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Close up cake on a plate with fork and rest of cake, jar of Biscoff spread and Biscoff biscuits in background.

Biscoff Cake

Author: Sarah Brooks
This easy Biscoff cake with cookie butter buttercream and is the answer to all your Biscoff cravings. Perfect for a special occasion or when friends pop over!
5 from 3 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, European
Servings 12 slices
Calories 655 kcal


  • 2 x 8 inch round cake tins


I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!


    • 2 cups (300gms) plain flour
    • ¼ cup (40gms) corn flour
    • ½ teaspoon salt
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 stick (½ cup/115gms) unsalted butter
    • 1 cup (220gms) tightly packed brown sugar
    • ½ cup (150gms) Biscoff spread
    • ¼ cup (65mls) vegetable oil
    • 1 tablespoon vanilla extract
    • 2 large eggs
    • 1 & ⅓ cups (335mls) whole milk
    • 2 & ½ tablespoons fresh lemon juice


    • 1 & ½ (¾ cup/170gms) unsalted butter
    • ¾ cup (225gms) Biscoff spread
    • 2 cups (320gms) icing sugar or powdered sugar
    • ¼ teaspoon salt
    • 2 tablespoons lemon juice
    • 1 & ½ tablespoons milk
    • 4 or 5 Biscoff biscuits/cookies, to decorate


    To make the cake

    • If you are making the brown butter to go with the butter cream (step 1) make this now so it can cool while your cakes bake.
    • Pre-heat your oven to 365°F (185°C/165°C fan-forced). Grease and line 2 x 8 inch round cake tins with baking paper.
    • Measure out the milk and add the lemon juice. Allow to stand at room temperature until you need it.
    • Cream the room temperature butter and brown sugar together in a stand mixer on medium untill fluffy. Add the Biscoff spread and mix well. Add the vanilla extract, eggs and oil and mix well.
    • Sift in the flour, corn flour, salt, baking soda and baking powder. Add the butter milk. Fold in gently together until just combined and their are no unmixed lumps of flour.
    • Divide between two lined cake tins and bake for 35 mins or untill a tooth pick inserted comes out clean and the cake is no longer 'talking'.
    • Allow to cool before removing from the cake tins. Allow cakes to cool completely before frosting or your frosting will melt!

    To make the buttercream and decorate the cake

    • Cube the butter for the buttercream and add to a lightly colored pan. Heat on medium hight until melted and foaming. Continue to stir until butter starts to brown and develops a wonderful nutty aroma.
    • Remove from heat and transfer to a heatproof container immediately, taking care to scrap out the brown bits at the bottom. Chill in the fridge untill solified then return to room temperature.
    • Add the brown butter to a stand mixer or bowl, making sure you include all the brown bits at the bottom.
    • Add the Biscoff spread and brown butter to the bowl of the stand mixer and beat togher.
    • Sift in the icing sugar and salt. Add the lemon juice and milk. Beat on medium until fluffy and well combined. Taste and check the texure. If its to firm add anohter ½ tablespoon of milk and beat again. If its to loose add another couple of spoonfulls of sifted icing sugar and mix well.
    • Put your first cake onto a serving plate or cake stand. Cover the top of the cake with frosting. If you want, flip the top cake over so the 'base' becomes the nice flat top of the cake.
    • Frost the top can sides of the cake, filling in any gap in the middle then smoothing down with an offset spatula. Sprinkle with some extra crushed-up Biscoff biscuits and you're done!


    • The recipe time given is the hands-on time to make the cake.  It does not include cooling time for the cake or chilling time for the brown butter for the buttercream. 
    • If making this cake in advance hold off sprinkling on the crushed-up biscuits until right before serving, or they will go soft.   
    This cake will store in a container on the bench for up to three days.  It does not need to be refrigerated.  The Biscoff buttercream will store well in an airtight container on its own in the fridge for up to one month.  
    Freezing: this cake can be frozen for up to a month, either frosted or unfrosted.  Wrap completely cool unfrosted cakes in cling film then foil and store in an airtight container in the freezer.   If freezing frosted wrap do not add the biscuit crumb yet as they will go soft.  Carefully in cling film on the plate or cake board.  Remove cling film Before defrosting or it may stick to the frosting.  It will take up a lot of room in the freezer this way.  Add the biscuit crumb just before serving.  


    Calories: 655kcalCarbohydrates: 112gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 35mgSodium: 420mgPotassium: 150mgFiber: 1gSugar: 69gVitamin A: 104IUVitamin C: 2mgCalcium: 90mgIron: 2mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: Biscoff, Cookie butter, speculoos
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