Ultimate Biscoff Cake

photo of a Biscoff Cake topped with fresh strawberries

Recently, there was a Biscoff Spread Contest, with the grand prize being a trip to Belgium. Contestants were asked to upload images of recipes or the best way to eat Biscoff Spread. I was inspired to make this Ultimate Biscoff Cake.
photo of Biscoff Cake
It’s a Biscoff Spread Cake, layered with a Biscoff Spread Whipped Cream, and then topped with fresh glazed strawberries and lined with crunchy Biscoff cookies.

Unfortunately, my entry didn’t make the finals, so I guess no free trip to Belgium for me. Oh well. I’m still proud of how this cake came out. Sorry, there’s no photos of the inside. I took this to a party, so I couldn’t slice it beforehand. I followed a similar process to the Kit Kat Cake I made earlier this year.

overhead photo of biscoff cake

Ultimate Biscoff Cake

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American

This Biscoff Spread Cake is layered with a Biscoff Spread Whipped Cream, and then topped with fresh glazed strawberries and lined with crunchy Biscoff cookies.


For the Cake

  • 2 batches biscoff cake batter double the recipe (see note for recipe link)

For the Frosting and Filling

  • 4 cups heavy cream
  • 1 cup Biscoff Spread

For the Exterior

  • 1 pack Biscoff Cookies
  • pint fresh strawberries
  • apricot jam


  1. Bake two round 6 inch cakes. While cakes are cooling, make the whipped cream frosting by adding heavy cream and Biscoff spread to stand mixer and mixing on high speed until stiff peaks form.

  2. For some step to step photos, check out my Kit Kat Cake. Once cake rounds are completely cool, add a thick layer of whipped cream to the surface of one round, making sure it is spread evenly across. Then add the second round cake on top. Spread a thin layer of whipped cream across the exterior of the entire cake. Stick Biscoff cookies to side, lining the cake. Add fresh strawberries to top. Melt about 1/4 cup apricot jam in microwave for about 20 seconds. Using a pastry brush, brush strawberries for the glaze. Refrigerate cake for about 1 hr before serving.
All images and content are © Kirbie's Cravings.


4 comments on “Ultimate Biscoff Cake”

  1. I saw this cake among all the entries for the contest, and I literally noticed when it didn’t make the cut because I was sure it could have been the winner! I entered too, was really happy with/proud of what I made, and didn’t make the top 30 either, but when I saw your cake, I thought, “Oh dang, there goes my trip to Belgium…” Guess neither one of us will be going there very soon, but anyway, your cake is gorgeous, and so creative!!

    • Aw, thanks. I was really hoping on making one of the final entries. I would have loved a trip to Belgium! Oh well.

  2. What a fun recipe to try! The cake looks so lovely too with the Biscoff cookies surrounding it and fruit on top.

    • Thanks. I wish there were taller Biscoff cookies. I originally was going to use a different cake recipe, but because of the size of the cookies, I needed to make my cake with a lower height so that the cookies are taller than the cake.

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