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Stunning Biscoff cake topped with cookie crumbs and Biscoff drizzle

Classic Biscoff Cake with Buttercream Frosting

A moist and flavorful Biscoff cake recipe featuring layers of spiced cake, creamy Biscoff buttercream, and a signature cookie crumble topping. Perfect for special occasions or when you crave a decadent dessert!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 35 minutes
Course Cake, Dessert
Cuisine Belgian, American
Servings 4
Calories 540 kcal

Equipment

  • 2 8-inch cake pans Greased and lined
  • 1 Mixing bowl Large
  • 1 Hand mixer Or stand mixer
  • 1 Spatula For folding and spreading
  • 1 Serrated knife For leveling the cake layers

Ingredients
  

  • 2 cups All-purpose flour Sifted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon Optional for extra spice
  • 1/2 cup Unsalted butter Room temperature
  • 1/2 cup Vegetable oil Neutral flavor
  • 1 cup Light brown sugar Packed
  • 3 Eggs Room temperature
  • 3/4 cup Biscoff spread Creamy
  • 1 tsp Vanilla extract Pure
  • 3/4 cup Buttermilk
  • 1 cup Biscoff cookies Crushed for folding into the batter
  • Buttercream Frosting:
  • 1 cup Unsalted butter Room temperature
  • 3 cups Powdered sugar Sifted
  • 1/2 cup Biscoff spread Creamy
  • 1 tsp Vanilla extract
  • 2 tbsp Heavy cream Adjust as needed
  • Pinch Salt

Instructions
 

  • Adjust as needed
  • Pinch Salt
  • Instructions:
  • Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  • In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl, beat butter, vegetable oil, and brown sugar until fluffy.
  • Add eggs one at a time, then mix in Biscoff spread and vanilla extract.
  • Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry.
  • Fold in crushed Biscoff cookies gently.
  • Divide batter between pans and bake for 35-40 minutes, until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
  • Prepare buttercream by whipping butter, then gradually adding powdered sugar.
  • Mix in Biscoff spread, vanilla, salt, and heavy cream until smooth.
  • Level the cakes, spread buttercream between layers, and frost the entire cake.
  • Garnish with additional crushed Biscoff cookies or a Biscoff spread drizzle.

Notes

For a dramatic finish, warm extra Biscoff spread and drizzle over the cake. Can be stored in an airtight container for up to 3 days.
Keyword Biscoff cake recipe, Lotus Biscoff cake, Biscoff buttercream cake, Speculoos cake recipe, cookie butter cake