Biscoff Cake is a wonderful tasting cake if you like butterscotch and cookie butter. Just in time to make it for Father’s Day. Your dad, husband, brother or any other man in your life with be thrilled to enjoy this very tasty cake. 

I like to make buttercream frosting then divide the frosting and place some Biscoff in one part of the frosting. It is so tasty, and maybe you shouldn’t try it because it is a little addicting! 

If you are wanting to make the drip on the edge of your cake, you may want to use butterscotch chips, or you could also just use white chips. That would be yummy too. Caramel would also work or even warm up some of the cookie butter and use that!!

What Ingredients Do I Need For Biscoff Cake?

Here’s a list of ingredients you’ll need to make this Cake (scroll down for the full recipe):

Cake:

• All purpose flour
• Granulated sugar
• Packed brown sugar
• Baking powder
• Ground cinnamon
• Salt
• Butter 
• Egg whites 
• Butter milk
• Avocado oil or coconut oil
• Vanilla extract

Filling:

• Cookie butter

Buttercream Frosting:

• Butter
• Vanilla extract
• Powdered sugar
• Heavy cream

Garnishing:

• Extra Biscoff cookies
• Drip (optional)
• Butterscotch chips
• Heavy cream

How Do I Make Biscoff Cake?

Here’s the simple steps you’ll follow to make this Cake (scroll down for the full recipe):

Cake:

• Preheat the oven to 350 degrees. Line 2 9″ pans with parchment rounds or cut your own to fit the pans. Spray the pans with non-stick cooking spray and sprinkle with a little bit of flour. Then place the parchment paper inside the pan.
• In a mixing bowl, place the flour, both sugars, baking powder, cinnamon and the salt. Mix to combine.
• Next mix the butter into the dry ingredients, mixing very slowly.
• Add the egg whites and mix on low to incorporate.
• Add the buttermilk, oil, and vanilla extract. Mix them on low, just to combine. Scrape the sides of the bowl. Then mix one more time to make sure that everything is mixed together.
• Equally divide the cake batter between the 2 pans.
• Bake the cakes for 40 – 45 minutes at 350 degrees depending on your oven. Test the cakes with a cake tester or a wooden pick by placing it in the center of the cake. If pick comes out clean, it is done.
• Allow the cakes to cool in the pans for 10 – 15 minutes on a cooling rack. Then turn the cakes out onto the cooling racks and allow them to cool completely.
• If necessary, use a serrated knife to level the tops of the cakes, as to make them even and easier to decorate. 

Butter Cream:

• Place the butter in a mixing bowl and cream the butter. Then add the vanilla extract.
• Next add the powdered sugar, and whipping cream. If the frosting is too thick continue to add small amounts of cream just a little at a time.

Filling:

• Take about 1 1/2 cups of frosting out of the butter cream mixture, and add the cookie butter.

Assembly:

• Take the cakes that are baked and place one on a cake round. Use a small amount of frosting to help stick the first cake layer to the board.
• Next add vanilla frosting on to of the cake layer then chill the cake in the freezer for about 5 minutes. Remove from the freezer and place another layer of frosting on the cake to make it nice and smooth.
• Spread a layer of cookie butter frosting on top of the top white frosting. If you like, you may want to crumble 2-3 cookies and place then on the cookie butter layer. Add the last layer and repeat the process.
• If making the drip, place the cream in microwave safe bowl. Place in the microwave for 30 seconds, then add the butterscotch chips, and stir until they are a consistency that you can drip around the edges of the cake. Using a bottle with a hole in the lid and drizzle around the cake.
• Using a piping bag, pipe a round boarder around the top of the cake with the remaining frosting using any large tip too make it look pretty.

More Decadent Cakes For You:

Tres Leches Coconut Cake

Oatmeal Chocolate Chip Cookie Cake

Chocolate Brownie Bottom White Cake

Italian Cream Cake

Kentucky Butter Cake

Fudge Ribbon Cake

Raspberry Poppy Seed Cake

Continue to Content

Yield: 24

Biscoff Cake

Print

Biscoff Cake is rich and delicious, and pack with irresistible flavors that all come together in one amazing cake.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Cake:

• 3 cups all purpose flour
• 1 cup granulated sugar
• 2 cups packed brown sugar
• 2 1/2 teaspoons baking powder
• 1 3/4 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup butter (room temperature)
• 1 cup egg whites @ room temperature (I like to use a carton)
• 1 1/2 cups butter milk (room temperature)
• 2 Tablespoons Avocado oil or coconut oil
• 1 1/2 teaspoons vanilla extract

Filling:

• 1 cup cookie butter

Buttercream Frosting:

• 1 1/2 cups butter @ room temperature
• 2 teaspoon vanilla extract
• 6 cups powdered sugar
• 1/8 - 1/4 cup heavy cream

Garnishing:

• Extra Biscoff cookies
• Drip (optional)
• 1 cup butterscotch chips
• 1/8 - 1/4 cup heavy cream

Instructions

Cake:

1. Preheat the oven to 350 degrees. Line 2 9" pans with parchment rounds or cut your own to fit the pans. Spray the pans with non-stick cooking spray and sprinkle with a little bit of flour. Then place the parchment paper inside the pan.
2. In a mixing bowl, place the flour, both sugars, baking powder, cinnamon and the salt. Mix to combine.
3. Next mix the butter into the dry ingredients, mixing very slowly.
4. Add the egg whites and mix on low to incorporate.
5. Add the buttermilk, oil, and vanilla extract. Mix them on low, just to combine. Scrape the sides of the bowl. Then mix one more time to make sure that everything is mixed together.
6. Equally divide the cake batter between the 2 pans.
7. Bake the cakes for 40 - 45 minutes at 350 degrees depending on your oven. Test the cakes with a cake tester or a wooden pick by placing it in the center of the cake. If pick comes out clean, it is done.
8. Allow the cakes to cool in the pans for 10 - 15 minutes on a cooling rack. Then turn the cakes out onto the cooling racks and allow them to cool completely.
9. If necessary, use a serrated knife to level the tops of the cakes, as to make them even and easier to decorate. You can always make them ahead of time and place them in the freezer, by wrapping them in plastic wrap and aluminum foil. When ready to use, allow them to thaw 20 - 25 minutes before decorating, or allow them to thaw in the refrigerator overnight.

Butter Cream:

1. Place the butter in a mixing bowl and cream the butter. Then add the vanilla extract.
2. Next add the powdered sugar, and whipping cream. If the frosting is too thick continue to add small amounts of cream just a little at a time.

Filling:

1. Take about 1 1/2 cups of frosting out of the butter cream mixture, and add the cookie butter.

Assembly:

1. Take the cakes that are baked and place one on a cake round, or a cutting board works well too. Use a small amount of frosting to help stick the first cake layer to the board.
2. Next add vanilla frosting on to of the cake layer then chill the cake in the freezer for about 5 minutes. Remove from the freezer and place another layer of frosting on the cake to make it nice and smooth.
3. Spread a layer of cookie butter frosting on top of the top white frosting. If you like, you may want to crumble 2-3 cookies and place then on the cookie butter layer. Add the last layer and repeat the process.
4. If making the drip, place the cream in microwave safe bowl. Place in the microwave for 30 seconds, then add the butterscotch chips, and stir until they are a consistency that you can drip around the edges of the cake. Using a bottle with a hole in the lid and drizzle around the cake.
5. Using a piping bag, pipe a round boarder around the top of the cake with the remaining frosting using any large tip too make it look pretty.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 559Total Fat 28gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 11gCholesterol 52mgSodium 378mgCarbohydrates 75gFiber 1gSugar 58gProtein 4g