In This Recipe
Is It Possible to Transform Your Favorite Cookie Into a Stunning Cake?
Have you ever wondered how to capture the warm, spiced caramel flavor of Lotus Biscoff cookies in a show-stopping dessert? Look no further than this incredible Biscoff Cake recipe! This decadent creation transforms the beloved speculoos cookie into a moist, flavor-packed cake that’s perfect for special occasions or weekend baking projects. According to recent baking trends, Biscoff-flavored desserts have seen a 127% increase in search popularity over the last year, making this recipe both timely and crowd-pleasing. Whether you’re already a Biscoff enthusiast or curious about exploring new homemade cake flavors, this recipe delivers professional results with simple techniques.
Ingredients List
For the cake:
- 2½ cups all-purpose flour (substitute with 1:1 gluten-free flour if needed)
- 1 cup granulated sugar
- ½ cup brown sugar, packed (for that caramelized flavor depth)
- 3 large eggs, room temperature
- 1 cup unsalted butter, softened
- ¾ cup smooth Biscoff cookie spread
- 1 cup buttermilk (substitute: 1 cup milk + 1 tablespoon lemon juice)
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup crushed Biscoff cookies (about 8-10 cookies)
For the Biscoff frosting:
- 1 cup unsalted butter, softened
- 1 cup Biscoff spread
- 3 cups powdered sugar, sifted
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Whole Biscoff cookies for decoration
Timing
Preparation time: 30 minutes
Baking time: 35-40 minutes
Cooling time: 1 hour
Frosting time: 20 minutes
Total time: Approximately 2 hours 30 minutes
This efficient timeline makes this Biscoff Cake faster to prepare than many traditional layer cakes that require overnight chilling or complex decorating techniques.
Step-by-Step Instructions
Step 1: Prepare Your Pans and Preheat
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Pro tip: Use a small amount of butter to help the parchment paper stick to the pan for easier preparation.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Setting these aside ensures even distribution of leavening agents throughout your Biscoff Cake.
Step 3: Cream Butter and Sugars
Using a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming creates air pockets that give your cake its tender structure.
Step 4: Add Wet Ingredients
Add eggs one at a time, beating well after each addition. Mix in Biscoff spread and vanilla extract until smooth. The mixture may look slightly curdled – this is normal!
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix on low speed just until combined. Overmixing activates gluten and can make your cake tough.
Step 6: Fold in Crushed Cookies
Gently fold in the crushed Biscoff cookies, giving your cake wonderful texture contrast and intensifying that signature speculoos flavor.
Step 7: Bake to Perfection
Divide batter evenly between prepared pans and smooth the tops. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Look for golden edges that have begun to pull away from the pan sides.
Step 8: Prepare the Frosting
While cakes cool completely, beat butter and Biscoff spread until smooth. Gradually add powdered sugar, then cream, vanilla, and salt, beating until light and fluffy. For the silkiest texture, beat on high speed for 3-5 minutes.
Step 9: Assemble Your Masterpiece
Place one cake layer on a serving plate, spread with frosting, top with second layer, and frost entire cake. Decorate with whole Biscoff cookies around the edges and crumbled cookies on top for an impressive presentation.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 625
- Protein: 6g
- Carbohydrates: 72g
- Fat: 35g
- Fiber: 1g
- Sugars: 52g
- Sodium: 280mg
Healthier Alternatives for the Recipe
- Replace all-purpose flour with whole wheat pastry flour for added fiber
- Reduce sugar to ¾ cup and use coconut sugar for a less refined option
- For dairy-free needs, substitute plant-based butter and milk alternatives
- Create a gluten-free version by using certified gluten-free flour blend and gluten-free Biscoff-style cookies
- For a lower-fat option, replace half the butter with unsweetened applesauce
Serving Suggestions
Serve this butter cookie cake-inspired creation with:
- A scoop of vanilla bean ice cream for contrast
- Drizzled with warm caramel sauce for extra indulgence
- Alongside coffee or chai tea to complement the spice notes
- As the centerpiece for holiday gatherings – it makes a unique alternative to traditional Thanksgiving cakes
Common Mistakes to Avoid
- Using cold ingredients: Room temperature butter, eggs, and buttermilk blend more easily for a smoother batter
- Opening the oven door too early: This causes temperature fluctuations that may lead to cake sinking
- Frosting warm cake layers: Always allow cakes to cool completely to prevent melting frosting
- Over-measuring flour: Use the spoon and level method for accurate measurements
- Rushing the creaming process: Properly aerated butter and sugar create the perfect cake texture
Storing Tips for the Recipe
This Biscoff Cake will stay fresh at room temperature in an airtight container for up to 3 days. For longer storage:
- Refrigerate for up to 1 week, allowing cake to come to room temperature before serving
- Freeze unfrosted cake layers for up to 3 months, wrapped tightly in plastic wrap and foil
- Freeze frosted cake slices individually for quick dessert options
- Store leftover frosting in the refrigerator for up to 2 weeks – it makes a delicious dip for fresh fruit!
Conclusion
This Biscoff Cake brings together the nostalgic flavors of speculoos cookies with classic cake-baking techniques to create a truly memorable dessert. Perfect for special occasions or when you want to elevate your baking game, this recipe delivers consistent results that will impress both casual and discerning dessert lovers. The combination of warm spices, caramelized notes, and creamy frosting makes this one of the best cakes for Thanksgiving or any celebration calling for something uniquely delicious. What cake recipe will you try next? Share your baking adventures in the comments!
FAQs
Can I make this cake ahead of time for an event?
Yes! You can bake the cake layers up to 3 days in advance and store them tightly wrapped at room temperature, or freeze them for up to 3 months. Frost the day before or the day of your event.
Can I turn this into cupcakes instead?
Absolutely! This recipe yields approximately 24 cupcakes. Reduce baking time to 18-22 minutes and check with a toothpick for doneness.
What can I substitute if I can’t find Biscoff cookie spread?
Any speculoos cookie butter will work, or try cookie butter from Trader Joe’s. In a pinch, you could use creamy peanut butter with 1-2 teaspoons of cinnamon and a tablespoon of brown sugar.
How can I make this cake look more professional for a special occasion?
Consider using cake fondant techniques along with Biscoff cookies for decoration. You could create a semi-naked cake style with visible layers, or use a cake comb for textured frosting designs. Small cookie butter candies also make beautiful garnishes.
Is this recipe suitable for cake auctions or bake sales?
This is one of the best cake for auction cute ideas! Its unique flavor stands out from traditional offerings, and its sturdy structure travels well. Package individual slices in clear boxes with ingredient cards for an impressive presentation.