Easy Biscoff Cake

This super easy Biscoff Cake is a delicious dessert to make for a special occasion or afternoon tea. The light and airy cookie butter cake is topped with melted biscoff spread and topped with a biscoff whipped cream frosting.

Jump to:

• Why we love this recipe
• Ingredients
• How to make Cookie Butter Cake
• Recipe FAQs
• Tips for Success
• Storing & Freezing
• More Easy Cakes Recipes
• Recipe

Why we love this recipe

If you are looking for a simple way to adds LOADS of flavours to your classic vanilla butter cake, the answer is: biscoff! The cookie butter spread brings a delicious spiced taste and richness to the cake.

The cake is simply packed with biscoff flavor. It is topped with a simple one ingredient biscoff glaze (think one layer biscoff drip cake!) and two ingredients biscoff whipped cream frosting.

This one layer lotus biscoff cake looks fancy enough for a special occasion without the fuss! It is also great for afternoon tea or every day dessert.

More Biscoff Recipes:

Ingredients

For the cake:

• Butter: unsalted and very soft, at room temperature.

• Sugar: I used white sugar (caster sugar) here but you could substitute it with brown sugar for a more caramelised flavour.

• Eggs: medium size and at room temperature.

• Smooth Biscoff Spread: or any brand of cookie butter spread / speculoos spread. You will need to melt it slightly in the microwave so that it mixes with the rest of the ingredients easily.

• Dry Ingredients: a mix of Plain / All Purpose Flour, Baking Powder and Salt. You can also use Self Raising Flour instead here.

• Speculoos Spice (optional): a spice mix use to make the traditional Belgian Speculoos Cookies. It will adds a lot of spicy flavours to the cake. See FAQs section below for substitute.

For decorating:

• Glaze: simply some melted Biscoff Spread that is very fluid. You could also use a crunchy cookie butter spread here for more texture in the cake!

• Whipped Cream Frosting: made with Heavy / Thickened Cream (whipping cream) and a little bit of Biscoff Cookie Butter. Make sure the cream contains at least 30% fat or it will not whip properly. I also added a few crumbs of lotus biscoff biscuits to finish the cake.

The whipped cream is made with no added sugar here. For a sweeter and slightly more stable frosting, you can add a little bit of icing or powdered sugar to the cream when whipping it.

How to make Cookie Butter Cake

Biscoff Butter Cake

Let's start by making the biscoff cake layer. It is made the same way as most vanilla butter cake recipes. Step by Step Instructions:

• Preheat your oven on 160'c / 325'f. Line the bottom of a 20cm / 8-inch Springform Pan with baking paper (parchment paper) and lightly grease the sides.

I like to use a vegetable oil spray to grease the pan but you can also use butter.

• Photo 1: Place the very soft butter and sugar in a large mixing bowl (if using a hand mixer) or the bowl of your stand mixer.

• Photo 2: Cream the two ingredients together on medium speed for about 5 minutes, or until light and fluffy. The butter should look paler and if you rub a little bit of the mixture between your fingers, you shouldn't feel hard granules of sugar.

• Photo 3: Add the Eggs one at the time. Slowly mix them in until fully incorporated before adding the next one.

Don't worry if the mixture looks like it is splitting slightly; it can happen when the butter was too cold or too warm or the sugar and butter were not creamed properly. The batter will come back together when you add the flour.

• Photo 4: add the slightly melted Biscoff Spread (make sure it is not too hot) and Vanilla.

• Photo 5: mix on medium speed until just combined. If needed, stop the mixer and use a spatula to scrape the bottom and edges of the bowl.

• Photo 6: Sift in the dry ingredients - Flour, Baking Powder, Salt and Speculoos Spice (optional). Slowly mix it in either on the lowest speed of your mixer or by hands to avoid over-mixing it.

• Photo 7: Pour the cake batter into the prepared tin. Use the back of a spoon or small offset spatula to spread it around and create a relatively even layer.

• Bake for 35 to 40 minutes or until a skewer comes out clean. Transfer onto a cooling rack and leave to cool down for at least 30 minutes.

• Carefully transfer the cake on a serving plate. If the cake still feels warm to the touch, leave it to cool down for a little bit longer or the crumb might break.

• Photo 8: for the biscoff glaze, melt the biscoff spread in the microwave for 30 seconds to 1 minutes or until very smooth and fluid. Pour it over the cake and spread it around with the back of a spoon, letting it drip over the side of the cake. Set aside to set.

Make sure the spread is very warm so you can easily spread it around. It will harden when it starts to cool down.

Biscoff Whipped Cream Topping

The whipped cream can be prepared in advance and be stored in the fridge until ready to serve. I recommend adding this topping as close to serving as possible as you don't want the cream to start melting. Once topped with cream, the cake will also need to be kept in the fridge.

• Photo 9: Place the cold Cream and melted Biscoff Spread (cooled down) in a large mixing bowl or the bowl of your stand mixer.

• Photo 10: Whip on medium to high speed until you reach stiff peaks.

I personally like to whip it with the mixer until I reach medium peaks then finish it by hands. This helps to control how much you mix it and avoid over-whipping it, which would give a slightly grainy texture to the cream.

• Photo 11: Tranfer the cream into a piping bag fitted with a star piping tip. Pipe small dollops of whipped cream around the edge of the cake.

I piped 12 dollops of cream so that each slice of cake is topped with the same amount of cream.

• Photo 12: Sprinke the whipped cream with some biscoff cookie crumbs for and added crunch.

• Serve straight away.

Alternatively, you could use this Cookie Butter Cream Cheese Frosting instead of the Whipped Cream.

Recipe FAQs

Tips for Success

• You will get the best results by using ingredients at room temperature - especially the butter and eggs. If too cold, these ingredients will not mix properly resulting in a denser, drier crumb.

• Why did the batter split when I added the eggs: having the batter split can happen when the butter used was too cold or too warm, or if the sugar and butter were not creamed properly. In this recipe, the batter will come back together when you add the flour so it shouldn't cause much issues.

• The cake is baked at a slightly lower temperature (160'c / 325'f) than usual. This will make the cake rise more slowly and avoid creating a higher dome shape in the centre. If the cake has risen more in the middle, you could always use a serrated knife to cut off the excess.

• The Whipped Cream topping can be prepared in advance and stored in the fridge topped with plastic wrap for 24 hours. Letting it chill before piping it over the cake will actually make it more stable.

Storing & Freezing

The cookie butter cake itself can be stored at room temperature (covered with plastic wrap or in an air-tight container) and is best eaten within 2 days. The whipped cream topping can be made up to 24 hours in advance and kept in the fridge. I recommend adding the cream topping as close to serving as possible.

Once topped with the whipped cream, the cake should be kept in the fridge. It can be frozen, but without the biscoff glaze or whipped cream.

More Easy Cakes Recipes

• Easy French Apple Cake
• Lemon Ricotta Cake
• Easy Yogurt Plum Cake
• French Chocolate Fondant Cake
• Pear and Chocolate Cake

Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey

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