Easy Biscoff Cake

A soft, tender cake infused with warm caramelized Biscoff flavor and topped with a dreamy Biscoff buttercream. This is the ultimate treat for cookie-butter lovers — rich, moist, and so simple to make. Perfect for birthdays, gatherings, or whenever you’re craving a sweet, cozy dessert.

Why You’ll Love This Recipe

• Deep, caramel-spiced Biscoff flavor in every single bite
• Ultra-moist, soft crumb thanks to added cookie butter
• Easy to mix — no complicated steps or special tools
• Bakery-style Biscoff frosting that’s smooth, creamy, and irresistible
• Great make-ahead dessert for parties or casual sharing

Ingredients

For the Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup creamy Biscoff spread
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• Optional: ½ cup crushed Biscoff cookies for folding or topping

For the Biscoff Buttercream

• 1 cup unsalted butter, softened
• ¾ cup creamy Biscoff spread
• 2–3 cups powdered sugar, sifted
• 1–2 tbsp milk or cream (adjust consistency)
• Pinch of salt
• Optional topping: crushed Biscoff cookies, melted cookie butter drizzle

Instructions

1. Make the Cake

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch round or square cake pan.
2. In a mixing bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat the softened butter, sugar, and Biscoff spread until creamy and fluffy.
4. Beat in the eggs one at a time, then mix in vanilla extract.
5. Add dry ingredients in two additions, alternating with milk, mixing just until smooth.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 28–34 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely before frosting.

2. Prepare the Biscoff Buttercream

1. Beat softened butter until pale and fluffy.
2. Add Biscoff spread and continue beating until smooth.
3. Gradually add powdered sugar until creamy and thick.
4. Add milk as needed for a smooth, spreadable consistency.
5. Beat 1 extra minute for a silky, fluffy texture.

3. Assemble

1. Spread the frosting generously over the cooled cake.
2. Add crushed cookies, whole cookies, or a drizzle of melted Biscoff if you want the bakery look.
3. Slice and serve!

You Must Know

• The cake must be fully cooled before frosting or the buttercream will melt.
• Room-temperature butter makes the cake and frosting smooth and lump-free.
• Biscoff spread adds moisture — don’t overbake or the cake will lose its softness.
• Powdered sugar amount varies based on how firm or soft you want your frosting.

Pro Tips

• Warm Biscoff in the microwave for 10 seconds before measuring — easier to mix.
• Add a spoon of sour cream to the batter for extra moisture.
• Use a serrated knife to slice for clean, neat pieces.
• For a layered cake, double the recipe and bake in two pans.

Ingredient Substitutions

• Flour → use a 1:1 gluten-free blend for a GF version
• Milk → oat or almond milk works well
• Butter → use margarine or dairy-free butter
• Biscoff spread → any cookie butter brand works, though flavor may vary

Serving Suggestions

• Serve with hot coffee, tea, or warm milk
• Add vanilla ice cream on the side for a richer dessert
• Drizzle with caramel sauce for extra sweetness

Storage Tips

• Store at room temperature for 2 days, or in the fridge for 4–5 days
• Wrap tightly to keep cake soft
• Freeze unfrosted cake layers for up to 2 months

Frequently Asked Questions

→ Can I make this as cupcakes?
Yes! Bake 16–18 cupcakes for 16–20 minutes.

→ Can I make it into a layered cake?
Absolutely — double the batter and bake in two pans.

→ Does the cake need to be refrigerated?
Not required, but refrigerating makes slicing easier.

→ Can I reduce the sweetness?
Use less powdered sugar in the frosting or add a pinch of salt.

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