Can I make the Biscoff Cake ahead of time?

Yes, you can make the Biscoff Cake 1–2 days in advance. Store the frosted cake in an airtight container in the refrigerator. Bring it to room temperature before serving for the best texture.

Can I use a different size cake pan?

Absolutely. This recipe uses three 6-inch pans, but you can also use two 8-inch pans or one 9x13-inch pan. Just adjust the baking time accordingly and check for doneness with a toothpick.

Is there a substitute for sour cream in this recipe?

Yes. You can use plain Greek yogurt or plain whole milk yogurt as a substitute for sour cream. Both options will maintain the cake's moist texture and flavor.

How do I store leftover Biscoff Cake?

Store leftover Biscoff Cake in an airtight container in the refrigerator for up to 4 days. For best results, allow slices to sit at room temperature for 10–15 minutes before serving.

Can I freeze Biscoff Cake?

Yes, the unfrosted cake layers freeze well. Wrap each layer in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before frosting and serving.

Biscoff Cake – Simple Dessert for All Occasions

Description

A rich and indulgent Biscoff Cake made with layers of moist spiced cake, fluffy whipped cream, and creamy Biscoff spread, perfect for any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup milk
½ cup Biscoff spread
1 cup Biscoff spread (for frosting)
2 cups heavy whipping cream
¾ cup powdered sugar
1 tsp vanilla extract (for frosting)
Crushed Biscoff cookies (for topping)
Extra Biscoff spread for drizzling

Instructions

Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, cream the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Mix in sour cream and Biscoff spread until well combined.
Alternately add the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix gently.
Divide the batter evenly between the pans and bake for 22–25 minutes or until a toothpick comes out clean.
Let the cakes cool completely before assembling.
To make the frosting, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold in ¼ cup of Biscoff spread into the whipped cream.
Layer the cake with the whipped Biscoff cream and drizzle extra Biscoff spread between each layer.
Frost the outside with remaining whipped cream, top with crushed Biscoff cookies and a final drizzle of Biscoff spread.

Notes

Warm the Biscoff spread slightly for easier drizzling.
Use room-temperature ingredients for a smoother batter.
Chill your mixing bowl before whipping cream for best results.
Don’t overmix the batter to keep the cake soft and tender.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485 kcal
Sugar: 36g
Sodium: 280mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg