Biscoff Cake with Cream Cheese frosting

This Biscoff Cake with cream cheese frosting is perfect for a special occasion. Made up of 2 layers of light Biscoff cake and a delicious Cream Cheese Biscoff frosting, this delicious cake with melted biscoff spread and biscuits is easy to make too.

Biscoff Cake with Cream Cheese Frosting

This is the best cake for lovers of all things Biscoff. If you love Biscoff and want to make a simple cake without too much elaborate decoration), then this is the cake for you! The cream cheese frosting os to die for and the cake is moist and delicious too!

For more Biscoff recipes, why not try Lotus Biscoff Tiramisu without Alcohol, Biscoff Cookies or Lotus Biscoff Cheesecake.

What is Biscoff and what does it taste like?

Biscoff spread is made of Speculoos Biscuits which have a caramel flavour with warming spices such as cinnamon, ginger, clove and ginger. It tastes similar to gingerbread.

INGREDIENTS and Substitutions 

Butter - We use unsalted at room temperature here. It gives you more control over the salt content in the batter. The butter needs to be soft help it 

Sugar - I use a combination of caster sugar (super fine sugar) and light brown sugar for a super moist sponge and caramel like flavour.

Eggs - Free range large eggs at room temperature are best.

Smooth Biscoff Spread - Or any speculoos spread. Melt it slightly in the microwave first so it incorporates fully into the batter.

Self Raising Flour - If you prefer you can use Plain Flour or All Purpose Flour too. If you do use it, add 2 tsp Baking Powder to the batter.

Salt - We add a pinch to bring out the sweetness of the other ingredients.

For the Cream Cheese Frosting -

Icing sugar – Or confectioners sugar. There is no substitute for it but if you don’t have it and only have granulated or caster sugar, blend till it becomes super fine.

Biscoff spread – We use smooth Biscoff spread here.

Biscoff Biscuits - You can use any Speculoos Biscuits in this recipe.

How to make Biscoff Cake with Cream Cheese Frosting

Here is how to make this simple Biscoff Cake:

Preheat your oven on 180 c / Gas Mark 4. Grease and line the bottom of 2, 20cm / 8-inch tin with baking paper.

Add the butter to a large bowl or a stand mixer bowl with paddle attachment and beat till smooth.

Add Biscoff and beat till combined.

Pour in sugars and beat for 5 minutes. 

Cream together on medium speed for 5 minutes till light and fluffy. 

Add the Eggs one at a time mixing between each addition until fully incorporated.

Fold in the Flour until just combined. 

Pour the cake batter into the tin and spread with an offset spatula.

Bake for 40 - 50 minutes or until a skewer inserted into the middle comes out clean. Leave to cool for 10 minutes, then transfer onto a cooling rack and leave to cool completely.

How to make Biscoff Cream Cheese Frosting

Making the cream cheese Biscoff frosting is easy.

Add Cream Cheese and Biscoff to a bowl. Then gradually add icing sugar. Whisk to combine and then add Vanilla and Cream. Mix again till the mixture forms stiff peaks.

Alternatively you can just add all the ingredients to a bowl and whisk to combine. Set aside in the fridge.

How to assemble Biscoff cake

Place cake on cake plate or cake stand.

Spread Biscoff Cream cheese frosting on the first layer of the cake (Or add to a piping bag with a star nozzle and pipe onto the cake). Drizzle over some melted Biscoff spread.

Add the second layer on top and repeat.

Add some Biscoff Biscuits on top.

Keep the cake in the fridge till serving.

Expert Tips 

• Use room temperature ingredients for best results.
• Add Biscoff biscuits to the cake just before serving as they will soften.
• Only add the frosting when the cake is completely cool otherwise it will just melt.
• If your cake does not have a flat top, carefully cut the dome off and level.
• The Cream Cream frosting can be made in advance and stored in the fridge for up to 24 hours. 

Variation 

You can add Speculoos Spice (Cinnamon, Nutmeg, Cloves, Ginger, sx;sax;ls) to the batter to enhance the flavour of the Biscoff.

You can also add some vanilla extract to the Cake batter.

You can use a Butter cream frosting instead.

STORAGE 

How to store in the fridge

This Biscoff Cake with Cream Cheese Frosting can be stored in the fridge in an airtight container for up to 5 days. It is best eaten within 2 days though.

Undecorated, the cake can be made up to 7 days ahead. Wrap tightly in clingfilm and place in the fridge. It is best eaten within 2 days though.

The cream cheese frosting can be made up to 24 hours in advance and kept in the fridge.

How to store at room temperature

It can also be stored at room temperature in an airtight container for up to 2 days.

How to make Biscoff cake in advance

If you want to prepare the cake in advance, storing the cake unfrosted in the freezer is pretty simple.

Make sure your cakes are completely cool before freezing. 

Wrap the cakes individually in 2 layers of cling film/plastic wrap and 1 layer of foil.

You can keep them in the freezer for two months. When ready to eat, defrost in the fridge until thawed.

How to Freeze Biscoff cake with frosting

To freeze the frosted cake, don’t pipe on the frosting, spread it on with a palette knife.

Place the finished cake in the freezer for an hour to set. Once the frosting is frozen, wrap the cake in two layers of cling film/plastic wrap and 1 layer of foil. Thaw overnight in the fridge.

more baking recipes you will love!

Pear, Lemon and Blackberry Cake

Easy White Chocolate and Raspberry Blondies

Chewy Triple Chocolate Brownies (Best Ever)

Nutella Cookies

San Sebastian Cheesecake with Condensed Milk

if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐ rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.