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–+ servings
Biscoff Cake

Heavenly Biscoff Cake with Creamy Cookie Butter Frosting

Indulge in this moist Biscoff Cake layered with creamy cookie butter frosting, perfect for celebrations and satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 3 cups All-Purpose Flour provides structure
  • 1 cup Granulated Sugar adds sweetness
  • 2 cups Dark or Light Brown Sugar contributes moisture
  • 2.5 tsp Baking Powder acts as leavening agent
  • 2 tsp Ground Cinnamon adds warmth and spice
  • 1 tsp Fine Salt enhances flavor
  • 1 cup Unsalted Butter room temperature
  • 1 cup Egg Whites or 7 large egg whites
  • 1.5 cups Buttermilk room temperature
  • 2 Tbsp Vegetable or Canola Oil enhances moisture
  • 2 tsp Vanilla Extract or Vanilla Bean Paste adds flavor depth
For the Cookie Butter Frosting
  • 3 cups Unsalted Butter room temperature
  • 10 cups Powdered Sugar sweetens and thickens
  • 0.5 cup Heavy Whipping Cream adds smoothness
  • 1 cup Cookie Butter adds rich flavor
For Assembly and Decoration
  • 12 cookies Biscoff Cookies cut into small pieces
  • Additional Cookie Butter for drizzling

Equipment

  • 8-inch round cake pans
  • Stand mixer
  • Mixing Bowls
  • Whisk
  • Spatula
  • toothpick
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper and light greasing.
  2. Mix the dry ingredients: flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
  3. Incorporate the unsalted butter into the dry ingredients until it resembles coarse crumbs.
  4. Add the wet ingredients: mix in egg whites, buttermilk, oil, and vanilla until smooth.
  5. Divide the batter evenly among the cake pans and bake for 33-35 minutes, checking for doneness.
  6. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Prepare the frosting by beating the butter until creamy, then gradually mix in powdered sugar and cream.
  8. Mix cookie butter into a portion of the buttercream reserved for decorating.
  9. Assemble: layer cake, frost with vanilla, then cookie butter frosting, repeating with remaining layers.
  10. Apply a crumb coat, refrigerate for 30 minutes, then frost again and decorate with crushed Biscoff cookies.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 45gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Measure flour accurately to avoid dense layers. Cool the cakes completely before frosting to maintain structure.

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