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Delicious Biscoff cake with caramel drip and Biscoff crumbs.

Biscoff Cake

A rich and indulgent cake layered with cookie butter and Biscoff cookies, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 4500
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 cups packed dark or light brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp fine salt
Wet ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup egg whites room temperature
  • 1 1/2 cups buttermilk room temperature
  • 2 Tbsp vegetable or canola oil
  • 2 tsp vanilla extract or vanilla bean paste
Frosting ingredients
  • 3 cups unsalted butter, room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 1 1/2 tsp fine salt
  • 10 cups powdered sugar
  • 1/2 cup heavy whipping cream room temperature
  • 1 cup cookie butter
  • 1/4 cup heavy whipping cream room temperature
  • 12 cookies Biscoff cookies cut into small pieces
  • 1 cup cookie butter

Method
 

  1. Preheat oven to 350°F (175°C). Mix dry ingredients and set aside.
  2. Cream butter and sugars, then add egg whites, buttermilk, oil, and vanilla. Combine with dry ingredients.
  3. Divide batter into pans and bake for 45 minutes. Cool completely.
  4. Beat butter, vanilla, salt, and powdered sugar until fluffy. Mix in heavy cream and cookie butter to make frosting.
  5. Assemble cake layers, spread frosting, and sprinkle with chopped Biscoff cookies. Chill before serving.

Notes

For best results, chill the cake before serving to set the frosting.