Irresistible Biscoff Snack Cake: Your Easy Guide to Cookie Butter Bliss

Biscoff Snack Cake – A delightful, small, and effortlessly simple Biscoff cake, generously infused with fragrant Lotus Biscoff cookie crumbs, and crowned with a luscious, creamy cookie butter frosting. This dessert promises pure bliss in every bite.

If you’re anything like me, you understand the sheer delight of a perfectly baked snack cake. And let me tell you, this Biscoff Snack Cake is more than just a dream – it’s a reality you can easily bring to your kitchen. Whether you’re planning a casual gathering for a few close friends or simply craving a delightful treat just for yourself, this recipe is your answer. Forget the intricate steps and lengthy preparation often associated with traditional layered cakes; this Biscoff-infused delight offers all the flavor without the fuss. Snack cakes are enjoying a well-deserved surge in popularity, and with this incredibly easy Biscoff cake, you absolutely won’t want to miss out on the trend. It’s the ultimate dessert for those moments when you desire something special, quick, and undeniably delicious. Get ready to fall in love with the warm, spiced notes of Biscoff in a perfectly portioned cake!

Beyond this fantastic Biscoff snack cake, if you’re a true Biscoff aficionado, you’ll be thrilled to explore more of my favorite Biscoff-inspired recipes. These are perfect for expanding your Biscoff repertoire!

• Ultimate Biscoff Cake
• The Most Scrumptious Biscoff Fudge Cake
• Biscoff Banana Bread

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Why You’ll Adore This Biscoff Snack Cake

This Biscoff Snack Cake isn’t just another dessert; it’s a culinary experience designed for ease and maximum flavor. Here’s why it will quickly become a cherished recipe in your baking repertoire:

• Tender Biscoff-Infused Layers – Prepare for a flavor explosion! I’ve meticulously crafted these cake layers by incorporating finely ground Biscoff cookies directly into the batter. This ensures that every forkful delivers that signature caramelized, spiced Biscoff taste and a wonderfully moist, tender texture that melts in your mouth. It’s a subtle yet powerful infusion that sets this cake apart.
• Velvety Cookie Butter Frosting – The star of the show doesn’t stop at the cake. This unbelievably creamy cookie butter frosting is made with generous amounts of luscious cookie butter spread, delicate powdered sugar, a touch of rich cream, and unsalted butter. Its smooth consistency and intense Biscoff flavor perfectly complement the cake layers. Be warned: this frosting is so good, you might find yourself (and your guests!) tempted to lick the bowl clean!
• The Perfect Dessert for Any Occasion – Whether you’re looking for a simple, comforting treat for your family’s weeknight dessert, a delightful surprise for a casual friend get-together, or an elegant addition to a brunch spread, this Biscoff Snack Cake fits every bill. Its approachable size and universal appeal make it incredibly versatile. It’s the kind of cake that always sparks joy and receives rave reviews.
• Remarkably Easy and Quick to Make – One of the greatest appeals of a snack cake is its simplicity, and this Biscoff version delivers on that promise. You can have this entire cake, from mixing to cooling, ready in under two hours. The majority of that time is passive – either the cake is baking to golden perfection in the oven, or it’s cooling down, allowing you to relax while the magic happens. No complicated assembly or lengthy decorating needed!
• Ideal Snack Size and Portions – The beauty of this snack cake lies in its perfectly manageable size. It’s not overwhelming like a multi-tiered celebration cake, making it suitable for smaller households or for satisfying a specific craving without excess. You can easily cut it into elegant bite-sized squares for a dessert platter, or into larger, more indulgent thirds for a hearty individual portion. It’s designed for convenience and enjoyment, no matter the serving style.

Essential Ingredients: Your Biscoff Snack Cake Shopping List

To help you prepare for this delightful baking adventure, here’s a detailed list of key ingredients you might need to pick up from your local grocery store. For the complete, precise measurements, please refer to the comprehensive recipe card below. Prioritizing quality ingredients will ensure the best possible flavor and texture for your Biscoff Snack Cake.

• Biscoff cookies – These iconic caramelized biscuits are the heart of our cake! While I personally favor the authentic Lotus Biscoff brand for its distinctive flavor and perfect crumb texture, feel free to use another trusted brand like Speculoos if Lotus isn’t available. The key is to find those wonderfully spiced, crunchy cookies.
• Unsalted butter – This recipe is quite butter-rich, with butter being a key component in both the cake layers and the delectable frosting. For the cake, it’s absolutely crucial that your unsalted butter is at true room temperature. This isn’t just a suggestion – it ensures the butter creams properly with the sugar, creating air pockets vital for a light, fluffy cake texture. Take it out of the fridge at least 2-3 hours before you plan to start baking.
• Large eggs – Similar to the butter, your large eggs need to be at room temperature. This helps them emulsify better with the other ingredients, leading to a more uniform and tender cake batter. Plan to remove them from the refrigerator 2-4 hours before you begin mixing your cake batter.
• Cookie Butter spread – This glorious spread is the secret to our irresistible frosting! Lotus Biscoff Cookie Butter spread is my top recommendation for its authentic flavor, but many grocery stores now carry their own excellent versions. Walmart and Trader Joe’s, for example, offer fantastic cookie butter spreads that work beautifully in this recipe.
• Buttermilk – You’ll notice this recipe calls for a generous amount of buttermilk, more so than some of my other cake recipes. Buttermilk is essential for providing moisture, tenderness, and a slight tang that balances the sweetness of the Biscoff. Crucially, like your butter and eggs, ensure your buttermilk is at room temperature for optimal incorporation into the batter. Bring it out at least 2 hours before you start baking.
• Powdered sugar – Also known as confectioners’ sugar, this is vital for achieving a silky-smooth frosting. Don’t skip the sifting step when adding powdered sugar to your cookie butter buttercream. Sifting removes any lumps, guaranteeing a perfectly smooth, airy, and professional-looking frosting texture for your Biscoff Snack Cake.

Effortless Baking: Step-by-Step Instructions for Your Biscoff Snack Cake

Crafting this delectable Biscoff Snack Cake is a straightforward and enjoyable process. Follow these detailed steps to ensure a perfectly baked cake every time. I often use my reliable KitchenAid stand mixer for effortless blending, and this is the specific 8×8 cake pan I recommend for achieving ideal results.

Step 1: Prepare Your Pan and Preheat Oven. Begin by preheating your oven to 325 degrees F (160 degrees C). This lower temperature helps ensure an evenly baked, moist cake. Next, generously spray an 8×8 square inch cake pan with cooking spray. For easy removal and to prevent sticking, line the bottom of the pan with parchment paper, allowing some overhang for “handles.” Spray the parchment paper again. Set this prepared pan aside.

Step 2: Grind the Biscoff Cookies. Take your Biscoff cookies and place them into a high-speed blender or a food processor. Process until the cookies are completely pulverized into a very fine, sand-like crumb. This fine texture is essential for integrating seamlessly into the cake batter, ensuring a consistent Biscoff flavor throughout.

Step 3: Combine Dry Ingredients. In a medium-sized bowl, whisk together the finely ground Biscoff crumbs, all-purpose flour, baking powder, baking soda, and a pinch of salt. Ensure these dry ingredients are thoroughly combined, removing any lumps, so they distribute evenly in the batter. This step is crucial for consistent rise and texture.

In the bowl of your stand mixer, fitted with the paddle attachment, add the softened room temperature unsalted butter, light brown sugar (packed), and vegetable oil. Cream these ingredients together on medium speed for approximately 4 minutes. You’ll notice the mixture becoming significantly lighter in color and developing a fluffy, airy texture. This creaming process incorporates essential air, contributing to the cake’s light crumb.

Step 4: Incorporate the Eggs and Vanilla. Once the butter mixture is light and fluffy, begin adding the room temperature large eggs, one at a time. After each egg addition, beat on medium speed for 30 seconds, allowing it to fully incorporate. This gradual addition prevents the batter from curdling. Finally, add the vanilla extract and mix on the lowest speed, just until it’s combined into the batter. Overmixing here can lead to a tougher cake.

Step 5: Alternate Dry and Wet Ingredients. With the mixer still on the lowest speed, gently add half of the combined dry ingredients to the wet mixture. Mix just until barely combined, taking care not to overmix. Then, add half of the room temperature buttermilk. Again, mix until just combined. Repeat this alternating process with the remaining dry ingredients and buttermilk. After the final addition of flour, continue to mix on the lowest speed only until all the flour and buttermilk have been fully incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly, then finish mixing by hand with the spatula to ensure no dry pockets remain, without overdeveloping the gluten.

Step 6: Bake Your Biscoff Snack Cake. Carefully pour the prepared cake batter into your prepped 8×8 inch pan. Use a small offset spatula to gently smooth the top of the batter, ensuring an even layer for baking. Transfer the pan to your preheated oven and bake for approximately 35-40 minutes. Baking times can vary depending on your oven, so check for doneness by inserting a toothpick into the center of the cake. It should come out clean, or with only a few moist crumbs attached. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. After this initial cooling, carefully lift the cake out of the pan using the parchment paper overhangs and transfer it directly to the wire rack to cool completely. To speed up the cooling process, you can place the cake (still on the wire rack) in the freezer for about 20 minutes or in the refrigerator for 30 minutes. This quick cool-down is perfect for when you’re eager to frost and enjoy your cake!

Pro Tips for a Perfect Biscoff Snack Cake

Achieving a truly exceptional Biscoff Snack Cake is simple when you know a few expert tricks. These baking tips are designed to elevate your results, ensuring a moist, flavorful cake and a smooth, dreamy frosting every single time.

1. Cream Butter and Sugar Thoroughly: I cannot emphasize this enough! When combining your butter, brown sugar, and oil, dedicate ample time – at least 4 minutes – to cream them together until they are truly light and fluffy. This process is crucial because it incorporates air into the mixture, creating tiny pockets that expand during baking. These air pockets are what help your cake layers rise beautifully, resulting in a wonderfully tender and airy crumb.
2. Invest in Quality Cake Pans: The type of pan you use makes a significant difference. High-quality cake pans, especially those with lighter finishes, conduct heat more evenly, which prevents the edges and bottom of your cake from browning too quickly or becoming dry while the center finishes baking. I personally swear by USA Pans for consistent, professional baking results.
3. Always Use Room Temperature Ingredients: This is a golden rule in baking, and for good reason! When ingredients like butter, eggs, and buttermilk are at the same temperature, they emulsify much more effectively. This creates a smoother, more uniform batter, which in turn leads to a more consistent texture and a better rise in your finished cake. Cold ingredients can cause the batter to curdle or become lumpy, impacting the final product’s quality.
4. Achieve Ultra-Smooth Buttercream: After you’ve mixed your cookie butter buttercream to light and fluffy perfection, don’t stop there! For an incredibly creamy and silk-smooth texture, add a tiny splash of heavy cream (just a tablespoon or two) and then, using a rubber spatula or wooden spoon, beat the buttercream by hand for a minute or two. This manual mixing helps to work out any trapped air bubbles created by the mixer, resulting in a velvety-smooth finish that spreads like a dream.
5. Utilize an Offset Spatula for Frosting: When it comes to spreading frosting evenly and gracefully, an offset spatula is your best friend. Its angled blade allows you to spread the cookie butter buttercream smoothly across the top and sides of the cake without your hand getting in the way. It gives you greater control and helps achieve that polished, bakery-worthy finish with minimal effort.

Frequently Asked Questions – Your Biscoff Snack Cake Queries Answered

Got questions about making your Biscoff Snack Cake? Here are some of the most common inquiries to help ensure your baking experience is a complete success.

Can I use a 9×9 inch pan instead of an 8×8 inch pan?

Absolutely, you can! If you opt for a 9×9 inch pan, you won’t need to make significant adjustments to the recipe. Just keep in mind that a larger pan means the cake batter will spread a bit thinner, potentially reducing the baking time slightly. I recommend checking for doneness a few minutes before the recipe’s suggested 35-40 minute mark. A toothpick inserted into the center should come out clean.

Can I double this Biscoff Snack Cake recipe?

Yes, this recipe is incredibly flexible and doubles beautifully! If you’re planning for a larger crowd or simply want more delicious Biscoff cake to enjoy, feel free to double all the ingredients. When doubling, I suggest baking it in a standard 9×13 inch baking pan. Just ensure you also double the frosting ingredients to have enough to generously cover your larger cake!

Can I turn this Biscoff Snack Cake recipe into cupcakes?

Yes, you absolutely can transform this delightful Biscoff Snack Cake recipe into cupcakes! This recipe will yield approximately 18 standard-sized cupcakes. To bake them, simply fill your cupcake liners about two-thirds full and bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. I recommend using this muffin tin and these adorable cupcake liners. Once cooled, pipe a small swirl of the cookie butter frosting on top of each cupcake. For an extra touch, you can add a small dollop of plain cookie butter spread and swirl it gently with a toothpick for a beautiful marbled effect.

Storing and Freezing Your Biscoff Snack Cake for Lasting Freshness

To ensure your delicious Biscoff Snack Cake remains fresh and enjoyable for as long as possible, proper storage is key. Here’s how to keep it perfect, whether you’re enjoying it now or saving some for later.

Store the frosted Biscoff snack cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. I personally prefer covering mine tightly with plastic wrap before placing it in an airtight container if storing in the refrigerator. While it theoretically lasts that long, in my experience, it’s usually devoured much sooner!

Freezing Your Biscoff Snack Cake

Freezing is an excellent option for preserving your Biscoff Snack Cake, whether you want to save leftovers or prepare it in advance. You can freeze it as a whole cake or cut it into individual slices. I recommend freezing the cake fully frosted. To do so, first, place the frosted cake (or slices) on a plate or small baking sheet and freeze for about 30-60 minutes until the frosting is firm. This prevents smudging. Once firm, tightly wrap the entire cake or individual slices in several layers of plastic wrap, followed by a layer of aluminum foil. This double layer of protection helps prevent freezer burn. Store in the freezer for up to 1-2 months. When ready to enjoy, simply unwrap and thaw in the refrigerator overnight, or at room temperature for a few hours. This way, you can enjoy that Biscoff bliss whenever a craving strikes!

How to serve: Once the cake is completely frosted and set, you have the flexibility to cut it into various portions. You can slice it into 9 generous pieces, 12 standard squares, or even 16 smaller bite-sized delights, depending on your gathering size and preferences. Always serve this Biscoff Snack Cake at room temperature to fully appreciate its tender texture and the creamy richness of the frosting. My husband, for instance, has a unique (and delicious!) way of enjoying it – he loves to eat a slice in a bowl of milk, almost like a cookie cereal! Give it a try if you’re feeling adventurous!

For more incredibly easy and satisfying cake recipes, I’ve curated a list of my favorites for you below. These are perfect for any baker looking for delicious results with minimal fuss.

Remember, your feedback is incredibly valuable! PLEASE LEAVE A STAR AND A COMMENT REVIEW if you absolutely love this Biscoff Snack Cake recipe or if you have any questions during your baking journey. I love hearing from you! Also, make sure to follow me on Instagram, Pinterest, and TikTok for daily doses of baking inspiration, fun tips, and behind-the-scenes content!

Recipe Card: Easy Biscoff Snack Cake

Biscoff Snack Cake

Molly Murphy

A delightful and easy Biscoff cake, featuring tender layers infused with Lotus Biscoff crumbs, and crowned with a creamy, rich cookie butter frosting. Perfect for any occasion!

4 from 7 votes

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Course Dessert

Cuisine Cake

Ingredients

 

 

For the Biscoff cake layers

• 11 Biscoff Cookies pulverized to a fine crumb
• 1 cup all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cups light brown sugar packed
• 2 tablespoons vegetable oil
• 2 large or extra large eggs at room temperature
• ½ teaspoon vanilla extract
• 1 cup buttermilk at room temperature

For the frosting

• ½ cup unsalted butter at room temperature
• 1 ½ cups Biscoff cookie butter spread
• 1 ½ cups powdered sugar
• 2 Tablespoons heavy cream
• tiniest pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees F (160°C). Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper (leaving overhangs), and spray again. Set aside.
• Place the Biscoff cookies in a blender or food processor and blend until the cookies are finely ground into a fine crumb.
• In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined and lump-free.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 4 minutes. The mixture should become pale in color and airy.
• Add the eggs, one at a time, beating on medium speed for 30 seconds after each addition to ensure full incorporation. Add the vanilla extract and mix on the lowest speed, just until combined.
• With the mixer on the lowest speed, add half of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step with the remaining dry ingredients and buttermilk. Continue to mix on the lowest speed until all flour and buttermilk have been incorporated. Using a rubber spatula, scrape down the sides and bottom of the bowl and gently fold by hand to ensure everything is fully mixed without overmixing.
• Add the batter to the prepped pan, and carefully smooth the top with a small offset spatula. Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Baking time may vary by oven.
• After removing from the oven, let the cake cool in the pan for 15 minutes. Then, carefully transfer the cake onto a wire rack to finish cooling completely. To speed up the cooling, you can place it in the freezer for 20 minutes or the fridge for 30 minutes.
• While the cake is cooling, proceed to make the irresistible cookie butter frosting.

For the frosting

• In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and Biscoff cookie butter spread on medium speed for about 2 minutes, until thoroughly combined and creamy.
• Once combined, add the heavy cream, sifted powdered sugar, and the tiniest pinch of salt. Beat again on medium speed for approximately 3 minutes, until the frosting is light, fluffy, and smooth.
• For an extra smooth finish, use a rubber spatula or a wooden spoon to manually beat out any remaining air pockets from the buttercream by hand for a minute or so.

Assembly

• When the cake is completely cooled (this is very important to prevent melting), use an offset spatula to evenly spread the luscious cookie butter buttercream on top of the cake. For the elegant swirled design shown in the photos, I used a Wilton 1M piping tip to pipe the frosting.

Keyword biscoff, snack cake, cookie butter, easy cake, quick dessert

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