Name: Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 167 g (¾ cups) Unsalted butter, room temperature; 75 g (⅓ cups) Granulated sugar; 75 g (⅓ cups) Brown sugar; 2 Eggs, room temperature; 167 g (1⅓ cups) All purpose flour; ¼ teaspoon Salt; 1 teaspoon Cinnamon; 1½ teaspoons Baking powder; 40 g (2½ tablespoons) Whole milk, room temperature; 750 g (3 cups) Whole milk; 150 g (¾ cups) Granulated sugar; 90 g (⅓ cups) Egg yolk (approx. yolks of 2 eggs); 37 g (⅓ cups) Corn starch; 37 g (⅓ cups) All purpose flour; 75 g (⅓ cups) Unsalted butter, room temperature (used in pastry cream); 185 g (¾ cups) Biscoff spread (store bought or homemade); 225 g (1 cup) Unsalted butter, room temperature (used in buttercream); 200 g (1 cup) Biscoff spread (100g per layer); Biscoff cookie crumbs for decoration

Jump to Recipe· 3.8 from 11 reviews

If you adore the rich, caramel-spiced flavor of Lotus Biscoff cookies, then I have a treat that will knock your socks off – the Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe. This dreamy dessert layers moist brown sugar sponge cakes with a luscious Biscoff buttercream that’s velvety and full of that unmistakeable biscoff charm. Topped off with crunchy cookie crumbs, every bite is a heavenly balance of sweetness, spice, and texture that’s simply irresistible. Let me take you through this incredible recipe that’s sure to become a favorite in your baking repertoire.

Ingredients You’ll Need

The image shows a flat lay of baking ingredients arranged over a white marbled surface. There are five clear glass bowls and two white bowls neatly placed. In the top left is a clear bowl filled with yellow butter slices. To the top right is a white bowl with white flour mixed with bits of baking powder, showing a powdery texture. Below the butter bowl is another clear bowl with two whole eggs, showing yellow yolks and clear whites. Near the eggs is a smaller clear bowl with white milk, smooth and reflective. At the bottom right is a white bowl half-filled with brown and white sugar, visible as two distinct textured layers, brown sugar on the left and white sugar on the right. All bowls and ingredients are neatly spaced on the white marbled surface, and large white text labels each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe has a role to play – from creating the tender cake crumb to building that creamy, flavorful buttercream and finishing with that signature cookie crunch. The list may look traditional at first but trust me, the secret lies in how these simple staples come together like magic.

Unsalted butter: Room temperature butter is key for a fluffy cake and smooth buttercream.
Granulated sugar: Sweetens the sponge layers and helps create a light texture.
Brown sugar: Adds depth, moisture, and a caramel undertone essential to this cake’s flavor.
Eggs: Provide structure and richness, making sure your cake rises beautifully.
All-purpose flour: The base of the sponge layers, carefully sifted for tenderness.
Salt: Enhances flavors and balances the sweetness perfectly.
Cinnamon: Brings that warm, fragrant spice that complements Biscoff’s character.
Baking powder: Gives your cake the right lift without heaviness.
Whole milk: Adds moisture and tenderizes the crumb.
Egg yolks: For the luscious pastry cream under the buttercream.
Corn starch: Helps thicken the pastry cream to silky perfection.
Biscoff spread: The star ingredient – use store-bought or homemade for that signature flavor.
Biscoff cookie crumbs: The final crunch and stunning decoration topping the cake.

How to Make Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe

Step 1: Create the Brown Sugar Sponge Cake Layers

Start by creaming the room temperature butter with both granulated and brown sugars until pale and fluffy – this step is where you begin building that incredible moistness and flavor. Then add in eggs one at a time, mixing well for smooth incorporation. Sift together the dry ingredients – flour, salt, baking powder, and cinnamon – then gently fold these and the milk into your butter mixture in alternating steps. Pour the batter evenly into three cake pans and bake at 175°C (347°F) until a skewer comes out clean, about 20 minutes. Let them cool fully to avoid any melting of your buttercream when assembling.

Step 2: Make the Biscoff Mousseline Cream (Buttercream)

This buttercream is a bit different – it’s a mascarpone of a German buttercream with a Biscoff twist. Begin by whisking together granulated sugar and egg yolks until lightly fluffy, then stir in corn starch and flour for a smooth paste. Warm your whole milk and slowly pour it into the egg mixture while whisking constantly, then cook it back on the stove until thick but still glossy. While it cools, whip room temperature butter with Biscoff spread till creamy. Next, gradually mix in the cooled pastry cream in stages, keeping the texture smooth and airy without overwhipping. Refrigerate this luscious Biscoff buttercream until assembly.

Step 3: Assemble Your Cake Layers

Get ready to bring it all together! Place one cake layer on your serving plate and spread about 200 grams of the Biscoff buttercream topped with 100 grams of Biscoff spread for an extra hit of caramel spicy goodness. Repeat layering until all three cakes and spreads are stacked. Chill your cake for at least 30 minutes to set things nicely before the crumb coat. Apply a thin layer of frosting on the entire cake to lock in crumbs, chill again, then finish frosting smoothly.

Step 4: Decorate with Cookie Crumb Topping

Finally, celebrate this masterpiece by covering the top and sides lightly with Biscoff cookie crumbs for that delightful crunch and iconic look. Transfer any remaining buttercream to a piping bag and add swirls or stars on top using a star tip nozzle to make the presentation pop. Chill your cake for a couple of hours or overnight for the best flavor harmony.

How to Serve Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe

A slice of four-layer light brown cake rests on a white plate with a white marbled background. Each layer of cake is separated by smooth, creamy white frosting with a thin caramel-colored drizzle in between. The cake slice leans slightly to the right, showing crumbly brown topping and a swirl of caramel-colored cream mixed with white frosting at the base on the right side. In the background, blurred, there are more cake slices on white plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra Biscoff cookie crumbs or even some chopped nuts like toasted pecans or walnuts can add texture and visual appeal. A few delicate cinnamon sticks or a dusting of cinnamon powder on top also complement the warm spice of the cake brilliantly.

Side Dishes

Pair slices of this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the sweetness. For beverages, a robust cup of coffee or chai tea enhances the caramel and spice notes perfectly.

Creative Ways to Present

Try serving mini versions as cupcakes topped with piped Biscoff buttercream and cookie crumbs for an adorable party treat. Alternatively, a layered trifle with chunks of Biscoff cake, cream, and cookie crumbs makes a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve after a day, making it even more delicious.

Freezing

You can freeze the whole cake or individual slices. Wrap tightly with plastic wrap and foil to prevent freezer burn, and freeze for up to 2 months. Thaw slowly in the fridge before serving.

Reheating

No reheating needed here—this cake is perfect served cold or at room temperature to fully enjoy the creamy texture of the Biscoff buttercream and crumb topping crunch. If you prefer slightly warmer cake, let it rest at room temperature for 20-30 minutes before slicing.

FAQs

Can I substitute the brown sugar in the sponge cake?

Brown sugar is essential for that moistness and caramel flavor characteristic of this cake, but you can substitute it with a blend of white sugar and molasses if needed. Just keep in mind it may alter the taste slightly.

Is it possible to make this cake dairy-free?

While the original recipe calls for butter and whole milk for their rich flavor and texture, you can try using plant-based butter and a dairy-free milk alternative. The texture may vary, so consider experimenting to find what works best for you.

How long does the Biscoff buttercream keep?

The Biscoff buttercream can be stored in an airtight container in the fridge for up to 3 days. Before use, bring it to room temperature and whip lightly to restore its fluffy texture.

Can I use a different spice instead of cinnamon?

Cinnamon is classic for this cake, but feel free to experiment with nutmeg, cardamom, or even a pinch of ginger for a unique twist on the flavor profile.

Why is the cake layered with both Biscoff spread and buttercream?

The combination gives you the perfect balance between creamy richness and that unmistakable cookie butter flavor in every bite, creating layers that are moist, flavorful, and utterly indulgent.

Final Thoughts

This Biscoff Cake with Biscoff Buttercream and Cookie Crumb Topping Recipe is more than just a dessert – it’s a celebration of flavor and texture that will delight anyone lucky enough to try it. Whether made for a special occasion or a weekend treat, this cake brings warmth, sweetness, and a little bit of magic to your table. I encourage you to dive in and bake this at home – trust me, you won’t regret it!