Name: Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 5 large egg whites, at room temperature; 1 large egg, at room temperature; 1 cup (8 fl oz / 240 ml) buttermilk; 2 ¼ teaspoons vanilla extract; 3 cups (425 g / 15 oz) cake flour, sifted; 2 cups (453 g / 16 oz) granulated sugar; 4 teaspoons baking powder; ½ teaspoon salt; ¾ cup (170 g / 6 oz) butter, cold and diced; 1 recipe Biscoff Buttercream (prepared separately); 20 crushed Biscoff cookies

Jump to Recipe· 4.3 from 6 reviews

If you’re looking for a cake that hits that perfect sweet spot between rich, creamy, and delightfully crunchy, then this Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe is your new best friend in the kitchen. It’s a beautifully layered cake bursting with warm cinnamon-spiced Biscoff flavor and topped with a luscious buttercream frosting that complements the cookie garnish perfectly. Every bite offers a harmonious blend of textures and tastes that make it impossible to stop at just one slice. Whether it’s for a special celebration or a weekend treat, this cake shines with personality and charm.

Ingredients You’ll Need

Two round metal cake pans sit on a white marbled surface, each filled with smooth, pale yellow cake batter that looks creamy and thick. In the next image, the pans hold golden brown baked cakes with slightly rough tops that are evenly cooked with small cracks and bubbles, showing a soft and tender texture inside. The pans are positioned close to each other, highlighting the change from raw batter to baked cake. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together to create this cake’s delicious layers, each playing a crucial role in flavor, texture, and presentation. From the fluffy cake base to the smooth buttercream, every component is essential.

5 large egg whites: Provide lightness and volume, giving the cake a soft, airy crumb.
1 large egg: Adds richness and stability to the cake batter.
1 cup buttermilk: Brings tender moisture and tangy depth to the cake.
2 ¼ teaspoons vanilla extract: Enhances all the flavors with warm, familiar sweetness.
3 cups cake flour: Creates a delicate structure without making the cake dense.
2 cups granulated sugar: Sweetens the batter just right for that balanced flavor.
4 teaspoons baking powder: Ensures the cake rises perfectly and stays fluffy.
½ teaspoon salt: Enhances all the other flavors, preventing flatness.
¾ cup cold butter: Adds richness and contributes to the buttery crumb texture.
Biscoff Buttercream: The star frosting, combining creamy sweetness with that iconic Biscoff cookie flavor.
20 crushed Biscoff cookies: Provide a crunchy, spiced garnish that adds visual appeal and texture contrast.

How to Make Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (180°C). Butter two 8-inch round cake pans thoroughly, then line them with parchment paper and butter the paper as well. Sprinkle some flour into the pans and tap out the excess to create a perfect non-stick surface that will help your cakes release effortlessly after baking.

Step 2: Mix the Wet Ingredients

In a large jug or bowl, whisk together the egg whites, whole egg, buttermilk, and vanilla extract. It’s important they’re at room temperature for an even mix and to prevent the batter from curdling later. This mixture will bring moisture and flavor, creating the foundation of the cake’s tender crumb.

Step 3: Combine the Dry Ingredients and Cut in Butter

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), blend cake flour, sugar, baking powder, and salt on low speed for about one minute. Then, add the cold diced butter. Continue mixing on low until the mixture resembles coarse breadcrumbs—this step is key to a light, buttery texture in the finished cake.

Step 4: Incorporate Wet Ingredients into Dry Mixture

Pour your wet ingredients in two batches into the dry seasoning and butter mixture. Mix gently and just until combined—over-mixing can toughen the cake. The batter should be smooth but not overly processed, ready to go into your prepared pans.

Step 5: Bake and Cool the Cake

Divide the batter evenly between the two pans and place them in your preheated oven. Bake for 25 to 35 minutes or until a cake tester inserted in the center comes out clean. After baking, let the cakes cool in their pans for about 20 minutes, then turn them out onto wire racks to cool completely. For easier handling and cleaner cuts when frosting, wrap the cakes tightly and chill in the fridge for a couple of hours if time allows.

Step 6: Trim and Layer the Cake

Using a large serrated knife, trim off the domed tops of each cake layer so you have flat tops ideal for stacking. Cut each cake layer in half horizontally, giving you four even layers in total. Place one layer on your serving plate and spread about two-thirds of a cup of Biscoff buttercream frosting evenly over it with an offset spatula. Repeat layering with remaining cake and frosting until all four layers are stacked.

Step 7: Crumb Coat and Final Frosting

Apply a thin, crumb-coat layer of frosting around the entire cake to seal in crumbs and create a smooth base. Refrigerate the cake for at least 30 minutes so this layer sets firm. Then, spread on a final decorative layer of frosting, smoothing it beautifully for a clean finish.

Step 8: Add Cookie Garnish and Decorate

Press the crushed Biscoff cookies gently onto the bottom edge of the cake for a stunning, crunchy border. Pipe rosettes or decorative swirls on top with any remaining frosting and scatter a few more crushed cookies for added charm. Slice and savor every blissful bite of your Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe!

How to Serve Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe

The cake is round and has two main layers covered with light brown frosting that looks smooth yet slightly textured. Around the bottom edge, there is a thick band of crumbly, darker brown crumbs pressed against the frosting. On the top, there are twelve swirls of the same light brown frosting evenly placed in a circle, each topped with small bits of crumb. The cake sits on a clear glass stand with detailed edges, placed on a soft pink fabric with a subtle floral pattern over a white marbled texture. Nearby, a small clear glass plate holds four gold forks, and a gold spoon is partly visible on the lower right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The crushed Biscoff cookies are not just a garnish but a celebration of the cake’s signature flavor, adding irresistible crunch and extra spice notes. You can also add delicate gold leaf or edible glitter for parties if you want to elevate the look without altering the beloved flavor.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or spiced chai tea, whose warm flavors complement the cinnamon and caramel notes in the Biscoff frosting. Fresh berries or a simple fruit compote also balance the richness and add brightness to your dessert experience.

Creative Ways to Present

Try serving single slices with a drizzle of caramel sauce or a dollop of whipped cream. For festive occasions, layer down a tray of small slices or cake pops decorated with crushed cookies to wow your guests with bite-sized flair.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered at room temperature for up to two days to maintain its moist and tender texture. If you prefer, storing it in the refrigerator extends freshness for up to four days without drying out the buttercream or cake layers.

Freezing

This Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe freezes well if wrapped carefully in plastic wrap and then foil. Freeze for up to one month. To thaw, transfer the cake to the refrigerator overnight and bring it to room temperature before serving for the best texture and flavor.

Reheating

Since this is a frosted cake, reheating isn’t necessary or recommended as it can soften the buttercream. Simply enjoy at room temperature or slightly chilled depending on your preference.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk’s acidity, add a tablespoon of lemon juice or vinegar to one cup of regular milk and let it sit for 5 minutes before using. This helps tenderize the cake and activate the baking powder.

What if I don’t have Biscoff buttercream ready?

You can use a basic vanilla buttercream and fold in crushed Biscoff cookies or Biscoff spread for a similar flavor. However, making a dedicated Biscoff buttercream really elevates the authenticity of this recipe.

How do I get clean cake layers when slicing?

Chill the cake layers well in the fridge before slicing to firm them up, and use a serrated knife with gentle, sawing motions. Wiping the knife between cuts also helps keep slices neat.

Is it okay to use a hand mixer instead of a stand mixer?

Absolutely! A hand mixer works perfectly well to cream the ingredients and mix the batter, though it might take a bit more time and effort to achieve the same texture as a stand mixer.

Can I make this cake gluten-free?

You can experiment with a gluten-free cake flour blend, but be aware the texture may differ slightly since gluten contributes to cake structure. Adjustments might be needed for the best outcome.

Final Thoughts

This Biscoff Cake with Cookie Garnish and Buttercream Frosting Recipe is a slice of pure joy that brings warmth and celebration to any table. Its inviting flavors and textures are so crowd-pleasing that you’ll want to make it again and again. Give it a try, share it with your favorite people, and watch it quickly become a beloved classic in your baking repertoire.