Lava Cakes

Biscoff Layer Cake

Soft vanilla cake layered with glossy Biscoff filling and silky Biscoff buttercream.

Prep

50 minutes

Bake

20–22 minutes

Total

About 3 hours, including cooling and chilling

Yield

One 3-layer 8-inch cake

Jump to recipe How to make it Watch the reel

A note from my kitchen

Before you bake this

This 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.

The vanilla cake comes together in one bowl to keep the process simple and save a little time. Vanilla bean paste gives it 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.

Save me a slice ;)

Read this first

The quick notes.

Flavor

Vanilla, caramelized spice, and Biscoff

Texture

Tender cake, silky buttercream, and glossy filling

Best moment

The Biscoff filling settling into every slice

Buttercream

Use butter sticks for a smooth, stable buttercream that pipes and supports the layers beautifully.

Pan check

Pan and oven notes

Even layers

For layer cakes, a scale is the easiest way to divide batter evenly between pans. If you do not have one, eyeballing it is completely fine; just aim for the pans to look as even as possible.

Oven personality

My oven runs very fast, so the lower end of the bake time reflects a fast oven. For layer cakes, sheet cakes, lava cakes, poke cakes, and snack cakes, a slower oven may land near the higher end and, at most, about 5 minutes beyond it. Begin checking at the lower end and use the visual cues in the recipe to decide when the cake is done.

Pan material

I test with Fat Daddio's anodized aluminum pans. For silicone molds, place the mold on a rigid baking sheet before filling so it stays supported as it moves in and out of the oven. Begin checking at the lower end of the recipe's range and allow up to about 5 additional minutes when needed. The cake is ready when the center is set, springs back lightly, and a tester shows a few moist crumbs with no wet batter, or when it reaches the internal temperature listed in the recipe. Let the layers complete their listed pan-rest time before unmolding.

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. Vanilla extract is perfectly fine here and will still give the cake a beautiful vanilla foundation.

Yogurt

Yogurt keeps the vanilla layers tender and gives the batter a smooth, cohesive texture.

Heavy cream

Heavy cream smooths the filling and gives the buttercream a soft, silky finish. Bring the cream for the buttercream to room temperature before mixing.

A note on vanilla

Why I love vanilla bean paste

I reach for vanilla bean paste because it brings a full, rounded vanilla flavor and those beautiful little vanilla-bean flecks. It is one of my favorite ways to make a familiar bake feel a little more special, but vanilla extract is perfectly lovely here too. Use what you have and what you enjoy.

Brand notes

Brands that matter here

For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.

Yogurt

Plain unsweetened yogurt

Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.

01
Forager Unsweetened Plain Yogurt
02
Silk Plain Unsweetened Yogurt

Milk

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.

01
Silk Original Unsweet
02
Plain unsweetened soy milk
03
Ripple Original
04
Oatly Barista Edition

Butter sticks

Use butter sticks for buttercream and fillings that need to hold their shape.

01
Country Crock Plant Butter Sticks
02
Violife Plant Butter Sticks
03
Earth Balance
04
Miyoko's

Heavy cream

Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.

01
Country Crock Heavy Plant Cream
02
Silk Heavy Whipping Cream Alternative

Testing notes

Why this works

A simple one-bowl cake

The sugars and wet ingredients are whisked first, then the dry ingredients go directly into the same bowl. It keeps the recipe moving and saves a little cleanup.

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.

Pan material

I use light-colored aluminum Fat Daddio's pans for even baking. Silicone pans also work well; place them on a sheet pan for support and check that the center springs back and a tester comes out with a few moist crumbs before removing the cake from the oven.

How it comes together

From Instagram

Watch the reel

Watch the vanilla layers, Biscoff filling, and buttercream come together.

Open the reel

Small things that matter

Tips for the best cake

Bring the yogurt, milk, and heavy 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.

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.

Note 2

The cake layers can be baked one day ahead, wrapped tightly after cooling, and refrigerated until assembly.

Counter

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.

Recipe card

Biscoff Layer Cake

About 3 hours, including cooling and chilling · Showstopper

Ingredients

Vanilla Cake Layers

300 g (2 1/2 cups) cake flour
25 g (2 tbsp) cornstarch
2 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
300 g (1 1/2 cups) granulated sugar
120 g (1/2 cup + 2 tbsp) neutral oil
200 g (3/4 cup + 2 tbsp) plain yogurt, room temperature
240 g (1 cup) milk, room temperature
1 tbsp apple cider vinegar
2 tbsp vanilla bean paste

Biscoff Lava Filling

113 g (1/2 cup / 1 stick) butter
75 g (1/3 cup) heavy cream
80 g (1/2 cup + 2 tbsp) powdered sugar
100 g (1/3 cup) smooth Biscoff spread
15 g (2 tsp) light corn syrup
1 tbsp vanilla bean paste
1/8 tsp fine sea salt

Biscoff Buttercream

340 g (1 1/2 cups / 3 sticks) butter, softened
40 g (about 2 tbsp) smooth Biscoff spread
520 g (4 cups) powdered sugar, sifted
1 tbsp vanilla bean paste
1/4 tsp fine sea salt
60 g (1/4 cup) heavy cream, room temperature

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 heavy 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 heavy 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.

Keep baking

More Layer cakes

Lava Cakes

Sugar Cookie Lava Cake

Did you make this?

Share your bake on Instagram—tag @obsessedcakes and use #obsessedcakes.