This Biscoff cake recipe is made of tender vanilla cake layers, rich Lotus Biscoff spread filling and a delightfully creamy Biscoff frosting. It’s the best cookie butter cake and so easy to make! Keep reading for lots of tips, FAQs and step-by-step photos.
(Are you a big fan of cookie butter? Try Biscoff blondies and Biscoff cheesecake!)
Last holiday season, Costco introduced a Biscoff cake that everyone couldn’t wait to get their hands on.
The results were mixed though — some people really liked it, some found it just okay, and some people thought it too sweet.
I didn’t bother to go out and try it because I have a Biscoff cake recipe of my own. And this I support 100 percent. My taste-testers do, too!
It’s delicious, fun and easy to make, and packed with the cookie butter flavor we all love.
Why you’ll love making this recipe
I served this on Christmas Day and it was a big hit. I plan to make it again for Easter. It’s a celebration cake like no other!
- Delicious. Vanilla and cookie butter go together so well. And this cake is not cloyingly sweet but still bursting with mouthwatering cookie butter flavor.
- Simple to make. It’s also a very straightforward recipe. The recipe for the cake layers is based on Anna Olson’s vanilla cake from her cookbook Back to Baking so you know it’s going to be good. Soft, moist and delicious on its own. It’s time-tested (by her and by me!) and absolutely fool-proof.
- Fun to decorate. Assembly and decorating are the best parts of making a layer cake in my humble unlikely baker opinion. And this recipe doesn’t disappoint. The frosting is easy to make and glides on so smoothly you can get as creative as you like.
- Can be made ahead. Short on time? You can bake the cake layers ahead, freeze them, and just thaw and assemble the day you’re ready to serve.
(Try this old fashioned carrot cake recipe. It’s an excellent celebration cake too!)
How to make
There are two components to this cake — the layers and the frosting.
Ingredient notes
For the cake, you’ll need pantry staples like unsalted butter, eggs, granulated sugar, vanilla extract and baking powder. A few things to note:
- Flour — we use both all-purpose flour and cake flour in this recipe. Instead of using just one or the other, I suggest to follow the recipe for best results. It’s easy to make your own cake flour!
- Buttermilk — we’ll need a cup of buttermilk. If you’re looking for ways to use up leftovers, check out this collection of 101 recipes that use buttermilk! Or you can use buttermilk powder; reconstitute according to package instructions. Homemade buttermilk is easy to make as well. Simply add a tablespoon of white vinegar or lemon juice to a cup of milk, stir and allow to sit for a few minutes before using.
The buttercream we use here is Russian buttercream, which means we won’t need any powdered sugar, cream cheese, heavy cream or other usual buttercream ingredients.
Instead, you’ll only need:
- Butter — I use unsalted butter. If you only have salted butter, omit the pinch of salt in the recipe.
- Condensed milk — use full-fat sweetened condensed milk for best results.
- Biscoff spread — of course, the star of the show, Lotus Biscoff Cookie Butter! If you can’t find this particular brand, Speculoos from Trader Joe’s works really well too. If you have a choice between creamy and crunchy, choose creamy.
Baking tools
I use my stand mixer to make the cake and the frosting but a handheld electric mixer will work too.
You’ll also need 2 8-inch cake pans (see FAQs for pan substitutions).
I find the following super helpful when making cakes as well, especially when decorating:
Step-by-step photos
Preheat your oven to 350F. Grease 2 8-inch round cake pans and line the bottom with parchment paper. Set aside.
Sift your dry ingredients directly into a bowl…
…both flours, baking powder and salt.
Using a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, add butter and sugar.
Beat on medium speed until light and fluffy, about 2-3 minutes
Add eggs one at a time.
Ensure each egg is mixed well before adding the next one.
Add vanilla extract.
Continue mixing until combined.
Switch to low speed and add a third of your flour mixture.
Mix until blended.
Add half of your buttermilk and stir until incorporated.
Add another third of your flour, the rest of your buttermilk, and the rest of your flour, making sure each addition is mixed well before adding the next. Remember to occasionally scrape the bottom and sides of your bowl.
Transfer the cake batter to your prepared pans.
Bake for 30 minutes or until a tester inserted in the middle of each cake comes out clean.
Allow the cakes to cool in their pans for 20-30 minutes before inverting onto a wire rack to cool completely.
In the meantime, you can start on your buttercream.
In a large bowl using an electric mixer or using a stand mixer fitted with a paddle attachment, cream butter until light and fluffy.
This should take about 10 minutes.
Add condensed milk and salt.
Continue beating until incorporated.
Add Biscoff Cookie Butter Spread.
Beat until smooth and glossy.
When you’re ready to assemble (make sure your cakes are completely cool), pipe a dam around the top of your first cake.
Fill with Biscoff spread.
Then top with the other piece of cake.
Frost and decorate as desired. Add more Biscoff spread, top with Biscoff cookies or cookie crumbs, sprinkle chocolate chips, sky’s the limit!
Expert baking tips
Easy, right? Here are more tips for perfectly delicious and tender Biscoff cake every time.
- Weigh ingredients. Investing in a $10 kitchen scale improved my baking immensely. And I encourage you to invest in one as well and use the weight measurements in this recipe (instead of volume measurements) where provided. Too little or too much flour would impact the texture of your cake.
- Bake at correct temperature. Some ovens run hot, others run cold, so using an oven thermometer helps you ensure you’re always baking at the correct temperature.
- Buttercream tips. If your frosting looks curdled at some point, don’t worry. Just keep beating and it will come together. What’s important to remember is the butter needs to be softened, but it also needs to still be cool to the touch. If you gently press your thumb on a piece of butter, you want it to give easily but still be cool and not at room temperature.
- Allow the cakes to cool before frosting. And this applies to all frosted cakes — the cakes need to be completely cool otherwise the frosting will melt and slide right off.
- Warm up the Biscoff. When it’s time to fill the center of the cake with Biscoff, microwave the cookie butter for 15 seconds or so until they are softer and more spreadable. It would be way more manageable and easier to work with.
Recipe FAQs
Speculoos is a thin and crunchy Belgian cookie (biscuit) with a very unique taste — it has hints of caramel and warm spices. It’s great to snack on and also often paired with coffee.
So when Speculoos was marketed to North America, it became Biscoff which means, quite simply, biscuit + coffee.
Lotus is one of the companies that sell them and according to their website, Biscoff spread was born because people had a habit of putting the cookie on their bread. So why not create a spread specifically? Find the full fun story here.
If you don’t have 8-inch pans, you can use:
(2) 9-inch round pans — note that your layers will be thinner and will bake quicker
(1) 10-inch square pan — for a single layer sheet cake
(1) 9×13 rectangular pan — for a thinner, single layer sheet cake
You can also make these into cupcakes. The batter should be enough for 18-24 standard sized cupcakes. Again, you’ll need to watch and adjust your baking time.
I usually chill this cake overnight before I plan to serve it.
Leftovers can be stored in a covered container in the fridge. They should keep up to 5 days.
Other layer cake recipes
Layer cakes are fun to make and serve. Here are some more recipes you can try:
Happy baking!
Did you make Lotus Biscoff cake with cookie butter frosting? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Biscoff Cake with Biscoff Frosting
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ cup unsalted butter room temperature
- 1⅓ cups granulated sugar
- 3 pieces large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
For the Biscoff Buttercream
- 2 cups unsalted butter softened and cut into portions
- 1 14-oz can sweetened condensed milk
- pinch salt
- ¾ cup Biscoff spread or any cookie butter spread brand, can add more to taste
Instructions
For the Cake
- Preheat your oven to 350F. Grease 2 8-inch round cake pans and line the bottom with parchment paper. Set aside.
- Sift dry ingredients directly into a bowl.1 cup all-purpose flour, 1 cup cake flour, 2 tsp baking powder, ¼ tsp salt
- Using a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes⅔ cup unsalted butter, 1⅓ cups granulated sugar
- Add eggs one at a time, ensuring each egg is mixed well before adding the next one.3 pieces large eggs
- Add vanilla extract and continue mixing until combined.1 tbsp vanilla extract
- Switch to low speed and add a third of your flour mixture. Mix until blended.
- Add half of your buttermilk and stir until incorporated.1 cup buttermilk
- Add another third of your flour, the rest of your buttermilk, and the rest of your flour, making sure each addition is mixed well before adding the next. Remember to occasionally scrape the bottom and sides of your bowl.
- Transfer the cake batter to your prepared pans and bake for 30 minutes or until a tester inserted in the middle of each cake comes out clean.
- Allow the cakes to cool in their pans for 20-30 minutes before inverting onto a wire rack to cool completely.
For the Biscoff Buttercream
- In a large bowl using an electric mixer or using a stand mixer fitted with a paddle attachment, cream butter until light and fluffy, about 10 minutes.2 cups unsalted butter
- Add condensed milk and salt and continue beating until incorporated.1 14-oz can sweetened condensed milk, pinch salt
- Add Biscoff Cookie Butter Spread and beat until smooth and glossy.¾ cup Biscoff spread
For the Assembly
- When your cakes are completely cool, pipe a dam around the top of your first cake.
- Fill with Biscoff spread.
- Top with the other piece of cake and frost and decorate as desired.
Video
Notes
- The total yield depends on how big or small your cake slices are. The estimated nutritional info provided is based on 12 servings.
- If your frosting looks curdled at some point, don’t worry. Just keep beating and it will come together.
- See post for more baking tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Debbie
I was one of the people who tried the Biscoff cake from costco and I did find it very sweet. This was just the right amount of sweet for me and the hubby. Very good!
Jolina
Glad you and the hubby liked it Debbie!
Sue
Made with TJ cookie butter and it was amazing. For perfectly flat top cake layers, I use bake even strips, if that helps.
Jolina
Glad you liked it Sue! And thanks for the tip 🙂
Nan
I love making layer cakes so I’m so happy to see this one. My son loves Biscoff and his birthday is coming up soon. Can’t wait to make this!