I love this homemade Biscoff cake because first of all, it is cake, and second, it is Biscoff, which already tells you everything you need to know. It is rich without being too much, soft without falling apart, and full of that warm caramel flavor that makes Biscoff so hard to resist. This is the kind of cake you make when you want something comforting but still impressive, something that looks bakery-worthy but feels very doable at home.
Why You Will Love This Homemade Biscoff Cake Recipe
This recipe gives you a cake that stays moist for days without becoming dense or greasy. The combination of butter, oil, and buttermilk creates a soft crumb that holds its shape while still feeling tender when you bite into it.
The Biscoff flavor comes through in every layer, not just the frosting. It is baked into the sponge, layered into the buttercream, and finished on top for a deep, consistent flavor that does not feel overpowering.
This cake is also very reliable. The layers bake flat, the buttercream is stable, and the final cake is easy to assemble even if you are not an expert baker. It is a great recipe to use when you want something impressive but still approachable.
What You Will Need
You will need three 6 inch round cake pans to get the height and clean slice. Using smaller pans allows the cake to be tall with clearly defined layers.
A stand mixer or hand mixer is important for properly creaming the butter and sugar. This step affects the texture more than people realize.
You will also need parchment paper, a mixing bowl, a spatula, and a serrated knife for clean slicing. A kitchen scale is helpful for accuracy but not required.
Ingredients
For the Biscoff Cake Layers
- 240 g all purpose flour
- 1 and a half teaspoons baking powder
- 1 half teaspoon baking soda
- 3 quarters teaspoon fine salt
- 100 g unsalted butter, softened
- 60 ml neutral oil such as sunflower or vegetable oil
- 150 g light brown sugar
- 50 g white granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 180 g Lotus Biscoff spread
- 180 ml buttermilk
For the Biscoff Buttercream
- 250 g unsalted butter, very soft
- 400 g icing sugar, sifted
- 200 g Lotus Biscoff spread
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons heavy cream or milk
- A small pinch of salt
For the Top Finish
- 120 g Lotus Biscoff spread
How to Make the Biscoff Cake
Preheat your oven to 170 degrees Celsius. Line the bottoms of three 6 inch cake pans with parchment paper and lightly grease the sides. This helps the cakes release cleanly and keeps the edges smooth.
In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this aside so it is ready to use.
In a large mixing bowl, beat the butter, oil, brown sugar, and white sugar together for about three to four minutes. The mixture should look pale and fluffy. This step is important because it builds the structure of the cake and helps keep it light.
Add the eggs one at a time, mixing well after each addition. This allows the batter to emulsify properly and prevents it from splitting. Once the eggs are fully mixed in, add the vanilla extract and the Biscoff spread. Mix until the batter looks smooth and glossy.
Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. Mix gently and stop as soon as everything is combined. Overmixing at this stage can make the cake dense.
Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Allow the cakes to cool in their pans for ten minutes, then turn them out onto a wire rack to cool completely. For best results, chill the cake layers for about thirty minutes before assembling.
How to Make the Biscoff Buttercream
Beat the butter on medium to high speed for about five minutes until it becomes very pale and fluffy. This step gives the buttercream a smooth, light texture.
Add the icing sugar gradually, mixing on low speed at first to avoid a mess, then increasing the speed once it is incorporated. Scrape down the bowl as needed.
Add the Biscoff spread, vanilla extract, and salt. Beat until fully combined and smooth. Add the cream or milk one tablespoon at a time until the buttercream is soft, spreadable, and able to hold its shape.
Assembling the Cake
Place the first cake layer on a serving plate or cake board. Spread a thin, even layer of buttercream on top using an offset spatula.
Place the second cake layer on top and repeat with another thin layer of buttercream. Add the final cake layer and gently press it down to level the cake.
Apply a thin crumb coat around the cake and chill it for twenty to thirty minutes. Once set, frost the sides smoothly and level the top.
Warm the Biscoff spread gently until it is pourable but not hot. Pour it onto the center of the cake and carefully spread it toward the edges. Finish with a simple buttercream swirl on top if desired.
Tips and Tricks
Always use room temperature ingredients. This helps everything mix smoothly and prevents the batter from curdling.
Measure your ingredients carefully, especially the flour. Too much flour can make the cake dry.
Chill the cake before slicing. A cold cake gives cleaner slices and more defined layer
More Cake Recipes
Homemade Biscoff Cake Slice Recipe
Description
I love this homemade Biscoff cake because first of all, it is cake, and second, it is Biscoff, which already tells you everything you need to know. It is rich without being too much, soft without falling apart, and full of that warm caramel flavor that makes Biscoff so hard to resist. This is the kind of cake you make when you want something comforting but still impressive, something that looks bakery-worthy but feels very doable at home.
Ingredients
Biscoff Cake Layers
Top Finish
Instructions
How to Make the Biscoff Cake
-
Preheat your oven to 170 degrees Celsius. Line the bottoms of three 6 inch cake pans with parchment paper and lightly grease the sides. This helps the cakes release cleanly and keeps the edges smooth.
-
In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this aside so it is ready to use.
-
In a large mixing bowl, beat the butter, oil, brown sugar, and white sugar together for about three to four minutes. The mixture should look pale and fluffy. This step is important because it builds the structure of the cake and helps keep it light.
-
Add the eggs one at a time, mixing well after each addition. This allows the batter to emulsify properly and prevents it from splitting. Once the eggs are fully mixed in, add the vanilla extract and the Biscoff spread. Mix until the batter looks smooth and glossy.
-
Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. Mix gently and stop as soon as everything is combined. Overmixing at this stage can make the cake dense.
-
Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
-
Allow the cakes to cool in their pans for ten minutes, then turn them out onto a wire rack to cool completely. For best results, chill the cake layers for about thirty minutes before assembling.
How to Make the Biscoff Buttercream
-
Beat the butter on medium to high speed for about five minutes until it becomes very pale and fluffy. This step gives the buttercream a smooth, light texture.
-
Add the icing sugar gradually, mixing on low speed at first to avoid a mess, then increasing the speed once it is incorporated. Scrape down the bowl as needed.
-
Add the Biscoff spread, vanilla extract, and salt. Beat until fully combined and smooth. Add the cream or milk one tablespoon at a time until the buttercream is soft, spreadable, and able to hold its shape.
Assembling the Cake
-
Place the first cake layer on a serving plate or cake board. Spread a thin, even layer of buttercream on top using an offset spatula.
-
Place the second cake layer on top and repeat with another thin layer of buttercream. Add the final cake layer and gently press it down to level the cake.
-
Apply a thin crumb coat around the cake and chill it for twenty to thirty minutes. Once set, frost the sides smoothly and level the top.
-
Warm the Biscoff spread gently until it is pourable but not hot. Pour it onto the center of the cake and carefully spread it toward the edges. Finish with a simple buttercream swirl on top if desired.
