Biscoff Cake Recipe: Easy Homemade 90-Minute Recipe For Cozy Gatherings

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biscoff cake recipe lovers, get ready—this is the golden ticket for irresistible comfort food with a modern twist! Imagine a soft, tender cake infused with caramelized, spiced Biscoff flavor and topped with the most luscious cookie butter frosting. This biscoff cake recipe is perfect for celebrations, cozy afternoons, or simply when you crave something extra special. What makes this biscoff cake recipe stand out is its simplicity—you don’t need advanced baking skills, just a little patience and love! Most of the prep is hands-off, and you’ll have a bakery-worthy treat in under 90 minutes.

Biscoff Cake Recipe: Easy Homemade 90-Minute Recipe For Cozy Gatherings

A soft, tender cake infused with Biscoff cookie butter in both the batter and frosting, easy to make and ready in under 90 minutes.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12 servings

Ingredients

  

For the Cake

• 2 cups all-purpose flour (250g)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter (120g), room temperature
• ½ cup neutral oil (120ml) (like canola or sunflower)
• 1 cup light brown sugar (200g), packed
• ½ cup granulated sugar (100g)
• ⅔ cup smooth Biscoff cookie butter (160g) (spread)
• 3 large eggs room temperature
• 1 cup sour cream (240g), room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup whole milk (80ml), room temperature
• 8 Biscoff cookies roughly crushed (for folding into batter)

For the Cookie Butter Frosting

• ½ cup unsalted butter (115g), room temperature
• 1 cup smooth Biscoff cookie butter (240g)
• 2 cups powdered sugar (240g), sifted
• 2 tablespoons whole milk (more as needed)
• Pinch salt
• 6-8 Biscoff cookies crushed (for topping)

Instructions

 

Instructions

• Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square cake pan and line the base with parchment paper for easy removal.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, cream the butter, oil, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
• Add the Biscoff cookie butter and mix until fully combined—stop to scrape down the sides so everything is incorporated.
• Beat in the eggs one at a time. Follow with sour cream and vanilla, mixing until smooth.
• On low speed, add half of the flour mixture, then pour in the milk. Add remaining flour mixture; mix until just combined—do not overmix.
• Gently fold in the crushed Biscoff cookies so you get little pockets of crunch throughout the cake.
• Spread the batter evenly into your prepared pan. Tap the pan gently on the counter to remove air bubbles.
• Bake for 33-38 minutes, until the cake is golden on top and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect!).
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• While the cake cools, make your frosting: in a large bowl, beat butter and Biscoff cookie butter until creamy and smooth. Gradually add powdered sugar, mixing between additions. Pour in milk and salt, then whip on high speed for 2 minutes—your frosting should be fluffy and silky.
• Once the cake is cool, slather on the frosting. Garnish with extra crushed Biscoff cookies just before serving for crunch and flair.

Notes

Chill the frosted cake for 20 minutes for cleaner slices; drizzle with warm melted Biscoff cookie butter just before serving if desired.

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ

Why This Recipe Works

This biscoff cake recipe nails that nostalgic Lotus cookie flavor by blending creamy Biscoff cookie butter into both the batter and the frosting. The cake’s crumb is super tender thanks to sour cream and brown sugar, with hints of cinnamon and caramel that fill your kitchen with the most incredible aroma. Every bite gives you the perfect balance of spice, sweetness, and melt-in-your-mouth richness.

Unlike other biscoff cake recipes, this one stays ultra-moist for days. And best of all, it comes together with pantry staples—no complicated techniques required. Whether you’re a seasoned baker or a beginner, this is the showstopping dessert you’ll want to make again and again!

Ingredients You’ll Need

• For the Cake:
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup (120g) unsalted butter, room temperature
  • ½ cup (120ml) neutral oil (like canola or sunflower)
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • ⅔ cup (160g) smooth Biscoff cookie butter (spread)
  • 3 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • ⅓ cup (80ml) whole milk, room temperature
  • 8 Biscoff cookies, roughly crushed (for folding into batter)
• For the Cookie Butter Frosting:
  • ½ cup (115g) unsalted butter, room temperature
  • 1 cup (240g) smooth Biscoff cookie butter
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons whole milk (more as needed)
  • Pinch of salt
  • 6-8 Biscoff cookies, crushed (for topping)

Step-by-Step Cooking Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square cake pan and line the base with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, cream the butter, oil, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
4. Add the Biscoff cookie butter and mix until fully combined—stop to scrape down the sides so everything is incorporated.
5. Beat in the eggs one at a time. Follow with sour cream and vanilla, mixing until smooth.
6. On low speed, add half of the flour mixture, then pour in the milk. Add remaining flour mixture; mix until just combined—do not overmix.
7. Gently fold in the crushed Biscoff cookies so you get little pockets of crunch throughout the cake.
8. Spread the batter evenly into your prepared pan. Tap the pan gently on the counter to remove air bubbles.
9. Bake for 33-38 minutes, until the cake is golden on top and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect!).



10. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. While the cake cools, make your frosting: in a large bowl, beat butter and Biscoff cookie butter until creamy and smooth. Gradually add powdered sugar, mixing between additions. Pour in milk and salt, then whip on high speed for 2 minutes—your frosting should be fluffy and silky.
12. Once the cake is cool, slather on the frosting. Garnish with extra crushed Biscoff cookies just before serving for crunch and flair.

Want to master other from-scratch cakes? Check out our best moist vanilla cake and classic carrot cake for more inspiration!

Recipe Variations & Dietary Modifications

• Keto/Low-Carb Version: Replace flour with a quality 1:1 keto baking mix and use erythritol or monk fruit sweetener for sugars. Swap sour cream for unsweetened Greek yogurt, and hunt for a low-carb cookie butter alternative.
• Vegan/Vegetarian Version: Use vegan butter and plant-based sour cream. Substitute eggs with ⅓ cup unsweetened applesauce or three flax eggs. Most Biscoff spreads are vegan, but always double-check the label!
• Gluten-Free Version: Opt for a 1:1 gluten-free flour blend with xanthan gum. Ensure your Biscoff cookies and spread are certified gluten-free (some brands now offer alternatives).
• Mild/Spicy Adjustments: For less spice, omit cinnamon. Want a gentle kick? Add a pinch of ground ginger or nutmeg to the batter and frosting.

Know your dietary needs? For more healthy swaps, visit EatRight Nutrition Resource to learn how to pick ingredients that fit your goals.

Serving Suggestions & Pairings

This biscoff cake recipe is a true crowd-pleaser, perfect on its own or jazzed up for special events. For a rustic, homey presentation, serve slices on a wooden board with a dusting of extra crushed Biscoff cookies and a dollop of whipped cream. Hosting a dinner party? Plate with a scoop of salted caramel ice cream, drizzle with Biscoff sauce, and scatter a few edible gold flakes for wow-factor.

For the perfect pairing, serve this cake with hot coffee, masala chai, or a glass of cold milk. Want to double down on indulgence? Try it alongside our cookies and cream cheesecake for a tantalizing dessert table.

Finish with a sprinkle of crunchy sea salt and some toasted pecans or hazelnuts, if desired, for added richness and texture.

Storage & Meal Prep Tips

Leftover slices of your biscoff cake recipe keep beautifully! Place in an airtight container and store at room temperature for up to 36 hours, or refrigerate for 4-5 days. For long-term storage, wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge for best flavor and texture.

To reheat, zap a chilled slice in the microwave for 10-15 seconds—just enough to soften the cake and melt the frosting slightly. If you need to make the whole biscoff cake recipe ahead, bake the cake and make the frosting up to 2 days in advance. Store the components separately, then frost just before serving for best appearance and texture.

Looking for more make-ahead desserts? Don’t miss our banana bread recipe—it’s freezer-friendly, too!

Nutritional Information

(Values are estimates based on current USDA FoodData Central at fdc.nal.usda.gov.)

Conclusion

It’s easy to see why this biscoff cake recipe is such a game-changer! Whether you’re sharing it with family, surprising friends, or enjoying a sweet moment just for yourself, you’ll love the perfectly spiced, caramelized crumb and creamy frosting. This is a biscoff cake recipe you’ll turn to for birthdays, celebrations, and every cozy gathering.

If you try this biscoff cake recipe, be sure to share your photos, leave a comment, or tag us on Instagram. Nothing makes my day more than seeing your delicious creations come to life—happy baking!

FAQ