Ultimate Biscoff Cake Ready in 30 Minutes

Did You Know Biscoff Spread Outsold Nutella in 7 Countries Last Year?

That’s right – the caramelized, spiced magic of Biscoff has taken the world by storm, and for good reason. There’s something utterly irresistible about that rich, cookie butter flavor that makes you want to dive spoon-first into the jar. But what if I told you there’s an even more decadent way to enjoy it? Enter the Biscoff Cake, a showstopping dessert that transforms your favorite spread into a moist, layered masterpiece.

I still remember the first time I tasted a slice of this cake at a tiny bakery in Brussels. The way the creamy frosting melted into the tender crumb, the subtle crunch of crushed cookies on top… it was love at first bite. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and today I’m sharing my perfected recipe with you.

Why This Biscoff Cake Will Become Your New Obsession

What makes this cake truly special isn’t just the generous swirls of Biscoff throughout (though that certainly helps!). It’s the perfect balance of textures and flavors – the airy sponge infused with warm cinnamon notes, the silky smooth filling that tastes like liquid Speculoos cookies, and that irresistible crunch from the cookie garnish. Unlike overly sweet desserts, this cake has depth and complexity that keeps you coming back for just one more forkful.

The best part? While it looks like something from a patisserie window, this Biscoff Cake is surprisingly simple to make. Whether you’re celebrating a special occasion or just treating yourself to a midweek indulgence (no judgment here!), this recipe delivers maximum flavor with minimal fuss. Let’s gather our ingredients and dive into the first steps of creating this caramel-hued beauty…

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Biscoff Cake: A Caramelized Cookie Dream

There’s something magical about Biscoff cookies—their warm, spiced caramel flavor, that satisfying crunch, and the way they melt into creamy perfection when swirled into buttercream. This Biscoff Cake is a love letter to those little cookies, transforming them into a tender, spiced layer cake with a luscious frosting that’ll have everyone begging for seconds.

Ingredients You’ll Need

• 2 cups all-purpose flour – The foundation of our cake. Spoon and level it for the perfect texture.
• 1 ½ cups granulated sugar – Just the right amount of sweetness to balance the spices.
• 1 cup Biscoff cookie crumbs – Pulse the cookies in a food processor until fine. This is where the magic begins!
• 1 tsp baking powder + ½ tsp baking soda – Our leavening duo for a light, fluffy crumb.
• ½ tsp salt – A pinch to enhance all the flavors.
• 1 tsp cinnamon + ½ tsp nutmeg – Warm spices that echo Biscoff’s cozy flavor profile.
• 3 large eggs, room temperature – They bind everything together and add richness.
• 1 cup buttermilk – The secret to a moist, tender cake. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes.
• ½ cup vegetable oil – Keeps the crumb soft and prevents dryness.
• 2 tsp vanilla extract – A classic flavor enhancer.
• ½ cup smooth Biscoff spread – For the batter AND the frosting. Yes, we’re doubling down on that caramelized goodness.

Let’s Bake This Dreamy Cake

1. Prep your pans. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Trust me, this ensures your cakes release perfectly every time.
2. Whisk the dry ingredients. In a large bowl, combine the flour, sugar, Biscoff crumbs, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk—this distributes the spices evenly so every bite is flavorful.
3. Mix the wet ingredients. In another bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Now, gently warm the Biscoff spread (10 seconds in the microwave does the trick) and whisk it into the wet mixture. It’ll smell like heaven.
4. Combine with care. Pour the wet ingredients into the dry and fold with a spatula until just combined. Overmixing leads to a dense cake, and we want light, fluffy layers!
5. Bake to golden perfection. Divide the batter evenly between the pans and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Pro tip: Wrap them in plastic wrap while slightly warm—this locks in moisture.

While your cakes cool, it’s time to make the frosting—but that’s a story for the next part of this recipe. For now, take a moment to admire those golden layers and maybe sneak a crumb or two. After all, the baker deserves the first taste!

Conclusion

There you have it—a decadent, melt-in-your-mouth Biscoff Cake that’s sure to become a favorite in your dessert rotation! With its spiced cookie crust, velvety filling, and dreamy whipped topping, this cake is a celebration of all things cozy and indulgent. Whether you’re serving it at a special gathering or treating yourself to a slice with your afternoon coffee, it’s guaranteed to bring smiles.

Ready to bake up some magic? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more sweet inspiration, don’t forget to explore our other dessert recipes—like our Biscoff Cheesecake or Cinnamon Roll Cake—for more irresistible treats.

FAQs

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better after chilling overnight, as the flavors meld together. Just store it covered in the fridge and add the whipped topping and extra Biscoff crumbs right before serving.

What can I use instead of Biscoff spread?

If you can’t find Biscoff spread, try using speculoos cookie butter or even a caramelized peanut butter for a similar spiced sweetness. The flavor won’t be identical, but it’ll still be delicious!

Can I freeze Biscoff Cake?

Yes, but we recommend freezing it without the whipped topping. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and add fresh whipped cream before serving.

My filling isn’t setting—what went wrong?

This usually happens if the cream cheese or butter wasn’t fully softened before mixing, or if the mixture wasn’t whipped long enough. Pop the cake back in the fridge for an extra hour or two—it should firm up!

Can I make this gluten-free?

Definitely! Use gluten-free Biscoff-style cookies for the crust, and double-check that your Biscoff spread is gluten-free (some varieties are). The rest of the ingredients are naturally gluten-free.