Biscoff Cake Recipe

Ingredients 

For the Cake 

3 cups (375g) all-purpose flour 

2 tsp baking powder 

½ tsp baking soda 

½ tsp salt 

1 cup (225g) unsalted butter 

1½ cups (300g) sugar 

4 large eggs 

1 tbsp vanilla extract 

1 cup (240ml) milk 

¾ cup (180g) Biscoff spread 

For the Biscoff Buttercream 

2 cups (450g) unsalted butter 

5 cups (625g) icing sugar 

1 cup (240g) Biscoff spread 

2–3 tbsp milk 

1 tsp vanilla extract 

For Decoration 

½ cup melted Biscoff spread (for drip) 

8–10 Biscoff biscuits 

Crushed Biscoff biscuits 

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Method 

Step 1: Prepare the Cake 

1. Preheat oven to 170°C (340°F). 

2. Grease and line three 8-inch cake pans. 

3. Sift together flour, baking powder, baking soda, and salt. 

Step 2: Make the Batter 

1. Cream butter and sugar until light and fluffy. 

2. Add eggs one at a time. 

3. Mix in vanilla extract. 

4. Add Biscoff spread and beat until smooth. 

5. Alternate adding dry ingredients and milk until combined. 

Step 3: Bake 

1. Divide batter equally among pans. 

2. Bake for 25–30 minutes or until a skewer comes out clean. 

3. Cool completely before frosting. 

Step 4: Make the Buttercream 

1. Beat butter until creamy. 

2. Gradually add icing sugar. 

3. Add Biscoff spread and vanilla. 

4. Add milk until a smooth spreading consistency is reached. 

Step 5: Assemble 

1. Place first cake layer on a board. 

2. Spread Biscoff buttercream. 

3. Repeat with remaining layers. 

4. Apply a crumb coat and chill for 20 minutes. 

5. Cover with a final layer of buttercream. 

Step 6: Decorate 

1. Warm the Biscoff spread slightly. 

2. Pour around the edges to create drips. 

3. Pipe buttercream swirls on top. 

4. Garnish with whole and crushed Biscoff biscuits.