Biscoff Cake
Rich, spiced, and full of that irresistible cookie butter flavor:
Two or Three Layer Biscoff Cake
Ingredients
For the Cake Layers:
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
½ cup (100g) brown sugar (light or dark)
4 large eggs
2 tsp vanilla extract
¾ cup (180ml) milk
½ cup (120ml) sour cream
½ cup (130g) Biscoff spread (cookie butter)
For the Biscoff Buttercream:
1 cup (226g) unsalted butter, room temperature
½ cup (130g) Biscoff spread
3–4 cups (360–480g) powdered sugar
2–4 tbsp heavy cream or milk
Pinch of salt
For Decoration (Optional):
Crushed Biscoff cookies
Whole Biscoff cookies
Drizzle of warmed Biscoff spread
Instructions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, baking powder, salt, and cinnamon.
In a large bowl, cream butter and both sugars until light and fluffy.
Add eggs one at a time, beating well after each. Add vanilla.
Mix in Biscoff spread.
Combine milk and sour cream in a small bowl.
Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients.
Divide batter evenly into the 3 pans and bake 22–25 minutes or until a toothpick comes out clean.
Cool completely before assembling.
2. Make the Buttercream
Beat butter until creamy. Add Biscoff spread and beat until smooth.
Gradually add powdered sugar, then add cream/milk to reach desired consistency.
Add a pinch of salt to taste.
3. Assemble the Cake
Level cake layers if needed.
Spread buttercream between layers.
Frost the outside and top of the cake.
Decorate with crushed cookies, whole Biscoff, and a drizzle of melted Biscoff spread.