Biscoff Soft Cookie Butter

This Biscoff cake is a perfect treat for anyone who loves that warm caramelized flavor of Biscoff spread. It features a soft tender crumb infused with Biscoff and is topped with a creamy cookie butter frosting sprinkled with crushed Lotus cookies for that extra crunch and sweetness. This cake has quickly become a favorite for weekend baking sessions and celebrations alike.

I stumbled upon this recipe when craving something nostalgic and cozy It became my go-to dessert whenever I wanted to impress friends without too much fuss

Ingredients

• All-purpose flour: provides structure Choose fresh unbleached for best results
• Baking powder and baking soda: ensure a light tender crumb
• Salt: balances the sweetness
• Unsalted butter: adds richness Go for high-quality and softened for easy mixing
• Brown and granulated sugars: build caramel notes and add moisture
• Biscoff spread: is the star ingredient It offers that signature spiced caramel flavor Look for a smooth spread for easy incorporation
• Vegetable oil: keeps the cake extra moist
• Vanilla extract: enhances overall flavor Use pure vanilla when possible
• Large eggs: at room temperature bind everything together
• Buttermilk: adds tenderness and a subtle tang
• Cream cheese in frosting: delivers creaminess and a slight tang to balance sweetness
• Biscoff cookie butter in frosting: boosts flavor intensity
• Cinnamon: adds a warm spice note
• Powdered sugar: sweetens the frosting and controls texture
• Whipping cream: adjusts frosting consistency
• Crushed Lotus cookies: add crunch and a decorative touch Choose fresh cookies to keep crunchiness

Instructions

Preheat Oven and Prepare Pans:

Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides thoroughly to prevent sticking.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour baking powder baking soda and salt until combined. This ensures even distribution and a lighter crumb.

Cream Butter Sugars and Biscoff:

In a large bowl use a mixer to beat together the softened butter brown sugar granulated sugar and Biscoff spread until completely smooth and creamy. This step is crucial because it builds the flavor and fluffy texture.

Add Oil and Vanilla:

Beat the vegetable oil and vanilla extract into the butter mixture until fully incorporated for added moisture and flavor.

Incorporate Eggs:

Add the eggs one at a time mixing well after each addition to create an emulsion that gives the cake a fine crumb and height.

Alternate Dry Ingredients and Buttermilk:

Add one-third of the dry ingredients to the wet mixture then stir in half of the buttermilk Repeat this process ending with the last portion of dry ingredients Mix just until combined without overmixing to keep the cake tender.

Fill Pans and Bake:

Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.

Cool Cake Layers:

Let the cakes cool in the pans for at least 15 minutes before removing to avoid breaking. Cool completely on a wire rack.

Prepare Frosting:

Beat the softened butter until it’s fluffy Add cream cheese and Biscoff spread continuing to beat until smooth and combined.

Add Sugar and Flavors:

Add 2 cups of powdered sugar vanilla cinnamon and salt Mix on low speed initially then increase to medium speed Gradually add the remaining powdered sugar alternating with small amounts of cream until you reach a smooth spreadable frosting.

Warm and Prepare Biscoff Spread for Layer:

Microwave the Biscoff spread for 30 to 45 seconds on medium power then stir to loosen it. Set aside to cool slightly.

Trim and Assemble Cake Layers:

If the cake tops are domed, carefully trim them with a serrated knife to create a flat surface. Place one cake layer on the serving plate and spread a thin layer of frosting on top. Pipe a small border of frosting around the edge to hold the warmed Biscoff spread.

Add Layers and Crumbs:

Spread the warmed Biscoff evenly over the frosted cake layer then sprinkle generously with crushed Lotus cookie crumbs.

Top and Final Frosting:

Place the second cake layer on top. Apply a thin crumb coat around the cake and chill for 20 minutes to set the frosting. Remove from fridge and finish frosting the sides and top with generous swirls. Sprinkle more crushed cookies on top for presentation.

Biscoff spread is the magic ingredient here I remember my first bite it brought back memories of coffee shop afternoons with family and instantly felt like a warm hug on a chilly day. This frosting is why this cake always disappears quickly at gatherings.

Storage tips

Store the cake covered in the refrigerator for up to four days to keep the frosting fresh and the cake moist Let the cake come to room temperature before serving for the best texture and flavor You can freeze baked cake layers wrapped tightly in plastic wrap and foil for up to two months thaw them completely before frosting

Ingredient swaps

You can use Greek yogurt as a buttermilk substitute for tanginess Swap vegetable oil with light olive oil or melted coconut oil for different undertones For a dairy free version use vegan butter cream cheese alternatives and almond milk with a splash of vinegar instead of buttermilk

Serving ideas

Serve slices with a cup of strong coffee or chai tea to complement the spiced notes Pair the cake with vanilla ice cream for a decadent dessert Add fresh berries on the side for a fruit contrast and a pop of color

This cake’s warm flavors and creamy frosting make it an irresistible treat perfect for any occasion. Enjoy your baking and the smiles it brings!

Frequently Asked Recipe Questions

→ What gives the cake its moist texture?

The moisture comes from the mix of buttermilk, vegetable oil, and softened butter, which combine to create a tender, soft crumb balanced by the Biscoff spread infused in the batter.

→ How is the Biscoff flavor incorporated throughout the cake?

Biscoff spread is blended directly into the batter, ensuring its distinctive spiced caramel notes are evenly distributed within the cake layers.

→ What ingredients make up the frosting?

The frosting is a smooth blend of unsalted butter, cream cheese, Biscoff cookie butter, powdered sugar, cinnamon, vanilla extract, and a touch of cream for perfect consistency.

→ How should the cake layers be handled before assembling?

Allow the layers to cool completely, and if domed on top, gently trim the rounded peak for even stacking and smoother frosting application.

→ What is the purpose of crushed Lotus cookies on top?

Sprinkling crushed Lotus cookies adds a subtle crunch and a complementary spiced flavor, enhancing the texture and visual appeal of the finished cake.

→ Can the frosting sweetness be adjusted?

Yes, powdered sugar is added gradually so you can tailor the frosting’s sweetness and thickness to your preference.