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Biscoff Cake

Indulge in a rich Biscoff Cake made with chocolate layers, creamy Biscoff cookie butter, and fluffy whipped cream that will make your taste buds dance.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the filling and decoration
  • 1 cup Biscoff cookie butter
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • Optional Biscoff cookies for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Mix until well combined.
  4. Carefully stir in boiling water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Assembling
  1. To make the filling, beat heavy cream and powdered sugar until stiff peaks form.
  2. Place one cake layer on a serving plate, spread a layer of Biscoff cookie butter, and then top with whipped cream.
  3. Place the second cake layer on top and frost the top and sides with remaining whipped cream.
  4. Decorate with Biscoff cookies if desired.
  5. Serve and enjoy!

Notes

Keep your Biscoff Cake fresh for 3-4 days in the fridge. Wrap tightly in plastic wrap for moisture retention, or freeze for up to 3 months.