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Biscoff Cake – Simple Dessert for All Occasions

A rich and indulgent Biscoff Cake made with layers of moist spiced cake, fluffy whipped cream, and creamy Biscoff spread, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cupsall-purpose flour
  • 1 ½ tspbaking powder
  • ½ tspbaking soda
  • ½ tspsalt
  • 1 tspground cinnamon
  • ½ cupunsalted butter, softened
  • ¾ cupbrown sugar
  • 2large eggs
  • 1 tspvanilla extract
  • ½ cupsour cream
  • ½ cupmilk
  • ½ cupBiscoff spread
  • 1 cupBiscoff spread (for frosting)
  • 2 cupsheavy whipping cream
  • ¾ cuppowdered sugar
  • 1 tspvanilla extract (for frosting)
  • Crushed Biscoff cookies (for topping)
  • Extra Biscoff spread for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, cream the butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Mix in sour cream and Biscoff spread until well combined.
  6. Alternately add the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix gently.
  7. Divide the batter evenly between the pans and bake for 22–25 minutes or until a toothpick comes out clean.
  8. Let the cakes cool completely before assembling.
  9. To make the frosting, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
  10. Fold in ¼ cup of Biscoff spread into the whipped cream.
  11. Layer the cake with the whipped Biscoff cream and drizzle extra Biscoff spread between each layer.
  12. Frost the outside with remaining whipped cream, top with crushed Biscoff cookies and a final drizzle of Biscoff spread.

Notes

Warm the Biscoff spread slightly for easier drizzling.
Use room-temperature ingredients for a smoother batter.
Chill your mixing bowl before whipping cream for best results.
Don’t overmix the batter to keep the cake soft and tender.

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