How to make a soft and moist biscoff cake with this easy and flavorful recipe as delicious as my Biscoff donuts. Find all the flavor and irresistible taste of cookie butter in this delicious cake perfect for any occasion.
Why you'll love this cake
If you love all the flavors and taste of biscoff then you won't be able to resist this amazing biscoff cake recipe with its whipped mascarpone frosting flavored with cookie butter.
Biscoff adds an incredible cookie butter taste to all of our favorite cakes, from tiramisu to cheesecake, it's impossible to resist Biscoff-flavored desserts.
This biscoff cake is ultra soft and tender with a good moist texture, and is flavored with biscoff cookie butter spread and biscoff cookies crumbs that add a delicious flavor.
This soft cake comes with a creamy whipped cream frosting made with mascarpone and heavy cream, also flavored with biscoff spread.
This recipe is very easy to make at home, and is perfect as a simple layer cake for a birthday or in cake layers for special occasions.
More Biscoff Recipes
*You will find the quantities and complete instructions in the recipe card at the end of the page.
Biscoff cake batter
- Butter: Use unsalted butter, softened, and slightly warmed in the microwave if necessary.
- Sugar: a flavored sugar such as light brown sugar or brown sugar or simply granulated sugar.
- Eggs: large eggs, especially at room temperature.
- Yogurt: Plain yogurt, which can be replaced by buttermilk, sour cream or Greek yogurt.
- Flour: Cake flour or even all-purpose flour that you can replace with a gluten-free flour blend for a gluten-free version.
- Baking powder: baking powder or baking soda (be careful with quantities, it is 4 times more powerful).
- Lotus spread and biscoff cookies: Essential to flavor the recipe, mix the cookies in a food processor.
- Salt and vanilla extract: Essential for flavoring and bringing out the flavors.
Cookie butter frosting
- Mascarpone: Use very cold mascarpone cheese.
- Heavy cream: heavy cream or heavy whipping cream with at least 30% fat, it must be very cold, put it in the freezer for 10 minutes before starting the recipe.
- Biscoff spread: To flavor the frosting, you can replace it with another spread.
- Powdered sugar: optional very fine sugar to sweeten the frosting.
How to make Biscoff Cookie Butter Cake
Cream butter and sugar
- Place softened unsalted butter and light brown sugar in a large mixing bowl.
- Beat with an electric mixer for about 2 minutes until smooth and creamy.
- Add room temperature eggs, vanilla extract, yogurt (or sour cream) and cookie butter Lotus spread and mix again to incorporate.
Add dry ingredients
- Add the remaining dry ingredients, flour, biscoff crumbs, baking powder and salt.
- Mix gently with a rubber saptula until you have a smooth cake batter.
- Preheat oven to 350°F / 180°C and line a 8 inches / 20 cm round cake pan with parchment paper only on the bottom.
- Pour the cake batter into the prepared pan and lightly smooth the surface with an offset spatula.
- Bake in the oven on medium-high for about 35 minutes until the cake is well-risen and golden brown on top.
- Remove the cake layer from the oven and let it cool slightly in the pan before carefully removing it from the pan and letting it cool completely upside down on a wire rack.
- Place cold mascarpone cheese, cold heavy cream, cookie butter spread , vanilla extract and powdered sugar in a large mixing bowl.
- Mix with an electric mixer on medium-slow speed for about 3 minutes until you have a thick, fluffy frosting.
- Immediately top the completely cooled cake, then decorate with crushed biscoff cookies.
- Serve now or store in a cool place.
In the fridge: Biscoff cookies cake with is cookie butter filling can only be stored in the fridge for about 3-4 days under plastic wrap or in a storage box.
At room temperature: You can also store only the biscoff cake layer at room temperature in an airtight container box for 5 days.
In the freezer: The cake alone can be kept in the freezer for up to 3 months well packed in a conservation box or wrapped in plastic wrap, let it defrost in the refrigerator overnight.
Tips for this cake
- Frosting: Be cautious not to overmix the mascarpone frosting to prevent it from splitting and becoming grainy. Always mix at medium speed, never at high speed, and stop mixing when it starts to thicken but remains smooth.
- Cake Batter: After adding the dry ingredients, avoid overbeating the cake batter. Overmixing can result in a tougher cake texture, so mix just until the dry ingredients are fully incorporated.
- Mixing Tools: You have several options for mixing the cake batter and buttercream, including using an electric hand mixer, a pastry whisk, or your stand mixer with either the whisk attachment or the paddle attachment. Use the method that you find most convenient.
- Baking Check: To check if the cake is baked through, insert a knife blade or toothpick into the center of the cake. If it comes out clean without any crumbs clinging to it, the cake is done. If not, you can extend the baking time by 5 minutes and check again.
Recipe Variations and Substitutions
Biscoff and Chocolate Cake: Add chocolate chips or chunks to your Biscoff cake batter for a delightful combination of Biscoff and chocolate flavors.
Biscoff Caramel Cake: Add a layer of homemade salted butter caramel on the top of the cake for a rich and gooey treat.
Biscoff Cupcakes: Turn the Biscoff cake into cupcakes for individual servings. Top each cupcake with Biscoff-flavored frosting and a Biscoff cookie for a cute and delicious treat.
Chocolate ganache: You can change the frosting to a chocolate version, a chocolate ganache flavored with Lotus spread, cream cheese or a cookie butter buttercream following this Swiss meringue buttercream perfect to make a layer cake.
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