Biscoff Cake

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Rich, creamy, and layered with cookie butter goodness, this Biscoff Cake is the ultimate dessert for cookie lovers. Each bite delivers a perfect balance of soft vanilla cake, velvety Biscoff frosting, and a generous drizzle of melted cookie butter. It’s the kind of cake that gets requested over and over again—and once you taste it, you’ll know why.

Whether you’re baking for a birthday, a holiday celebration, or simply a weekend indulgence, this cake brings the warm spiced flavor of Biscoff cookies into every slice. The layers stay moist and tender, the frosting spreads like a dream, and the cookie topping adds the perfect crunch.

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Why You’ll Love This Biscoff Cake

• Intensely flavored with Biscoff spread in both the frosting and drizzle.
• Perfectly moist layers of soft vanilla cake.
• A show-stopping treat that’s surprisingly easy to make.
• Ideal for birthdays, parties, or special occasions.
• Loved by both adults and kids!

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What Kind of Biscoff Should I Use?

For this cake, you’ll want to use both Biscoff cookies (also called speculoos) and Biscoff cookie butter spread. The spread goes into the frosting and as a drizzle, while the crushed cookies add texture and decorative flair. You can find them in most grocery stores or online.

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Ingredients for the Biscoff Cake

All-purpose flour – The base of your cake, providing structure and softness.

Baking powder – Essential for giving the cake rise and fluffiness.

Salt – Balances the sweetness and enhances the flavors.

Unsalted butter – Adds richness and moisture.

Granulated sugar – Sweetens the cake while helping to aerate the batter.

Eggs – Provide structure and stability.

Vanilla extract – Adds a warm depth to the cake.

Whole milk – Keeps the cake moist and smooth.

Biscoff spread – Used in the frosting and for that signature flavor.

Powdered sugar – Creates a smooth, creamy frosting.

Heavy cream – Helps whip the frosting to a light, spreadable consistency.

Crushed Biscoff cookies – For topping and adding crunch.

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How To Make the Biscoff Cake

Step 1: Prep the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Set aside.

Step 2: Make the Cake Batter

In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt.
In a large mixing bowl, beat 1 cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 3 minutes).
Add 4 large eggs, one at a time, mixing well after each addition. Mix in 2 tsp vanilla extract.
Alternate adding the flour mixture and 1 cup whole milk, starting and ending with the dry ingredients. Mix just until combined.

Step 3: Bake the Cakes

Divide the batter evenly among the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 4: Make the Biscoff Frosting

In a bowl, beat 1 cup unsalted butter until creamy. Add 1 cup Biscoff spread and beat until combined.
Gradually add 3 cups powdered sugar, followed by 2–3 tbsp heavy cream. Beat until light and fluffy.

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of Biscoff frosting on top. Repeat with remaining layers.
Frost the top and sides of the cake, smoothing as desired.

Step 6: Add the Finishing Touches

Microwave 3 tbsp Biscoff spread for 10–15 seconds and drizzle over the cake.
Sprinkle crushed Biscoff cookies around the top edge or base for a decorative finish.

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How to Serve Biscoff Cake (Feeds 10-12 People)

This decadent cake is best served at room temperature, where the frosting is creamy and the cookie butter drizzle is soft. It serves 10 to 12 people generously, making it perfect for gatherings. Pair it with coffee, milk, or even a scoop of vanilla ice cream.

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How to Store Your Biscoff Cake

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving. You can also freeze unfrosted cake layers for up to 2 months; just wrap tightly in plastic wrap and foil.

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Frequently Asked Questions

Can I make this cake in advance?
Yes! You can bake the cake layers a day or two ahead. Store them wrapped tightly in plastic wrap at room temperature, then frost before serving.

Can I use a different size pan?
You can bake this cake in two 9-inch pans; just increase the baking time by 3–5 minutes and keep an eye on doneness.

Is it okay to use salted butter instead?
Yes, just omit the added salt from the dry ingredients if you do.

Can I make it dairy-free?
Yes. Use plant-based milk and dairy-free butter alternatives. The taste may vary slightly, but the cake will still be delicious.

Do I need to refrigerate the cake after frosting?
If you’re not serving it within 2 days, yes. Otherwise, it’s safe at room temp for up to 48 hours.

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Want More Cake Ideas with a Twist?

If this Biscoff Cake got you hooked, you’ll love diving into these other flavor-packed treats:

• Salted Caramel Cake That Melts in Your Mouth
• Red Velvet Cheesecake Brownies
• Mini Tiramisu Cups
• Pumpkin Coffee Cake with Cinnamon Streusel Crumble
• Homemade Funfetti Pancakes

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And let me know in the comments how yours turned out. Did you layer it tall and bold or keep it simple? Did you try adding chocolate ganache?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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