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–+ servings
Biscoff Cake

Irresistible Biscoff Cake with Creamy Cookie Butter Frosting

This Biscoff Cake features a rich, moist crumb and creamy frosting, perfect for celebrations or satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider using cake flour for a lighter texture
  • 1 cup Granulated Sugar Substitute with coconut sugar for a firmer bite
  • 1 cup Brown Sugar Dark brown sugar deepens the molasses flavor
  • 2 teaspoons Baking Powder Baking soda can work as an alternative
  • 1 teaspoon Ground Cinnamon Nutmeg can be added for a different flavor
  • 0.5 teaspoon Fine Salt Balances sweetness
  • 0.5 cup Unsalted Butter Vegan butter can be used
  • 4 large Egg Whites Whole eggs can provide a richer cake
  • 1 cup Buttermilk Mix milk with vinegar or yogurt for a substitute
  • 0.5 cup Vegetable Oil Applesauce can be a lower-fat alternative
  • 1 teaspoon Vanilla Extract
For the Frosting
  • 0.5 cup Unsalted Butter Cream cheese can be swapped in
  • 2 cups Powdered Sugar Adjust for sweetness preference
  • 2 tablespoons Heavy Whipping Cream Consider vegan alternatives
  • 1 cup Cookie Butter Feel free to experiment with brands
For Decoration
  • 8 cookies Biscoff Cookies Similar cookies can be used

Equipment

  • Oven
  • Mixing bowl
  • Cake Pans
  • Electric mixer
  • Whisk
  • Serrated knife
  • Spatula
  • cooling rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and line two 9-inch cake pans with parchment paper, greasing them lightly.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
  3. Add unsalted butter and mix until crumbs form. Gradually add egg whites, buttermilk, vegetable oil, and vanilla.
  4. Divide the batter into prepared pans and bake for 33-35 minutes, until a toothpick comes out clean.
  5. Cool the cakes in pans for about 10 minutes, then transfer to wire racks to cool completely.
Frosting and Assembly
  1. Beat unsalted butter until fluffy, then add powdered sugar and heavy cream until smooth.
  2. Mix in cookie butter until combined.
  3. Level cooled cake layers and place one on a serving plate. Spread frosting on top, then add the second layer.
  4. Frost the top and sides of the assembled cake. Crumble Biscoff cookies on top and drizzle additional cookie butter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 220mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 450IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature. Measure accurately for best results. Consider gluten-free flour as an alternative.

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