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Biscoff Cake with Cookie Butter Frosting

Biscoff Cake with Cookie Butter Frosting The Ultimate Dessert

Biscoff Cake with Cookie Butter Frosting is a decadent, comforting dessert that is as simple to make as it is delicious. The Biscoff cake provides a soft, moist texture, while the creamy cookie butter frosting offers a perfect balance of sweetness and spice. Whether you’re celebrating a special occasion or baking just because, this cake will satisfy any sweet craving.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Course: Baking
Cuisine: European
Calories: 686
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 350 g 2 ¾ cups plain flour (all-purpose flour)
  • 330 g 1 ⅔ cups light brown sugar
  • 6 Biscoff biscuits ground to a powder, optional
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda baking soda
  • ½ tsp Speculoos spice optional, for extra flavor
  • 200 g ¾ cup + 1 heaping tbsp unsalted butter (softened)
  • 3 large eggs
  • 200 ml ¾ cup + 2 tbsp whole milk
  • 1 tsp vanilla extract
For the Cookie Butter Frosting:
  • 300 g 1 ⅓ cups Biscoff spread (smooth)
  • 230 g 2 sticks unsalted butter (room temperature)
  • 300 g 2 ½ cups icing sugar (powdered sugar)
  • 3 tbsp hot water use as needed
  • 1 tsp vanilla extract
  • A pinch of sea salt optional, to enhance flavor
For Decoration:
  • 8 Biscoff biscuits for topping
  • 3 tbsp smooth Biscoff spread remaining spread from frosting for drizzle

Method
 

  1. Preheat Oven & Prepare Cake Tins:
  2. Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
  3. Mix Dry Ingredients:
  4. In a large mixing bowl, sift together plain flour, light brown sugar, baking powder, baking soda, and Speculoos spice (optional). Add the crushed Biscoff biscuits (optional) and mix well.
  5. Add Wet Ingredients:
  6. Add unsalted butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on low speed until combined, then increase speed to medium and beat until smooth.
  7. Bake the Cake:
  8. Divide the batter evenly between the two prepared cake tins. Level the tops and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the Cookie Butter Frosting:
  10. Beat unsalted butter in a mixing bowl until creamy. Add Biscoff spread, vanilla extract, and sea salt, and mix until smooth.
  11. Gradually add icing sugar, mixing on low speed until fully incorporated. Increase speed to medium and beat until smooth and fluffy. Add hot water to adjust the consistency as needed.
  12. Assemble the Cake:
  13. Once the cakes are completely cool, level the tops if necessary. Place the first cake layer on a serving plate. Spread a generous amount of cookie butter frosting on top.
  14. Place the second cake layer on top and repeat with more frosting.
  15. Decorate the Cake:
  16. Microwave the remaining Biscoff spread for 20-30 seconds until it’s smooth and runny. Drizzle this over the top of the cake, letting it drip down the sides.
  17. Spread any remaining frosting over the top and sides. Decorate with Biscoff biscuits.

Notes

  • Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This helps the ingredients blend together smoothly and prevents the batter from splitting.
  • Flavor Variations: Add chocolate chips or a spoonful of cocoa powder to the cake batter for a chocolate twist. You can also experiment with spices like cinnamon or ginger to enhance the flavor.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days. To freeze, wrap the unfrosted cake layers tightly in plastic wrap and store in an airtight container for up to 3 months.

Nutritional Facts (Per Serving):

  • Calories: 686 kcal
  • Carbohydrates: 67g
  • Protein: 9g
  • Fat: 44g
    • Saturated Fat: 26g
    • Trans Fat: 1g
  • Cholesterol: 182mg
  • Sodium: 521mg
  • Potassium: 387mg
  • Fiber: 2g
  • Sugar: 37g
  • Vitamin A: 1594 IU
  • Vitamin C: 1mg
  • Calcium: 192mg
  • Iron: 3mg