Caramel Biscoff Cake – Rich caramel flavor with a moist and soft spiced biscoff cake, frosted in a caramel buttercream!
If you’re as obsessed with Biscoff as I am, you’re going to love this Caramel Biscoff Cake. With soft, moist cake layers, a luscious caramel sauce, and creamy Carmael buttercream, this cake is a Biscoff lover’s dream! This caramel sauce is so good you might just eat it straight from the spoon. It’s one of those cakes that makes everyone ask for the recipe (don’t worry, I won’t tell them how easy it is to make)! Whether you’re whipping this up for a party or just to satisfy your sweet tooth, it’s a total showstopper. Trust me, you’re going to want to keep a slice hidden in an airtight container just for yourself.
For more biscoff recipes that you will love!
- Moist Biscoff Pumpkin Bread with Streusel
- Irresistibly Easy No Bake Biscoff Cheesecake
- The Great Pumpkin Biscoff Cake
- The Most Spectacular Fall Biscoff Apple Cake
Why You’ll Love This Caramel Biscoff Cake:
- Biscoff lovers, this one’s for you! The cake layers are packed with all the caramelized goodness of Biscoff cookie butter and Lotus Biscoff cookies.
- Easy peasy! – This cake comes together with pantry staples like flour, brown sugar, and baking powder. Perfect for when you want a cake that looks fancy but isn’t a headache to make.
- Salted caramel – Drizzle it on top of the cake, swirl it into the frosting, or (let’s be real) lick the spoon. The caramel sauce takes this cake to the next level.
- Great for any occasion – Big celebration or just a weekend treat, this cake fits the bill.
Ingredients – Caramel Biscoff Cake
- Biscoff cookies (Lotus Biscoff biscuits)
- Biscoff cookie butter
- All-purpose flour
- Baking powder
- Brown sugar
- Unsalted butter, room temperature
- Full-fat cream cheese, room temperature
- Granulated sugar
- Buttermilk, room temperature
- Eggs, room temperature
- Vanilla extract or vanilla bean
- Salt
- Icing sugar (for the buttercream)
- Heavy cream (for the caramel)
- Light corn syrup (for the caramel)
- Caramel sauce (for drizzling)
- Optional: Peanut butter for a flavor twist
Step-by-Step Instructions:
- Preheat your oven to 325°F and line your cake pans with parchment paper (no one likes cake stuck to the bottom of the pan!).
- Toss those Lotus Biscoff cookies into your food processor and blend until they’re fine crumbs.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and those Biscoff crumbs.
- Using your electric mixer, cream together the room temperature butter, brown sugar, and granulated sugar for 3-5 minutes until it’s all light and fluffy (this is where good things happen).
- Add the eggs one at a time, mixing for 1-2 minutes in between to make sure everything’s super smooth.
- Mix in your vanilla.
- Now, alternate adding the dry ingredients and buttermilk to your batter. The key here is not to overmix—just until it’s all combined.
- Pour the cake batter evenly into your pans and smooth the tops with an offset spatula.
- Bake for 45-50 minutes, checking with a toothpick for that perfect moist crumb.
For the Caramel Sauce:
- In a medium saucepan, stir together water, sugar, and light corn syrup, then bring it to a boil.
- Let it bubble and caramelize (don’t stir!), keeping an eye on it so it doesn’t burn.
- Slowly whisk in the warmed cream and watch it turn into caramel goodness!
- Add a little butter, vanilla, and salt for flavor, and let it cool.
For the Biscoff Buttercream:
- In your mixer, beat the butter and cream cheese until smooth and creamy.
- Gradually add the icing sugar and keep mixing until it’s fluffy.
- Stir in a big spoonful of Biscoff spread and some of that dreamy caramel sauce. Taste it—yes, it’s that good.
Assemble the Cake:
- Once the cake has completely cooled in the pan, spread a generous layer of the Caramel buttercream evenly over the top.
- Drizzle the salted caramel sauce over the buttercream and swirl it in with the back of a spoon for a finished look.
- For an extra garnish, sprinkle some crushed Biscoff cookies over the top.
- Slice, serve, and enjoy!
Tips and Tricks
- Room temp is your friend! Make sure all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature. This helps everything mix together smoothly and makes your cake fluffier. Cold ingredients can lead to a lumpy batter or a dense cake.
- Don’t overmix it! Once you add your dry ingredients, just mix until everything is combined. Overmixing can make your cake tough, and nobody wants that! Keep it light and fluffy.
- Flour pro tip: When measuring flour, spoon it into the measuring cup and level it off with a knife. Don’t scoop directly from the bag—trust me, too much flour = dry cake. We want that perfect, moist crumb!
- Patience is key: I know it’s hard, but let your cake cool completely before frosting it. If it’s still warm, the buttercream will melt, and you’ll have a slippery mess. Go do something fun while it cools—your cake will thank you.
- Caramel ahead of time? Yes, please! If you’re nervous about making the caramel, you can totally make it the day before. It stores beautifully in the fridge. Just warm it up a little when you’re ready to use it.
Recommended Tools- Caramel Biscoff Cake
- Electric mixer (a stand mixer is ideal)
- Offset spatula (for smooth buttercream)
- Food processor (for those Biscoff crumbs)
- Parchment paper (for easy cake release)
- Cake scraper (optional, but useful for smoothing frosting)
Frequently Asked Questions
Do I have to make the caramel sauce from scratch?
Nope! You can use store-bought salted caramel sauce if you’re in a rush. But making it yourself adds that extra wow factor!
Do I need to refrigerate this cake?
Yes! Since the frosting contains cream cheese and butter, it’s best to store this cake in the fridge. Just bring it to room temperature for about 30 minutes before serving so it’s nice and soft.
Can I use store-bought caramel sauce instead of homemade?
Yep! If you’re in a rush or just not in the mood to make caramel from scratch, store-bought salted caramel sauce will work just fine. Just drizzle it on top, and no one will know the difference!
How do I know when my caramel is ready?
Once the caramel turns a nice golden brown color, it’s ready. Be sure to watch it closely—it can go from perfect to burnt quickly. And don’t stir the caramel while it’s cooking, or it can crystallize.
Can I use a different pan size?
Yes! You can half the recipe and make it in an 8×8. you dont need to bake it as long!! You can also bake this recipe into 3 8inch cake layers!
Storing and Freezing Instructions:
- Storing: Keep this Caramel Biscoff Cake cake fresh by storing it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and thaw it at room temperature before frosting and serving.
To serve this Caramel Biscoff Cake, slice it into squares and drizzle extra caramel sauce over each piece for that perfect finishing touch. It’s best enjoyed at room temperature, so take it out of the fridge about 30 minutes before serving for the frosting to soften up and the flavors to really shine. Top with crushed Biscoff cookies or a scoop of vanilla ice cream for an extra treat!
If you loved this Double Chocolate Sandwich Cookies, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
FOR MORE CARAMEL RECIPES
- Frosted Caramel Oreo Cookies With Salted Caramel
- Caramel Gooey Butter Cake With Caramel Sauce
- The Best Caramel Chocolate Chip Cookie Tart
Recipe
Caramel Biscoff Cake Recipe
Ingredients
For the Biscoff Cake Layers:
- 20 Biscoff Cookies pulverized to a fine crumb
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups buttermilk room temperature
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon unsalted butter added to the caramel at the end
For the Cream Cheese Frosting:
- ¾ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 3 cups powdered sugar
- ⅓ cup cooled caramel sauce
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Preheat your oven to 325°F. Spray a 9×13 metal pan with non-stick cooking spray on the bottom and sides. Set aside.
- Place the Biscoff cookies in a blender and blend until finely ground into crumbs.
- In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla and mix on low speed until combined.
- With the mixer on the lowest speed, add ⅓ of the dry ingredients and half of the buttermilk. Mix until just combined. Repeat with another ⅓ of the dry ingredients and the remaining buttermilk. Finally, add the remaining dry ingredients and mix until incorporated. Scrape down the sides and bottom of the bowl and gently mix by hand to ensure everything is well-combined.
- Pour the batter into the prepared cake pan and smooth the top with a spoon or spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the cake to cool completely in the pan before frosting.
For the Caramel Sauce:
- In a medium-sized saucepan, stir together the water, sugar, and corn syrup.
- Heat the mixture over medium heat until it begins to boil. Once it starts boiling, do not stir to prevent crystallization.
- Continue to boil until the mixture caramelizes and turns golden brown. Be cautious, as it can burn quickly once it begins to darken.
- Meanwhile, microwave the heavy cream for 1 minute to warm it.
- Once the caramel reaches a golden color, remove it from the heat and slowly add the warm cream while whisking constantly.
- Stir in the vanilla extract, salt, and unsalted butter until fully combined.
- Transfer the caramel to a bowl and let it cool.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.
- Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.
- Increase the mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.
Assemble the Cake:
- Once the cake has cooled completely, frost it with the caramel cream cheese frosting using an offset spatula.
- Drizzle extra caramel sauce on top and swirl it into the frosting for a decorative effect.
- Optional: Sprinkle crushed Biscoff cookies over the top for added texture and flavor.
- Serve at room temperature and enjoy!
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