Biscoff Cake with Cream Cheese Frosting

Name: Biscoff Cake
Prep time: 1 h 45 min
Cook time: 40 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup Biscoff spread (cookie butter); 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 2 large eggs, room temperature; 3/4 cup buttermilk, room temperature; 1/2 cup unsalted butter, softened; 4 ounces cream cheese, softened; 1/3 cup Biscoff spread; 1/2 teaspoon ground cinnamon; Pinch of salt; 1 teaspoon vanilla extract; 3 cups powdered sugar, sifted; 1 to 2 tablespoons heavy cream; 1/3 cup Biscoff spread, slightly warmed; 6 to 8 Lotus Biscoff cookies, crushed

By:

Ruby Bennett

Published:

June 5, 2026

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What Exactly is Biscoff?

If you have not tried Biscoff yet, you are in for a treat. Biscoff is a brand name for a spread made from crushed speculoos cookies, which are spiced Belgian biscuits. The result is a smooth, creamy spread with a warm brown sugar and caramel flavor and hints of cinnamon, nutmeg, and ginger. It is often called cookie butter, and the texture is similar to peanut butter but sweeter and more spiced.

For this Biscoff cake, I use the classic Biscoff spread and Lotus Biscoff cookies for crumbling on top. You can use any brand of cookie butter if you prefer, but Lotus Biscoff is my favorite for its authentic taste. The spread adds moisture and deep flavor to the cake layers, while the crushed cookies give a pleasant crunch in the filling and as a garnish.

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Making Biscoff Cake

This Biscoff cake recipe creates two tender, moist 8 inch layers that are perfectly spiced. The secret is a combination of butter and oil, which gives both flavor and moisture, plus buttermilk for a tender crumb. Be sure to use room temperature ingredients for the best texture.

Key Ingredients

All purpose flour
Baking powder and baking soda
Salt
Unsalted butter (softened)
Brown sugar and granulated sugar
Biscoff spread (cookie butter)
Vegetable oil
Vanilla extract
Eggs (room temperature)
Buttermilk (room temperature)

Baking Instructions

Preheat your oven to 350°F (180°C). For convection ovens, reduce the temperature by 25°F.
Prepare two 8 inch round pans (at least 2 inches tall) by lining the bottoms with parchment and greasing the sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I recommend measuring the flour with a kitchen scale for accuracy.
In a large bowl, beat the softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and no lumps remain.
Add the vegetable oil and vanilla extract, then beat in the eggs one at a time. Adding eggs one by one helps prevent the batter from separating.
Alternately add the dry ingredients and buttermilk in three additions, starting and ending with the dry mixture. Mix just until combined; overmixing can make the cake tough.
Divide the batter evenly between the prepared pans. For flat tops, wrap the pans with cake strips before baking.
Bake for 35 to 40 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean. (For 9 inch layers, start checking at 25 minutes.)
Cool the cakes in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.

Biscoff Cream Cheese Frosting

The frosting is an American style buttercream with a twist: a small amount of cream cheese to cut the sweetness and balance the spiced Biscoff flavor. You will need butter, cream cheese, Biscoff spread, cinnamon, salt, vanilla, powdered sugar, and a splash of cream. Be sure to sift the powdered sugar to avoid lumps. Cream the butter and cream cheese first, then add the remaining ingredients and beat until light and fluffy.

Tip: For an even richer frosting, try using browned butter. Brown the butter first, then cool it to room temperature before creaming.

Assembling Your Layer Cake

Once the cake layers are completely cool, it is time to put everything together. If the tops have domed, use a serrated knife to level them so the layers stack evenly.

Place one layer on your serving plate. Spread a thin layer of frosting on top, then pipe a ring of frosting around the edge to create a barrier.
Warm about 1/3 cup of Biscoff spread slightly so it is spreadable, then spoon it into the center of the ring. Sprinkle 4 to 6 crushed Lotus cookies over the Biscoff.
Place the second cake layer on top, pressing gently.
Apply a thin crumb coat all over the cake to seal in any loose crumbs. Refrigerate for about 20 minutes to set.
After the crumb coat is firm, frost the cake with the remaining frosting. Use about one third for the sides and one third for the top. Decorate with more crushed Lotus cookies around the top edge.

This method keeps the Biscoff filling from oozing out and gives you a clean, professional look.

Frequently Asked Questions

What is Biscoff cake made of?

Biscoff cake typically includes all purpose flour, sugar, butter, eggs, buttermilk, and crushed Lotus Biscoff cookies or Biscoff spread. The cake is often layered with a creamy Biscoff buttercream or cream cheese frosting.

How to make Biscoff cake from scratch?

Cream butter and sugar, add eggs and vanilla. Mix dry ingredients separately, then alternate adding them with buttermilk. Fold in crushed Biscoff cookies. Bake at 350F for 25 30 minutes. Cool completely before frosting with Biscoff buttercream.

Can I use cookie butter instead of Biscoff spread?

Yes, cookie butter and Biscoff spread are essentially the same product. Biscoff is a brand name for speculoos cookie butter. Any cookie butter works well in the cake batter or frosting.

What frosting goes best with Biscoff cake?

Biscoff buttercream, cream cheese frosting, or a simple vanilla buttercream all pair well. For extra flavor, add crushed Biscoff cookies or a swirl of Biscoff spread into the frosting.

How long does Biscoff cake last?

Stored in an airtight container at room temperature, Biscoff cake stays fresh for up to 3 days. In the refrigerator, it can last up to 5 days. Bring to room temperature before serving for best texture.

Can Biscoff cake be frozen?

Yes, you can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Frosted cake can also be frozen, but thaw in the refrigerator overnight. Add fresh decorations after thawing.

Recipe Tip

This Biscoff cake can also be baked in a 9×13 inch rectangular pan (23×33 cm). Grease and flour the pan (no parchment needed). Bake for 40 to 45 minutes at 350°F. Halve the frosting recipe, and after frosting, you can drizzle warmed cookie butter on top and add crushed Lotus cookies. This is a wonderful option when you need a simpler, single layer cake for a crowd. It is the perfect dessert for cookie butter lovers, especially during fall and holiday gatherings.

For another delicious treat, try my Triple Layer Healthy Brownie Peanut Butter Cheesecakes or these Carrot Cake Cream Cheese Bars. Both are packed with flavor and just as comforting.

Biscoff Cake with Cream Cheese Frosting

What Exactly is Biscoff?