If you love Biscoff cookies you will love this cake. You only need three ingredients to make the Biscoff cake, which are two cakes stacked on each other with a layer of whipped cream in between. The cake is topped with apricot-glazed strawberries for a finishing touch.
It’s fun to experiment with different kinds of cookie butter like Biscoff spread. Besides just eating it straight from the jar – which I tend to do sometimes! – I especially like using cookie spreads in baking. I’ve made muffins, a mug cake, and banana bread with Biscoff spread. I’ve also created my own cookie butter using a combination of several of my favorites.
So, it was just a matter of time that I made a cake using Biscoff spread. This cake is inspired by a Kit Kat cake I made earlier this year but instead of candy bars, it’s made with cookie spread and Biscoff cookies. I actually made it for a party and everyone loved it. It’s perfect for entertaining.
What is Biscoff Spread?
Biscoff cookie spread is made from speculoos cookies which are buttery cookies that are a lot like gingerbread. They’re spiced with cinnamon, nutmeg, cloves, ginger, cardamom and other warm spices. Like peanut butter or Nutella, Biscoff spread is creamy and is used in similar ways.
The great thing about using cookie spread to make a cake is that you only need a few ingredients. For this cake, I doubled my cookie butter cake recipe and added a few more things to dress up the cake.
Ingredients for Biscoff Cake
- 8 eggs
- 12 ounces Biscoff cookies spread
- 1 cup of sugar
It’s important to weigh the cookie spread for this recipe because the amount needs to be precise. If you use just a measuring cup you could add too much or too little which will change the texture of the cake.
All you do is mix the ingredients together. You will divide the cake batter to bake two cakes since this is a layer cake. I use a springform pan to bake the cakes which makes it easy to remove them from the pan.
The cake bakes up almost like a souffle because of the eggs. So, initially, it will puff up but will deflate a bit as it cools.
Frosting and Filling for the Cake
The frosting and filling are just a simple whipped cream. Once the cakes are cooled, spread some of the whipped cream on the top of one cake and then place the second cake on top of it. Spread the rest of the whipped cream around the sides and top of the cake in a thin layer.
Biscoff Cake Decoration
The cake is decorated with Biscoff cookies and fresh strawberries glazed with apricot jam.
- Line the outside of the cake with the cookies.
- Pile the strawberries on top of the cake.
- Warm some apricot jam and, using a pastry brush, brush the strawberries with a thin layer. I love the sheen the jam gives the strawberries.
You’ll want to refrigerate the finished cake for at least an hour before serving.
This Biscoff cake was a big hit at the party – it was almost too pretty to eat.
Ultimate Biscoff Cake
For the Cake
- 8 eggs
- 12 ounces Biscoff cookie spread
- 1 cup granulated sugar
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
Make the Cakes
- Preheat oven to 350°F. Grease two 6" round cake pans.
- Beat the eggs on high speed with a stand mixer fitted with a whisk attachment. Beat them until they are triple in volume. The eggs are beaten long enough when the mixture is pale yellow and thick. Add the sugar and beat it into the egg mixture for two minutes.
- Measure out cookie butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer otherwise you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no cookie butter that may have sunk to the bottom. Pour in the remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain.
- Pour batter into the prepared pans. Bake for 30-35 minutes until knife inserted in the middle comes out clean and surface of cake bounces back slightly upon touch. Let cakes cool completely. The cake will initially be puffy and will deflate and shrink slightly as it cools.
Make the Frosting and Filling
- 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.
Assemble the Cake
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.