Description
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.
Ingredients
For the Cake
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup creamy Biscoff spread
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2 large eggs
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1 tsp vanilla extract
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¾ cup milk
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Optional: ½ cup crushed Biscoff cookies for folding or topping
For the Biscoff Buttercream
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1 cup unsalted butter, softened
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¾ cup creamy Biscoff spread
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2–3 cups powdered sugar, sifted
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1–2 tbsp milk or cream (adjust consistency)
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Pinch of salt
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Optional topping: crushed Biscoff cookies, melted cookie butter drizzle
Instructions
1. Make the Cake
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Preheat oven to 350°F (180°C). Grease and line an 8-inch round or square cake pan.
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In a mixing bowl, whisk flour, baking powder, baking soda, and salt.
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In another bowl, beat the softened butter, sugar, and Biscoff spread until creamy and fluffy.
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Beat in the eggs one at a time, then mix in vanilla extract.
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Add dry ingredients in two additions, alternating with milk, mixing just until smooth.
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Pour batter into the prepared pan and smooth the top.
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Bake for 28–34 minutes, or until a toothpick comes out clean.
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Let the cake cool completely before frosting.
2. Prepare the Biscoff Buttercream
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Beat softened butter until pale and fluffy.
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Add Biscoff spread and continue beating until smooth.
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Gradually add powdered sugar until creamy and thick.
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Add milk as needed for a smooth, spreadable consistency.
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Beat 1 extra minute for a silky, fluffy texture.
3. Assemble
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Spread the frosting generously over the cooled cake.
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Add crushed cookies, whole cookies, or a drizzle of melted Biscoff if you want the bakery look.
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Slice and serve!
Notes
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The cake must be fully cooled before frosting or the buttercream will melt.
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Room-temperature butter makes the cake and frosting smooth and lump-free.
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Biscoff spread adds moisture — don’t overbake or the cake will lose its softness.
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Powdered sugar amount varies based on how firm or soft you want your frosting.