Few flavors have taken the dessert world by storm quite like Biscoff—that warm, caramelized, spiced cookie flavor that instantly evokes comfort. Whether spread as creamy cookie butter or served as crisp Lotus biscuits, Biscoff has a uniquely nostalgic taste. This Moist Biscoff Cake Slice captures everything you love about that flavor and transforms it into a soft, tender, ultra-moist cake topped with a silky Biscoff buttercream.

Perfect with coffee. Perfect for holidays. Perfect for everyday snacking.
In short: this cake slice is perfect.

Baked as a loaf cake or sheet cake, this dessert delivers bakery-level flavor with simple pantry ingredients. It’s quick to mix, easy to frost, and slices cleanly into thick, irresistible pieces.

Why This Biscoff Cake Slice Is So Good

• Ultra moist texture thanks to brown sugar, butter, milk, and cookie butter
• Deep caramelized flavor infused in both the batter and the frosting
• Fluffy, tender crumb that holds together yet melts in your mouth
• Not overly sweet, even with the decadent Biscoff glaze
• Perfect for slicing and serving at brunch, tea time, holidays, or gifting
• Freezer-friendly—great for make-ahead desserts

Every bite delivers warm cinnamon-caramel notes and Biscoff richness that keeps you coming back for more.

Ingredients for Moist Biscoff Cake Slice

For the Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon cinnamon (optional but enhances flavor)
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup creamy Biscoff cookie butter
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup milk

For the Biscoff Buttercream

• ½ cup unsalted butter, softened
• ¾ cup creamy Biscoff cookie butter
• 1 ½ cups powdered sugar
• 1–2 tablespoons milk or cream
• 1 teaspoon vanilla extract

For Topping

• 2–3 crushed Lotus Biscoff cookies
• Optional drizzle of melted cookie butter

Instructions

Make the Cake

1. Preheat Oven
   Preheat to 350°F (175°C). Line a loaf pan or small square pan with parchment paper.
2. Mix Dry Ingredients
   In a bowl, whisk flour, baking powder, cinnamon, and salt.
3. Cream Butter, Sugar & Cookie Butter
   In a mixing bowl, beat softened butter, Biscoff cookie butter, and brown sugar until light and fluffy.
4. Add Eggs & Vanilla
   Add eggs one at a time, mixing well, then add vanilla.
5. Add Dry Ingredients and Milk
   Add half the dry mixture, then the milk, then the remaining dry ingredients. Mix just until combined.
6. Bake
   Spread batter into prepared pan and bake 38–45 minutes, or until a toothpick comes out clean.
7. Cool Completely
   Let the cake cool fully before frosting.

Moist Biscoff Cake Slice

A soft, buttery, ultra-moist Biscoff cake topped with creamy Biscoff buttercream and crushed Lotus cookies. Perfect for slicing and serving with coffee or tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Cake, Dessert

Cuisine: American, European

Calories: 420

Ingredients

  

Cake

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp cinnamon optional
• 0.25 tsp salt
• 0.5 cup unsalted butter softened
• 0.5 cup Biscoff cookie butter
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 0.5 cup milk

Biscoff Buttercream

• 0.5 cup unsalted butter softened
• 0.75 cup Biscoff cookie butter
• 1.5 cups powdered sugar
• 2 tbsp milk or cream
• 1 tsp vanilla extract

Topping

• crushed Biscoff cookies for topping
• melted cookie butter optional drizzle

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Loaf pan or square pan
• Spatula

Method

 

1. Preheat oven to 350°F (175°C) and line a loaf or square pan with parchment.
2. Whisk together flour, baking powder, cinnamon, and salt.
3. Beat softened butter, cookie butter, and brown sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Add half the dry ingredients, then milk, then remaining dry ingredients.
6. Spread batter into pan and bake 38–45 minutes.
7. Cool completely before frosting.
8. Beat butter and cookie butter for buttercream, then add powdered sugar and milk until creamy.
9. Frost the cooled cake, top with crushed cookies, and drizzle with melted cookie butter.

Notes

Do not overbake—remove as soon as a toothpick comes out clean.

Make the Biscoff Buttercream

8. Beat softened butter and Biscoff cookie butter until smooth.
9. Add powdered sugar and mix until creamy.
10. Add milk or cream to reach a spreadable consistency.
11. Mix in vanilla.

Assemble the Cake

12. Spread Biscoff buttercream over the cooled cake.
13. Sprinkle crushed Lotus cookies on top.
14. Drizzle with warmed cookie butter if desired.
15. Slice thickly and serve.

Tips for the Moistest Biscoff Cake

1. Don’t overmix.

To keep the crumb tender, mix only until ingredients combine.

2. Use room-temperature ingredients.

Butter, eggs, and milk blend more smoothly and create fluffier cake.

3. Add cinnamon for flavor depth.

It enhances Biscoff’s warm spice profile.

4. Don’t overbake.

Remove as soon as a toothpick comes out mostly clean.

5. For extra moisture, brush with warm milk or simple syrup.

Optional but excellent for next-day serving.

Variations

Biscoff Loaf Cake

Bake in a loaf pan for thick, bakery-style slices.

Biscoff Layer Cake

Double the recipe and bake two 8-inch layers.

Biscoff Cupcakes

Bake 16–18 minutes as cupcakes.

Biscoff Cream Cheese Frosting

Swap buttercream for 50% cream cheese.

Biscoff Swirl Cake

Swirl melted cookie butter into the batter before baking.

Serving Suggestions

Serve slices with:

• Coffee or espresso
• Hot chocolate
• Chai latte
• Warm milk

Add sides such as:

• Whipped cream
• Fresh berries
• Vanilla ice cream

This cake also works beautifully on dessert platters or afternoon tea tables.

Storage & Freezing

Room Temperature:

2 days in an airtight container.

Refrigerator:

4–5 days, covered tightly.

Freeze:

Up to 3 months. Freeze slices individually for convenience.