Biscoff Cake

6-8 slices
1 hr

Okay, this Biscoff Cake is everything. It’s tender, fluffy, sweet with rich caramelly Biscoff cookie butter flavor throughout. This homemade vegan Biscoff cake has three layers of cookie butter-flavored sponge with Biscoff buttercream in between. The cake is topped with a creamy layer of Biscoff buttercream, a spoonful of melted cookie butter, and a sprinkle of crushed Biscoff cookies!


For the full recipe, tips, tricks, and step by step photos (and a video): https://tyberrymuch.com/biscoff-cake/

why we love this vegan biscoff cake

Well for starters, this speculoos cake is beyond delicious. I mean who doesn’t love cookie butter?! And cookie butter flavor in cake form…well that’s automatically a winning combo. I love that this is a dairy-free and eggless Biscoff cake, so it’s allergy and vegan-friendly. BUT I promise you can’t tell. It’s tender, fluffy, sweet, and full of flavor. If you’re looking for something to bake for a celebration, this would make a fabulous Biscoff birthday cake too!


cake decoration ideas


melted cookie butter

I chose to spoon melted Biscoff spread onto the top of the cake. This way each slice gets a little extra punch of flavor. You could also spoon melted cookie butter in between the layers. If you choose to do this, be sure to only spoon the cookie butter into the center of the cake (so it doesn’t drip out onto the sides).


biscoff crumbles

You can also top the cake with more crushed cookies. I sprinkled some onto the melted cookie butter while it was still wet, so they stuck to the cake.


biscoff cookie butter drips

If you’d like, you can decorate the cake with cookie butter ‘drips’ to make this a Biscoff drip cake. To do this, spoon about 1 teaspoon of melted cookie butter along the edge of the cake. Let the cookie butter drip down the side. Be sure the cookie butter isn’t scalding hot or it will melt the buttercream. It should be melted but cooled.

putting it all together

Once your cakes have cooled, it’s time to assemble all the components!


  1. If you’d like you can carefully cut the domed tops off of 2 of the cake layers with a serrated knife, so the layers stack easier. Place the first layer on a piece of parchment paper on a plate or cake stand.
  2. Spread a layer of buttercream on top of the cake, focusing more buttercream toward the outer edges.
  3. Stack the next layer of cake on the buttercream with the cut or domed side facing up. Spread more buttercream on this layer. Top it off with the 3rd cake layer with the domed side facing up.
  4. Apply a crumb coat of frosting to the cake layers. Then apply an even layer of frosting to the cake, starting at the top and working your way to the sides. Once frosted, spoon 1-2 tablespoons of melted Biscoff cookie butter on the center of the top layer. Decorate with Biscoff cookies.


I find that freezing the cake layers prior to frosting and assembling makes the whole process a lot easier. Working with cold buttercream also helps make the assembly easier.

Recipe details

  • 6-8  slices
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients

For the Cake:

  • ½ cup vegetable oil, or melted vegan butter 96g
  • 1 1/4 cup granulated sugar, 250g
  • 1/2 cup melted Biscoff cookie butter, 120g
  • 1 cup unsweetened dairy-free milk, 240g
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 1/2 cups cake flour, 300g (see notes)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 10 Biscoff cookies, roughly chopped, optional

Biscoff Buttercream:

  • 3/4 cup softened salted vegan butter, 160g (1 1/2 sticks)
  • 4 1/2 - 5 1/2 cups powdered sugar, 540g - 660g (see notes)
  • 3 tbsp dairy free milk, 45g
  • 6-8 Biscoff cookies, finely crushed
  • Pinch of Salt

Biscoff Decoration:

  • 1-2 tbsp Biscoff smooth cookie butter, melted (but not scalding hot)
  • 6 Biscoff cookies to decorate

Instructions


This recipe makes a 3 tiered 6” cake which serves 6-8 people. For other cake pan sizes, see the notes below.

To Make the Cakes:

Preheat your oven to 350F.
Grease 3 6” cake pans with baking spray. Line the bottoms of the pans with parchment paper.
In a large bowl, beat the oil and granulated sugar together. Add the melted Biscoff cookie butter, dairy-free milk, vinegar, and vanilla extract. Mix until combined.
Sift the cake flour, baking soda, baking powder, and salt onto the liquid mixture. Mix the dry ingredients into the wet until just combined and there aren’t very many lumps of flour left. It should form a pourable batter.
Pour the batter into the prepared cake pans (about 1 ½ cups of batter per pan). Sprinkle the crushed Biscoff cookies onto the tops of the batter and press them down into cakes so they’re covered in batter.
Bake on the middle rack for 28-32 minutes at 350F. The cakes should be golden brown on top and around the edges but the center should appear slightly glossy (but not wet). If inserting a toothpick or a knife into the center of the cake, it should remove cleanly with only a few cake crumbs.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife along the outer edge to loosen them from the pan, and invert onto a wire cooling rack to finish cooling. Make sure the cakes are completely cooled before frosting.
Optional- to make frosting easier, after they are fully cooled at room temperature, freeze the cakes for at least 4 hours.

To Make the Biscoff Buttercream:

Place the softened vegan butter in a large bowl. With your hand mixer or stand mixer, beat the butter until it is slightly lighter in color (about 2 minutes).
Slowly add the powdered sugar, about 1 cup at a time, while mixing on low speed. Once the sugar is incorporated, beat on medium-high for 2-3 minutes or until the frosting is light and fluffy.
Using a food processor, pulse the Biscoff cookies until they are a fine powder.
Pour the Biscoff cookies and pinch of salt into the frosting and mix at low speed until incorporated.
The buttercream will be very thick. Add in 1 tablespoon of dairy-free milk at a time until you reach your desired consistency (I found 3 tablespoons was perfect, but this will depend on the moisture content of your butter).

Assembling the Cake:

Optional- carefully cut the domed tops off of 2 of the cake layers, so the layers stack easier.
Place the first layer on a piece of parchment paper on a plate or cake stand. Spread a layer of buttercream on top of the cake, focusing more buttercream toward the outer edges.
Stack the next layer of cake on the buttercream with the cut or domed side facing up. Spread more buttercream on this layer. Top it off with the 3rd cake layer with the domed side facing up.
Apply a crumb coat of frosting to the cake layers. Then apply an even layer of frosting to the cake, starting at the top and working your way to the sides.
Once frosted, spoon 1-2 tablespoons of melted Biscoff cookie butter on the center of the top layer (see notes). Decorate with Biscoff cookies.
Once assembled, this cake is best served on the first or second day. I recommend freezing the sliced cake after that to help it stay moist and fresh.

Tips

  • Flour:
  • This recipe calls for cake flour. You can substitute all-purpose flour. The result will be equally as delicious but slightly less tender.
  • Be sure to accurately measure the flour with the spoon and level method or with a scale.
  • Powdered Sugar:
  • The amount of powdered sugar needed for the buttercream will depend on the moisture level of the butter you're using. Different brands of vegan butter are softer than others.
  • Adding 1 cup of powdered sugar at a time helps prevent adding too much. You're looking for a light, fluffy consistency.
  • To melt the cookie butter, place it in a heat-proof bowl and microwave for 30 seconds to 1 minute.
  • Let the melted cookie butter rest at room temperature for about 5 minutes before spooning it onto the top of the cake (to prevent it from melting the buttercream).
  • This cake makes a 3 tiered 6" cake.
  • The recipe will also make a 2 tiered 8 or 9" cake. The baking time will need to be increased by a few minutes if making a 9" cake. Bake the cake for 30-35 minutes if using 9" cake pans.
  • To make a 3 tiered 9" cake, you'll need to 1.5x the ingredients.

Thank You Berry Much
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