Moist Biscoff Cookie Butter Layers

This Biscoff cake delivers everything you crave from cookie butter. The cake layers are lusciously moist and caramel spiced thanks to real Biscoff spread. You get silky Biscoff buttercream plus a dreamy cookie butter and crushed Lotus cookie filling in the center. This is the showstopper centerpiece for birthdays or whenever you want to treat a fellow cookie butter lover.

Every bite reminds me of cozy baking days with my family. I first brought this cake to a weekend brunch and watched adults, kids, everyone reach for second slices.

Ingredients

• All-purpose flour: Provides structure. Measure with care for the most tender crumb
• Baking powder and baking soda: For lift and softness. Choose fresh leaveners for the sky-high rise
• Salt: Balances the sweetness and brings out flavor. Use fine sea salt if possible
• Unsalted butter: Gives richness. Let it soften for easier blending
• Brown sugar: Enhances the caramel Biscoff notes. Light brown gives subtle depth
• Granulated sugar: Delivers sweetness and balances texture. Caster sugar works as well for extra smoothness
• Biscoff spread: Gives the cake its signature flavor. Pick smooth spread for even mixing
• Vegetable oil: Adds long-lasting moisture. Choose neutral oils like canola for best results
• Vanilla extract: Boosts the warm bakery aroma. Use pure extract for fullest flavor
• Eggs: Bind the batter and keep the texture tender. Room temperature eggs mix most evenly
• Buttermilk: Makes the cake delicate and moist. Quality cultured buttermilk is best
• Cream cheese: Adds tang and mellows out the buttercream. Use full-fat for creamy texture
• Cinnamon: Rounds out the spice profile. Freshly ground gives brightest flavor
• Powdered sugar: Sweetens the frosting and creates the creaminess. Sift for lump-free clouds
• Whipping cream, or milk: Adjusts frosting to the perfect consistency. Cream gives extra richness
• Lotus cookies: Are crushed for the filling and topping. Pick freshly packed cookies for crunch

Step-by-Step Instructions

Prepare the Pans:

Preheat your oven to 350F or 180C. Line each cake pan bottom with parchment for easy release and lightly grease the sides. This ensures even rise and prevents sticking

Mix the Dry Ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This ensures the leaveners and salt evenly distribute throughout the cake

Cream Butter and Sugars:

Beat the softened butter with brown sugar, granulated sugar, and Biscoff until completely smooth. No visible lumps means your base is fluffy and mixes evenly

Add Oil and Vanilla:

Blend vegetable oil and vanilla directly into your butter mixture. This locks in moisture and infuses vanilla flavor from the very beginning

Add Eggs One by One:

Mix in each egg individually, scraping the bowl each time. This step helps the batter emulsify without overworking it which keeps the cake tender

Combine Wet and Dry Ingredients Alternately:

Whisk in one third of the dry mix. Gently stir in half the buttermilk. Repeat with another third of the dry, then the rest of the buttermilk, finishing with the final third of dry mix. Mixing by hand keeps the texture soft with no tunnels or dry spots

Divide and Bake the Batter:

Spread the batter evenly between prepared cake pans. Bake in the oven until a toothpick emerges clean and the cakes are just pulling from the pans’ edges

Cool the Layers:

Let cakes cool in pans about 15 minutes. Very gently turn them out onto racks because these cakes are delicate and break easily

Make the Buttercream:

Beat butter until completely soft and fluffy. Add cream cheese and Biscoff and blend until smooth. Gradually beat in powdered sugar with cinnamon and salt, drizzling in cream until your buttercream is smooth and spreadable

Assemble the Cake:

Warm extra Biscoff in the microwave until pourable. Level off any domed cake tops for tidy stacking. Place first layer on your serving plate. Smooth on a layer of buttercream then pipe a border around the edge to hold in the gooey filling. Fill the center with melted Biscoff and a generous layer of crushed Lotus cookies

Stack and Crumb Coat:

Add the second cake layer. Smooth a very thin layer of frosting all over and chill briefly in the fridge to set the crumb coat. This step keeps the final icing free of cake crumbs

Frost and Decorate:

Finish with more Biscoff buttercream, swirling thickly over the sides and top. Shower on extra crushed cookies for decoration and to signal the signature flavor

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The Biscoff spread is my favorite ingredient—swirling it over the top always reminds me of birthdays in my childhood kitchen. My niece now asks for extra cookie crumbs on her slices after seeing me do the same for my dad.

Storage Tips

Keep leftover Biscoff cake in the fridge covered for up to four days for best texture. I suggest letting slices come to room temperature before serving for a softer bite. For longer storage, freeze unfrosted cake layers wrapped tightly. Defrost in the fridge then frost and fill as usual.

Ingredient Substitutions

No buttermilk No problem. Add one tablespoon lemon juice to a cup and a quarter of milk and let it stand a few minutes before using. If you cannot find Lotus cookies, any crisp speculoos biscuit works for the filling and topping. For a richer buttercream, substitute mascarpone for the cream cheese.

Serving Suggestions

This cake shines at birthdays, holidays, or potlucks. I love pairing each slice with a warm drink like chai or hot chocolate to echo the spiced caramel flavor. Decorate with extra Lotus cookies or a warm drizzle of extra Biscoff for an irresistible finish before serving.

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Cultural and Historical Notes

Biscoff spread and speculoos cookies come from a Belgian baking tradition. Their caramel spice flavor is a signature taste throughout much of Europe. Using Biscoff in desserts became a phenomenon among home bakers looking to add warmth and nostalgia to classic bakes. This cake brings that tradition right to your table.

Recipe FAQs

→ What makes the cake layers moist and tender?

The cake combines butter and vegetable oil, which together keep the layers moist while maintaining rich flavor and a tender crumb.

→ How does the Biscoff spread affect flavor?

Biscoff introduces warm caramel and cinnamon notes that blend beautifully with brown sugar and vanilla in the batter.

→ Why is buttermilk used in the batter?

Buttermilk adds moisture and a subtle tang while helping create a soft, tender crumb without heaviness.

→ How is the frosting balanced to avoid too much sweetness?

A hint of cream cheese in the buttercream tempers the sugar, while cinnamon enhances the spiced cookie butter flavor.

→ What role do crushed Lotus cookies play in the cake?

They provide a crunchy texture contrast in the filling and topping, elevating both flavor and visual appeal.

→ Can the cake be baked in a different pan size?

Yes, a 9×13 inch pan works with adjusted baking times and reduced frosting quantities.