The Best Biscoff Layer Cake: A Cookie Butter Dream Worth Every Bite

If you’ve ever dipped a spoon straight into a jar of Lotus Biscoff spread, this cake is for you. The Best Biscoff Layer Cake is rich, indulgent, and unapologetically decadent—yet surprisingly approachable to make at home. With soft vanilla sponge layers, silky Biscoff buttercream, and that unmistakable caramelized cookie flavor in every bite, this cake has become a modern classic for celebrations, holidays, and “just because” baking days.

Biscoff desserts have taken the baking world by storm, and for good reason. That warm, spiced, caramel flavor pairs beautifully with cakes, cheesecakes, frostings, and fillings. In this recipe, Biscoff isn’t just an accent—it’s the star. Every layer is designed to highlight the cookie butter’s depth without overwhelming the palate.

This guide walks you through everything you need to know: ingredients, step-by-step instructions, baking tips, variations, serving ideas, and even a bit of cultural background on why Biscoff has become such a global obsession.

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Why This Is Truly the Best Biscoff Layer Cake

What sets this cake apart isn’t just the flavor—it’s the balance.

• The sponge is soft and moist, not dense
• The buttercream is creamy, not overly sweet
• The Biscoff flavor is bold but smooth
• The layers slice cleanly and look bakery-perfect

Whether you’re baking for a birthday, dinner party, holiday table, or content creation, this cake delivers both visually and in flavor.

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Ingredients

For the Cake Layers

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Lotus Biscoff spread

For the Biscoff Buttercream

• Unsalted butter (softened)
• Powdered sugar
• Lotus Biscoff spread
• Heavy cream or milk
• Vanilla extract

For Decoration

• Crushed Lotus Biscoff cookies
• Extra Biscoff spread (warmed slightly for drizzling)

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Instructions

1. Prepare the Oven and Pans
   Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
   In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
4. Add Eggs and Flavorings
   Add eggs one at a time, mixing well after each. Stir in vanilla extract and Biscoff spread until smooth.
5. Combine Wet and Dry Ingredients
   Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
6. Bake the Layers
   Divide batter evenly among pans. Bake for 22–25 minutes or until a toothpick inserted comes out clean.
7. Cool Completely
   Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make the Buttercream
   Beat butter until creamy. Add powdered sugar gradually, then mix in Biscoff spread and vanilla. Add cream until desired consistency is reached.
9. Assemble the Cake
   Place one cake layer on a serving plate. Spread a thick layer of Biscoff buttercream. Repeat with remaining layers.
10. Decorate
    Frost the outside lightly for a semi-naked look or fully cover for a classic finish. Drizzle with warm Biscoff spread and sprinkle with crushed cookies.

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Tips for Perfect Results

• Use room-temperature ingredients for smoother batter
• Do not overmix once flour is added
• Chill the cake briefly before slicing for clean layers
• Warm Biscoff spread slightly for easy drizzling

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Variations and Flavor Twists

• Chocolate Biscoff Cake: Add cocoa powder to the batter
• Biscoff Cheesecake Layers: Replace one cake layer with cheesecake
• Biscoff Crunch: Add crushed cookies between layers
• Cupcake Version: Perfect for parties and bake sales

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Serving Suggestions

Serve this cake slightly chilled or at room temperature with:

• Hot coffee or espresso
• Vanilla latte
• Cold milk
• Salted caramel ice cream

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Why Biscoff Is So Popular

Originally created in Belgium, Lotus Biscoff cookies were designed to complement coffee. Their caramelized, spiced flavor quickly gained international appeal, and the spread version transformed the brand into a dessert phenomenon. Today, Biscoff is synonymous with indulgence—and this cake is proof why.

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Final Thoughts

The Best Biscoff Layer Cake is more than a dessert—it’s an experience. Rich yet balanced, impressive yet approachable, it’s the kind of cake that earns compliments with every slice. Once you bake it, it won’t be the last time.