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My Biscoff cake features three layers of rich chocolate cake with velvety Biscoff frosting in between. It’s so easy to make and uses pantry staple ingredients.
As much as I love peanut butter and Nutella, the MVP of spreads is Biscoff cookie butter. Not only is it delicious on its own, but it’s fabulous when used in my Biscoff cake.
Now, this isn’t your classic Biscoff cake recipe. Instead, it features a chocolate cake for the base with layers of Biscoff between each one and a thick coating on top. I’ve done this on purpose because a full-on cake would be a little too overpowering, and the combination of chocolate and Biscoff is just magic. My family request this for every birthday or celebration!
Table of Contents
Why I love this recipe
- Bakes in under 30 minutes. And the prep time before that is just as quick.
- A showstopper. No one, literally no one, will be able to resist this gorgeous cake. It’s my secret weapon for birthday parties and get-togethers!
- The BEST texture. You get the moist chocolate cake layered with creamy, fluffy Biscoff.
- Simple ingredients. Despite its presentation, this cookie butter cake comes together with simple baking staples.
If you love all things Biscoff, try my Biscoff brownies, Biscoff cookies, and Biscoff cheesecake next.
★★★★★ REVIEW
“Best cake!! My whole family loves it, and it’s made with basic ingredients. Moist, chocolatey, and creamy caramel cookie frosting. It tastes even better the 2nd day.” – Allison
Key Ingredients
- All-purpose flour. Preferably sifted to remove any clumps.
- Cocoa powder. I used Dutch-processed unsweetened cocoa powder, but any cocoa powder will work. I sometimes use dark or black cocoa powder for the richer flavor.
- Sugar. I prefer white sugar over brown sugar in this recipe since the Biscoff will add plenty of caramelized flavor.
- Baking soda. For the cake to rise.
- Salt. To bring out the flavor of the other ingredients.
- Vinegar. Reacts with the baking soda to create air bubbles which means we don’t need to add eggs!
- Vanilla extract. A must for any good cake recipe.
- Oil. For moisture and to bind the ingredients. I used vegetable oil, but any neutral oil will work.
- Milk. I used unsweetened almond milk, but you can use any dairy or non-dairy milk.
- Frosting. A deliciously simple combination of butter, Biscoff cookie butter, and powdered sugar.
How to make Biscoff cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the batter. In a large bowl, combine all the dry ingredients. Add the remaining ingredients and stir until smooth.
Step 2 – Bake. Distribute the cake batter evenly among the cake pans and bake for 25 minutes.
Step 3 – Make the frosting. Beat the butter until fluffy. Add the Biscoff and powdered sugar and beat until smooth.
Step 4 – Assemble. Place the first cake layer on a flat surface and spread ¼ of the frosting on top. Repeat with the second layer. Add the final layer, then frost the top and sides of the cake.
Arman’s recipe tips
- Let the cakes cool completely before frosting. Otherwise, the frosting will slip off.
- Use Lotus Biscoff spread. More and more grocery stores are introducing their own generic ‘cookie butter’, which is delicious, but often doesn’t work correctly as a frosting for my cake. Please use the Lotus brand where possible.
- Make a single-layered cake. If you’re too lazy to make a layered cake, cut the recipe in half and only bake one cake. I do it all the time!
- Or make Biscoff cupcakes instead. Transfer the batter to two cupcake pans lined with cupcake liners and bake them for 18-20 minutes.
- Change the texture of the frosting. Sometimes, the texture of the frosting is too thin when I make it, so I have to add more powdered sugar to thicken it. If the frosting is too thick, add a small amount of extra milk.
Storage instructions
To store: Leftover cake can be stored in an airtight container and kept at room temperature for 3-4 days or in the fridge for up to two weeks.
To freeze: If I want to keep my cake fresher for longer, I’ll wrap any leftover slices in parchment paper and store them in a freezer-safe container. They’ll keep in the freezer for up to 3 months.
More impressive cakes
If you tried this Biscoff Cake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Biscoff Cake
Video
Ingredients
- 4 1/4 cups all purpose flour
- 1 1/2 cups cocoa powder
- 2 1/2 cups + 2 tablespoons sugar
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- 3 tablespoon vinegar apple cider or white
- 1 tablespoon vanilla extract
- 1 cup + 2 tablespoons oil I used vegetable oil
- 3 1/4 cups milk I used unsweetened almond milk
For the frosting
- 1 1/4 cups + 2 tablespoons butter softened
- 1 cup Biscoff spread
- 2 1/2 cups confectioners sugar
Instructions
- Preheat the oven to 180C/350F. Grease and line three 8-inch springform cake pans and set aside.
- In a large mixing bowl, add the flour, cocoa powder, sugar, baking soda, and salt. Add the vanilla, vinegar, oil, and milk, and mix until a smooth batter remains.
- Distribute the cake batter amongst the cake pans and bake for 25-27 minutes, or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool completely before frosting.
- To make the frosting, beat the butter until fluffy. Add the Biscoff and powdered sugar and beat until combined and smooth.
- Layer the cake. Place the first cake onto a flat surface. Spread 1/4 of the frosting over the top of it. Add the second cake layer and spread another 1/4 of it on top. Place the final cake layer on top and frost the tops and the exterior of the cake.
Notes
- Make a vanilla cake instead. Personally, I prefer the flavor of chocolate and Biscoff, but if you’d rather make a vanilla cake instead, you certainly can!
- Enhance the flavor. When I feel like going the extra mile, I’ll swap 3 tablespoons of milk with an espresso shot or black coffee. Trust me, it really enhances the chocolate flavor, but you won’t taste the coffee.
Nutrition
Originally updated February 2024, updated and republished April 2025
We dont have biscoff in my country Croatia, but I will change it with peanut butter. I read it is similar texture.
Made it for my birthday?
Best cake!! My whole family loves it and vegan friendly. Moist, chocolatey and creamy caramel cookie frosting. It tastes even better the 2nd day.
will be making this soon i never had biscoff cake before perfect for me as butter and ghee makes me vomit plus i dont drink dairy milk looks perfect for my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya
Did it for birthday, without eggs didnt turned out good, dont know why…