The Best Biscoff Layer Cake

If you’re searching for a show-stopping dessert that delivers deep caramel flavor, ultra-moist cake layers, and rich cookie butter frosting, this truly is the best Biscoff layer cake you’ll ever make. Every bite is infused with that unmistakable Lotus Biscoff flavor: warm spices, caramelized sweetness, and buttery richness that feels both nostalgic and indulgent.

This cake isn’t just about sweetness. It’s about balance. Soft, tender sponge layers hold up generous swirls of creamy Biscoff frosting, while crushed cookies add texture and contrast. Finished with a silky cookie butter drip, this cake looks bakery-worthy but is completely achievable at home.

Whether you’re baking for a birthday, holiday, celebration, or simply because you love Biscoff, this recipe delivers maximum flavor, perfect structure, and serious visual impact.

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Why This Is Truly the Best Biscoff Cake

Not all Biscoff cakes are created equal. Some are too dense. Others are overly sweet. This recipe was developed to hit the sweet spot between luxurious and light, ensuring you can enjoy a generous slice without it feeling heavy.

Here’s why this one stands out:

• Moist, fluffy layers that stay soft for days
• Real Biscoff spread in both cake and frosting
• Balanced sweetness, never cloying
• Stable frosting perfect for stacking and decorating
• Professional bakery-style finish at home

This cake is designed for people who love Biscoff and want it to shine without overpowering everything else.

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Ingredients

Biscoff Cake Layers

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 4 large eggs, room temperature
• ¾ cup Biscoff cookie butter spread
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature

Biscoff Buttercream Frosting

• 1½ cups unsalted butter, softened
• 1 cup Biscoff cookie butter spread
• 4½ cups powdered sugar, sifted
• 2–4 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Decoration & Filling

• ¾ cup crushed Biscoff cookies
• ½ cup warmed Biscoff spread (for drip)

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Instructions

Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Beat in Biscoff spread and vanilla extract.
6. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
7. Divide batter evenly between pans and smooth the tops.
8. Bake for 22–26 minutes, until a toothpick inserted comes out clean.
9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

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Prepare the Biscoff Buttercream

1. Beat butter until smooth and creamy.
2. Add Biscoff spread and beat until fully incorporated.
3. Gradually add powdered sugar, mixing on low speed.
4. Add vanilla, salt, and cream until smooth and spreadable.
5. Beat on medium-high speed for 2–3 minutes until fluffy.

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Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous layer of Biscoff buttercream.
3. Sprinkle with crushed Biscoff cookies.
4. Repeat with remaining layers.
5. Frost the outside of the cake with remaining buttercream.
6. Chill for 20 minutes to set.

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Add the Biscoff Drip

1. Warm Biscoff spread until pourable but not hot.
2. Gently spoon around the edges of the chilled cake.
3. Spread remaining Biscoff on top.
4. Garnish with crushed cookies.

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Pro Tips for Bakery-Perfect Results

• Room temperature ingredients ensure smooth batter.
• Do not overbake to keep layers moist.
• Chill before dripping for controlled drips.
• Use an offset spatula for clean frosting layers.

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Flavor & Texture Breakdown

• Cake: Soft, tender, lightly spiced
• Frosting: Creamy, rich, cookie-forward
• Crunch: Crushed cookies between layers
• Finish: Silky Biscoff drip

Every component works together for maximum impact.

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Variations & Customizations

Chocolate Biscoff Cake

Add ½ cup cocoa powder to the batter for a chocolate twist.

Biscoff Cheesecake Layer Cake

Replace one frosting layer with Biscoff cheesecake filling.

Mini Biscoff Cakes

Bake in 6-inch pans for smaller celebrations.

Cupcake Version

Bake batter as cupcakes and swirl frosting on top.

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Serving Suggestions

Serve the best Biscoff layer cake with:

• Hot coffee or espresso
• Vanilla ice cream
• Salted caramel drizzle

Perfect for birthdays, holidays, or any Biscoff lover’s dream dessert.

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Storage & Make-Ahead Tips

• Refrigerate: Up to 4 days in an airtight container.
• Freeze layers: Wrap unfrosted layers up to 2 months.
• Bring to room temperature before serving for best texture.

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Why This Recipe Works

This cake balances fat, sugar, and moisture perfectly. The Biscoff enhances flavor without overpowering, while the buttercream is stable enough for stacking but still luxuriously smooth. The result is a cake that slices cleanly, holds its structure, and delivers consistent flavor in every bite.