Irresistible Biscoff Cake Recipe to Sweeten Any Occasion

Birthdays, anniversaries, or just a quiet evening and an urge for something indulgent—special occasions call for a cake that stands out. And what could be better than a Biscoff cake? That unique caramelized biscuit flavor paired with a very velvety texture just instantly captures the hearts of dessert lovers.

Biscoff mania has swept the culinary world off its feet, and it's easy to see why. From the professional baker to the mere kitchen experimenter, a Biscoff cake is guaranteed to make it to the headlines. The richness of the caramel undertones combines with a soft sponge and creamy frosting for a cake that never fails to satisfy. Best of all? It's pretty simple to create at home, meaning each slice will be a moment of happiness for the taste buds.

Biscoff Cake Recipe

Ingredients

For the Cake:

• 1 ¾ cup (220 g) all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (120 ml) vegetable oil
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) melted Biscoff spread
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup (180 ml) buttermilk

For the Frosting:

• ½ cup (100 g) soft unsalted butter
• 1 cup (200 g) sifted powdered sugar
• ½ cup (100g) Biscoff spread
• 2–3 tbsp heavy cream
• Crushed Biscoff biscuits for garnish

Method:

1. Preheat your oven to 175°C. Grease and line two 8-inch round cake pans with parchment paper.
2. Sift flour, baking powder, baking soda and salt in a bowl. In another bowl, whisk the oil, sugar, melted Biscoff spread, eggs, and vanilla until smooth. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Stir gently until combined.
3. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. For the frosting, beat the butter until light and fluffy. Add the powdered sugar and beat again. Mix in the Biscoff spread and heavy cream until smooth and spreadable. Frost the cake layers and garnish with crushed biscuits.

10 Tips for Preparing an Irresistible Biscoff Cake

Use High-Quality Ingredients

Your Biscoff spread, butter, and vanilla extract will add so much to your cake in terms of flavor. Buy the best brands you can afford for that intense flavor and aroma.

Skip Buttermilk at Your Own Risk

Buttermilk makes the sponge tender and moist. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.

Melt the Biscoff Spread

Melt the Biscoff spread so it can be distributed evenly in the batter. The caramelized flavor is spread all over the cake. Use the microwave or the stovetop for this process.

Don't Overmix

When combining wet and dry ingredients, mix just until they are incorporated. Avoid overmixing, which may make the cake dense and chewy instead of light and airy crumbs.

Level the Cake Layers

For a professional finish, level the tops of your cake layers using a serrated knife. This will ensure an even surface for frosting and makes assembly much easier.

Chill the Cake Before Frosting

Refrigerating the cake layers for 30 minutes makes them firmer and easier to frost without crumbs mixing into the icing.

Pipe for Precision

Fill a piping bag to finish off with neat, even frosting. You can do swirls, rosettes, or borders to make it a visually beautiful cake.

Crushed Biscuits

Crush the biscuits and sprinkle between the layers and on top of the frosting to add a crunchy texture and amplify the Biscoff signature flavor.

Store appropriately

Store the cake in an airtight container and keep the cake at freshness. For prep ahead, the cake may be refrigerated until serving. At that point it should come back to room temperature for maximum flavor and texture.

Try the layers

A triple layer with layers of caramel or chocolate ganache between each with the frosting as well creates even more indulgent cake. These ganaches deepen up the flavors further.