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5 from 6 reviews

This biscoff cake has lotus biscoff cookies baked right into each layer, paired with a delicious biscoff buttercream. It’s easy to make and has notes of vanilla, brown sugar, and cinnamon! It’s every cookie butter lover’s dream!

a slice of biscoff cake on a plate with biscoff cookies around it

In my opinion, Biscoff spread is truly one of the greatest spreads ever created (yes – even better than peanut butter!). I love using it in brownies, cookies, and cupcakes – it pairs so well with chocolate or vanilla flavors!

This lotus biscoff cake is a truly indulgent dessert. It combines crunchy biscoff cookies, creamy biscoff spread, and a fluffy vanilla layer cake.

If you haven’t tried cookie butter yet – oh my goodness words can not describe it!

Why You’ll Love This Biscoff Cake

  • It’s got all the delicious brown sugar and spiced flavors of biscoff and uses both biscoff spread and lotus biscoff cookies.
  • The light and fluffy vanilla cake only uses 1 cup of sugar, which means it isn’t too sweet and balances out the biscoff buttercream perfectly.
  • You can easily adapt the biscoff cake recipe to fit different pan sizes (the instructions are further down in the post).
  • Biscoff cookies are layered on the cake for a wonderful texture combination that goes so well with the cake and adds in tons of biscoff flavor!

Ingredient Notes

ingredients needed to make biscoff cake in bowls with labels
  • Milk: You can use regular milk or you can make this biscoff cake dairy free and use your preferred dairy free milk.
  • Oil: this cake uses canola oil instead of butter which is key to a fluffy, light crumb. You can also use sunflower oil or other neutral vegetable oil.
  • Butter: You can use regular salted butter, or dairy free butter.
  • Flour: This recipe uses all-purpose flour, and in order to get a fluffy vanilla cake, I recommend using a kitchen scale to measure your flour. Measuring with a cup can lead to too much flour, which can make the cake dry and dense.
  • Biscoff spread (cookie butter): You can use any brand of cookie butter, some places like Walmart, Trader Joe’s, or President’s Choice make their own brands, and they are all delicious. It can often be found under the name “Speculoos” spread. I recommend the smooth variety but you can also use crunchy!
  • Biscoff cookies: You can use any brand of speculoos style cookie, and you can layer both cakes or just add the cookies to one layer – it’s up to you!

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step One: Preheat the oven to 350°F. Prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan. Set the pans aside.

Step Two: In a large bowl, whisk together flour, salt, and baking powder together.

Step Three: In the bowl of a handheld mixer or standing mixer, beat the butter, oil, and sugar together. Mix in the eggs, egg whites, and vanilla extract.

Step Four: Alternate pouring the dry ingredients into the bowl, then pour in the milk. Repeat, mixing between additions and alternating wet and dry until the final specks of flour are gone.

step by step instructions showing how to make biscoff cake

Step Five: Layer biscoff cookies along the bottom of the pan, then pour the batter evenly between the cake pans. *Note that in the video for this post I added cookies on top of the batter. You can do this as well, but if you plan to shave off the top domed part of your cakes before stacking them, it’s easier to add the cookies to the pan before the batter.*

Bake for 23-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Let the cakes cool in the pans then remove them from the pans upside down onto a cooling rack.

Step Six: Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread until smooth. Add salt. Slowly add in the powdered sugar, until desired consistency is reached.

Add a little bit of milk to thin out the buttercream if needed.

Step Seven: Once the cakes have cooled, place one of the cakes on a cake plate or stand, with the biscoff cookie side down. You may want to shave the tops of the cake off to get rid of the domes, but that’s up to you.

Add a few scoops of buttercream on top and spread it in an even layer, leaving around 1 inch of room around the edges. Place the second cake on top, again with the biscoff cookie side down.

Scoop more buttercream on top of the cake and smooth it out evenly, repeating around the sides of the cake if desired. Melt biscoff and pour it around the edges of the cake, add crushed biscoff cookies on top, and/or pipe more buttercream on top of the cake to decorate the cake to your taste!

Step by step instructions showing how to make biscoff buttercream

Tips for Decorating

The options for decoration are endless! Here are a few ideas:

1. Melt biscoff cookie butter over the stove or in the microwave and drip it down the top and sides of the cake
2. Pipe frosting on top and stick biscoff cookies into the piped frosting
3. Frost the middle of the cake and the top of the cake only and sprinkle with crushed up biscoff cookies
4. Cover the cake with buttercream, then press biscoff cookies into the side of the cake all the way around
5. Get creative! There are so many fun ways to decorate a biscoff cake!

a slice of biscoff cake on a plate with a bite taken out of it

Expert Tips

  • As always, my number one tip is to properly measure your flour! The biscoff cake texture will not be as light and fluffy and the cake could turn out dry or dense if you over-measure your flour. I recommend a $10 kitchen scale to weigh your flour.
  • Don’t skip the parchment paper lining in your cake pans! The cakes could break when you try taking them out of the pan if you skip the parchment paper layer.
  • Do not over-mix! This can lead to a dense cake texture. Alternate the milk and dry ingredients and gently mixing until all dry ingredients are just incorporated.
  • Adjust powdered sugar (confectioner’s sugar) or add milk to achieve the perfect buttercream consistency. If the buttercream seems too thin, you can add a little more powdered sugar, about ¼ cup at a time. If it seems too thick, add 1/2 tablespoon of milk at a time until your desired consistency is reached.
a slice of biscoff cake on a small plate

Storage Instructions

The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier. The cookie layer will get less crunchy over time, and will soften quite a bit, so the cake is best served within 1-2 days of being baked.

To freeze the cooled cake layers, tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let thaw at room temperature.

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months, then thawed in the fridge. When ready to use it, you can mix it up using a handheld or standing mixer to make it fluffy again.

More Biscoff Recipes You’ll Love

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Chocolate Biscoff Cake
biscoff brownies sliced and shot from above with biscoff inside

Biscoff Brownies
biscoff butter cookies on a baking sheet

Biscoff Butter Cookies
biscoff cupcake on a plate with a bite taken out of it

Biscoff Cupcakes

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

a slice of biscoff cake on a plate with cookies and crumbs scattered around it
5 from 6 reviews

Biscoff Cake

Gabby Kislanko
This biscoff cake is layered with lotus biscoff cookies and a creamy biscoff buttercream. It's easy to make and has notes of vanilla, brown sugar, and cinnamon from the cookie butter!
Prep Time: 25 minutes
Bake: 26 minutes
Total Time: 51 minutes
Servings: 17 slices
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Ingredients
 

Biscoff Cake

  • 2¾ cup (343.75 g) all-purpose flour
  • 2½ tsp baking powder
  • ¾ tsp salt
  • ½ cup (105 g) butter, softened (regular or vegan)
  • ½ cup (120 ml) canola oil (or other neutral oil)
  • 1 cup (200 g) granulated sugar
  • 2 eggs
  • 2 egg whites
  • 1½ tbsp vanilla extract
  • 1¼ cup (295 ml) milk (regular or vegan)
  • 22 Biscoff Cookies, plus more for decorating

Biscoff Buttercream

Instructions
 

Biscoff Cake

  • Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
  • Whisk flour, salt, and baking powder, together in a medium bowl and set aside.
  • In the bowl of a handheld mixer or standing mixer, beat the butter, oil, and sugar until combined. Add in the eggs, egg whites, and vanilla extract.
  • Alternate pouring the dry ingredients into the bowl, then pour in the milk. Repeat, mixing between additions and alternating wet and dry until the final specks of flour are gone.
  • Layer Biscoff cookies on the bottom of your cake pans, then pour cake batter into the pans, dividing it evenly between the two pans.
    *Note that in the video for this post I added cookies on top of the batter. You can do this as well, but if you plan to shave off the top domed part of your cakes before stacking them, it's easier to add the cookies to the pan before the batter.*
  • Bake on the middle rack of the oven for 23-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
  • Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely. This helps to flatten the top of the cakes.

Biscoff Buttercream

  • Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread together until smooth.
  • Add in the vanilla extract, then add the salt and icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.

Assembling The Cake

  • You may want to shave the tops of the cake off to get rid of the domes, but that's optional. Once the cakes have cooled, place one of the cakes on a cake plate or stand, with the biscoff cookie side down.
  • Add a few scoops of buttercream on top and spread it in an even layer, leaving around 1 inch of room around the edges. Place the second cake on top, again with the biscoff cookie side down.
  • Scoop more buttercream on top of the cake and smooth it out evenly, repeating around the sides of the cake if desired. Melt biscoff and pour it around the edges of the cake, add crushed biscoff cookies on top, and/or pipe more buttercream on top of the cake to decorate the cake to your taste!

Equipment

Mixing Bowl
8 inch round cake pan
Cooling Rack

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Parchment Paper Lining: I do not recommend skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. 
Buttercream: This recipe provides enough buttercream to allow for piping and decorating. If you don’d need that much buttercream, you can make ⅔ of the buttercream recipe, or freeze the leftovers.
Storage and Freezing Instructions:
The cake can be stored covered at room temperature for 3-4 days. The cookie layer will soften over time and be less crunchy, so the cake is best served within 1-2 days of being assembled.
To freeze the cooled cake layers, tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let thaw at room temperature.
Store leftover buttercream in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Thaw in the fridge. When you’re ready to use it, mix it up using a handheld or standing mixer to make it fluffy again.
Cake Sizes:
To make as cupcakes: This cake recipe will make 24 cupcakes. Bake at the same temperature for around 13-17 minutes or until toothpick inserted in the middle comes out clean. 
To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.
To make in a 9×13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.
To make as a 3 layer cake: The easiest way is to divide the batter between three 8 inch cake pans (you’ll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.
Calories: 562kcal, Carbohydrates: 59g, Protein: 5g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 431mg, Potassium: 44mg, Fiber: 1g, Sugar: 39g, Vitamin A: 956IU, Calcium: 65mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.