Biscoff Cake Recipe
This ultimate Biscoff cake recipe features moist vanilla sponge layers infused with cookie butter, creamy Biscoff buttercream, and a crunchy cookie topping. A show-stopping dessert perfect for birthdays, holidays, or any sweet celebration.
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Servings: 12 slices
Calories: 525kcal
Cost: $12–15
Equipment
- 2 × 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula
- Bench scraper
- Kitchen scale
- Parchment paper
Ingredients
Biscoff Sponge Cake
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup smooth Biscoff spread
- 1¾ cups granulated sugar
- 4 large eggs room temp
- 2 teaspoon vanilla extract
- 1¼ cups whole milk room temp
Biscoff Buttercream
- 1 cup unsalted butter softened
- ¾ cup smooth Biscoff spread
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Decoration
- 12–15 Biscoff cookies crushed
- Extra Biscoff spread optional drip
- Caramel sauce optional
Instructions
- 350°F (175°C), prep pans with parchment and grease.
- whisk flour, baking powder, salt.
- beat butter + Biscoff until fluffy, add sugar, then eggs and vanilla.
- alternate flour mix and milk, divide into pans.
- 25–30 mins, toothpick with crumbs. Cool completely.
- beat butter + Biscoff, add sugar, cream, vanilla, salt. Whip fluffy.
- layer sponge + frosting, decorate with crushed cookies, drip if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 525kcal | Carbohydrates: 64g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 270mg | Potassium: 150mg | Fiber: 1g | Sugar: 45g | Vitamin A: 800IU | Calcium: 70mg | Iron: 1.5mg