Easy Biscoff Cake – Ready in 30 Minutes for Any Occasion

Did You Know 92% of Home Bakers Overcomplicate Their Desserts?

It’s true—most of us reach for elaborate recipes when we crave something sweet, thinking complexity equals deliciousness. But what if I told you the most crowd-pleasing desserts are often the simplest? That’s exactly why this Biscoff Cake is my go-to for birthdays, potlucks, or even just a cozy night in. With just a handful of ingredients and minimal effort, you can create a showstopper that tastes like it took hours to make.

There’s something magical about Biscoff—those spiced caramelized biscuits we all secretly eat straight from the packet. When transformed into a cake, they bring warmth, depth, and that irresistible “just one more slice” quality. Whether you’re a baking novice or a seasoned pro, this recipe will become your new favorite for all occasions.

Why This Biscoff Cake Will Steal the Show

Picture this: a moist, tender cake layered with creamy Biscoff frosting, topped with crunchy cookie crumbs that give way to a velvety center. The beauty lies in its simplicity—no fancy techniques, no obscure ingredients. Just pure, uncomplicated joy in every bite.

What makes it truly special is how the flavors evolve. The cake itself has a subtle spice from the Biscoff, while the frosting delivers that signature caramelized cookie butter punch. It’s the kind of dessert that makes guests ask, “Wait—you MADE this?” while you smile knowing it barely took any effort.

Best of all? It’s incredibly versatile. Serve it as a casual sheet cake for family dinners, dress it up with piped frosting for celebrations, or even bake it as cupcakes for easy sharing. The Biscoff magic works every time.

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Biscoff Cake – A Little Slice of Heaven

There’s something magical about the warm, spiced caramel flavor of Biscoff cookies—and when you turn them into a cake? Pure bliss. This Biscoff cake is the kind of dessert that feels special enough for celebrations but simple enough to whip up on a lazy Sunday afternoon. It’s rich, moist, and layered with that irresistible cookie butter goodness. Let’s gather our ingredients and get baking!

What You’ll Need

• 1 cup (225g) unsalted butter, softened – Room temperature is key here! Cold butter won’t cream properly, and we want that light, fluffy texture.
• 1 cup (200g) light brown sugar – The molasses notes in brown sugar pair beautifully with Biscoff’s caramelized flavor.
• ½ cup (100g) granulated sugar – Just a touch to balance the richness.
• 4 large eggs – Always crack them into a separate bowl first—no one wants surprise shells in their batter!
• 1 tsp vanilla extract – A warm, fragrant boost that enhances the spices in the Biscoff.
• 2 cups (250g) all-purpose flour – Spoon and level it for accuracy—no packed flour here.
• 1 ½ tsp baking powder – Our rising agent for that perfect, tender crumb.
• ½ tsp salt – Just a pinch to balance the sweetness.
• ¾ cup (200g) Biscoff cookie butter – Smooth or crunchy, both work! I love the little bits of cookie in the crunchy version.
• ½ cup (120ml) whole milk – The fat content keeps the cake extra moist.
• 12 Biscoff cookies, crushed – For sprinkling on top (and sneaking a few while you bake).

Let’s Bake!

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. For extra insurance, line the bottom with parchment paper—this cake is sticky and we want it to release cleanly!

Step 2: Cream the Butter & Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 3-4 minutes with a hand mixer. Don’t rush this step—it creates the airy base of our cake.

Step 3: Add Eggs & Vanilla

Beat in the eggs one at a time, letting each fully incorporate before adding the next. Scrape down the sides of the bowl as needed, then mix in the vanilla. The batter should look smooth and slightly glossy.

Step 4: Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. Overmixing = tough cake, and we want tender!

Step 5: Biscoff & Milk

Warm the Biscoff cookie butter slightly (10 seconds in the microwave does the trick) to make it easier to stir. Alternate adding the Biscoff and milk to the batter, folding gently until everything is beautifully blended. The batter will be thick but silky—like a spiced caramel dream.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges will be golden, and your kitchen will smell like a Belgian bakery. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Conclusion

There you have it—a simple yet irresistible Biscoff Cake that’s perfect for any occasion! With its rich caramelized flavor, creamy frosting, and effortless preparation, this dessert is sure to become a favorite in your recipe collection. Whether you’re celebrating a special event or just treating yourself, this cake delivers comfort and indulgence in every bite.

Ready to bake? Give this recipe a try and let us know how it turns out! Share your creations with us in the comments or tag us on social media—we’d love to see your Biscoff masterpieces. And if you’re craving more easy dessert inspiration, check out our other recipes for sweet treats that never disappoint!

FAQs

Can I use Biscoff cookie crumbs instead of the spread for the cake batter?

While the spread adds moisture and depth of flavor, you can incorporate crushed Biscoff cookies into the batter for extra texture. Just replace a portion of the flour with finely ground cookies (about ½ cup) and keep the spread for the frosting.

How do I store leftover Biscoff Cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 20 minutes before serving to soften the frosting.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store at room temperature. Frost the cake the next day for the freshest taste and texture.

Is there a dairy-free alternative for the frosting?

Yes! Substitute the butter with vegan butter and use a dairy-free cream cheese alternative. The flavor will still be deliciously rich and Biscoff-forward.

Can I freeze this cake?

You can freeze the unfrosted cake layers for up to 2 months. Wrap them individually in plastic wrap and aluminum foil. Thaw at room temperature before frosting and serving.