Biscoff Cake is the recipe that Lucia makes every most anticipated birthday and every holiday gathering when she wants to create the most completely extraordinary and the most genuinely magnificent individual three-layer celebration cake that elevates the most warmly caramelized and the most deeply spiced speculoos individual flavor to the most dramatic and the most beautifully stacked individual celebration cake centerpiece — because the most brilliantly conceived recipe incorporates Biscoff cookie butter spread not only through the cake batter for the most deeply caramelized individual crumb flavor, but also through every component of the most luxuriously smooth and the most deeply cookie-butter-flavored individual Biscoff buttercream frosting that coats every layer and the most elegant exterior.
The most gorgeously drizzled melted Biscoff spread in the most beautiful individual cascade over the most completely frosted exterior, and the most satisfyingly crunchy whole and the most crushed Lotus Biscoff cookie garnish scattered most generously for the most completely extraordinary and the most genuinely beautiful individual celebration cake that the most warmly fragrant and the most caramelized speculoos aroma follows the most completely throughout every individual component.
Biscoff Cake is the most easy and deeply extraordinary 1-hour moist speculoos three-layer celebration cake made with flour sugar butter egg whites sour cream buttermilk cookie butter Biscoff pieces vanilla and cinnamon baked at 350°F for 24 to 27 minutes assembled with Biscoff buttercream and decorated with Biscoff drizzle and cookie crumble. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Biscoff Cake Recipe
This Biscoff Cake recipe is the most completely extraordinary and the most genuinely magnificent individual three-layer celebration cake that delivers the most warmly caramelized and the most deeply spiced speculoos character through the most brilliantly comprehensive and the most all-encompassing Biscoff ingredient integration — cookie butter in the cake batter, cookie pieces folded through every individual crumb, cookie butter in the frosting, melted Biscoff drizzle over the exterior, and crushed cookie garnish completing the most dramatically beautiful and the most truly cookie-butter-in-every-element individual celebration cake.
The egg-white-only individual batter technique for the most beautifully light and the most properly pale individual Biscoff cake layer is the most single most important technique distinction that produces the most dramatically showcase-worthy individual cross-section — the most pale and the most elegantly light individual crumb most dramatically showcases the most beautifully visible individual golden Biscoff cookie pieces throughout every individual slice. Our Biscoff Cookie Butter Cake makes a beautifully equally Biscoff-rich and equally celebration-extraordinary companion for a complete and wonderful Biscoff celebration cake collection.
Ingredients Needed for This Biscoff Cake Recipe
For the Three Biscoff Cake Layers:
- 2½ cups Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¾ cup Unsalted Butter, softened
- ¾ cup Biscoff Smooth Spread (cookie butter)
- 1¾ cups Granulated Sugar
- 5 large Egg Whites, room temperature
- 1 tsp Pure Vanilla Extract
- ¾ cup Sour Cream, room temperature
- ¾ cup Buttermilk, room temperature
- 12 to 14 Lotus Biscoff Cookies, roughly crushed
For the Biscoff Buttercream Frosting:
- 1 cup Unsalted Butter, room temperature
- 1 cup Biscoff Smooth Spread
- 4 to 5 cups Powdered Sugar, sifted
- 3 to 4 tbsp Heavy Cream
- 1 tsp Pure Vanilla Extract
- Pinch of Salt
For Decoration:
- ½ cup Biscoff Smooth Spread, melted for drizzle
- 8 to 10 Lotus Biscoff Cookies, whole and crushed for garnish
How to Make This Biscoff Cake Recipe
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the softened butter, Biscoff spread, and sugar together on medium-high for 2 to 3 minutes until the most light and the most beautifully fluffy. Add the egg whites in three additions, beating the most well after each addition. Add the vanilla extract, cara mia.
In a small bowl, combine the sour cream and buttermilk. On low speed, alternate adding the flour mixture in three additions with the sour cream buttermilk mixture in two additions, beginning and ending with the flour. Fold in the roughly crushed Biscoff cookie pieces.
Divide the batter evenly between the three prepared pans — approximately 538g per pan for the most beautifully uniform individual layers. Bake for 24 to 27 minutes until the tops spring back and a toothpick comes out clean. Cool 10 minutes in pans then transfer to wire racks to cool the most completely.
For the Biscoff buttercream, beat the butter and Biscoff spread until smooth. Add sifted powdered sugar gradually, then cream, vanilla, and salt. Beat 2 to 3 minutes until the most incredibly fluffy.
Assemble the three individual layers with generous Biscoff buttercream between each. Apply a crumb coat and freeze 20 minutes. Apply the most final individual frosting layer. Melt the remaining Biscoff spread and drizzle most dramatically over the most completed exterior. Garnish with whole and crushed Biscoff cookies.
How to Serve This Biscoff Cake Recipe
Serve at room temperature after 30 minutes out of the refrigerator for the most beautifully softened individual Biscoff buttercream that delivers the most luxuriously creamy individual texture in every single individual bite. The most dramatic dripping Biscoff spread drizzle over the most completely frosted exterior creates the most breathtaking individual celebration cake presentation.
For the most completely extraordinary individual serving experience, place an additional whole Biscoff cookie propped against each individual plated slice for the most beautifully styled and the most completely Biscoff-immersive individual presentation. Our Biscoff Cookie Butter Cake makes a beautifully equally Biscoff-every-element and equally spectacular companion for a complete and wonderful Biscoff dessert collection.
How to Store This Biscoff Cake Recipe
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Allow 30 minutes at room temperature before serving for the most properly softened individual Biscoff buttercream. Freeze individual unfrosted layers wrapped tightly for up to 3 months — assemble and frost on the day of serving for the most properly fresh individual Biscoff character.
Tips to Make This Biscoff Cake Recipe
Weigh the batter into each individual pan rather than estimating — approximately 538g per pan for three 8-inch layers produces the most uniformly thick and the most consistently baked individual layers that stack the most beautifully. Unweighed individual layers produce the most uneven and the most improperly proportioned three-layer individual stack.
The crumb coat and 20-minute freeze before the final frosting application is the most single most essential structural step for the most beautifully smooth and the most cleanly frosted individual Biscoff celebration cake exterior. Frozen crumb coat traps every individual crumb beneath the most pristine final individual frosting layer.
Helpful Notes for This Biscoff Cake Recipe
Roughly crushing — not finely grinding — the Biscoff cookies before folding into the batter produces the most beautifully visible and the most satisfyingly textured individual cookie pieces throughout each individual crumb. The most fine crumbs disappear the most entirely into the surrounding individual batter — larger rough individual pieces provide the most satisfying individual crunch and the most clearly visible Biscoff cookie presence.
This Biscoff Cake is genuinely the most extraordinary baked dessert in the most complete Nonna’s Kitchen Biscoff collection — more deeply complex and the most properly three-layer impressive than the Biscoff Cheesecake while sharing the same warmly caramelized individual speculoos character.
Variation of This Biscoff Cake Recipe
Maria made a version adding a quarter cup of dark chocolate chips to the batter alongside the crushed cookies for the most completely extraordinary and the most deeply indulgent individual chocolate-Biscoff cake. Teresa tried a Lotus Biscoff cookie crumb layer — pressing the most finely crushed individual cookies through a piped Biscoff buttercream ring between the layers — for the most completely extraordinary and the most deeply textured individual Biscoff crumble layer cake.
For a mini Biscoff version, divide this recipe between two 6-inch pans and bake for 28 to 32 minutes for the most completely extraordinary and the most perfectly intimate individual small-batch Biscoff celebration cake. Our Biscoff Cookie Butter Cake makes a beautifully equally warmly spiced and equally cookie-butter-rich companion for a complete and wonderful Biscoff baking collection.
FAQs About This Biscoff Cake Recipe
Why use cake flour instead of all-purpose flour?
Cake flour’s the most lower individual protein content produces the most beautifully delicate and the most finely crumbed individual cake layer that most elegantly showcases the visible individual Biscoff cookie pieces throughout every slice. All-purpose flour produces the most slightly more structured and the most less delicately tender individual crumb — cake flour is the most specifically recommended for the most ethereally light individual texture that makes this Biscoff cake so genuinely extraordinary.
Can I use chunky Biscoff spread?
Smooth Biscoff spread is the most specifically recommended for the most uniformly distributed individual cookie butter flavor and the most cleanly smooth individual cake batter and the most properly silky individual buttercream. Crunchy Biscoff spread contains individual cookie pieces that can interfere with the most cleanly smooth individual buttercream texture — add separately crushed individual cookies to the batter for the most satisfying individual texture without compromising the individual buttercream smoothness.
Why use egg whites only instead of whole eggs?
Using only the most individual egg whites rather than whole eggs produces the most beautifully pale and the most elegantly light individual cake crumb that most dramatically showcases the most visible golden Biscoff cookie pieces throughout every individual slice. The most whole egg yolks add the most beautiful individual golden color that would blend with and obscure the Biscoff cookie pieces — the most pure individual egg white cake layer provides the most beautiful individual light backdrop for the most clearly visible Biscoff pieces.
Conclusion
This Biscoff Cake is the most completely extraordinary and the most genuinely magnificent three-layer speculoos celebration cake that makes every birthday and every gathering feel genuinely and completely special through the most warmly caramelized cookie butter crumb and the most luxuriously smooth Biscoff buttercream and the most dramatically dripping Biscoff spread drizzle in every single beautifully individual and completely irresistible Biscoff cake slice.
We hope it brings the same deeply joyful Biscoff celebration magnificence and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Print
Biscoff Cake The Most Easy Moist Three Layer Speculoos Cookie Butter Buttermilk Biscoff Frosting Cookie Crumble Celebration Cake
- Total Time: 1 hour 40 minutes including cooling and crumb coat freeze
- Yield: 12 to 14 servings 1x
- Diet: Vegetarian
Description
The most extraordinary moist three-layer Biscoff Cake made by preheating oven to 350°F greasing and lining three 8-inch pans whisking 2 1/2 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt and 1 tsp cinnamon beating 3/4 cup softened butter 3/4 cup Biscoff spread and 1 3/4 cups sugar medium-high 2 to 3 minutes light and fluffy adding 5 room temperature egg whites in 3 additions beating well after each adding vanilla combining 3/4 cup sour cream and 3/4 cup buttermilk on low alternating flour in 3 additions with sour cream mixture in 2 additions beginning and ending with flour folding in roughly crushed 12 to 14 Biscoff cookies dividing approximately 538g per pan baking 24 to 27 minutes until tops spring back and toothpick clean cooling 10 minutes then on racks then beating 1 cup room temperature butter and 1 cup Biscoff spread smooth adding 4 to 5 cups sifted powdered sugar cream vanilla and salt beating fluffy assembling three layers with Biscoff buttercream crumb coating freezing 20 minutes applying final frosting and drizzling melted Biscoff and garnishing with whole and crushed cookies. A completely extraordinary three-layer speculoos Biscoff cake recipe.
Ingredients
2 1/2 cups Cake Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
3/4 cup Unsalted Butter softened
3/4 cup Biscoff Smooth Spread for cake
1 3/4 cups Granulated Sugar
5 large Egg Whites room temperature
1 tsp Pure Vanilla Extract
3/4 cup Sour Cream room temperature
3/4 cup Buttermilk room temperature
12 to 14 Lotus Biscoff Cookies roughly crushed
1 cup Unsalted Butter room temperature for frosting
1 cup Biscoff Smooth Spread for frosting
4 to 5 cups Powdered Sugar sifted
3 to 4 tbsp Heavy Cream
1 tsp Pure Vanilla Extract for frosting
Pinch of Salt
1/2 cup Biscoff Smooth Spread melted for drizzle
8 to 10 Lotus Biscoff Cookies whole and crushed for garnish
Instructions
1. Preheat oven to 350°F 175°C. Grease and line three 8-inch pans.
2. Whisk cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Beat softened butter, Biscoff spread, and sugar medium-high 2 to 3 minutes light and fluffy.
4. Add egg whites in 3 additions. Beat well after each. Add vanilla.
5. Combine sour cream and buttermilk in small bowl.
6. On low alternate flour in 3 additions with sour cream mixture in 2 additions. Fold in roughly crushed cookies.
7. Divide approximately 538g per pan. Bake 24 to 27 minutes until tops spring back and toothpick clean.
8. Cool 10 minutes. Transfer to racks. Cool completely.
9. Beat room temperature butter and Biscoff spread smooth. Add powdered sugar gradually then cream vanilla and salt. Beat 2 to 3 minutes fluffy.
10. Assemble three layers with generous Biscoff buttercream between each.
11. Apply crumb coat. Freeze 20 minutes. Apply final frosting layer.
12. Melt remaining Biscoff spread. Drizzle dramatically over exterior.
13. Garnish with whole and crushed Biscoff cookies.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert, Cake, Celebration, Birthday
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 65g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Biscoff cake, easy moist Biscoff cake recipe three layer speculoos cookie butter buttercream frosting, best Biscoff cookie butter three layer celebration cake drizzle, Lotus Biscoff speculoos three layer birthday cake
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