When Biscoff Took Over My Life
I still remember the first time I tasted a Lotus Biscoff cookie on a flight to Denver. One bite, and I was hooked. That deep caramel crunch with cinnamon undertones? Obsessed. When I learned about cookie butter—Biscoff spread—I practically ran to my kitchen. I experimented for weeks, smudged in frosting, tweaking sugar and spice levels until this Biscoff cake became my go-to for birthdays, rainy Sundays, and let’s be honest… Tuesdays. This Biscoff cake is rich but not too sweet, comforting yet elevated—exactly what I crave when life calls for something special. If you love cozy flavors and crave nostalgia with every bite, this Moist Biscoff cake is your next baking must. Let’s dive in.
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🍰 Why This Biscoff Cake Will Ruin You (In the Best Way)
What makes this Biscoff cake dangerously addictive? It’s the texture trifecta—ultra-moist crumb, silky buttercream, and bits of crunchy cookie folded right in. The base is a golden blend of buttermilk, oil, and softened butter that guarantees tender layers every time. But the magic lies in the Biscoff spread—swirled straight into the batter, then again into the frosting, and finally drizzled luxuriously over the top. It’s cookie butter overload, and yes, it’s as glorious as it sounds.
The flavor of this Biscoff cake is warm, spiced, and nostalgic—like if a cinnamon graham cracker and caramel shortbread had a dessert baby. And unlike overly sugary cakes, this one has balance. The frosting is whipped for 10 minutes so it’s cloud-light, and not cloying. Plus, you’re getting texture in every bite: soft cake meets creamy frosting meets crumbled Biscoff cookies. It’s a full dessert experience.
And presentation? A stunner. Pipe a swirl of frosting, flood the center with warmed cookie butter, and crown it with Biscoff cookies. Whether it’s for a celebration or sweet craving, this Biscoff cake delivers every time—and it looks like a bakery masterpiece. So even if you’ve never decorated a cake before, this Biscoff cake makes it feel effortless.
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Moist Biscoff Cake (Cookie Butter Cake)
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Super moist Biscoff cake with cookie butter frosting, crushed Lotus cookies, and warm drizzle. A dreamy treat for Biscoff lovers!
Ingredients
Biscoff Cake
2⅓ cups (300 g) all purpose flour
¼ cup (30 g) cornstarch
½ tsp baking soda
2 tsp baking powder
½ tsp salt – omit if using salted butter
1 tsp ground cinnamon
½ cup (113 g) unsalted butter – room temperature
½ cup (105 g) unflavored vegetable oil – I use canola oil
1¼ cups (250 g) soft light brown sugar – firmly packed (see note 1)
3 large eggs – room temperature
½ cup (130 g) Biscoff spread (smooth) – also called cookie butter
2 tsps vanilla extract/essence
1¼ cups (280 g) buttermilk – room temperature
15 individual Biscoff cookies – plain cookies (not the ones with cream)
Biscoff Buttercream
15 individual Biscoff cookies – plain cookies (not the ones with cream). Blended to fine crumbs.
1½ cups (340 g) unsalted butter – room temperature
2¾ cups (350 g) powdered sugar – also known as icing/confectioners sugar
1½ tsps vanilla extract/essence
¼ tsp salt – omit if using salted butter (though I do not recommend using salted butter especially for frosting)
1½ tbsp milk or heavy cream
¼ cup (70 g) Biscoff spread (smooth) – also called cookie butter
Extra
⅔ cup Biscoff spread (smooth) ( 1/3 for filling in between the cake layers and 1/3 for the top of the cake. Heat slightly to make the Biscoff spread more spreadable.)
Extra Biscoff cookies – for decorating (I use about 8 cookies, but you can use more or less).
Instructions
Biscoff Cake
- Preheat oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake tins. I do recommend lining the bottoms of the pans as well for this recipe.
- In a bowl, sift together flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.
- In a large bowl, add in butter, vegetable oil and light brown sugar. Using an electric mixer (hand or stand mixer are both fine – see note 3), cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in Biscoff spread and vanilla and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the buttermilk and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 4).
- Break the Biscoff cookies into small chunks (I just use my hands) and add them to the batter. Fold them in until just combined. Do not overmix.
- Distribute the batter evenly into the two 8 inch cake tins. Level out the tops, drop the cake tins lightly on the counter to remove any large air bubbles and bake for 37-40 minutes or until a toothpick comes out clean or with a few moist crumbs on it.
- Once baked, allow the cake layers to cool in the cake tins for 20 minutes, then run a thin knife around the edges to release the cakes from the cake tins and turn them out onto a wire rack to completely cool.
Biscoff Buttercream Frosting
- In a food processor (or blender), place in the 15 Biscoff cookies and blend until they resemble fine crumbs. Set aside for now.
- To a large bowl (or stand mixer if using – see note 5), add in powdered sugar, butter, vanilla, salt and milk.
- Using an electric mixer, mix on the lowest speed until the ingredients are combined, and then turn up the speed to a medium-high and mix for a full 10 minutes. Scrape the bowl down half way through. Once done, the frosting should be light, fluffy and smooth (see note 6 if its not).
- Finish off by adding in the Biscoff spread and crumbed Biscoff cookies from earlier and mix on a medium speed until well combined.
Assembly
- Begin by slightly heating the Biscoff spread so that its a more spreadable consistency. Set it aside to cool.
- Using a serrated knife, level out the tops of the cake layers. I also like to trim off the caramelised edges, however this is optional.
- Place the first cake layer onto your cake stand and place a generous amount of Biscoff buttercream on top and smooth it out with an offset spatula or knife.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Snack
- Cuisine: American
Nutrition
- Calories: 912 kcal
- Sugar: 64 g
- Fat: 57 g
- Saturated Fat: 26 g
- Carbohydrates: 94 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 136 mg
👉 Need a bite-sized sweet fix? Check out our Cake and Pops collection—easy, adorable, and kid-approved. Or whip up no-bake Peanut Butter Oatmeal Balls while your cake cools.
This isn’t just dessert. It’s a main character moment on your table.
🧁 Foolproof Biscoff Cake Baking
This recipe isn’t fussy. It’s smart, reliable, and designed for both beginners and pros. Here’s how we make baking magic:
Start by sifting your dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, salt, and a full teaspoon of cinnamon. That cinnamon? It intensifies the cookie butter flavor beautifully. Mix the dry ingredients with a fork and set aside.
In a large bowl, cream together room-temperature butter, oil, and firmly packed light brown sugar using a hand mixer. This combo creates a soft, tender base with a subtle caramel flavor. Add eggs one by one, beating well between additions for a smooth emulsion.
Now for the heart of this Biscoff cake: Biscoff spread and vanilla extract. Add them and mix just until the batter sighs into silky smoothness.
Fold in the dry mix and buttermilk in alternating additions, half dry → buttermilk → remaining dry. Finish by gently folding in crushed Biscoff cookies for texture. Do not overmix. This step keeps the crumb delicate.
Divide between two greased 8-inch pans. Bake at 180°C (350°F) for 37–40 minutes or until a toothpick pulls out clean. Cool the cakes in tins for 20 minutes, then turn them onto a wire rack.
Pro tip: Use a kitchen scale if you can. It gives consistent results every time. Cup measurements are provided, but weight is more accurate for moist, well-structured cakes.
While your cake cools, prep these Peanut Butter Oatmeal Balls for an easy treat that’s ready in under 10 minutes.
🎂 Biscoff Cake Buttercream Bliss
This frosting isn’t just a topping, it’s the highlight. Light, creamy, spiced with cookie bliss.
Start with room-temperature unsalted butter. Add powdered sugar, a splash of milk or cream, vanilla extract, and a pinch of salt. Mix on low until combined, then crank it to medium-high and beat for a full 10 minutes. You’ll see it transform into fluffy, cloud-like magic.
Now stir in ¼ cup of smooth Biscoff spread. Add finely crushed Biscoff cookies for subtle crunch and color. Mix again until fully combined and dreamy.
This buttercream is perfect for piping, spreading, or snacking (no judgment). If your kitchen is cool and the butter feels stiff, microwave the bowl in 5-second bursts to soften slightly—then re-whip.
Assembly:
- Level the cake layers with a serrated knife.
- Place the first layer on your stand.
- Pipe a frosting border and spoon in ⅓ cup of warmed (but not hot!) Biscoff spread.
- Add the second cake layer. Cover the top and sides in frosting.
- Pipe a border using a 1M star tip.
- Fill the center with the rest of the Biscoff spread.
- Top with whole or crushed cookies.
Want to practice your piping game first? Try our easy Cake and Pops recipe. It’s the perfect buttercream bootcamp.
You’ll love how this buttercream complements the biscoff cake, sweet but balanced, creamy but with depth. It brings everything together in one bite that’s crunchy, smooth, spicy, and nostalgic all at once.
🥄 Variations, Storage & Delicious Twists
Once you master the base, the flavor possibilities are endless.
✨ Variations:
- Cupcakes: Divide batter into liners and bake for 17–19 minutes.
- Stuffed cake: Add a layer of cream cheese frosting between the Biscoff spread.
- Biscoff + Banana: Fold in mashed banana for a breakfast-style spin.
- Biscoff drizzle: Thin spread with a little cream for a drizzle effect.
🧊 Storage:
- Room Temp: Up to 3 days, covered.
- Fridge: 5 days max, but let it sit at room temp before serving.
- Freeze: Wrap slices tightly and freeze for 2 months. Thaw in the fridge overnight.
Need something fast while your cake chills? These Peanut Butter Oatmeal Balls are no-bake, protein-packed, and ready in minutes.
💡 Bethany’s Tips:
- Warm your cookie butter just enough to pour but not enough to melt frosting.
- Use a cake scraper for smooth sides.
- For drama: drip melted Biscoff from the top edge. Trust me.
This cake is more than dessert. It’s celebration, comfort, and biscoff cookie love all in one slice. And if you’re anything like me, you’ll find yourself baking it for “just because” days too.
For more recipes like Biscoff Cake make sure to follow me on Pinterest
FAQ
What is the flavor of Biscoff Cake ?
Biscoff has a deep caramelized taste with hints of cinnamon and brown sugar. It’s similar to speculoos cookies with a rich, buttery aftertaste. Ideal for cozy desserts like this Biscoff cake.
What does Lotus Biscoff cake taste like?
This Biscoff cake tastes like a warm hug. The moist cake layers are spiced, slightly sweet, and filled with smooth cookie butter. The frosting is fluffy with specks of cookie, and the warm drizzle on top seals the deal.
What flavor goes well with Biscoff cake?
Great companions include:
Vanilla (smooths the spice)
Espresso (adds richness)
Banana or apple (for fruity depth)
Cream cheese (if you prefer a tangy twist)
You can even find similar pairings in our Cake and Pops flavor ideas.
What’s Biscoff made of?
Biscoff cookies are made from wheat flour, caramelized sugar, vegetable oil, and spices (mostly cinnamon). The spread is essentially crushed Biscoff cookies turned into a smooth paste with added oil and sugar—cookie butter heaven.
