Biscoff Cake
Biscoff Cake That Totally Stole My Heart
Because let’s be real — some cakes just hit different. They’re rich, cozy, and make you whisper to yourself, “Okay… I am living my best dessert life right now.”
Babe, hear me out…
I was scrolling through my pantry one afternoon, debating between chocolate or vanilla, when my eyes landed on that jar of Biscoff spread. My brain immediately screamed, “Stop. Forget everything else. We need a Biscoff cake.” I grabbed my mixer, set the playlist to something upbeat, and whispered to myself, “Let’s make magic happen.” And y’all… the magic totally happened.
Why I Love This Biscoff Cake Recipe
First of all, it’s creamy, dreamy, and sweet in all the right ways. The cake layers are soft but sturdy, and that Biscoff frosting? Girl, it’s like eating a cookie and a cake at the same time. I love this recipe because it’s both indulgent and approachable. Even if you’re not a professional baker, this cake will make you look like one.
Plus, the aroma. Oh, the aroma. Your whole kitchen smells like a cozy café, and you’ll catch yourself sneaking bites before it even hits the table. That crunchy cookie layer? Optional, but honestly, why would you skip it?
Ingredients You’ll Need
Biscoff Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- ½ cup Biscoff spread (for swirls or layers)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 1 cup Biscoff spread
- 3–4 cups powdered sugar
- 2–3 tbsp milk or cream
- Pinch of salt
Optional Decorations
- Crushed Biscoff cookies for crunch
- Caramel drizzle
- Chocolate shavings
Step-by-Step Instructions
1. Prep the Batter
Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Slowly fold in the dry ingredients, alternating with milk, until smooth. If you want little pockets of cookie magic, swirl in some Biscoff spread lightly.
2. Bake the Cake
Divide batter evenly into the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks. I may have stolen a crumb already — no shame.
3. Make the Frosting
Beat butter until creamy, then add Biscoff spread. Gradually add powdered sugar, milk, and salt until smooth and spreadable. I literally danced in my kitchen when this frosting came out perfectly creamy.
4. Assemble & Decorate
Place one cake layer on your plate, frost generously, then stack the second layer. Cover the entire cake with the remaining frosting. Sprinkle crushed Biscoff cookies or drizzle caramel on top for the ultimate finishing touch. Look at it. Admire it. You just made a Biscoff dream.
Tips for the Perfect Biscoff Cake
- Room temp ingredients: Butter and eggs make the batter silky and smooth.
- Don’t overmix: Overmixing = dense cake. We want soft and airy.
- Frost when cool: Frosting a warm cake = melty disaster.
- Swirl wisely: Light swirls of Biscoff in the batter keep pockets of gooey yum without overpowering the cake.
Variations You’ll Love
- Chocolate Biscoff Cake: Add ½ cup cocoa powder to the batter for a chocolatey twist.
- Layered Biscoff Delight: Alternate cake layers with extra Biscoff spread in between.
- Nutty Biscoff: Sprinkle chopped hazelnuts or pecans into the frosting or on top.
- Mini Cupcake Version: Perfect for parties or when you just need a personal-sized treat.
Serving Suggestions
Pair your Biscoff cake with:
- A scoop of vanilla or caramel ice cream
- A hot latte or chai for cozy vibes
- Fresh berries or fruit on the side for a little brightness
Babe, take a bite and let the creamy, spicy-sweet flavors hit. It’s that kind of cake that makes you sigh in happiness, maybe do a little kitchen dance, and text everyone you know like, “You NEED this in your life.”
This Biscoff cake isn’t just dessert — it’s a cozy hug, a little celebration, and proof that sometimes the simplest flavors make the biggest impact.
Love you long time,
Maria
Biscoff Cake
Ingredients
Biscoff Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- ½ cup Biscoff spread for swirls or layers
Frosting Ingredients
- 1 cup unsalted butter softened
- 1 cup Biscoff spread
- 3 –4 cups powdered sugar
- 2 –3 tbsp milk or cream
- Pinch of salt
Optional Decorations
- Crushed Biscoff cookies for crunch
- Caramel drizzle
- Chocolate shavings
Instructions
Prep the Batter
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Slowly fold in the dry ingredients, alternating with milk, until smooth. If you want little pockets of cookie magic, swirl in some Biscoff spread lightly.
Bake the Cake
- Divide batter evenly into the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks. I may have stolen a crumb already — no shame.
Make the Frosting
- Beat butter until creamy, then add Biscoff spread. Gradually add powdered sugar, milk, and salt until smooth and spreadable. I literally danced in my kitchen when this frosting came out perfectly creamy.
Assemble & Decorate
- Place one cake layer on your plate, frost generously, then stack the second layer. Cover the entire cake with the remaining frosting. Sprinkle crushed Biscoff cookies or drizzle caramel on top for the ultimate finishing touch. Look at it. Admire it. You just made a Biscoff dream.
Notes
- Room temperature butter and eggs = soft, fluffy cake.
- Frost only when cake is completely cool to avoid melty frosting.
- Optional: swirl extra Biscoff into the batter for gooey pockets.
- Crush Biscoff cookies for texture or drizzle caramel for extra indulgence.
- Variations: chocolate Biscoff, nutty Biscoff, or mini cupcake version for portion control.
