The Ultimate Biscoff Layer Cake Recipe: Moist Spiced Cake with Rich Chocolate Buttercream
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Prepare to fall in love with this extraordinary Biscoff Layer Cake – a true celebration for every Biscoff enthusiast! This showstopping dessert is designed to deliver an unparalleled Biscoff experience, perfectly complemented by a smooth, decadent semi-sweet chocolate buttercream. Imagine sinking your teeth into incredibly soft and moist cake layers infused with crushed Biscoff cookies, generously filled with creamy Biscoff cookie butter, and elegantly enrobed in a rich chocolate frosting, finished with an irresistible Biscoff cookie spread drip. It’s a symphony of flavors and textures that will leave you craving more.
Every bite of this homemade Biscoff cake is pure bliss. The tender, spiced Biscoff cookie cake layers melt in your mouth, providing a comforting warmth with notes of cinnamon and ginger. Sandwiched between these delightful layers is a generous spread of Biscoff cookie butter, adding an extra dimension of rich, caramel-like flavor and a creamy texture. What truly elevates this Biscoff cake to another level is the luscious chocolate buttercream. Its deep, semi-sweet chocolate notes perfectly balance the sweetness and unique spice blend of the Biscoff, creating a harmonious and incredibly delicious flavor profile that will impress even the most discerning palates. Topped with a scattering of crunchy Biscoff cookies and chocolate chips, this cake is not just a dessert, but an unforgettable indulgence.
If you’re a fan of impressive layer cakes, be sure to explore more of our recipes like the decadent Ferrero Rocher Cake, the classic Oreo Layer Cake with Cream Cheese Frosting, and the vibrant Raspberry Pistachio Cake.
WHY THIS BISCOFF LAYER CAKE RECIPE IS A MUST-TRY
- Packed with Biscoff Flavor: This isn’t just a hint of Biscoff; it’s an explosion! We incorporate both crushed Biscoff cookies directly into the cake batter for a unique spiced crumb and use creamy Biscoff cookie spread as a decadent filling between layers and a beautiful drip on top. Every element screams Biscoff, making it the ultimate treat for fans of these iconic speculoos cookies.
- Incredibly Soft and Moist Cake Layers: Achieving a perfectly soft and tender cake crumb is crucial for any layer cake, and this Biscoff recipe delivers. Our cake layers are exceptionally moist and fluffy, thanks to a careful balance of ingredients like buttermilk and sour cream, which add richness and acidity, contributing to a wonderfully delicate texture that literally melts in your mouth.
- Perfectly Balanced Chocolate Buttercream: While Biscoff is the star, the rich chocolate buttercream plays a vital supporting role. Its semi-sweet depth and luxurious smoothness provide the ideal counterpoint to the sweet and spiced notes of the Biscoff. This buttercream isn’t just an afterthought; it’s a lushes, flavorful frosting that elevates the entire cake, preventing it from being overly sweet and adding a sophisticated touch.
ESSENTIAL INGREDIENT NOTES FOR YOUR BISCOFF LAYER CAKE
Understanding the role of each ingredient is key to achieving the perfect Biscoff Layer Cake. Below are some crucial notes on the main components. For a complete list of ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this article.
- Biscoff Cookies: These iconic spiced cookies are central to our recipe. We’ll be blending them into fine crumbs to incorporate directly into the cake layers, infusing them with that distinctive Biscoff flavor and a subtle textural interest. Whole Biscoff cookies are also used generously for decoration, adding an appealing visual and a satisfying crunch to the finished cake.
- Biscoff Cookie Spread: This creamy, delicious spread is utilized in two fantastic ways. First, it forms a rich, smooth layer between each cake, enhancing the Biscoff flavor throughout the cake. Second, a melted portion of the spread creates an enticing, sweet drip over the chocolate buttercream, adding both flavor and a professional finish.
- Unsalted Butter: For both the cake layers and the chocolate buttercream, ensure your butter is at room temperature. This is vital for proper emulsification with sugar and other ingredients, leading to a smoother batter and a lighter, fluffier frosting. Take it out of the refrigerator 1-2 hours before you plan to start baking, depending on your kitchen’s ambient temperature.
- Large Eggs: Similar to butter, room temperature eggs are essential. They incorporate more evenly into the batter, creating a smoother mixture and contributing to a better rise and texture in the final cake. Plan to remove them from the fridge 1-2 hours in advance.
- Buttermilk: This ingredient is a secret weapon for super soft and tender cakes. The acidity in buttermilk reacts with the baking soda, promoting a light and airy crumb. It also helps to break down gluten, resulting in a more delicate cake. Measure out the buttermilk and allow it to come to room temperature alongside your other cold ingredients.
- Sour Cream: Adding sour cream to the cake batter significantly boosts moisture content, ensuring your Biscoff cake layers remain incredibly soft and rich. Its slight tang also complements the overall flavor profile. Like butter and eggs, bring your sour cream to room temperature before incorporating it into the batter for optimal mixing.
- Semi-Sweet Chocolate: For the chocolate buttercream, we highly recommend using high-quality semi-sweet dark chocolate, chopped into small pieces. This type of chocolate offers a balanced sweetness and a deep, rich cocoa flavor that wonderfully cuts through and complements the spiced sweetness of the Biscoff, preventing the cake from becoming overly sweet.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE BISCOFF CAKE LAYERS
Creating these delightful Biscoff Layer Cake layers is a straightforward process when you follow these instructions carefully. For this recipe, you will benefit from having a stand mixer equipped with a paddle attachment, or a reliable hand mixer. Additionally, you will need three 20 cm (approximately 8-inch) baking pans to achieve the perfect layered structure. The complete recipe with exact measurements is detailed in the recipe card below.
Before you begin: Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare your three 20 cm baking pans by lightly greasing them and lining the bottoms with parchment paper. This ensures easy release of your perfectly baked cake layers.
STEP 1: Prepare the dry and wet mixtures. Start by finely blending the Biscoff cookies in a food processor until they reach a sand-like consistency, resembling fine crumbs. In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth, light cake. Add the blended Biscoff cookie crumbs to this flour mixture and stir gently to combine everything evenly. In another small bowl, whisk together the buttermilk and vanilla extract; set this liquid mixture aside. Having these components ready before starting the main batter streamlines the process.
STEP 2: Cream the fats and sugar. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened room-temperature butter, vegetable oil, and granulated sugar. Beat this mixture on high speed for a full 3 minutes. This creaming process is crucial as it incorporates air into the mixture, which will create a light and fluffy cake texture. The mixture should become pale and visibly lightened.
STEP 3: Incorporate the eggs. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined. Add the large eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix at this stage; you’re looking for everything to be fully incorporated before adding the next egg.
STEP 4: Add the sour cream. Once the eggs are fully mixed in, add the room-temperature sour cream to the batter. Mix on low speed until it is just combined. The sour cream contributes significantly to the cake’s moisture and tender crumb, so ensure it’s evenly distributed without overworking the batter.
STEP 5: Alternate dry and wet ingredients. This is a key step for developing a tender cake. With the mixer on low speed, begin adding the dry flour mixture and the buttermilk mixture in alternating stages. Start by adding approximately one-third of the flour mixture, mix until just combined, then add half of the buttermilk mixture, mixing until just incorporated. Repeat this process, ending with the final one-third of the flour mixture. Mix each addition only until it’s just combined to prevent gluten overdevelopment, which can result in a tough cake.
STEP 6: Bake the Biscoff cake layers. Divide the prepared Biscoff cake batter evenly among your three 20 cm baking tins. Use a spatula to gently spread the batter to the edges of the pans. Bake for 24-27 minutes, or until a wooden skewer or cake tester inserted into the center of a cake layer comes out clean, with no wet batter clinging to it. Baking times can vary, so keep an eye on them towards the end.
STEP 7: Cool the cake layers properly. Once baked, remove the cakes from the oven and let them cool in their tins on a wire cooling rack for about 10 minutes. This allows the cakes to firm up slightly. After 10 minutes, gently invert the cakes onto the cooling rack, remove the baking tins and parchment paper, and allow the cakes to cool completely to room temperature. It’s crucial that the cake layers are fully cooled before frosting to prevent the buttercream from melting.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE RICH CHOCOLATE BUTTERCREAM
While your delightful Biscoff cake layers are cooling down, it’s the perfect time to prepare the luscious semi-sweet chocolate buttercream. This frosting is the ideal companion to the spiced Biscoff cake, offering a rich, smooth, and perfectly balanced counterpoint. Follow these steps for a silky, spreadable frosting:
STEP 1: Cream the butter and sugar. In a large mixing bowl, using either a powerful hand mixer or a stand mixer fitted with the whisk attachment, combine the softened, room-temperature unsalted butter, powdered sugar, and vanilla extract. Beat this mixture on medium-high speed for a full 3 minutes until it becomes wonderfully smooth, light, and fluffy. This aeration is key to achieving a light consistency in your buttercream.
STEP 2: Melt the chocolate mixture. In a separate, microwave-safe bowl, combine the chopped semi-sweet chocolate, light corn syrup, and heavy cream. Microwave this mixture in short bursts (30-40 seconds at a time) stirring well after each interval, until the chocolate is fully melted and the mixture is smooth and homogenous. The corn syrup helps to create a glossy finish and smooth texture in the chocolate component.
STEP 3: Combine and chill the frosting. Carefully add the warm, melted chocolate mixture to the creamed butter and sugar. Mix them together on low speed until fully combined and smooth. At this initial stage, the frosting will likely have a thinner consistency than desired for frosting a cake. To remedy this, cover the bowl with plastic cling film and place it in the refrigerator for approximately 1 hour. This chilling time allows the butter and chocolate to firm up, resulting in a thicker, more spreadable frosting. To ensure even chilling and prevent a hard outer crust, stir the frosting occasionally (every 15-20 minutes) during this hour.
STEP 4: Achieve optimal frosting consistency. By the time your Biscoff cake layers have completely cooled, your chocolate buttercream should have thickened to the perfect spreadable consistency – ideally around room temperature. If, after chilling, you find the frosting is still too thick or stiff, simply let it sit at room temperature for a short while, stirring it periodically, and it will gradually soften to a more manageable, spreadable texture. If it’s too soft, a quick return to the fridge for 10-15 minutes should do the trick. A perfectly textured frosting makes for a beautifully decorated cake!
STEP-BY-STEP INSTRUCTIONS: ASSEMBLING YOUR BISCOFF LAYER CAKE
Now that your Biscoff cake layers are cool and your chocolate buttercream is perfectly set, it’s time for the most exciting part: assembling this magnificent Biscoff Layer Cake! This process is easier than you might think, and the final result will be a showstopper. A turntable can be helpful for easy decorating, but don’t worry if you don’t have one – you can absolutely achieve a beautiful cake without it.
STEP 1: Position your first cake layer. Carefully place the first cooled Biscoff cake layer onto your chosen serving dish or a sturdy cake board. If you have a turntable, place the board with the cake layer on it. This stable base is crucial for smooth decorating.
STEP 2: Add the Biscoff filling and chocolate border. Take 100g of the creamy Biscoff cookie spread and dollop it onto the first cake layer. Use an offset spatula to gently spread it out evenly across the surface, leaving a small border around the edge. Next, transfer a portion of your prepared chocolate buttercream into a piping bag fitted with a round tip (or simply snip off the corner of a Ziploc bag). Pipe a sturdy border of chocolate buttercream around the top edge of the cake layer, directly on top of the cake, not on the Biscoff spread. Then, pipe a thin layer of buttercream over the Biscoff cookie spread inside the border. Using your offset spatula, gently smooth out the buttercream, ensuring it completely covers the Biscoff spread and meets the piped border. This buttercream border acts as a dam to keep the Biscoff spread neatly contained.
STEP 3: Layer and crumb coat. Carefully place the second cake layer on top of the first, aligning it as best as possible. Repeat the process from Step 2: add another 100g of Biscoff cookie spread, spread it evenly, pipe a chocolate buttercream border, and fill in the center with buttercream. Finally, place the third and final Biscoff cake layer on top. Now, apply a very thin layer of chocolate buttercream all over the entire cake – top and sides. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, ensuring a smooth and crumb-free final frosting layer. Once applied, transfer the cake to the freezer for about 20 minutes. This quick chill will set the crumb coat firmly, making the final frosting application much easier.
STEP 4: Apply the final buttercream layer. Remove the cake from the freezer. Take the remaining chocolate buttercream and apply a generous, even layer over the top and sides of the cake. Use your offset spatula or a cake scraper to smooth the sides of the cake, rotating your turntable (if using) or rotating the cake board to achieve clean, professional-looking edges. Once satisfied with the smoothness, place the cake back in the freezer for another 10 minutes to allow this final layer of buttercream to set.
STEP 5: Create the Biscoff drip and decorate. While the cake is chilling for the last time, melt 150g of Biscoff cookie spread in a microwave-safe bowl (in short bursts, stirring frequently) until it’s smooth and pourable. Let it cool slightly, ensuring it’s still liquid but not too hot, as excessive heat can melt your buttercream. Take the chilled cake out of the freezer. Carefully pour the melted Biscoff spread over the top of the cake, gently nudging it with a spoon or offset spatula to create beautiful drips down the sides. The chilled buttercream will help the drips set quickly. Finish your spectacular Biscoff Layer Cake by decorating the top with extra Biscoff cookies, either whole or crushed, and a sprinkle of chocolate chips for an added flourish. Serve and enjoy this truly magnificent creation!
EXPERT BAKING TIPS FOR BISCOFF LAYER CAKE PERFECTION
Achieving a bakery-worthy Biscoff Layer Cake is all about precision and understanding a few key baking principles. These expert tips will help you avoid common pitfalls and ensure your cake turns out perfectly moist, flavorful, and beautifully structured every time.
- Use a Kitchen Scale for Accuracy: My recipes, including this Biscoff Layer Cake, are typically developed using grams for ingredient measurements. A kitchen scale is by far the most precise way to measure your ingredients, especially flour. Using cups can lead to varying results due to inconsistent packing, which can drastically alter the cake’s texture. Precision with a scale ensures consistent success and a perfectly balanced cake. Invest in one; it will elevate all your baking!
- Do Not Overmix Your Batter: This is a golden rule in baking, particularly for cakes. Once you introduce flour into the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour excessively, leading to a tough, dense, and chewy cake rather than a light and tender one. To ensure everything is fully incorporated without overmixing, I always finish by gently folding the batter with a rubber spatula after the machine mixing. This catches any pockets of unmixed ingredients at the bottom of the bowl without overworking the batter.
- Choose the Right Baking Pans: The type of baking pan you use significantly impacts how your cake bakes. For the best possible results with this Biscoff Layer Cake, I highly recommend using aluminum baking pans. These pans are light in color, which means they reflect heat away from the cake, allowing it to bake more gently and evenly. This results in a softer, more tender cake with a lighter crust. In contrast, dark-colored baking pans absorb more heat, which can cause the edges and bottom of your cake to bake faster and potentially dry out, leading to a darker, tougher crust and a less moist crumb. Always grease your pans thoroughly and line the bottoms with parchment paper for easy removal.
- Ensure Ingredients are at Room Temperature: This tip is repeated for a reason! For ingredients like butter, eggs, buttermilk, and sour cream, having them at room temperature is crucial for creating a smooth, emulsified batter. Cold ingredients don’t mix uniformly; butter won’t cream properly with sugar, and cold eggs can cause the batter to curdle. Room temperature ingredients combine seamlessly, trapping air more efficiently and resulting in a lighter, more voluminous cake with a superior texture. Plan ahead and take them out of the fridge an hour or two before you start.
- Don’t Rush the Cooling Process: Patience is a virtue in baking, especially when cooling cakes. Attempting to frost warm cake layers will inevitably lead to melted frosting and a messy, unstable cake. Allow your Biscoff cake layers to cool completely on a wire rack. This not only prevents melting but also allows the cake’s structure to set fully, making it much easier to handle and assemble without tearing.
FREQUENTLY ASKED QUESTIONS ABOUT BISCOFF LAYER CAKE
Here are answers to some common questions you might have when baking this delightful Biscoff Layer Cake:
Absolutely! The cake layers themselves can be baked a day in advance, which is a great way to break up the baking process and reduce stress on the day of serving. Once baked and fully cooled, wrap each cake layer tightly in plastic wrap and store them in the freezer. On the day you plan to assemble the cake, remove the frozen layers about an hour before you start to allow them to defrost partially. For the freshest and best texture, I highly recommend preparing the chocolate buttercream on the day you plan to assemble and serve the cake.
The best way to determine if your Biscoff cake layers are perfectly baked is by using a reliable cake tester or a thin wooden skewer. Once the suggested baking time in the recipe has passed, gently insert the cake tester into the very center of one of the cake layers. If the tester comes out clean, without any wet batter or moist crumbs clinging to it, then your cake is done. If there is still wet batter, return the cake to the oven for a few more minutes and test again.
It’s common for buttercream consistency to vary based on temperature. If your chocolate buttercream seems too thin, place the bowl back into the refrigerator for 15-30 minutes, stirring occasionally, until it firms up. If it’s too thick or stiff to spread, let it sit at room temperature for a short period, then beat it again for a minute or two until it becomes smooth and pliable. You can also add a teaspoon of milk or cream at a time to thin it out slightly, beating well after each addition.
This recipe is optimized for three 20 cm (approximately 8-inch) round baking pans. If you use different sized pans, you may need to adjust the baking time and potentially the number of layers. For instance, if using two larger pans (e.g., 9-inch), the layers will be thinner and bake faster. If using smaller pans, you might get more layers, but they will take longer to bake. Always keep an eye on the cake and use the cake tester method to check for doneness.
STORAGE INSTRUCTIONS FOR YOUR BISCOFF LAYER CAKE
To keep your delicious Biscoff Layer Cake fresh and flavorful, proper storage is essential. Due to the creamy chocolate buttercream and Biscoff spread, this cake is best stored in the refrigerator.
Once the cake has been assembled and decorated, place it in an airtight cake carrier or cover it loosely with plastic wrap to prevent it from drying out or absorbing refrigerator odors. Store the cake in the fridge, where it will remain fresh and delicious for 1-2 days. While it can last a bit longer, the texture and flavor are at their peak within this timeframe.
For the absolute best eating experience, it is highly recommended to let the Biscoff Layer Cake come to room temperature for at least 30-60 minutes before serving. The cake layers will soften, the Biscoff spread will become creamier, and the chocolate buttercream will become more yielding and flavorful at room temperature, allowing all the nuanced flavors to truly shine.
Other Decadent Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
Did you fall in love with this recipe? Make sure to leave a STAR REVIEW to let us know! We’d also love to see your creations—tag me on Instagram @juliemarieeats. For more baking inspiration and delicious dessert ideas, be sure to follow me on Pinterest.
Biscoff Layer Cake
Pin Recipe
Equipment
- 20 cm baking pan
Ingredients
BISCOFF CAKE LAYERS
- 100 g Biscoff cookies blended into crumbs
- 400 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 200 g buttermilk room temperature
- 2 teaspoon vanilla extract
- 180 g butter room temperature
- 65 g vegetable oil e.g. canola oil
- 330 g granulated sugar
- 4 large eggs room temperature
- 140 g sour cream room temperature
CHOCOLATE FROSTING
- 110 g unsalted butter room temperature
- 200 g powdered sugar
- 2 teaspoon vanilla extract
- 200 semisweet chocolate chopped
- 2 tablespoon light corn syrup
- 180 g heavy cream
ASSEMBLING
- 200 g Biscoff cookie spread for between the layers
- 150 g Biscoff cookie spread melted for the drip
Instructions
BISCOFF CAKE LAYERS
- Preheat the oven at 170ºC conventional oven and prepare 3 x 20 cm baking pan with parchment paper.
- Blend the Biscoff cookies. Sift together the all-purpose flour, baking powder, baking soda and salt. Add the blended Biscoff cookies and stir it together and set it aside. Mix together the buttermilk and vanilla extract and set it aside.400 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 200 g buttermilk, 2 teaspoon vanilla extract, 100 g Biscoff cookies
- In a mixing bowl, use the paddle attachment, add the butter, vegetable oil, and granulated sugar and mix it on high speed for 3 min.180 g butter, 65 g vegetable oil, 330 g granulated sugar
- Scape down the sides of the bowl and add the eggs one at a time into the mixture and mix it in until combined.4 large eggs
- Add the sour cream and mix until combined.140 g sour cream
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined.
- Divide the cake batter into the 3 prepared 20 cm baking tins and bake them for 24-27 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let the cakes cool down completely.
CHOCOLATE FROSTING
- While the layer cakes cool down. In a large bowl using a hand or stand mixer with the whisk attachment, mix together the butter, powdered sugar and vanilla extract until smooth and fluffy, for 3 minutes.110 g unsalted butter, 200 g powdered sugar, 2 teaspoon vanilla extract
- Then, in a bowl melt together the chocolate, corn syrup and heavy cream together in the microwave for 30-40 seconds. Stir it together until combined.200 semisweet chocolate, 2 tablespoon light corn syrup, 180 g heavy cream
- Add the chocolate to the butter and mix it together until smooth. At this point the frosting will have a thinner texture, therefore place the bowl in the fridge, covering the frosting with cling film. Let it chill and thicken for 1 hour. Stir the frosting every once in a while to make sure it chills evenly.
- By the time the cake has cooled, the frosting should be thickened and spreadable, it should be around room temperature. If it’s too thick, let it sit at room temperature and it’ll become more spreadable.
ASSEMBLING
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 100 g of Biscoff cookie spread on the cake layer and with an offset spatula, even it out. Add a bit of the chocolate buttercream to a piping bag and pipe a border around the top of the cake and a bit top of the cookie spread. Cover the cookie spread with the buttercream and even it out.200 g Biscoff cookie spread
- Add the next sponge layer and do the same as the previous layer. Then add the final cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 20 min, for the buttercream to set.
- Add the remaining buttercream, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 10 min.
- Meanwhile, melt 150 g Biscoff spread and let it cool while the cake is in the freezer. Then take the cake out of the freezer and add the melted Biscoff spread and let it drip over the sides of the cake. Finish the cake, with decorating with extra Biscoff cookies.150 g Biscoff cookie spread