Description
Bring bakery-style comfort home with this easy Biscoff cake, a soft and moist cookie butter dessert layered with creamy Biscoff frosting, crushed cookies, and rich caramelized flavor. This easy recipe is perfect for dessert ideas, birthday cake, holiday baking, party food ideas, and sweet weekend baking when you want a simple homemade cake that tastes special.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
3/4 cup Biscoff cookie butter spread
2 teaspoons vanilla extract
3/4 cup sour cream, room temperature
1/2 cup whole milk, room temperature
1 cup crushed Biscoff cookies
1 cup unsalted butter, softened, for frosting
8 ounces cream cheese, softened
3/4 cup Biscoff cookie butter spread, for frosting
4 cups powdered sugar
2 teaspoons vanilla extract, for frosting
2 tablespoons heavy cream, plus more if needed
1/2 cup Biscoff cookie butter spread, slightly warmed, for filling and drizzle
8 whole Biscoff cookies, for decorating
Instructions
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans, line them with parchment paper, and lightly flour the sides.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the Biscoff spread and vanilla until smooth.
5. Mix in the sour cream, then add the dry ingredients in three additions, alternating with the milk. Mix only until combined.
6. Divide the batter between the prepared pans and smooth the tops.
7. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack and cool completely.
9. Beat the frosting butter and cream cheese until smooth. Add Biscoff spread and vanilla, then beat again.
10. Add powdered sugar gradually, then mix in heavy cream until the frosting is fluffy and spreadable.
11. Place one cake layer on a serving plate. Spread frosting over the top, drizzle with warmed Biscoff spread, and sprinkle with crushed Biscoff cookies.
12. Add the second cake layer, frost the top and sides, then decorate with more cookie crumbs, whole cookies, and extra Biscoff drizzle.
13. Chill the cake for 30 minutes before slicing for cleaner layers.
Notes
Use room-temperature dairy and eggs so the batter mixes smoothly and the cake bakes evenly.
Do not overmix after adding the flour, or the cake can become dense instead of soft.
Warm the Biscoff spread for only a few seconds before drizzling so it becomes pourable without turning too runny.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 48g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Biscoff cake, cookie butter cake, easy cake recipe, dessert ideas, birthday cake, homemade cake, party dessert