Are you a Biscoff lover? This decadent Biscoff Layer Cake is your dream come true! This cake combines the irresistible flavors of biscoff cookies and biscoff spread into a luscious, multi-layered masterpiece. This step-by-step recipe guide makes it easy to create this show-stopping cake.
The base is a moist, tender cake with a rich buttery taste, enhanced by the slight caramel notes of light brown sugar. A hint of vanilla adds aromatic sweetness. This cake is built with three glorious layers, each featuring the perfect combination of cake, soak, biscoff spread, biscoff frosting, and chopped biscoff cookies. The assembly process ensures that every slice is visually stunning and packed with flavor. The crunchy cookie bits add a delightful texture contrast, making every bite exciting and satisfying.
Whether you’re celebrating a birthday, an anniversary, or simply want to treat yourself and your loved ones, this Biscoff Layer Cake is sure to impress. Its rich flavors and textures make it a standout dessert that will leave everyone asking for seconds. Try this recipe and experience the ultimate biscoff indulgence.
Tools & Equipment
- 2 strips of acetate 50cm/20-inch
- Cake ring 15cm/6-inch
- Curved spoon
- Fine mesh strainer
- Liquid measuring cup
- Medium bowl
- Parchment paper/silicone baking mat
- Quarter baking sheet
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Plan Ahead :Ensure the cake is completely cool before using it in this recipe. To save time, you can bake the cake a day in advance. Once cooled, cover the cake with plastic wrap and store it in the fridge until you’re ready to assemble.
Cake Flour: If you don’t have cake flour, you can make it easily at home. Combine all-purpose flour (550) and cornstarch in a ratio of 87% flour to 13% cornstarch. Sift the mixture into a bowl, and repeat the sifting process twice to ensure it’s well mixed and aerated.
Frosting: It’s best to make the frosting right before assembling the cake since it comes together quickly. However, you can prepare the frosting a day ahead and store it in the fridge overnight. When ready to use, place the frosting in a mixer and beat on medium speed for about 3 minutes to loosen it up and restore its creamy texture.
Directions – How to Make Biscoff Layer Cake
Ingredients for the Cake
- Butter: Provides moisture, richness, and flavor to the cake. Room temperature butter helps to create a smooth, even batter and traps air when creamed with sugar, contributing to the cake’s light and fluffy texture.
- Granulated sugar: Sweetens the cake and helps to tenderize it by weakening the gluten structure in the flour. It also contributes to the cake’s moisture content and helps with the creaming process to incorporate air into the batter.
- Light brown sugar: Adds moisture and a deeper, caramel-like flavor due to its molasses content. This results in a slightly denser texture and enhances the overall flavor profile of the cake.
- Eggs: Provide structure, moisture, and richness. Eggs act as a binding agent and help to leaven the cake. Room temperature eggs mix more evenly into the batter and trap air more effectively.
- Buttermilk: Adds moisture and tanginess to the cake. The acidity of buttermilk reacts with the baking powder to help the cake rise, creating a tender crumb. Room temperature buttermilk blends more smoothly with the other ingredients.
- Grapeseed oil: Adds moisture and a tender texture to the cake without affecting the flavor. Grapeseed oil is neutral in taste and helps to keep the cake moist.
- Vanilla extract: Enhances the flavor of the cake by adding a sweet, aromatic note that complements the other ingredients.
- Cake flour: Provides structure to the cake while resulting in a fine, tender crumb. Cake flour has a lower protein content compared to all-purpose flour, which helps to produce a lighter texture.
- Baking powder: Acts as a leavening agent, causing the cake to rise by releasing carbon dioxide when it reacts with the moisture and heat. This creates a light and airy texture.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness. It also strengthens the gluten structure, helping to achieve a better texture in the cake.
Make the Cake
Preheat the oven to 180°C/350°F. In the bowl of a stand mixer, beat butter and granulated & light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating on medium speed for 1 minute after each addition.
Scrape down the sides and bottom of the bowl, then continue beating on high speed for 4 minutes. Scrape down the sides and bottom of the bowl again. Combine the buttermilk, oil, and vanilla extract in a liquid measuring cup.
Slowly add this mixture to the batter on low speed, taking about 2-3 minutes. Increase the mixer speed to medium-high and beat for 4-6 minutes, until the mixture is nearly white, has doubled in size, and is completely homogeneous. Stop the mixer and scrape down the sides and bottom of the bowl. In a medium bowl, combine the cake flour, baking powder and salt.
On very low speed, add the dry ingredients to the batter. Mix for 45-60 seconds until the batter comes together. Scrape down the sides and bottom of the bowl, then mix again on low for 45 seconds. Spray a quarter sheet pan with cooking spray and line it with parchment paper.
Spread the cake batter evenly on the baking sheet using a silicone spatula. Bake the cake for 30-35 minutes, rotating the pan halfway through baking. The cake will rise, puff up, and double in size, but will remain slightly dense.
After 30 minutes, gently poke the edge of the cake with your finger. It should spring back slightly and the center should no longer be jiggly. If not, leave the cake in the oven for another 3-5 minutes. Remove from the oven and let it cool completely on a wire rack.
Ingredients for the Biscoff Frosting
- Butter: Acts as the base for the frosting, providing richness, creaminess, and a smooth texture. Room temperature butter ensures it mixes well with other ingredients, resulting in a fluffy and stable frosting.
- Biscoff cookie spread: Adds the distinct Biscoff flavor, providing sweetness and a creamy texture. The spread also contributes to the overall consistency of the frosting.
- Powdered sugar: Sweetens the frosting and helps to achieve the desired consistency. Sifting the powdered sugar ensures there are no lumps, resulting in a smooth and creamy texture.
- Greek yogurt: Adds a tangy flavor and extra creaminess to the frosting. The yogurt helps to balance the sweetness and can also contribute to a smoother texture. Room temperature yogurt blends more easily with the other ingredients.
- Salt: Enhances the flavors of the frosting by balancing the sweetness and bringing out the depth of the biscoff spread. It also helps to prevent the frosting from tasting overly sweet.
Make the Biscoff Frosting
Sift the powdered sugar through a fine mesh strainer into a medium bowl. In the bowl of a stand mixer, beat the butter on medium speed for 1-2 minutes until smooth.
Add the biscoff cookie spread and beat on medium speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula. Add the powdered sugar and greek yogurt. Mix on low speed until combined.
Increase the mixer speed to medium and beat until the frosting is fluffy and creamy, about 1 minute.
Make the Biscoff Cookie Spread & Milk Soak: Place the biscoff cookie spread in a liquid measuring cup and microwave in 20-second intervals, stirring in between, until melted. Reserve 2 tablespoons of the melted biscoff cookie spread to decorate the top of the cake. In a small bowl, whisk together the milk and vanilla extract.
Assemble the Biscoff Layer Cake
Place a piece of parchment on your work surface. Invert the cake onto it and peel off the parchment from the bottom of the cake. Use a cake ring to cut out two circles from the cake. These will be the top two layers. The remaining cake scraps will form the bottom layer.
LAYER 1, BOTTOM: Clean the cake ring and place it in the center of a baking sheet lined with parchment paper or a silicone baking mat. Line the inside of the cake ring with one strip of acetate. Place the cake scraps inside the ring and press them into a flat, even layer using the back of your hand. Generously brush half of the milk soak over the bottom cake layer.
Spread half of the biscoff spread evenly over the cake. Add 1/3 of the biscoff frosting and spread into an even layer.
Sprinkle 1/3 of the chopped biscoff cookies over the frosting and press them down gently with your hand. LAYER 2, CENTER: Carefully tuck the second strip of acetate between the cake ring and the first acetate strip to create a taller ring, about 12-15cm/5-6 inches high, to support the height of the finished cake. Place one of the cake rounds on top.
Repeat the process: soak the cake, add biscoff spread, add frosting and sprinkle with chopped cookies. LAYER 3, TOP: Place the remaining cake round on top. Decorate the top of the cake with the remaining biscoff frosting, biscoff spread and chopped cookies. Place the baking sheet with the cake in the fridge or freezer and chill for at least 12 hours to let the cake and filling set. Remove the baking sheet from the fridge or freezer. Place the cake on a plate, release it from the cake ring, and carefully remove the acetate strips.
Storing and Freezing Instructions for Biscoff Layer Cake
Storage: If you plan to eat the cake within a few days, store it in the fridge. Cover with plastic wrap or store it in an airtight container for up to 4-5 days.
Freezing Instructions: Wrap leftover cake or individual slices tightly in plastic, followed by a layer of aluminum foil. Place the wrapped cake in an airtight container or a ziplock bag and freeze for up to 2-3 months.
Thawing: Transfer the wrapped cake or individual slices from the freezer to the fridge. Let thaw overnight or at least for a couple of hours before serving. If you need to thaw the cake more quickly, you can let it sit at room temperature for a few hours. Remove the outer layer of aluminum foil but keep it wrapped in plastic wrap to prevent condensation from making the cake soggy. For individual slices remove the foil and plastic wrap from the slices and let them sit at room temperature for 1-2 hours before serving.
My Summary for Biscoff Layer Cake
Difficulty: Intermediate.
Taste: The warm spices from the biscoff spread and cookies complement the sweetness, making it a perfect treat for biscoff lovers.
Texture: The moist, tender cake, creamy frosting, and crunchy cookie bits create a harmonious blend that is both satisfying and indulgent.
Time: This schedule allows you to spread out the preparation, reducing the active time required on each day and ensuring the cake is properly chilled and set before serving:
- Day 1 – preparing the cake: 1 hour, plus cooling time
- Day 2 – preparing the biscoff spread, biscoff frosting and assembling the cake: 1 hour, plus 12 hours of chilling
- Day 3 – Enjoy
More Biscoff or Layer Cake Recipes
- Biscoff Babka
- Chocolate Malt Layer Cake
- Dulce de Leche Peanut Butter Cake
- Lemon Tart with Strawberries
- Strawberry Vanilla Layer Cake
