There’s something magical about the warm, spiced flavor of Biscoff cookies. When turned into a Simple Biscoff Cake, that flavor becomes a showstopper dessert that’s perfect for any celebration. This cake is one of those Good Cakes that feels fancy but comes together with simple ingredients. It’s a moist Flavor Cake thanks to buttermilk and a touch of oil, and it’s one of the Cool Cakes To Make when you want something outside the ordinary. If you’re looking for Flavoured Cake Recipes that impress, this one delivers every time.
What makes this recipe so special is how adaptable it is. It’s a great example of Desserts With Cake Flour – though we actually use all-purpose for a tender crumb, you can swap in cake flour for an even lighter texture. It also gives you plenty of Cake Baking Ideas, from layer cakes to cupcakes. And if you’re after Easy Cake Recipes No Butter, this one uses oil to keep the cake moist and soft. Perfect for bakers exploring Recipes Using Cake Flour or just craving something deliciously different. Get ready to bake the best Biscoff cake of your life!
Simple Biscoff Cake – Moist Cookie Butter Cake with Creamy Frosting
- Preheat and prep pans: Preheat your oven to 350°F (180°C). Line the bottom of two 8-inch round cake pans with parchment paper and lightly grease the sides.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a large mixing bowl, cream the butter, brown sugar, granulated sugar, and Biscoff spread until smooth and free of lumps.
- Beat in wet ingredients: Beat in the vegetable oil and vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Add dry and wet alternately: Alternate adding the dry mixture and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until no dry streaks remain.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until the edges pull away from the sides and a toothpick comes out clean.
- Cool the cakes: Let the cakes cool in the pans for at least 15 minutes, then carefully turn them out onto a cooling rack. These cakes are delicate, so handle with care.
- Make the frosting: For the frosting, beat the butter until soft, then mix in the cream cheese and Biscoff until smooth.
- Add powdered sugar and spices: Gradually add the powdered sugar, cinnamon, salt, and vanilla, beating until creamy. Add the cream as needed to reach your desired consistency.
- Warm the Biscoff: Warm the ⅓ cup Biscoff in the microwave for 30–45 seconds until pourable.
- Assemble the cake: Place one chilled layer on your serving plate, spread a thin layer of frosting, pipe a rim around the edge, then fill with warmed Biscoff and crushed cookies.
- Finish and chill: Top with the second layer, crumb-coat the entire cake, and chill for 20 minutes. Finish with a final layer of frosting and decorate with extra cookie crumbs.
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