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Ultimate Biscoff Cake: Layers of Caramelized Cookie Bliss

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A moist and tender layer cake infused with rich caramelized Biscoff cookie flavor, layered with silky Biscoff buttercream and topped with crushed cookies and a drizzle of cookie spread for a truly indulgent dessert.

Ingredients

2 ½ cups (300g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (226g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240ml) buttermilk, room temperature

½ cup (120g) Biscoff cookie spread, melted slightly

2 cups (452g) unsalted butter, softened (for frosting)

6–7 cups (720-840g) powdered sugar, sifted

½ cup (120g) Biscoff cookie spread, melted slightly (for frosting)

1 teaspoon pure vanilla extract (for frosting)

¼ teaspoon salt (for frosting)

3–5 tablespoons heavy cream or whole milk

6–8 Biscoff cookies, crushed or whole (optional decoration)

Additional melted Biscoff cookie spread for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined.
  5. Fold in melted Biscoff cookie spread until evenly incorporated.
  6. Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, beat butter until light and fluffy. Gradually add powdered sugar, mixing well.
  9. Blend in melted Biscoff spread, vanilla, and salt. Add heavy cream or milk one tablespoon at a time until smooth and spreadable.
  10. Level cooled cake layers if needed. Place first layer on serving plate and spread buttercream on top. Repeat with remaining layers.
  11. Apply a thin crumb coat over the cake and chill for 15–20 minutes.
  12. Frost with remaining buttercream and decorate with crushed cookies and melted Biscoff drizzle if desired.

Notes

Do not overmix the batter to keep the cake light and tender.

Bring all refrigerated ingredients to room temperature before starting.

Sift powdered sugar for smooth buttercream.

Chill the cake after the crumb coat to prevent crumbs in the final frosting layer.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze individual slices tightly wrapped for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/ultimate-biscoff-cake-layers-of-caramelized-cookie-bliss/