Description

Delight in the rich and flavorful Biscoff Cake, featuring moist, fluffy layers infused with crushed Biscoff cookies and a light, creamy cookie butter cream cheese frosting finished with a luscious Biscoff drip. This cake combines the cozy spices of cinnamon with the unique caramelized flavor of Biscoff cookies, perfect for special occasions or indulgent treats.

Ingredients

Scale

Cake Ingredients

1 ½ cup unsalted butter (softened)
⅓ cup vegetable oil
1 ½ cup brown sugar (packed)
1/3 cup granulated sugar
½ teaspoon sea salt
1 tablespoon pure vanilla extract
7 large eggs (room temperature)
¾ cup sour cream (room temperature)
4 ¾ cup all purpose flour (570g)
3 ¾ teaspoon baking powder
1 ½ tablespoon cinnamon
1 cup milk (room temperature)
12 Biscoff cookies (crushed)

Frosting Ingredients

1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
3-4 cups powdered sugar
¾ cup Biscoff spread (room temperature)
8 oz cream cheese (softened for 10 minutes at room temperature)
3-6 tablespoons heavy whipping cream (cold)

Decoration Ingredients

½ cup Biscoff spread (melted)
10 Biscoff cookies (for between layers)
8 Biscoff cookies (for around base)
8 Biscoff cookies (for top)

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Instructions

Prepare the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, brown sugar, granulated sugar, and sea salt until light and fluffy. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream to combine well.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Gradually add these dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth and fully incorporated.
Add Crushed Biscoff Cookies: Fold in the crushed Biscoff cookies gently to distribute evenly throughout the batter without overmixing.
Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans for 10 minutes before turning out onto wire racks to cool fully.
Prepare the Frosting: Beat the softened unsalted butter and cream cheese together until creamy and smooth. Gradually add powdered sugar and continue to beat. Mix in the Biscoff spread until well combined. Slowly add cold heavy whipping cream, 1 tablespoon at a time, until the frosting reaches a light, fluffy, and spreadable consistency.
Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting on top and press 10 whole Biscoff cookies into the frosting layer. Add the second cake layer and repeat the process. Top with the final cake layer.
Frost the Cake: Apply a crumb coat of frosting all over the cake and chill for 20 minutes. Then, frost the entire cake smoothly with the remaining frosting.
Decorate the Cake: Warm the ½ cup melted Biscoff spread slightly and drip it over the edges and top of the cake for a decorative effect. Arrange 8 Biscoff cookies around the base of the cake and 8 cookies on top for garnish.
Serve: Chill the cake for at least 30 minutes to firm the frosting and drip before serving. Slice and enjoy the flavorful layers with creamy frosting and crunchy Biscoff accents.

Notes

This Biscoff cake is soft, moist, and packed with Biscoff cookie flavor in every bite, thanks to the crushed cookies in the batter and frosting.
The frosting is whipped, light, and creamy, balanced perfectly with fluffy cake layers.
If you want a stronger Biscoff flavor, add more Biscoff spread to the frosting or between the layers.
For best results, ensure all dairy ingredients like eggs, sour cream, and milk are at room temperature before mixing.
You can substitute vegetable oil with an all-neutral oil such as canola oil for a similar effect.
Use a serrated knife to level the cake layers if they dome during baking for even stacking.
Chilling the cake after crumb coating makes it easier to frost smoothly and reduces crumbs in the final coat.
If you prefer a thinner drip, mix the melted Biscoff spread with a small amount of heavy cream.
Store the cake covered in the refrigerator and allow it to come to room temperature before slicing for the best texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 1242 kcal
Sugar: 80 g
Sodium: 538 mg
Fat: 71 g
Saturated Fat: 34 g
Unsaturated Fat: 24 g
Trans Fat: 2 g
Carbohydrates: 138 g
Fiber: 2 g
Protein: 16 g
Cholesterol: 215 mg