set on a white marbled surface. The cake has four visible layers of light brown cake, each separated by creamy white frosting layers that look smooth and fluffy. The top layer is covered with the same light brown cake crumbs or small nut pieces, adding a rough texture on the smooth frosting. The background is a soft pink color, making the cake stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without an electric mixer?

Yes, you can mix the batter and frosting by hand using a whisk and wooden spoon, but it will take more time to achieve the desired creamy texture.

What can I use if I don’t have a 6-inch cake ring?

You can use a 6-inch round cake pan or a similarly sized sturdy round container to cut and assemble the layers, or carefully trim the cake into rounds using a knife.