The ultimate Biscoff Cake is here! This gorgeous Milk Bar-style layer cake is made from a beautiful, brown sugar Biscoff sponge and topped with Biscoff cookie butter frosting. It’s made using one quarter sheet pan cake that is then transformed into a stunning three layer cake.
This gorgeous Biscoff Cake combines three layers of brown sugar sponge made using Biscoff cookie spread, with creamy, homemade Biscoff buttercream. With secret layers of crumbled Lotus Biscoff cookies, this cake is a buttery, caramel-y, Biscoff dream.
Adding a spread into cake batter is nothing new, after all, we’ve used peanut butter in our bakes time and time again. But I knew it would take a bit of testing to get this cake just right, as cookie butter already has flour, sugar, oil and spices in it.
What is Biscoff? I hear you ask. Biscoff cookie spread is a thick, buttery spread (see above) made from the very popular, caramelised Lotus Biscoff cookies.
It tastes like crushed Lotus cookies, with that same softly sweet, buttery, brown sugar flavour, with just a hint of cinnamon. It’s very thick and holds its shape at room temperature.
230 grams (1 cup or 2 sticks) unsalted butter, softened
135 grams (3/4 cup) brown sugar
50 grams (1/4) caster sugar or granulated sugar
180 grams (3/4 cup) Biscoff Cookie Spread
1 teaspoon vanilla extract
3 large eggs, room temperature
280 grams (2 cups) plain flour or all purpose flour
2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat or whole milk, room temperature
230 grams (1 cup or 2 sticks) salted butter, softened
120 grams (1/2 cup) Biscoff Cookie Spread
250 grams (2 cups) icing sugar or powdered sugar, sifted
2 tablespoons Greek yogurt or full fat milk
60 ml (1/4 cup) full fat or whole milk
1/2 teaspoon vanilla extract
10–12 Biscoff Lotus Cookies, roughly chopped