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Biscoff Cake

Biscoff Cake

This Biscoff Cake is a dreamy, caramel-flavored dessert that’s rich, moist, and simple to make. Using a soft vanilla cake base and creamy Biscoff frosting, it’s perfect for birthdays, parties, or cozy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time: 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 box vanilla or butter cake mix or 2 cups homemade vanilla cake batter
  • ¾ cup milk
  • ½ cup melted butter or neutral oil
  • 3 large eggs
  • ½ cup Biscoff spread slightly melted
  • 1 teaspoon cinnamon optional
  • For the Frosting:
  • ½ cup unsalted butter softened
  • 1 cup Biscoff spread
  • 2 cups powdered sugar
  • 3 –4 tablespoons milk or cream for consistency
  • 4 crushed Biscoff cookies for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9x13-inch pan.
  2. Mix the batter: In a bowl, combine cake mix, milk, melted butter, eggs, and melted Biscoff spread. Mix until smooth and creamy.
  3. Bake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool completely before frosting to avoid melting the icing.
  5. Make the frosting: Beat together butter and Biscoff spread until fluffy. Gradually add powdered sugar and milk until smooth and spreadable.
  6. Assemble: Frost the cooled cake. Sprinkle crushed Biscoff cookies on top for decoration and texture.

Notes

  • Warm Biscoff spread slightly before mixing for a smoother texture.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze unfrosted cake layers for up to 2 months.