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    Flouring Kitchen » Layer Cakes

    Biscoff Cake

    Published: Jan 13, 2022 by Mary · This post may contain affiliate links · 11 Comments

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    This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip. There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavour. The frosting is so light and creamy, it’s impossible to not lick the spoon and everything that it touches. And it works so well with the fluffy and moist cake layers. 

    Biscoff cake with biscoff butter drip and crumbled cookies

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    Why you will LOVE this recipe:

    • Cookie Butter: The cream cheese frosting has cookie butter for lots of biscoff flavour. 
    • Biscoff: Every single layer has crushed biscoff cookies. They’re baked into the cake, and in between the cake layers in the frosting. 
    • Frosting: It’s so hard to resist eating the light and fluffy cream cheese cookie butter frosting with a spoon. 
    • Cake layers: They’re so fluffy, soft, and moist thanks to sour cream and both butter and vegetable oil. 
    Jump to:
    • Why you will LOVE this recipe:
    • How to make the layers
    • Why oil AND butter make the best cake layers
    • How to get the best texture and flavour
    • The best frosting flavour EVER
    • How to make biscoff drip:
    • Key ingredients
    • Step by step
    • Make ahead
    • FAQ
    • Similar recipes:
    • 📖 Recipe
    • 💬 Comments

    How to make the layers

    The cake layers have a touch of cinnamon in the batter to complement the hint of cinnamon that biscoff has. Then, they have crumbled biscoff cookies folded in at the end for that biscoff flavour. 

    Why oil AND butter make the best cake layers

    The cake layers are soft and moist without being dense thanks to a few special ingredients. I love adding vegetable oil and butter to cake layers. You really do need both! 

    Butter adds lots of flavour and richness. Oil adds moisture. Cakes with just oil tend to be oily and lack that signature rich butter flavour so I avoid using only oil. 

    Using both butter and oil create the best texture and flavour!

    How to get the best texture and flavour

    First of all, have everything at room temperature. This will ensure an even crumb and moist cake. Take out all of the ingredients one hour before using them just to be sure that the butter is softened and everything is at room temperature. 

    Secondly, don’t overmix the batter after adding the flour. Too much mixing creates too much gluten - leading to a dense, tough cake. Stop folding as soon as you stop seeing dry streaks of flour. 

    Lastly, make sure that your baking powder isn’t expired. Expired baking powder won’t give your cake any lift, resulting in a dense cake. 

    slicing a biscoff cake

    The best frosting flavour EVER

    I kid you not, you won't be able to resist this biscoff cookie butter cream cheese frosting. It's thick, creamy, tangy, and tastes like cookie butter. So good!

    The key to creating a thick cream cheese frosting that holds its shape well is to use barely softened butter - 10 minutes at room temperature is all it needs.

    Once the butter and sugar are beaten until light and fluffy, drop in small chunks of COLD cream cheese. It needs to be cold to give the frosting structure and prevent it from being gloopy.

    Finally, the heavy whipping cream added at the very end help loosen the frosting without making it thin and gloopy. Don't use anything less than 32% milk fat and add as much as you need to create a fluffy frosting that holds its shape when you pick some up on a spatula.

    How to make biscoff drip:

    It’s actually so easy! Just melt the cookie butter in a microwave or in a double boiler (as you would chocolate) and let it cool down to around room temperature so that you don’t melt the frosting on the cake. It’ll keep a runny texture for a while before solidifying back to its original spreadable consistency. 

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Biscoff spread: You need a total of 1 jar of biscoff spread to make this recipe. You can definitely get more for snacking because it sure is addictive! If you can't find biscoff spread you can use speculoos cookie butter spread.

    Biscoff cookies: I used the original biscoff cookies. You need a total of around 38 cookies which is about one and a half regular sized packs (250g).

    Eggs: This recipe calls for 7 eggs which seems like a lot but creates the fluffiest sponge. It doesn't taste eggy at all!

    Sour cream: This helps make the cake layers flavourful and moist for days.

    Butter: Use a good quality butter for best results.

    Oil: Vegetable oil combined with butter in the cake layers make soft cake layers that stay moist for days.

    Cream cheese: Use full fat, brick style cream cheese for best results. I only use Philadelphia original cream cheese bricks. Lower fat cream cheese has too much water and will make a gloopy frosting.

    Heavy whipping cream: Use cream that is at least 32% milk fat for best results. This will ensure a thick and creamy frosting.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Closeup of biscoff drip cake

    Step by step

    Step 1 - Preheat & prep pans. Preheat oven to 180°C (350°F). Grease three 8” round cake pans with a pat of cold butter and line the bottom with a round of parchment paper.

    Step 2 - Wet ingredients. Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl. Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.

    Step 3 - Dry ingredients. Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth. 

    Step 4 - Divide & bake. Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

    Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.

    • beaten butter, oil, and sugar until fluffy
    • folding flour into the batter
    • biscoff cake layer ready to bake
    • baked and cooled biscoff cake layer

    Step 5 - Beat butter for frosting. Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in colour for 6-8 minutes, scraping down the sides of the bowl halfway through. Add biscoff spread and beat until well combined and light, about 2 minutes. 

    Step 6 - Finish frosting. With the mixer running, add cream cheese one small piece at a time into the beaten butter mixture. Beat until light and fluffy, scrape down the bowl, and beat again. Add the last cup of powdered sugar if you want it sweeter (optional).

    Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier to the consistency that you prefer. I added about 5 tablespoons. 

    biscoff cream cheese frosting

    Step 7 - Melt biscoff for drip. Melt biscoff spread in a microwave or in a double boiler (as you would chocolate) until it becomes thin - like melted chocolate or caramel sauce. Set aside to cool to room temperature.

    Step 8 - Stack cake. Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting. Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down. 

    Step 9 - Cover cake. Spread the rest of the frosting all over the outside of the cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes. 

    Step 10 - Pour drip. Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip. Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!

    • stacking biscoff cake with frosting and crushed cookies
    • Frosted biscoff cake

    Make ahead

    You can make the cake layers a day ahead of decorating. Wrap or cover so that they don’t dry and leave at room temperature.

    The cake can be assembled and decorated the day before serving. Store in the refrigerator and let it come to room temperature for one hour before serving so that the butter in the frosting and cake layers become soft again.

    FAQ

    Is speculoos the same as biscoff?

    The spreads are very similar but definitely not the same! Biscoff has a strong, caramelized flavour where speculoos has a less deep flavour. Speculoos cookie butter texture is stickier than biscoff, more like peanut butter.

    Can I use speculoos cookie butter instead of biscoff spread?

    They're both delicious and can be used interchangeably but I definitely prefer biscoff spread for the flavour and texture.

    Similar recipes:

    • Chocolate Praline Cake
    • Butterscotch Cake with Butterscotch Drip
    • Cinnamon Bundt Cake with Gooey Cinnamon Swirl 
    • Maple Bacon Cupcakes

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Cake with biscoff drip

    Biscoff Cake

    Mary
    This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip. There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavour. The frosting is so light and creamy, it’s impossible to not lick the spoon and everything that it touches. And it works so well with the fluffy and moist cake layers. You will need one jar of biscoff spread and one and a half regular sized packs of biscoff cookies for this recipe.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Chill Time 20 mins
    Total Time 1 hr
    Course Baking, Cake, Dessert
    Cuisine American, English
    Servings 12 people

    Equipment

    • 3 eight inch round cake pans
    • 1 offset small spatula
    • 1 long spatula
    • 1 turntable This makes it much easier to frost the cake and add the drip
    • 1 1M Wilton star tip

    Ingredients
     
     

    Layers

    • 1 ½ cup unsalted butter softened
    • ⅓ cup vegetable oil
    • 1 ½ cup brown sugar packed
    • ⅓ cup granulated sugar
    • ½ teaspoon sea salt
    • 1 tablespoon vanilla
    • 7 large eggs room temperature
    • ¾ cup sour cream room temperature
    • 4 ¾ cup all purpose flour (570g)
    • 3 ¾ teaspoon baking powder
    • 1 ½ tablespoon cinnamon
    • 1 cup milk room temperature
    • 12 biscoff cookies crushed

    Frosting

    • 1 cup unsalted butter slightly softened at room temperature for 30 minutes
    • 3-4 cups powdered sugar
    • ¾ cup biscoff spread room temperature
    • 8 oz cream cheese softened for 10 minutes at room temperature
    • 3-6 tablespoons heavy whipping cream cold

    Assembly

    • ½ cup biscoff spread melted
    • 10 cookies for between layers
    • 8 cookies for bottom crumbled
    • 8 cookies for top crumbled
    Makes: 8inch8 x 8inch round

    Instructions
     

    Layers

    • Preheat oven to 180°C (350°F). Grease three 8” round cake pans with a pat of cold butter and line the bottoms with rounds of parchment paper.
    • Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl.
      1 ½ cup unsalted butter, ⅓ cup vegetable oil, 1 ½ cup brown sugar, ⅓ cup granulated sugar, ½ teaspoon sea salt
    • Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.
      1 tablespoon vanilla, 7 large eggs, ¾ cup sour cream
    • Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
      4 ¾ cup all purpose flour, 3 ¾ teaspoon baking powder, 1 ½ tablespoon cinnamon, 1 cup milk, 12 biscoff cookies
    • Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
    • Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.

    Frosting

    • Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in colour for 6-8 minutes, scraping down the sides of the bowl halfway through.
      1 cup unsalted butter, 3-4 cups powdered sugar
    • Add biscoff spread and beat until well combined and light, about 2 minutes.
      ¾ cup biscoff spread
    • With the mixer running, add cream cheese one small piece at a time into the beaten butter mixture. Beat until light and fluffy, scrape down the bowl, and beat again. Add the last cup of powdered sugar if you want it sweeter.
      8 oz cream cheese
    • Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier to the consistency that you prefer. I added about 5 tablespoons.
      3-6 tablespoons heavy whipping cream

    Assembly

    • Melt biscoff spread in a microwave or in a double boiler (as you would chocolate) until it becomes thin - like melted chocolate or caramel sauce. Set aside to cool to room temperature.
      ½ cup biscoff spread
    • Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting. Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down.
      10 cookies for between layers
    • Spread the rest of the frosting all over the outside of the cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes.
      8 cookies for bottom
    • Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip.
    • Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!
      8 cookies for top

    Notes

    You can make the cake layers a day ahead of decorating. Wrap or cover so that they don’t dry and leave at room temperature.
    The cake can be assembled and decorated the day before serving. Store in the refrigerator and let it come to room temperature for one hour before serving so that the butter in the frosting anc cake layers become soft again.
    Tried this recipe?Let us know how it was!
    « Small Batch Chocolate Chip Cookies
    Heart Shaped Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Laura

      April 12, 2022 at 2:27 pm

      Hi! I want to make this for my partners birthday tomorrow, but was thinking of adding in some biscoff spread to the actual sponge itself. How would I go about doing this? How much would I add and would I need to amend the remaining ingredient amounts?

      Thanks!

      Reply
      • Mary

        April 12, 2022 at 3:37 pm

        Hi, I haven't tried it so I'm not sure how it would turn out but you could substitute part of the butter with an equal amount of biscoff spread (because it has oil in it). If you try it out let me know how it goes! And happy birthday to your partner! 😀

        Reply
    2. Michael

      January 14, 2022 at 11:57 am

      5 stars
      Simply incredible like always. Another great recipe. Thank you so much. Can’t wait to see what you have next to share with us !

      Reply
      • Mary

        January 15, 2022 at 12:07 am

        Thank you so much! So happy you liked it 😀

        Reply
      • Brittany

        February 13, 2022 at 9:19 pm

        Just a question, is the butter salted or unsalted? Or does it not really matter?

        Reply
        • Mary

          February 18, 2022 at 9:12 pm

          Hi, you can use salted butter in the cake layers, just omit the added salt! I wouldn't use salted butter in the frosting, it might make the frosting too salty depending on how salty the butter is. Hope that makes sense!

          Reply
          • anna

            March 03, 2022 at 8:45 am

            Hi, does frosting melt in room temperature (27-32 celcius) ? thanks in advance!

            Reply
            • Mary

              March 04, 2022 at 3:11 am

              Hi, the biscoff cream cheese frosting may melt at 32 celcius (89 fahrenheit) in an hour or two because it has cream cheese in it. You can add more icing sugar to make it more stable at higher temperatures. It isn't meant to handle higher heat for a long time as an american buttercream (for example) would. Hope that helps!

          • Aminah

            October 24, 2022 at 8:31 pm

            I made this cake for my birthday and everyone loved it! I would highly recommend adding 4 cups of icing sugar or possibly more to the frosting as 3 cups results in a very soft frosting that is hard to frost. I will definitely be making this cake again

            Reply
    3. Pauline

      January 13, 2022 at 11:01 pm

      5 stars
      This was probably one of the most delicious layered cakes that I have ever eaten. I love my cake to be a bit on the thicker side, and that was a major plus of this recipie. The taste with the cream was extremely well balanced and had my entire family going back for seconds. Anyone who is into unique and delicious food, should definitely try making this cake!! 🍰 Thank you Mary for a great recipe!! 👍

      Reply
      • Mary

        January 14, 2022 at 3:21 am

        I'm so happy that you loved it, thank you so much! 😀

        Reply

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