If you love the warm, spiced flavors of biscoff, this biscoff cake is a must-try. This 6-inch two-layer biscoff cake is packed with creamy biscoff butter and crunchy cookie pieces that bring every bite to life. Whether you’re celebrating a special occasion or just craving a decadent treat, this biscoff cake recipe will quickly become your new favorite.
You’ll find this recipe easy enough to follow but impressive enough to wow your friends and family. The balance of soft cake, smooth buttercream, and crunchy cookie bits makes it a delightful experience. Plus, it’s perfectly sized for an intimate gathering or a family dessert.
Why You'll Love This Recipe
- Rich, spiced biscoff flavor infused in every layer and frosting.
- Perfectly moist 6-inch cake, ideal for small celebrations.
- Creamy biscoff buttercream balanced with crunchy cookie pieces.
- Simple ingredients you can find easily in most grocery stores.
- Impressive dessert that’s surprisingly straightforward to make.
Ingredients
Gather these ingredients for the cake, biscoff buttercream, and cookie filling.
Cake
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Biscoff Buttercream
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 cup biscoff spread
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Filling
- 1/2 cup biscoff cookie pieces (roughly chopped)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6 slices
- Calories: Approximately 450 per serving
How to Make 🌺🌺🌺 6in 2 layer biscoff cake filled with creamy biscoff butter, biscoff cookie pieces, biscoff b...
- Preheat your oven to 350°F and grease two 6-inch round cake pans; line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt; set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined; avoid overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the biscoff buttercream by beating the softened butter until creamy. Gradually add powdered sugar, then mix in the biscoff spread and vanilla. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Once the cakes are completely cool, level the tops if needed. Place one cake layer on your serving plate and spread a thick layer of biscoff buttercream over it. Sprinkle half of the biscoff cookie pieces evenly on the frosting.
- Top with the second cake layer, then frost the entire cake with the remaining buttercream. Garnish the top with the remaining biscoff cookie pieces for a crunchy finish.
- Chill the cake for at least 30 minutes before slicing to allow the frosting to set and flavors to meld beautifully.
Tips for the Best Results
- Room temperature ingredients ensure a smooth batter and buttercream.
- Don’t overmix the batter to keep the cake tender and moist.
- Use a serrated knife to level the cake layers for an even finish.
- Chill the cake after assembling to make frosting easier and neater to cut.
- Store leftover biscoff buttercream in an airtight container for up to 3 days.
Storage and Reheating
Store your biscoff cake covered in the refrigerator for up to 4 days. Keep it wrapped tightly to prevent it from drying out. For longer storage, wrap the cake well in plastic wrap and aluminum foil and freeze for up to 2 months.
To serve after freezing, thaw the cake overnight in the refrigerator. Let it come to room temperature for about 30 minutes before slicing for the best texture and flavor.
Frequently Asked Questions
Can I make this biscoff cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures 1-to-1. Just be sure it contains xanthan gum for structure, or add a small amount separately.
What can I use instead of biscoff spread?
If you can’t find biscoff spread, speculoos cookie butter is a great alternative. It has a similar sweet, spiced flavor that complements the cake perfectly.
Can this cake be made in advance?
Absolutely! You can bake the cakes and prepare the buttercream a day ahead. Assemble and frost the cake on the day you want to serve for the freshest taste.
How do I prevent the cake from drying out?
Make sure to store the cake properly covered in the fridge or freezer. Also, avoid overbaking by checking the cake a few minutes before the timer ends to keep it moist.