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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.