Biscoff Cake

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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. 

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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. 

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.

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.

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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. 

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!

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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

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Happy baking!

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