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!
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 minutes
⅔ 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.