If you are a fan of rich, comforting flavors with a hint of cozy spice, then this Biscoff Cake Recipe is going to become your new obsession. Imagine layers of moist, tender cake infused with the warm notes of cinnamon and vanilla, perfectly complemented by the irresistible sweetness of cookie butter and crunchy Biscoff cookies. This cake is not just a dessert; it’s a celebration of everything we love about the classic Biscoff flavor, wrapped up in a show-stopping treat that’s perfect for family gatherings, special occasions, or any time you want to indulge in something truly delicious.
Ingredients You’ll Need
To create this delightful Biscoff Cake Recipe, you’ll need just a handful of pantry staples that each play a vital role in the cake’s texture, flavor, and color. From the fluffy egg whites that lighten the batter to the packed brown sugar that brings deep caramel notes, every ingredient has a delicious purpose.
- 3 cups all-purpose flour: The foundation of the cake that provides structure and tenderness.
- 2 cups packed brown sugar: Adds rich molasses flavor and beautiful moisture.
- 1 cup granulated sugar: Balances sweetness and helps with the cake’s crumb.
- 1 cup unsalted butter: Brings creaminess and enhances overall richness.
- 1 ½ cups buttermilk: Keeps the cake moist and adds a subtle tanginess.
- 7 large egg whites: Whipped to add lightness and help the cake rise beautifully.
- 2 tsp vanilla extract: Infuses a warm, inviting aroma and deepens the flavor.
- Cookie butter and Biscoff cookies: For the luscious filling and irresistible garnish that make this cake truly special.
How to Make Biscoff Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Make sure you butter two 9-inch round baking pans and then line them with parchment paper. This ensures that your cakes will release easily once baked without losing their shape or fluffy texture.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, cinnamon, and salt in a bowl. This combined mixture will distribute the leavening agent and the warm spice evenly through the cake batter, giving every bite that perfect, balanced taste.
Step 3: Cream Butter and Sugars
Using a stand mixer, cream the unsalted butter with both the brown and granulated sugars until the mixture becomes light and fluffy. This step is key for creating that tender crumb and lovely cake rise.
Step 4: Add Wet Ingredients
Next, incorporate the egg whites, buttermilk, and vanilla extract into the creamed mixture. Mixing them gently but thoroughly will maintain the light airiness from the whipped egg whites while blending in all the flavors evenly.
Step 5: Combine Dry and Wet Mixtures
Gradually fold the dry mixture into the wet ingredients. Be careful not to overmix — just bring it all together so you get a smooth, rich batter that will bake into tender layers.
Step 6: Bake to Perfection
Divide the batter evenly into your prepared pans and bake for about 33 minutes. When a toothpick inserted into the center comes out clean, your cake layers are perfectly baked. Let them cool completely before removing them from the pans and layering.
How to Serve Biscoff Cake Recipe
Garnishes
To really elevate your Biscoff Cake Recipe, garnish the top with a generous spread of silky cookie butter and sprinkle crushed Biscoff cookies. This adds a delightful crunch and intensifies the beloved cookie flavor with every bite.
Side Dishes
This cake pairs wonderfully with a simple cup of coffee or chai latte. The warm spices and creamy cake balance the bitterness of the drinks perfectly, turning an afternoon break into a cozy indulgence.
Creative Ways to Present
Try layering the cake with alternating spreads of cookie butter and whipped cream for an extra light and fluffy texture. You can also press whole Biscoff cookies around the sides for a festive and eye-catching finish that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored in the fridge, it will stay moist and flavorful for up to four days, making it perfect for savoring a slice or two later on.
Freezing
You can freeze the cake layers before assembling by wrapping them well in cling film and placing them in a freezer-safe bag. Thaw overnight in the refrigerator and assemble fresh to preserve the best texture and flavor.
Reheating
If you prefer your Biscoff Cake Recipe slightly warm, gently heat a slice in the microwave for 15–20 seconds. This softens the cookie butter filling beautifully, giving you a melt-in-your-mouth dessert experience every time.
FAQs
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and density of the cake. Egg whites keep it light and airy, so it’s best to stick to the recipe for that signature fluffiness.
Is there a substitute for buttermilk?
If you don’t have buttermilk, mix 1 ½ cups of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This DIY version will add similar tang and moisture to your cake.
Can I add nuts or dried fruits?
Absolutely! Chopped pecans or walnuts would add a lovely crunch, and dried cranberries or raisins would bring an extra layer of flavor, but keep the quantities moderate so the cake stays tender.
What is the best way to prevent the cake from drying out?
Make sure to measure your flour carefully, don’t overbake the cake, and always store leftovers wrapped or in airtight containers to lock in moisture.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free blend suitable for baking, you can enjoy this Biscoff Cake Recipe gluten-free. Be sure to select one that includes xanthan gum for structure.
Final Thoughts
This Biscoff Cake Recipe is a charming blend of cozy spices, rich buttery sweetness, and the unmistakable magic of Biscoff cookie butter. Whether you’re baking it for a special occasion or a casual treat, it’s bound to bring smiles and happy moments to your table. Give it a try—I promise it will become one of your favorite go-to desserts that everyone will ask for again and again.
Print
Biscoff Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Biscoff Cake features layers of moist, cinnamon-spiced cake filled with creamy cookie butter and topped with crunchy Biscoff cookies for an irresistible treat perfect for any celebration or dessert craving.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 7 large egg whites
- 1½ cups buttermilk
- 2 tsp vanilla extract
- 2 tbsp vegetable oil
Filling and Garnish
- Cookie butter (Biscoff spread), amount as desired for filling
- Biscoff cookies for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter and line two 9-inch round cake pans with parchment paper to ensure easy removal.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined to infuse the batter with warm spice and ensure proper rising.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with both the brown and granulated sugars until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add wet ingredients: Gradually add the egg whites one at a time, beating well after each addition. Then incorporate the buttermilk, vegetable oil, and vanilla extract, mixing until just combined to maintain a light texture.
- Combine wet and dry ingredients: Slowly add the dry ingredient mixture into the wet ingredients, folding or mixing gently until just combined. Avoid overmixing to keep the cake moist and tender.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 33 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Assemble and garnish: Once cooled, spread a generous layer of cookie butter between the cake layers and on top of the cake. Garnish with whole or crumbled Biscoff cookies for added texture and flavor.
Notes
- Make sure to use room temperature butter and egg whites for best mixing results.
- Check the cake around 30 minutes to prevent overbaking; ovens may vary.
- Cookie butter pairs best when fully chilled after assembly for easy slicing.
- The recipe can be doubled to create more layers or a larger cake.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
