When I first made this Biscoff Layered Cake, I couldn’t stop smiling. The rich, caramel-like flavors of the Biscoff cookies paired perfectly with the moist cake layers and creamy frosting. The entire process felt so rewarding, and the end result was stunning.
My favorite part? Adding that final drizzle of warm cookie butter and watching everyone’s jaws drop! For a lighter yet equally indulgent option, you can also enjoy a gingerbread trifle that captures similar cozy flavors.
Trust me, even if you’re a beginner, this recipe is your ticket to becoming the star baker among your friends and family.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 6 egg whites
- 1 ½ cups buttermilk
- 1 tablespoon vanilla extract
- 1 cup cookie butter
- 4 cups powdered sugar
- 3 tablespoons heavy cream
Note: Makes one 3-layered 8-inch cake (serves approximately 10-12 people).
Variations
Ingredient Swaps
- Flour: Opt for a gluten-free baking mix to suit dietary needs.
- Butter: Replace with a vegan or dairy-free alternative for a plant-based version.
- Eggs: Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) or applesauce.
Flavor Twists
- Sprinkle crushed Biscoff cookies between the layers for added texture.
- Add 1 teaspoon of espresso powder to the batter for a richer flavor.
- Substitute light brown sugar for a milder sweetness.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 33 minutes
- Total Time: 1 hour 50 minutes
Equipment You Need
- Mixer – For blending the cake batter and frosting.
- Parchment paper – To line the pans and prevent sticking.
- Offset spatula – Perfect for applying smooth layers of frosting.
- Measuring cups and spoons – Essential for accuracy in baking.
- Digital scale – For dividing the batter evenly across the layers.
How to Make Biscoff Layered Cake?
There’s something magical about making this Biscoff Layered Cake. From mixing the ingredients to layering and decorating, the entire process feels like an adventure. If you enjoy making desserts that combine texture and flavor, then chocolate filled cookies might be another delightful treat to try. Here’s how you can create this show-stopping dessert step by step.
Preparing the Pans
Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans. Line them with parchment paper and grease the sides with butter or cooking spray. This crucial step will make it easier to release the cakes once they’re baked.
Mixing the Dry Ingredients
Grab a large mixing bowl and combine the flour, cinnamon, baking powder, and salt. Using a mixer, blend the dry mixture with softened butter until it forms a crumbly texture. This will set the base for soft, tender cake layers.
Adding the Wet Ingredients
Next, whisk in the egg whites. Pour in the buttermilk and vanilla extract gradually, mixing as you go. Scrape down the sides of the bowl to ensure the batter is well combined and free of lumps. The result should be a smooth, creamy mixture.
Baking the Cake
Divide the batter evenly into your prepared cake pans. Bake them for 33-35 minutes, rotating the pans halfway to ensure even cooking. Once done, allow the cakes to cool completely before moving on to the frosting.
Making the Frosting
While the cakes cool, whip the unsalted butter, powdered sugar, and heavy cream together to create a fluffy vanilla frosting. Scoop out a portion and blend it with cookie butter for a deliciously rich twist. This will be your secret weapon for those irresistible layers.
Assembling the Cake
Alternate the vanilla and cookie butter frosting between the layers, spreading evenly with an offset spatula. Drizzle warm cookie butter over each layer to deepen the flavor. Finally, press crushed Biscoff cookies onto the sides for a decorative touch.
Chilling and Serving
Chill the finished cake in the fridge for 20 minutes. This helps the frosting firm up and makes slicing easier. Once ready, bring it out, and brace yourself for the compliments!
Credit: chef_smera
Why You’ll Love This Recipe?
This cake is bound to win your heart, here’s why:
- Loaded with Biscoff flavor. The perfect treat for cookie butter fans.
- Beginner-friendly steps. Even novice bakers can nail this recipe.
- Customizable. Adaptable for various dietary preferences.
- Visually stunning. A centerpiece-worthy dessert for any gathering.
- Make-ahead option. Prep components in advance for ultimate convenience.
How to Serve Biscoff Layered Cake?
This cake deserves to be served in style! Slice it into generous pieces and drizzle each slice with warm cookie butter. Add a sprinkle of crushed cookies for a delightful crunch. Pair it with a cup of tea or coffee to complement those warm, cozy flavors. For more party-perfect ideas, take a look at these appetizer recipes that can kickstart your gathering on a high note. Display the cake on a cake stand for the ultimate “wow” factor at your table.
Nutritional Information
Each serving offers approximately:
- Calories: 863
- Protein: 6g
- Carbohydrates: 107g
- Fat: 47g
Make Ahead and Storage
I love how easy this cake is to make ahead! You can prepare the layers and frosting a day or two early and assemble just before serving. This not only saves time but also allows the flavors to develop fully.
Refrigeration: Keep leftovers in an airtight container for up to one week. Cover cut edges with extra frosting to keep them moist.
Freezing: Wrap unfrosted cake layers in plastic wrap and foil. They’ll stay fresh in the freezer for up to a month. Thaw them overnight in the fridge before assembling.
Tips for Making the Recipe
From personal experience, these tips will make your Biscoff Layered Cake even better:
- Measure accurately. I always use a kitchen scale to avoid any missteps during baking.
- Bring ingredients to room temperature. It makes mixing smoother and enhances the texture.
- Chill your cake layers. Slightly chilled cakes are easier to frost without crumbs getting in the way.
- Drizzle cookie butter like a pro. Warm it slightly for a smooth, even drizzle.
With this recipe, you’re not just making a cake; you’re creating a little piece of joy! I can’t wait for you to try it and hear all about your baking success. Happy baking!
Biscoff Layered Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 6 egg whites
- 1 ½ cups buttermilk
- 1 tablespoon vanilla extract
- 1 cup cookie butter
- 4 cups powdered sugar
- 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans. Line them with parchment paper and grease the sides with butter or cooking spray. This crucial step will make it easier to release the cakes once they’re baked.
- Grab a large mixing bowl and combine the flour, cinnamon, baking powder, and salt. Using a mixer, blend the dry mixture with softened butter until it forms a crumbly texture. This will set the base for soft, tender cake layers.
- Next, whisk in the egg whites. Pour in the buttermilk and vanilla extract gradually, mixing as you go. Scrape down the sides of the bowl to ensure the batter is well combined and free of lumps. The result should be a smooth, creamy mixture.
- Divide the batter evenly into your prepared cake pans. Bake them for 33-35 minutes, rotating the pans halfway to ensure even cooking. Once done, allow the cakes to cool completely before moving on to the frosting.
- While the cakes cool, whip the unsalted butter, powdered sugar, and heavy cream together to create a fluffy vanilla frosting. Scoop out a portion and blend it with cookie butter for a deliciously rich twist. This will be your secret weapon for those irresistible layers.
- Alternate the vanilla and cookie butter frosting between the layers, spreading evenly with an offset spatula. Drizzle warm cookie butter over each layer to deepen the flavor. Finally, press crushed Biscoff cookies onto the sides for a decorative touch.
- Chill the finished cake in the fridge for 20 minutes. This helps the frosting firm up and makes slicing easier. Once ready, bring it out, and brace yourself for the compliments!
Notes
- Measure accurately. I always use a kitchen scale to avoid any missteps during baking.
- Bring ingredients to room temperature. It makes mixing smoother and enhances the texture.
- Chill your cake layers. Slightly chilled cakes are easier to frost without crumbs getting in the way.
- Drizzle cookie butter like a pro. Warm it slightly for a smooth, even drizzle.
