Biscoff Layer Cake
5.0 from 2 reviewsThis Biscoff layer cake is full of warm caramelized spice, soft vanilla cake, and creamy filling in every slice. The Biscoff lava is the star: glossy, rich, and smooth enough to settle beautifully between the layers.
Vanilla bean paste gives the cake a full, fragrant vanilla flavor that carries the Biscoff beautifully.
Cool the cake layers completely and bring the filling to room temperature before assembly. A sturdy buttercream dam keeps each layer supported while the cake chills into clean, beautiful slices.
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For the Biscoff Lovers
I discovered Biscoff three years ago, and I still can't believe it took me that long. I loved it so much that I started dipping the cookies directly into the Biscoff cookie butter. This cake is for anyone who does the same.
It is loaded with Biscoff in every possible way, while the fluffy vanilla cake keeps everything balanced. That combination makes it nearly impossible to stop at one slice.
Ingredient notes
Key ingredients
Biscoff spread
Biscoff spread gives both the filling and buttercream their warm caramelized cookie flavor. Use smooth spread so the filling stays glossy and the buttercream remains silky.
Vanilla bean paste
I love vanilla bean paste for its fragrant flavor and visible vanilla specks.
Plain unsweetened yogurt
Plain unsweetened yogurt keeps the vanilla layers tender and gives the batter a smooth, cohesive texture.
Cream
Cream smooths the filling and gives the buttercream a soft, silky finish. Bring the cream for the buttercream to room temperature before mixing.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
King Arthur Unbleached Cake Flour
I use King Arthur Unbleached Cake Flour for this recipe.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
From this recipe
Tested notes
The Biscoff filling must be completely cooled to room temperature before assembly so it does not soften the buttercream dam.
For a first filled layer cake, use a conservative amount of filling and keep it below halfway up the dam for dependable support.
Vanilla extract can replace the vanilla bean paste in equal amounts.
Testing notes
Why this works
Watch the filling temperature
Let the Biscoff filling cool completely to room temperature before assembly. It should be glossy, thick, and spreadable so it sits neatly inside the buttercream dam.
Build a sturdy dam
Pipe a tall, continuous buttercream ring around each layer. Keep the filling below halfway up the dam so the cake stays supported as the next layer is added.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the vanilla layers, Biscoff filling, and buttercream come together.
Open the reelSmall things that matter
Tips for the best cake
Bring the yogurt, milk, and cream for the buttercream to room temperature for the smoothest mixtures.
Divide the cake batter by weight so all three layers bake to the same height.
Keep the Biscoff filling below halfway up the buttercream dam before stacking the next layer.
If the buttercream begins to soften during assembly, refrigerate both the cake and buttercream briefly, then continue once they are firm again.
Troubleshooting
If This Happens
The Biscoff filling is flowing too quickly
Give it more time to cool at room temperature. It should be glossy and spreadable, settling slowly from a spoon before it goes inside the buttercream dam.
The buttercream is soft during assembly
Refrigerate the buttercream and the cake briefly, then continue once both feel firm enough to hold the next layer.
The cake layers are baking unevenly
Divide the batter between the pans by weight and bake in light-colored aluminum pans for the most even layers.
Before you slice
Texture and serving notes
For the softest crumb and creamiest filling, let the chilled cake sit at room temperature for 20–30 minutes before slicing.
Use a hot, dry knife for clean slices, wiping the blade between cuts.
Keep it good
Storage
Fridge
Store the assembled cake covered in the refrigerator for up to 4 days.
Make ahead
The cake layers can be baked one day ahead, wrapped tightly after cooling, and refrigerated until assembly.
Make ahead
The Biscoff filling can be made one day ahead and refrigerated. Let it return to room temperature and whisk until smooth before assembling.
Recipe FAQ
Questions that come up
How thick should the Biscoff filling be?
At room temperature, it should be glossy and spreadable and should settle slowly from a spoon. Give it more time to cool if it is still flowing quickly.
Can I use vanilla extract?
Yes. Use the same amount of vanilla extract for a lovely vanilla flavor throughout the cake.
Can I assemble the cake ahead of time?
Yes. Assemble and refrigerate it the day before serving. Let it sit at room temperature for 20–30 minutes before slicing.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, of course. Replace the cake flour with the same amount of all-purpose flour by weight. The cake will have a slightly sturdier, less delicate crumb, but it will still be great.
More lava cakes to try
- Prep
- 50 minutes
- Bake
- 20–22 minutes
- Total
- About 3 hours, including cooling and chilling
- Yield
- One 3-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Vanilla Cake Layers
- 300 g cake flour300 g (about 2 1/2 cups) cake flour
- 25 g cornstarch25 g (about 3 tablespoons + 1 1/2 teaspoons) cornstarch
- 2 1/4 tsp baking powder2 1/4 tsp baking powder
- 1/2 tsp baking soda1/2 tsp baking soda
- 3/4 tsp fine sea salt3/4 tsp fine sea salt
- 300 g granulated sugar300 g (about 1 1/2 cups) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 240 g milk, room temperature240 g (about 1 cup) milk, room temperature
- 1 tbsp apple cider vinegar1 tbsp apple cider vinegar
- 2 tbsp vanilla bean paste2 tbsp vanilla bean paste
Biscoff Lava Filling
- 113 g butter (1 stick)113 g (about 1/2 cup) butter (1 stick)
- 75 g cream75 g (about 5 tablespoons) cream
- 80 g powdered sugar80 g (about 2/3 cup) powdered sugar
- 100 g smooth Biscoff spread100 g (about 1/3 cup + 1/2 teaspoon) smooth Biscoff spread
- 15 g light corn syrup15 g (about 2 1/4 teaspoons) light corn syrup
- 1 tbsp vanilla bean paste1 tbsp vanilla bean paste
- 1/8 tsp fine sea salt1/8 tsp fine sea salt
Biscoff Buttercream
- 340 g butter, softened (3 sticks)340 g (about 1 1/2 cups) butter, softened (3 sticks)
- 40 g smooth Biscoff spread40 g (about 2 tablespoons + 3/4 teaspoon) smooth Biscoff spread
- 520 g powdered sugar, sifted520 g (about 4 1/3 cups) powdered sugar, sifted
- 1 tbsp vanilla bean paste1 tbsp vanilla bean paste
- 1/4 tsp fine sea salt1/4 tsp fine sea salt
- 60 g cream, room temperature60 g (about 1/4 cup) cream, room temperature
Pan used
I use three 8-inch round cake pans for these layers. Shop Fat Daddio's round cake pans - choose 8-inch. Not sponsored.
I personally prefer light-colored aluminum pans for these layers. Dark or black pans brown the edges more quickly, so begin checking a few minutes early if that is what you have or if your oven runs fast. You do not need new pans to make this cake.
Instructions
- 1Make the vanilla cake layers. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2In a large bowl, whisk the granulated sugar, oil, yogurt, milk, apple cider vinegar, and vanilla bean paste until completely smooth and emulsified.
- 3Add the cake flour, cornstarch, baking powder, baking soda, and salt directly to the same bowl. Whisk gently just until smooth and no dry streaks remain. Do not overmix.
- 4Divide the batter evenly among the prepared pans by weight. Tap each pan lightly on the counter to release large air bubbles.
- 5Bake for 20–22 minutes, until the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. If needed, continue baking in 2-minute increments, checking frequently; oven timing may vary by up to about 5 minutes.
- 6Cool the cakes in their pans for 10–15 minutes, then turn them out onto wire racks and cool completely before assembly.
- 7Make the Biscoff lava filling. In a small saucepan over medium-low heat, warm the butter and cream, whisking until fully melted and smooth.
- 8Remove the pan from the heat and whisk in the powdered sugar until the filling is glossy and completely smooth.
- 9Add the Biscoff spread, corn syrup, vanilla bean paste, and salt. Whisk until fully emulsified.
- 10Transfer the filling to a heatproof bowl and cool completely to room temperature. It will thicken as it cools and should be glossy and spreadable before assembly.
- 11Make the Biscoff buttercream. Beat the butter on medium-high speed for 4–5 minutes, scraping the bowl as needed, until very light and fluffy.
- 12Add the Biscoff spread and mix until completely smooth and evenly incorporated.
- 13Add the powdered sugar on low speed, then increase to medium and beat for 5–7 minutes, scraping the bowl as needed, until smooth and airy.
- 14Add the vanilla bean paste and salt. With the mixer on low, slowly stream in the room-temperature cream and mix just until the buttercream is silky, soft, and sturdy enough to pipe a dam.
- 15Assemble the cake. Place the first cooled cake layer on a cake board or serving plate. Spread a thin layer of Biscoff buttercream over the top, then pipe a tall, continuous buttercream dam around the edge.
- 16Spoon the room-temperature Biscoff filling into the center and spread it evenly, keeping the filling below halfway up the buttercream dam.
- 17Add the second cake layer and repeat the buttercream, dam, and filling. Place the final cake layer on top.
- 18Apply a thin crumb coat and refrigerate the cake for 20–25 minutes, until firm.
- 19Frost the cake with the remaining buttercream. Decorate with Biscoff filling and cookie crumbs, if desired, then refrigerate for 20–30 minutes to set.
- 20Let the cake sit at room temperature for 20–30 minutes before slicing for the softest crumb and creamiest filling.
Helpful notes
- The Biscoff filling must be completely cooled to room temperature before assembly so it does not soften the buttercream dam.
- For a first filled layer cake, use a conservative amount of filling and keep it below halfway up the dam for dependable support.
- Vanilla extract can replace the vanilla bean paste in equal amounts.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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Ratings and reviews
This was the cake that I asked my daughter to make for me after a bodybuilding competition, and when I tell you that I ate an unreasonable amount of cake in one sitting, please believe me lol. A quarter of a cake is not a normal serving 😭 I am obsessed with cookie butter, and this one hits the spot every time!
Ha! Well deserved!! Thanks so much for sharing - sounds like you guys like to cake as much as I do! <3
I made a cake every weekend for family dinner and this one was by far a favorite. Everyone says I need to make the biscoff lava and jar it. Can't wait to try the others.
Ah! How funny, I'm so glad it was a hit, Apryl! Can't say I disagree about the jarring suggestion LOL. Excited for you to try the others & thank you so much for sharing :)
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