Biscoff Cake with Cookie Butter Buttercream
User Reviews
4.7
Biscoff Cake with Cookie Butter Buttercream
Description
The cake batter mixes all-purpose flour with light brown sugar, ground Biscoff biscuits (optional), baking powder, and bicarbonate of soda with softened butter, eggs, milk, and vanilla extract. The inclusion of speculoos spice adds subtle warmth. After thorough mixing, the smooth batter is divided into prepared cake tins and baked until a skewer comes out clean, resulting in tender layers with a golden crust.
The buttercream blends Biscoff spread, unsalted butter, powdered sugar, vanilla, water, and a pinch of sea salt until creamy and smooth. This frosting is spread between the cooled cake layers and on the exterior. Additional Biscoff biscuits and spread decorate the cake’s surface, enhancing the characteristic caramelized cookie flavor and textural contrast.
The cake serves as a layered dessert ideal for celebrations or treats where a rich, flavorful sweet with spice notes is desired. It yields moist cake layers paired with a distinctly flavored buttercream that’s smooth and sweet without overpowering.
Ingredients such as light brown sugar may be substituted with other sugars, and self-raising flour can replace plain flour if baking powder is omitted. Cake layers can be baked up to two days ahead and stored wrapped at room temperature without stacking. The finished cake stores well for several days in a cool place, or refrigerated if ambient temperatures are warm.
Ingredients
For the cake
- 350 g all-purpose flour all purpose flour, 2 3/4 cups (plain flour
- 330 g light brown sugar 1 2/3 cups
- 6 Biscoff biscuits ground to a powder (optional)
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp speculoos spice (optional)
- 200 g butter softened (or Stork, unsalted, 3/4 cup plus 1 heaped tablespoon
- 3 egg large
- 200 ml whole milk 3/4 cup plus 2 tablespoons
- 1 tsp vanilla extract
Biscoff Buttercream
- 300 g Biscoff spread smooth, 1 1/3 cups
- 230 g unsalted butter room temperature, 2 sticks
- 300 g powdered sugar 2 1/2 cups (icing sugar
- 3 tbsp water use as needed, hot
- 1 tsp vanilla extract
- salt sea, generous pinch
To decorate
- 8 Biscoff biscuits
- 3 tbsp Biscoff spread remaining spread from jar used in buttercream, smooth
Instructions
Make the cake
- Preheat the oven to 180C (350F). Grease and line two 20cm | 8in layers cake tins - or spray with cake release. You can also use four 15cm | 6in cake tins for a taller cake.
- Add the flour, sugar, cookie crumbs, baking powder, bicarbonate of soda and spice(if using) to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- Add all remaining ingredients – butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.
- Stop the mixer and scrapw the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.
- Divide the batter between the prepared tins and level.
- Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting.
Make the buttercream
- Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand mixer. Beat together until smooth.
- Gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar. Continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.
Assemble the cake
- Transfer the buttercream to a large piping bag fitted with a star tip.
- Add a generous amount of frosting on your bottom cake layer and smooth. Top with the second layer and repeat.
- Smooth the frosting over the top and sides of the cake. You can leave the cake showing through to achieve the 'naked' cake look or do a crumb coat then chill the cake. Add another layer of frosting and smooth over the cake.
Decorate the cake
- Heat the Biscoff spread in the mircrowave for 20-30 seconds and stir until smooth and runny.
- Drizzle this around the perimeter of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.
- Spread the Biscoff over the top of the cake to cover (optional).
- Pipe remaining buttercream over the top of the cake and decorate with the cookies.
Notes
- Light brown sugar can be substituted with dark brown, Demerara, or white caster sugar for variations in flavor.
- Self-raising flour may replace all-purpose flour if baking powder is omitted from the recipe.
- Cake layers can be baked up to two days in advance; wrap well and store at room temperature without stacking.
- Store the finished cake at room temperature up to three days; refrigerate in warm climates to keep fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 182mg | 61% |
| Sodium | 521mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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