Description

A moist and delicious Biscoff cake layered with rich cookie butter frosting, perfect to delight any Biscoff lover with its buttery, spiced sweetness and creamy texture. This showstopper dessert combines everyday pantry ingredients with the magical flavors of Biscoff spread and cookies, providing an irresistible treat suitable for any occasion.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup vegetable oil (or melted coconut oil)
1 cup whole milk (room temperature)
3 large eggs (room temperature)
1 cup Biscoff spread (softened or microwaved 15 seconds if stiff)
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

For the Frosting & Filling:

1 cup Biscoff spread (softened)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
Extra Biscoff cookies for decorating

Instructions

Preparing the Cake Batter: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth and caramel-like. Beat in the eggs one at a time, ensuring each is fully incorporated. Add softened Biscoff spread and vanilla extract and whisk until silky. In a separate bowl, combine flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture just until flour disappears, leaving a thick batter with visible cookie butter specks.
Baking the Cake Layers: Preheat the oven to 350°F (175°C). Grease or line two 9-inch round cake pans. Divide the batter evenly between the pans (using a kitchen scale for accuracy). Bake for 28-32 minutes until the edges pull slightly away, tops spring back when touched, and a toothpick inserted comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Making the Cookie Butter Frosting: Chill the mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the bowl and beat on medium speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks hold their shape. Gently fold in about one-third of the softened Biscoff spread to create a marbled effect without full incorporation.
Assembling and Decorating the Cake: Once the cake layers are fully cooled, spread the remaining softened Biscoff spread between the layers generously. Top with the whipped cookie butter frosting, piping decorative swirls if desired. Decorate with crushed Biscoff cookies and optionally stand whole cookies around the edges for a dramatic presentation.
Storage: Store the cake loosely covered in the refrigerator for up to 3 days. Freeze individual unfrosted slices for up to 2 months and thaw overnight in the fridge before serving. Avoid microwaving frosted slices to prevent the whipped topping from weeping.

Notes

Make sure the Biscoff spread is softened or slightly warmed for easy mixing with batter and frosting.
Chill the heavy cream and mixing tools to ensure perfect stiff peaks when whipping.
Allow cake layers to cool completely before frosting to prevent melting or sliding.
Use kitchen scales to evenly divide batter for uniform cake layers.
Microwave Biscoff spread in 15-second bursts to avoid overheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: International

Keywords: Biscoff cake, cookie butter cake, Biscoff frosting, dessert, baking, layered cake, whipped cream frosting, Biscoff cookies