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Biscoff Cake Recipe

Biscoff Cake Recipe from Scratch: Simple Steps for a Rich Flavor

This Biscoff Cake is a dreamy dessert made with layers of soft sponge, creamy Biscoff buttercream, and a generous topping of crushed Lotus biscuits. It’s the ultimate treat for those who adore the caramelized flavor of Biscoff. Whether it’s for a birthday, special occasion, or just because—you’re going to love every bite of this cake.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12
Course: Desert
Cuisine: Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 200 g all-purpose flour
  • 1/2 tsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp salt
  • 150 g granulated sugar
  • 100 g brown sugar
  • 120 ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 180 ml whole milk
  • 150 g Lotus Biscoff spread melted slightly
  • 100 g crushed Biscoff cookies for topping
For the frosting:
  • 200 g unsalted butter room temperature
  • 300 g powdered sugar
  • 150 g Biscoff spread
  • 2 tbsp milk optional, for consistency

Method
 

  1. Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
  2. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the sugars and oil together until combined.
  4. Add eggs one at a time, then stir in vanilla and melted Biscoff spread.
  5. Alternate adding the dry ingredients and milk into the wet mixture. Mix until smooth.
  6. Divide the batter evenly between the pans.
  7. Bake for 28–30 minutes or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pan for 10 minutes, then remove and let them cool completely on a wire rack.
  9. For the frosting, beat butter until light and fluffy. Add powdered sugar gradually, then mix in Biscoff spread. Add milk if needed.
  10. Frost and assemble the cake. Sprinkle crushed Biscoff cookies on top. Chill slightly before serving for best texture.

Notes

  • You can substitute the milk with almond or oat milk for a dairy-free version.
  • Chill the cake before slicing for cleaner cuts.
  • Store in the fridge for up to 4 days, covered.
  • Add a drizzle of warm Biscoff spread on top before serving for extra indulgence.