• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cakes

    Biscoff Cake with Biscoff Frosting

    by Jolina | Published: February 9, 2024 | Last Updated: February 9, 2024 | 5 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Pin for Biscoff Cake with Biscoff Frosting.
    Pin for Easy Biscoff Cake Recipe.
    Pin for Biscoff Cake with Biscoff Frosting.

    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!)

    Biscoff cake with Biscoff frosting on a serving platter.
    Jump To hide
    Why you’ll love making this recipe
    How to make
    Expert baking tips
    Recipe FAQs
    Other layer cake recipes
    Biscoff Cake with Biscoff Frosting

    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

    A slice of vanilla layer cake with Biscoff frosting on a plate.

    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

    Ingredients for vanilla layer cake with text overlay.
    Ingredients for vanilla cake.
    Ingredients for Biscoff frosting with text overlay.
    Ingredients for Biscoff frosting (featured products are not sponsored).

    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:

    • Kitchen scale
    • Bench scraper
    • Angled spatula
    • Large decorating tips
    • Piping bag

    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.

    Dry ingredients sifted onto a bowl.

    Sift your dry ingredients directly into a bowl…

    Flour mixture in a bowl.

    …both flours, baking powder and salt.

    Sugar and butter in a bowl.

    Using a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, add butter and sugar.

    Creamed butter and sugar in a bowl.

    Beat on medium speed until light and fluffy, about 2-3 minutes

    Eggs added to creamed butter.

    Add eggs one at a time.

    Egg and butter mixture in a bowl.

    Ensure each egg is mixed well before adding the next one.

    Vanilla extract added to egg mixture.

    Add vanilla extract.

    Wet ingredients mixed in a bowl.

    Continue mixing until combined.

    Flour mixture added to wet ingredients.

    Switch to low speed and add a third of your flour mixture.

    Cake batter in a bowl.

    Mix until blended.

    Buttermilk added to cake batter.

    Add half of your buttermilk and stir until incorporated.

    Vanilla cake batter in a bowl.

    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.

    Cake batter in cake pans.

    Transfer the cake batter to your prepared pans.

    Freshly baked vanilla cake layers in cake 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.

    Softened butter in a bowl.

    In a large bowl using an electric mixer or using a stand mixer fitted with a paddle attachment, cream butter until light and fluffy.

    Creamed butter in a bowl.

    This should take about 10 minutes.

    Creamed butter and condensed milk in a bowl.

    Add condensed milk and salt.

    Freshly made Russian buttercream in a bowl.

    Continue beating until incorporated.

    Biscoff spread added to Russian buttercream.

    Add Biscoff Cookie Butter Spread.

    Freshly made Biscoff buttercream in a bowl.

    Beat until smooth and glossy.

    Biscoff buttercream dam piped on around a cake.

    When you’re ready to assemble (make sure your cakes are completely cool), pipe a dam around the top of your first cake.

    Biscoff filling spread on cake layer.

    Fill with Biscoff spread.

    Top cake layer ready to be frosted.

    Then top with the other piece of cake.

    Biscoff frosting on a layer of vanilla 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

    Lotus Biscoff cake on a serving platter.
    What is Biscoff?


    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.

    What can I use if I don’t have 8-inch pans?


    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.

    How do I store this cake?


    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:

    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)
    • Lemon Cake with Lemon Curd Filling
      Lemon Cake with Lemon Curd Filling and Lemon Buttercream
    • Chocolate Chiffon Cake Recipe
      Chocolate Chiffon Cake with Whipped Cream Frosting
    • Easy Yema Cake Recipe
      Yema Cake Recipe with Stable Yema Frosting

    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.

    Delicious Biscoff cake topped with Biscoff biscuits on a serving platter.

    Biscoff Cake with Biscoff Frosting

    Author: Jolina
    This Biscoff cake is made of vanilla cake layers, Biscoff spread filling and creamy Biscoff frosting. It’s the best cookie butter cake and so easy to make!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine North American
    Servings 12 servings
    Calories 628 kcal

    Equipment

    • Stand Mixer
    • Hand Mixer
    • Piping Bags
    • Icing Tips

    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
      Dry ingredients sifted onto a bowl.
    • 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 minutes
      ⅔ cup unsalted butter, 1⅓ cups granulated sugar
      Creamed butter and sugar in a bowl.
    • Add eggs one at a time, ensuring each egg is mixed well before adding the next one.
      3 pieces large eggs
      Egg and butter mixture in a bowl.
    • Add vanilla extract and continue mixing until combined.
      1 tbsp vanilla extract
      Vanilla extract added to egg mixture.
    • Switch to low speed and add a third of your flour mixture. Mix until blended.
      Flour mixture added to wet ingredients.
    • Add half of your buttermilk and stir until incorporated.
      1 cup buttermilk
      Buttermilk added to cake batter.
    • 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.
      Vanilla cake batter in a 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.
      Cake batter in cake pans.
    • Allow the cakes to cool in their pans for 20-30 minutes before inverting onto a wire rack to cool completely.
      Freshly baked vanilla cake layers in cake pans.

    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
      Creamed butter in a bowl.
    • Add condensed milk and salt and continue beating until incorporated.
      1 14-oz can sweetened condensed milk, pinch salt
      Freshly made Russian buttercream in a bowl.
    • Add Biscoff Cookie Butter Spread and beat until smooth and glossy.
      ¾ cup Biscoff spread
      Freshly made Biscoff buttercream in a bowl.

    For the Assembly

    • When your cakes are completely cool, pipe a dam around the top of your first cake.
      Biscoff buttercream dam piped on around a cake.
    • Fill with Biscoff spread.
      Biscoff filling spread on cake layer.
    • Top with the other piece of cake and frost and decorate as desired.
      Biscoff frosting on a layer of vanilla cake.

    Video

    Notes

    1. The total yield depends on how big or small your cake slices are. The estimated nutritional info provided is based on 12 servings.
    2. If your frosting looks curdled at some point, don’t worry. Just keep beating and it will come together. 
    3. See post for more baking tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 628kcalCarbohydrates: 47gProtein: 4gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 112mgSodium: 77mgPotassium: 131mgFiber: 1gSugar: 28gVitamin A: 1295IUVitamin C: 0.003mgCalcium: 68mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Cakes

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of pistachio sans rival on a plate.
      The Best Pistachio Sans Rival
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Basque cheesecake showing the vibrant purple ube filling.
      Ube Basque Cheesecake
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Debbie

      March 12, 2024 at 4:28 am

      5 stars
      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!

      Reply
      • Jolina

        March 15, 2024 at 9:45 am

        Glad you and the hubby liked it Debbie!

        Reply
    2. Sue

      February 25, 2024 at 12:57 pm

      5 stars
      Made with TJ cookie butter and it was amazing. For perfectly flat top cake layers, I use bake even strips, if that helps.

      Reply
      • Jolina

        February 26, 2024 at 8:17 am

        Glad you liked it Sue! And thanks for the tip 🙂

        Reply
    3. Nan

      February 16, 2024 at 6:19 pm

      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!

      Reply
    5 from 4 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust

    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)

    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.

    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette

    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies

    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake

    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.