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Biscoff Birthday Cake

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A decadent and flavorful birthday cake made with Biscoff cookies and cookie butter, layered with rich sponge cake and a luscious Biscoff frosting, perfect for celebrations.

Ingredients

Scale
  • 200g Biscoff cookies (crushed)
  • 250g unsalted butter (softened)
  • 250g caster sugar
  • 4 large eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 100ml milk
  • 200g Biscoff spread (smooth or crunchy)
  • 300g icing sugar
  • 2–3 tbsp milk (for frosting consistency)
  • Biscoff cookies (for decoration)
  • Optional: white chocolate drizzle

Instructions

  1. Preheat the oven to 180°C (350°F) and grease and line two 8-inch cake tins.
  2. Cream together the butter and caster sugar until light and fluffy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Sift in the flour and baking powder, then fold into the mixture.
  5. Add the milk and mix until you have a smooth batter.
  6. Fold in the crushed Biscoff cookies.
  7. Divide the mixture evenly between the tins and bake for 25–30 minutes or until a skewer comes out clean.
  8. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat the Biscoff spread and butter together until smooth.
  10. Gradually add the icing sugar and continue to beat, adding milk as needed for a spreadable consistency.
  11. Level the cakes if necessary, then spread frosting between the layers and over the top and sides.
  12. Decorate with whole or crushed Biscoff cookies and drizzle with melted white chocolate if desired.

Notes

  • Ensure the cakes are completely cool before frosting.
  • Use smooth Biscoff spread for a creamier frosting or crunchy for texture.
  • Can be made a day in advance and stored in the fridge.

Nutrition

Keywords: Biscoff cake, birthday cake, cookie butter cake, dessert, layered cake

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