Christmas
Recipe, Desserts, Party Eats
Delicious Biscoff Cake Recipe with Cookie Butter Frosting
Whoever said you can’t have your cake and eat it too clearly hasn’t heard of a Biscoff cake with cookie butter frosting.
This indulgent dessert combines the irresistible flavors of Biscoff cookies and creamy cookie butter in a moist and decadent cake that will have your taste buds doing a happy dance.
This dessert is perfect for satisfying your sweet tooth and impressing your friends and family for the next birthday party, baby shower, or any special occasion.
Jump to Recipe
The rich and creamy Biscoff cake is made with layers of moist cake infused with the irresistible flavor of Biscoff spread (Also known as cookie butter).
To take the luxury to the next level, the cake is generously frosted with a creamy and luscious cookie butter buttercream that will make you wonder why you ever settled for plain old vanilla frosting.
Not only does this dessert taste absolutely divine, but it is also surprisingly easy to make. Whether you’re a baking novice or a seasoned pro, this recipe is sure to be a hit in your kitchen.
With the buttercream rosettes and the cookie crumbs, it’s also a feast for the eyes, the kind of dessert that will have your Instagram followers drooling and your friends begging for the recipe.
Trust me, once you try this cake, you’ll never look at desserts the same way again.
Sometimes, a rich chocolate cake is just what’s needed, but sometimes you want something a bit different, and this delicious light and fluffy Biscoff cake recipe is sure to hit the spot.
So grab your baking supplies and get ready to experience a little slice of dessert heaven.
The Story Behind Biscoff Cookies
Those delectable Biscoff cookies, also known as speculoos cookies, first appeared on the scene back in the 1930s in Belgium. They were created by a baker named Jan Boone Sr. in the town of Lembeke. The cookies were originally called Lotus, after the flower, and were inspired by the traditional Belgian spice cookies known as speculoos.
The cookies gained popularity in Europe, particularly in Belgium and the Netherlands, where they were the perfect companion to a cup of coffee or tea.
Fast forward to the 1980s, and Lotus Bakeries, a Belgian powerhouse, started churning out Biscoff cookies on a larger scale, shipping them off to cookie lovers around the globe.
But it wasn’t until the 2000s that the Biscoff craze truly hit the US. These cookies skyrocketed in popularity thanks to Delta Air Lines serving them as an in-flight snack. The cookies were later rebranded as Biscoff in the U.S., where you can now snag a pack or two at your local store or Costco.
Today, Biscoff cookies are known for their crispy texture, sweet caramelized taste, and unique spice blend of cinnamon, nutmeg, and cloves.
Whether you’re munching on them solo or using them to jazz up desserts like ice cream or cheesecake, these cookies are a real treat!
Difficulty: Easy
Prep time: 20 minutes
Bake time: 30 minutes
Servings: 8 slices
Biscoff Cake Ingredients:
You can find Lotus Biscoff cookies and the Biscoff cookie butter spread at pretty much any grocery store. Costco usually has them too. Trader Joe’s also carries a speculoos cookie butter that’s truly delicious.
For the Cake
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 1 cup Biscoff spread (Speculoos cookie butter)
- ⅔ cup all-purpose flour
- 1 cup Biscoff cookies, crushed
- 4 eggs
- 1 tsp baking powder
For the Frosting
- 1 cup unsalted butter, softened
- 1 cup Biscoff spread (Speculoos cookie butter)
- 2 cups powdered sugar
- Additional Biscoff cookies – to decorate
Directions:
Making the Biscoff Cake Batter
- Preheat the oven to 350 degrees. Line two 8-inch round cake pans with parchment and spray with a light layer of non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and brown sugar. Cream until smooth.
- Add in the eggs and Biscoff spread. Mix until smooth.
- Add in the remaining ingredients – flour, Biscoff crumbs and baking powder. Mix on low speed until combined and then bump up the speed for about a minute to combine thoroughly. Scrape down the sides often and mix well.
- Transfer half of the cake batter to each prepared baking pan.
- Bake in the preheated oven for 30-35 minutes or until the edges are slightly browned and the center is set. Allow to cool on a cooling rack completely before taking out of the pan.
How to make Biscoff Buttercream Frosting
- For the frosting – in the bowl of a stand mixer, combine the powdered sugar, softened butter and Biscoff spread.
- Mix on low speed until combined and then bump up the speed and mix on medium for an additional minute until the frosting is smooth and fluffy looking.
Putting it Together:
- Once the cake is completely cool, gently remove the cake layers from the pans.
- Spread a thin layer of frosting over the surface of one cake round making the first cake layer.
- Flip over the second cake round so that the bottom is the top layer of the cake – it’s smoother and easier to decorate that way.
- Spread another thin layer of frosting over the top of the cake and use an offset spatula or similar to smooth it evenly. Do not frost the sides of the cake. It’s supposed to have naked sides.
Decorating your Lotus Biscoff Cake
- Transfer the leftover buttercream to a piping bag fitted with a large star tip.
- Pipe eight large dollops of frosting around the outside edge of the cake, evenly spaced.
- Place an additional Biscoff cookie in each frosting mound.
- Sprinkle with additional Biscoff cookie crumbs for effect, if desired.
Biscoff Cake Recipe with Cookie Butter Frosting
A delicious 2 layer cake infused with Biscoff cookie flavor and a cookie butter buttercream frosting.
Ingredients
FOR THE CAKE
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 1 cup Biscoff spread Speculoos cookie butter
- ⅔ cup flour
- 1 cup Biscoff cookies crushed
- 4 eggs
- 1 tsp baking powder
FOR THE FROSTING
- 1 cup unsalted butter softened
- 1 cup Biscoff spread Speculoos cookie butter
- 2 cups powdered sugar
- Additional Biscoff cookies – to decorate
Instructions
Making the cake batter
-
Preheat the oven to 350 degrees. Line two 8-inch round cake pans with parchment and spray with a light layer of non-stick cooking spray. Set aside.
-
In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
-
Add in the eggs and Biscoff spread. Mix until smooth.
-
Add in the remaining ingredients – flour, Biscoff crumbs and baking powder. Mix on low speed until combined and then bump up the speed for about a minute to combine thoroughly. Scrape down the sides often and mix well.
-
Transfer half of the cake batter to each prepared baking pan.
-
Bake in the preheated oven for 30-35 minutes or until the edges are slightly browned and the center is set. Allow to cool completely before decorating.
Making the frosting
-
In the bowl of a stand mixer, combine the powdered sugar, softened butter and Biscoff spread. Mix on low speed until combined and then bump up the speed and mix on medium for an additional minute until the frosting is smooth and fluffy looking.
-
Once the cake is completely cool, gently remove from the pans.
Decorating the cake
-
Spread a thin layer of frosting over the surface of one cake round.
-
Flip over the second cake round so that the bottom is actually the top layer of the cake – it is smoother and easier to decorate.
-
Spread another thin layer of frosting over the top of the cake and use an offset spatula or similar to smooth evenly. Do not frost the sides of the 2-layer cake.
-
Transfer the remaining frosting to a piping bag fitted with a large star tip.
-
Pipe eight large dollops of frosting around the outside edge of the cake, evenly spaced.
-
Place an additional Biscoff cookie in each frosting mound.
-
Sprinkle with additional Biscoff crumbs, if desired.
Recipe Notes
You may store your Biscoff cake in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Frequently Asked Questions about Biscoff Cake
Q: What is Biscoff cake?
Biscoff Cake is a delicious dessert made with Biscoff cookies that are finely ground and incorporated into the cake batter. It has a unique caramelized flavor pairing perfectly with the Biscoff spread used in the frosting.
Q: Can I make a Biscoff cake without Biscoff cookies?
While the distinctive flavor of Biscoff cookies is essential for an authentic Biscoff Cake, you can experiment with using other speculoos or shortbread cookies to achieve a similar taste.
Q: How should I store a Biscoff cake?
After making a Biscoff Cake, store it in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Q: Is Biscoff cookie butter like peanut butter?
Cookie butter is a spread made from speculoos cookies, which have a unique flavor. While it may have a similar texture to peanut butter, it does not have the same taste or ingredients. Biscoff spread is typically sweeter and has a distinct spice flavor, while peanut butter is made from roasted peanuts and has a nuttier flavor.
Q: Can I substitute peanut butter for Biscoff cookie butter?
Sure but it just won’t be the same. Peanut butter has a nutty flavor and a thicker consistency than Biscoff cookie butter, so the taste and texture of the final dish will be different.
Q: Can you freeze a Biscoff cake?
Yes, you can freeze a Biscoff cake for up to 3 months. But it’s best to do it before adding the buttercream. Wrap the cake tightly in plastic wrap or aluminum foil before placing it in the freezer. When you’re ready to eat the cake, let it defrost in the refrigerator then add the buttercream and decorate before serving.
Well folks, after indulging in slice after slice of this decadent cookie butter cake, it’s clear that for Biscoff lovers, resistance is futile.
The perfect blend of sweetness and spice, this dessert is truly a force to be reckoned with. So go ahead, dive in for one last bite and savor the rich, buttery goodness. Your taste buds will thank you, and your willpower may never recover. But hey, life is too short for boring desserts, right?
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