Perfect Biscoff Cake Recipe with Creamy Filling Tips

Let me tell you, the aroma of caramelized spices mixed with buttery sweetness filling my kitchen as this Biscoff cake bakes is nothing short of magical. The first time I made this cake, it was a rainy Sunday afternoon, and I was craving something indulgent yet comforting. One bite of the velvety, creamy filling paired with the soft, spiced layers instantly transported me to dessert heaven—the kind of moment where you pause, take a deep breath, and savor every morsel. My family couldn’t resist sneaking bites, and honestly, I didn’t blame them. This cake quickly earned a spot in my dessert rotation, perfect for celebrations or a cozy treat on a quiet evening.

This Biscoff cake is like a warm hug wrapped in sweet nostalgia. Whether you’re a Biscoff lover or just discovering its magic, this recipe combines those irresistible flavors with a creamy filling that melts in your mouth. Plus, it’s a showstopper for gatherings, potlucks, or even Pinterest-worthy dessert spreads. After testing and tweaking this recipe more times than I can count (in the name of research, of course), I can confidently say you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: You’ll have this cake ready in less than two hours, including baking and cooling time.
• Simple Ingredients: No exotic items here—everything is pantry-friendly and easy to find.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or treat-yourself day, this cake fits the bill.
• Crowd-Pleaser: The spiced flavors and creamy filling are irresistible for kids and adults alike.
• Unbelievably Delicious: The combination of the moist Biscoff-infused cake and creamy filling is pure comfort food.

What sets this recipe apart is its balance of flavors and texture. The cake layers are soft and moist, with just the right amount of spiced sweetness. The creamy filling adds a luscious contrast, making every bite a treat. You know those desserts that make you close your eyes and sigh after the first bite? That’s exactly what this cake delivers. It’s not just another cake—it’s a dessert that creates memories.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and satisfying textures without the fuss.

For the Cake Layers:

• 1 cup (225g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs, room temperature
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) Biscoff spread
• 1 tsp vanilla extract

For the Creamy Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) mascarpone cheese
• 1/4 cup (60ml) powdered sugar
• 1/4 cup (60ml) Biscoff spread (softened for easier mixing)

Optional Topping:

• Crushed Biscoff cookies
• Drizzle of Biscoff spread

Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Rubber spatula
• Cooling rack
• Offset spatula (for frosting)
• Measuring cups and spoons

If you don’t have 8-inch pans, 9-inch ones work fine—just reduce the baking time slightly. A hand mixer will do the job perfectly if you don’t own a stand mixer. For cleaning Biscoff spread off tools, soak them in warm soapy water right away—it makes cleanup much easier!

Preparation Method

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to ensure easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
5. Blend the Biscoff spread: Add the Biscoff spread and vanilla extract, mixing until smooth.
6. Combine wet and dry ingredients: Alternate adding the dry mixture and milk into the batter, starting and ending with the dry mixture. Mix until just combined—don’t overmix!
7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Make the filling: Whip the heavy cream until soft peaks form. Add the mascarpone, powdered sugar, and Biscoff spread, then beat until smooth.
10. Assemble the cake: Place one cake layer on a plate or stand. Spread half the filling evenly on top. Place the second layer over it and spread the remaining filling on top.
11. Decorate: Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread if desired.

Cooking Tips & Techniques

Here are some tips to ensure your Biscoff cake comes out perfect every time:

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them mix smoothly.
• Don’t overmix: Overmixing the batter can lead to a dense cake. Mix until just combined.
• Check your oven temperature: Use an oven thermometer to ensure accuracy—ovens can vary!
• Cool completely: Don’t rush the cooling process. Assembling the cake while it’s warm can lead to melting filling.
• Softened Biscoff spread: If your Biscoff spread is too firm, microwave it for 10 seconds to soften it for easier mixing.

Variations & Adaptations

Here are a few ways to make this recipe your own:

• Gluten-free: Swap out the all-purpose flour for a gluten-free baking mix.
• Dairy-free: Use plant-based butter, almond milk, and coconut cream instead of dairy products.
• Seasonal twist: Add a pinch of cinnamon to the batter for extra warmth during the holidays.
• Nutty version: Sprinkle chopped pecans or walnuts between the layers for added texture.
• Personal favorite: I once added a layer of caramel sauce between the cake and filling—it was divine!

Serving & Storage Suggestions

This cake is best served slightly chilled or at room temperature. Pair it with a cup of coffee or a glass of milk for ultimate enjoyment.

• Serving: Slice into generous portions and serve on a dessert plate. A drizzle of caramel or extra whipped cream makes it extra special.
• Storage: Cover tightly and store in the refrigerator for up to 4 days.
• Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
• Reheating: Let frozen slices thaw in the fridge overnight. For a fresh taste, serve cold or microwave for 10 seconds.

Nutritional Information & Benefits

While this cake is indulgent, it does offer some comfort-food benefits:

• Calories per serving: Approximately 400-450
• Key ingredients: Biscoff spread adds warmth and depth, while mascarpone provides creaminess without being overly rich.
• Dietary notes: This cake can be adapted for gluten-free and dairy-free diets.
• Potential allergens: Contains dairy, eggs, and gluten.

From a wellness perspective, sometimes treating yourself to dessert brings joy—and that’s just as important as nutrients!

Conclusion

If you’re looking for a cake that’s equal parts comforting and impressive, this Biscoff cake with creamy filling checks all the boxes. It’s indulgent, versatile, and full of nostalgic flavors that will make any occasion feel special. Honestly, this recipe has become a family favorite, and I know it will be for you too.

Give it a try, and don’t be afraid to tweak the recipe to fit your style. Whether you add a personal touch or stick to the original, I’d love to hear how it turns out for you. Drop a comment below or share your version on social media—I can’t wait to see your creations!

Now go ahead, grab your apron, and let this cake bring a little extra sweetness to your day!

FAQs

Can I use a different type of frosting instead of the creamy filling?

Yes, you can! Buttercream, cream cheese frosting, or even whipped ganache would pair beautifully.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers and store them tightly covered for up to 2 days before assembling.

Can I substitute Biscoff spread with another ingredient?

If you can’t find Biscoff spread, cookie butter or peanut butter are good alternatives.

What’s the best way to crush Biscoff cookies for the topping?

Place the cookies in a zip-top bag and crush them with a rolling pin for a quick and easy method.

How do I prevent my cake layers from sticking to the pans?

Grease the pans well and line them with parchment paper—it’s a foolproof method!

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