Biscoff Cream Cake Recipe
A rich, creamy Biscoff cream cake recipe with vanilla sponge and luscious cookie butter filling—perfect for any celebration.
Print
Pin
Servings: 12 Servings
Calories: 495kcal
Cost: $10
Equipment
- 2 9-inch round cake pans Greased
- 1 Stand mixer or hand mixer For cream and batter
- 3 Mixing bowls Various mixing steps
- 1 Offset spatula For smooth frosting
- 1 Rolling pin To crush Biscoff cookies
- 1 Rubber spatula For gentle folding of whipped cream
- 1 Wire cooling rack To cool cakes evenly
Ingredients
Vanilla Sponge Base
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoon vanilla extract
- 2 teaspoon baking powder
- ½ teaspoon salt
Biscoff Cream Filling
- 1 cup Biscoff cookie butter smooth spread
- 8 oz cream cheese softened
- 2 cups heavy whipping cream chilled
- ¾ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pack unflavored gelatin optional, for firmness
Decoration
- 15–20 Lotus Biscoff cookies crushed
- 3 tablespoon melted Biscoff spread for decorative drizzling
- a few more Biscoff cookies whole, for garnish
Instructions
- Preheat oven and prepare cake pans.
- Make the batter and bake sponge layers.
- Whip cream and fold into Biscoff mixture.
- Layer cake with cream and crushed cookies.
- Decorate with drizzle and whole cookies.
- Chill in fridge to set before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 130g | Calories: 495kcal | Carbohydrates: 48g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 190mg | Fiber: 1.2g | Sugar: 30g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1.3mg