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–+ servings
Biscoff Cake

Irresistible Biscoff Cake with Cookie Butter Goodness

This Biscoff Cake combines the beloved flavor of iconic cookies with a moist crumb and cookie butter frosting, making it a must-try dessert!
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour may substitute with a gluten-free flour blend
  • 1 cup Granulated Sugar reduce for a less sweet result
  • 1 cup Brown Sugar light or dark works well
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tbsp Ground Cinnamon nutmeg can be added for a twist
  • 1 tsp Fine Salt essential for flavor balance
  • 1 cup Unsalted Butter can substitute with plant-based margarine
  • 4 large Egg Whites or use 4 whole eggs
  • 1 cup Buttermilk or mix of milk and vinegar
  • 1/2 cup Vegetable Oil can use canola oil
  • 2 tsp Vanilla Extract vanilla bean paste can be used
For the Frosting
  • 2 cups Powdered Sugar reduce for less sweetness
  • 1 cup Heavy Whipping Cream or coconut cream for vegan
  • 1 cup Cookie Butter brands like Biscoff are ideal
For Decoration
  • 6 cookies Biscoff Cookies or any crunchy speculoos cookies

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • spatula
  • Cake Pans
  • Cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by lining with parchment paper.
  2. Whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and fine salt in a large mixing bowl.
  3. Mix in unsalted butter until the mixture resembles coarse crumbs.
  4. Add egg whites, buttermilk, vegetable oil, and vanilla extract, and mix until just combined.
  5. Evenly divide the batter among prepared pans and bake for 33-35 minutes.
  6. Let the cake layers cool for about 10 minutes in the pans before transferring to a cooling rack.
Frosting and Assembly
  1. Cream room temperature butter until smooth, gradually adding powdered sugar and alternating with heavy whipping cream.
  2. Mix in cookie butter with half of the frosting until well combined.
  3. Assemble the cake by layering cake and cookie butter frosting, finishing with vanilla buttercream on the outside.
  4. Decorate with crushed Biscoff cookies and drizzled cookie butter.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, chill cake layers before frosting to ensure a neat finish. Store in an airtight container in the fridge for up to 1 week.

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