The ultimate Biscoff Cake is here! This gorgeous Milk Bar-style layer cake is made from a beautiful, brown sugar Biscoff sponge and topped with Biscoff cookie butter frosting. It’s made using one quarter sheet pan cake that is then transformed into a stunning three layer cake.
Meet my new favourite cake! ❤️
This gorgeous Biscoff Cake combines three layers of brown sugar sponge made using Biscoff cookie spread, with creamy, homemade Biscoff buttercream. With secret layers of crumbled Lotus Biscoff cookies, this cake is a buttery, caramel-y, Biscoff dream.
why you will love this cake
- It’s creamy, crunchy and caramel-y
- There’s Biscoff cookie butter IN the cake AND the frosting
- It looks and tastes AMAZING!
recipe testing
We’re big Biscoff fans around here. And after making Biscoff Cheesecake, Biscoff Cookies, and Blondies too, I just knew there was something missing from our recipe collection. Biscoff Cake.
Adding a spread into cake batter is nothing new, after all, we’ve used peanut butter in our bakes time and time again. But I knew it would take a bit of testing to get this cake just right, as cookie butter already has flour, sugar, oil and spices in it.
So I took inspiration from my Peanut Butter Cake but swapped peanut butter for cookie butter. The result? It was good, but slightly dry with a powdery texture on the outside of the cake. This is often the result of too much sugar – which made sense since Biscoff spread already has a considerable amount of sugar in it.
So I adjusted the sugar and slightly reduced the amount of Biscoff. Bing, bang, boom. A deliciously soft, brown sugar, caramel-y cake.
I then took inspiration from the famous Milk Bar bakery in New York, and transformed this sheet pan cake into a spectacular layer cake.
what is biscoff?
What is Biscoff? I hear you ask. Biscoff cookie spread is a thick, buttery spread (see above) made from the very popular, caramelised Lotus Biscoff cookies.
It tastes like crushed Lotus cookies, with that same softly sweet, buttery, brown sugar flavour, with just a hint of cinnamon. It’s very thick and holds its shape at room temperature.
It can be found in our local supermarket (here in Australia), usually near the peanut butter and other spreads. There are also similar products, including Speculoos Cookie Butter, in other countries.
let’s talk layers
- Biscoff cake
- Milk soak
- Biscoff buttercream
- Lotus Biscoff cookies
- REPEAT
- REPEAT again.
what is a milk soak?
A milk soak is designed to keep your cake soft and moist for days. When you assemble your cake, you’ll drizzle over a few tablespoons of milk onto the cake layers. Don’t worry, it won’t make your cake wet.
Instead, it will ensure your cake crumb is soft and tender, even if your cake is stored in the fridge. In this case, like our Milk Bar Birthday Cake, we add a little vanilla to our milk for extra flavour.
Biscoff frosting
Ok, this frosting is NEXT LEVEL. I wanted to make sure the flavour of Biscoff really popped in this frosting and boy, does it ever. I took inspiration from my favourite Vanilla Buttercream recipe but reduced the sugar. I swapped yogurt for milk and then added the star ingredient – Biscoff.
This frosting is creamy and caramel-y but not too sweet. It has a velvety, melt-in-your-mouth texture. And it pairs beautifully with our brown sugar Biscoff sponge.
How do i store the frosting?
Store the frosting in an airtight container and keep it in the fridge until you are ready to use it.
Can i make thIS frosting ahead of time?
Absolutely. You can make this buttercream frosting up to three days in advance. Simply store it in an airtight container in the fridge. When you are ready to use it, let it sit at room temperature for 10-15 minutes. Then add 1 tablespoon of milk and beat with an electric mixer on low speed for 1-2 minutes, or until smooth and creamy again.
the assembly
Believe it or not, but assembling this cake as pictured, is a lot easier and quicker than frosting an entire cake. Instead of using regular round cake pans, you’ll make one large cake using a quarter sheet pan. This means your cake will bake evenly and you don’t have to try and fit three baking pans in your oven. You’ll then use a six-inch cake ring to cut out the layers.
You’ll line the inside of your cake ring with a sheet of acetate. This will allow you to build your cake inside the cake ring, going nice and tall, keeping all your frosting and fillings inside. The cake will then chill in the fridge until you are ready to serve.
When you are creating a cake like this, not every layer has to be perfect. In fact, the bottom layer will be made from two half-moons cut from the leftover cake, so you’ll get two perfect rounds and one you’ll have to piece together. But don’t worry, no one will know! See below diagram.
what special equipment will i need?
- One quarter sheet pan (9 by 13 inch)
- 6-inch cake ring
- A sheet of acetate (at least 6 inches high)
frequently asked questions
YES. You can use this recipe to make a two layer 8-inch cake or three layer 6-inch cake if you prefer.
Yes. You can make this cake the day before and store it in the fridge.
Unfortunately no. This recipe has been designed and tested using Biscoff Cookie Spread. If you can’t get your hands on Biscoff where you live, try my Peanut Butter Cake instead.
more layer cakes to try
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Let’s Bake
Biscoff Cake
An amazing Biscoff Cake filled with Biscoff cookie spread.
Ingredients
Biscoff cake
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4) caster sugar or granulated sugar
- 180 grams (3/4 cup) Biscoff Cookie Spread
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 280 grams (2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 180 ml (3/4 cup) full fat or whole milk, room temperature
Biscoff frosting
- 230 grams (1 cup or 2 sticks) salted butter, softened
- 120 grams (1/2 cup) Biscoff Cookie Spread
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons Greek yogurt or full fat milk, room temperature
To assemble
- 60 ml (1/4 cup) full fat or whole milk
- 1/2 teaspoon vanilla extract
- 10–12 Biscoff Lotus Cookies, roughly chopped
Instructions
- Biscoff cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. - Place butter and sugars in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add Biscoff cookie spread and vanilla and beat briefly until smooth and combined.
- Next, add eggs, one at a time. Beat on a low speed to combine. Don’t worry if the mixture looks curdled – this is normal.
- Add flour, baking powder and salt, followed by the milk. Beat on a low speed to combine. Try not to overmix. The cake batter should be thick and smooth.
- Pour batter into prepared pan and use a spatula to smooth into one even layer. Bake for approximately 30-33 minutes or until cake is golden brown and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
- Biscoff frosting
Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until smooth. - Add Biscoff and beat on medium speed until creamy. Add icing sugar and yogurt and mix on low speed until combined. Turn the mixer up to medium and mix until frosting is fluffy and creamy.
- Assemble cake
Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a six inch cake ring. Note the diagram below – you’ll get two whole layers and two semicircles. - Place the six inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two semicircles of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down firmly to make one even layer.
- Spoon 2-3 tablespoons of the milk soak (milk and vanilla combined) over the first cake layer. Add one third of the Biscoff frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies.
- Add another layer of cake and press down firmly. Spoon 2-3 tablespoons of the milk soak over the cake layer. Add another third of frosting and spread into one layer. Scatter over a handful of chopped Lotus Biscoff cookies.
- Add final cake layer and press down firmly. Add remaining frosting. Place cake in the fridge for at least 1 hour to set. To serve, sprinkle over Lotus Biscoff cookies on top.
Notes
Cake size and shape: You can use this recipe to make a two layer 8-inch cake or three layer 6-inch cake if you prefer. Baking time and temperature will be approximately the same. You’ll know your cakes are ready when a skewer inserted into the centre comes out clean.
Biscoff frosting: You can make this buttercream frosting up to three days in advance. Simply store it in an airtight container in the fridge. When you are ready to use it, let it sit at room temperature for 10-15 minutes. Then add 1 tablespoon of milk and beat with an electric mixer on low speed for 1-2 minutes, or until smooth and creamy again.
Nutrition Information
Alicia says
I’m going to try this cake today! But can you substitute buttermilk for whole milk? Typically buttermilk adds a level of moisture to cakes so you wouldn’t need the milk soak????? Just wondering about that.
Jessica Holmes says
Hi Alicia, I recommend using buttermilk if you can. Otherwise you can use half whole milk and half Greek yogurt? The milk soak helps the cake stay moist if you are going to refrigerate – most cakes will dry out in the fridge. Hope you enjoy it!