2 Hour Easy Biscoff Snack Cake

Biscoff Snack Cake – small and easy biscoff cake filled with lotus biscoff crumbs, and topped with a cookie butter frosting. 

You might know how I feel about snack cakes, and this Biscoff Snack Cake, is a dream of a cake. If you are wanting a snack for a few people, or a just by yourself, but don’t want the hassle or time of a layered cake, this cake is for you. Snack cakes are on the rise, and you don’t want to miss out on this trend. 

Besides this biscoff cake, I will list some more biscoff recipes below!

• Ultimate Biscoff Cake
• The Most Scrumptious Biscoff Fudge Cake
• Biscoff Banana Bread

Why make this Biscoff Snack Cake? 

• Tender Biscoff layers – I put ground up Biscoff cookies right into the cake layers to give them that delicious Biscoff taste. 
• Cookie butter filling – This creamy cookie butter filling is made with cookie butter spread, powdered sugar, cream, and butter. Don’t be surprised if you end up licking the bowl clean on this one. 
• The perfect dessert for any occasion – Whether this is a dessert just for the family or a fun friend get together, you’re going to need this one in your life. 
• Easy to make – this cake can be ready in under 2 hours, and most of the time the cake is either baking or cooling! 
• Snack size – it is perfect for all occasions because you can do bite size pieces or cut it up into 3rds. 

Grocery Store Check List

Here, are some ingredients that you will need for this recipe that you may not have in your pantry. For a full list, check out the recipe card for below. 

• Biscoff cookies -I like to use Lotus brand Biscoff cookies, but if you find another brand, like Speculoos, you can totally use that too.
• Unsalted butter-This recipe uses a lot of butter. In fact, each element of this cake has butter in it. For the cake layers, make sure to pull the butter out of the fridge so it is at room temperature when you begin making the cake. This is so important!!
• Large eggs-The eggs need to be pulled out 2-4 hours before you make your cake batter.
• Cookie Butter spread-I like to use Lotus, but Walmart and Trader Joe’s both have brands that are great too!
• Buttermilk-This recipe uses a lot more buttermilk than most of my other recipes. Make sure to pull it out at least 2 hours before you start baking the cake batter.
• Powdered sugar-You need to sift the powdered sugar when you make your vanilla buttercream. It will your cake so much smoother. 

Step By Step Instructions

Next, I have made a detailed list on to make and bake the Peanut Butter Oreo Cookies. I use my kitchen aid which I got from here. Here is the pan I used.

Step 1: Prep your pan. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.

Step 2: Blend the biscoff cookies. Place the Biscoff cookies in a blender and blend until the cookies are finely ground into a fine crumb.

Step 3: Combine the dry. 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 the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 4 minutes. The mixture will start looking light in color.

Step 4: Add the eggs. Add the eggs, one at a time, beating on medium speed for 30 second after each addition. Add the vanilla and mix on the lowest speed, just until combined.

Step 5: Alternative the dry and buttermilk. Withthe mixer on the lowest speed, add half of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step. Add the rest of the flour mixture and continue to mix on the lowest speed until the flour and the buttermilk have all been incorporated. With a rubber spatula scrape down the sides and bottom of the bowl and slowly mix by hand.

Step 6: Pour and bake. Add the the batter to the prepped pan, and carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes. Depending on your oven.

Expert Baking Tips

1. When you are making the cake batter, make sure to really cream the butter and the sugar. I can’t stress this enough. This helps create air pockets in your cake layers that also help it rise. 
2. Use high quality cake pans. This helps prevent your cake layers from browning on the side. I love USA Pans
3. I say this a lot, but there is a reason. USE ROOM TEMP ingredients! That is a must! Make sure all of your ingredients are at the same temp! 
4. To get a creamy and smooth buttercream, When you finish making the buttercream, add some cream to your buttercream and beat by hand with a rubber spatula to get all the air bubbles out. 
5. I love using an offset spatula to help spread the buttercream onto the sides of the cake. 

Frequently Asked Questions – Biscoff Snack Cake

Can I use a 9×9 instead of 8×8?

You sure can! No need to adjust too much, check your cake a few minutes before the recipe calls. 

Can I double this recipe?

Yes! This recipe can easily be doubled and made into a 9×13! Just make sure to also double the frosting!

Can I turn these into cupcakes?

Yes you can! It will make 18 cupcakes. Bake for 16-18 minutes until baked completely. You can use this muffin tin and these cupcake liners. Add a small swirl of cookie butter on top and swirl it with a toothpick. 

Storing And Freezing 

Store the biscoff snack cake in an airtight container at room temperature or in the fridge. I like to cover mine in plastic wrap and store up to 5 days (if it even lasts that long)

Freezing Your Biscoff Snack Cake 

Freeze it whole or cut up! You can freeze it full frosted and  I suggest wrapping the cake in plastic wrap before freezing.

How to serve: once the cake is frosted, you can cut it up into 9, 12 or 16 pieces. Serve at room temperature! My husband likes to eat it in a bowl of milk! 

For all things easy and cake, I have listed some below for you!

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Recipe

Biscoff Snack Cake

Molly Murphy

small and easy biscoff cake filled with lotus biscoff crumbs, and topped with a cookie butter frosting.

4 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Biscoff cake layers

• 11 Biscoff Cookies pulverized to a fine crumb
• 1 cup all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cups light brown sugar packed
• 2 tablespoons vegetable oil
• 2 large or extra large eggs at room temperature
• ½ teaspoon vanilla
• 1 cups buttermilk at room temperature

For the frosting

• ½ cup unsalted butter at room temperature
• 1 ½ cups Biscoff cookie butter spread
• 1 ½ cups powdered sugar
• 2 Tablespoons heavy cream
• tiniest pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
• Place the Biscoff cookies in a blender and blend until the cookies are finely ground into a fine crumb.
• 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 the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 4 minutes. The mixture will start looking light in color.
• Add the eggs, one at a time, beating on medium speed for 30 second after each addition. Add the vanilla and mix on the lowest speed, just until combined.
• With the mixer on the lowest speed, add half of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step. Add the rest of the flour mixture and continue to mix on the lowest speed until the flour and the buttermilk have all been incorporated. With a rubber spatula scrape down the sides and bottom of the bowl and slowly mix by hand.
• Add the the batter to the prepped pan, and carefully smooth the batter with a small offset spatula and bake until a toothpick comes out clean, or with only a few crumbs on it, about 35-40 minutes. Depending on your oven.
• After they are out of the oven, I let mine cool for 15 minutes. Then I transfer the cake onto a wire rack to finish cooling in the fridge or freezer to help speed up the process. (20 minutes in the freezer, 30 minutes in the fridge)
• While the cake is cooling, make the frosting.

For the frosting

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread on medium speed for roughly 2 minutes.
• Once combined, add the cream, powdered sugar, and salt and beat again on medium speed until light and fluffy, about 3 minutes.
• With a rubber spatula or a wooden spoon, beat out the air pockets by hand.

Assembly

• When the cake is cooled completely, using an offset spatula, evenly spread the buttercream on top of the cake. If you want the same design that I used, I use Wilton 1M piping tip.

Keyword biscoff, snack cake, cookie butter

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