Caramel Biscoff Cake – Rich caramel flavor with a moist spiced Biscoff cake, finished with a caramel cream cheese buttercream.
If you love Biscoff, this Caramel Biscoff Cake will be a favorite. Soft, moist cake made with Biscoff cookie crumbs and cookie butter, a homemade salted caramel sauce, and a silky caramel cream cheese buttercream make this dessert irresistible. The caramel is rich and smooth — perfect for drizzling over the frosted cake or tasting by the spoonful. This recipe is straightforward but impressive, ideal for gatherings or a special treat.
More Biscoff recipes you might enjoy:
- 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
- All the Biscoff flavor: Cake layers include Biscoff cookie crumbs and cookie butter for a caramelized, spiced taste.
- Simple ingredients: Uses pantry staples like flour, brown sugar, and baking powder for an easy bake that looks special.
- Salted caramel: Homemade salted caramel elevates the cake — use it for drizzling, swirling in the frosting, or sampling on its own.
- Versatile dessert: Great for celebrations or a cozy weekend treat.
Ingredients – Caramel Biscoff Cake
- Biscoff cookies (Lotus Biscoff biscuits)
- Biscoff cookie butter
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter, room temperature
- Eggs, room temperature
- Vanilla extract
- Buttermilk, room temperature
- Heavy cream (for the caramel)
- Light corn syrup (for the caramel)
- Icing sugar / powdered sugar (for the buttercream)
- Cream cheese, room temperature
- Optional: crushed Biscoff cookies for garnish
Step-by-Step Instructions
- Preheat and prep: Preheat oven to 325°F. Spray a 9×13 pan or line cake pans with parchment for easier release.
- Make Biscoff crumbs: Pulse Biscoff cookies in a food processor until finely ground.
- Combine dry ingredients: Whisk together flour, baking powder, baking soda, salt, and the Biscoff crumbs.
- Cream butter and sugars: Beat room-temperature butter, brown sugar, and granulated sugar until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing between additions, then stir in vanilla.
- Alternate wet and dry: With mixer on low, add one-third of the dry ingredients, then half the buttermilk; repeat, ending with the remaining dry ingredients. Mix just until combined.
- Bake: Pour batter into prepared pan(s), smooth the top, and bake 45–50 minutes for a 9×13 or until a toothpick shows a few moist crumbs. Cool completely before frosting.
Caramel Sauce
- Combine sugar, water, and light corn syrup in a medium saucepan and bring to a boil. Once boiling, avoid stirring to prevent crystallization.
- Cook until the mixture turns a deep golden brown, watching closely to avoid burning.
- Warm the heavy cream, then slowly whisk it into the caramel off the heat until smooth.
- Stir in butter, vanilla, and salt. Transfer to a bowl and let cool.
Caramel Cream Cheese Buttercream
- Beat room-temperature butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar on low speed until combined and then add the cooled caramel and vanilla. Mix until fluffy, 3–5 minutes.
- Adjust consistency with a splash of cream if needed.
Assemble the Cake
- Once cooled, spread the caramel cream cheese buttercream evenly over the cake with an offset spatula.
- Drizzle additional salted caramel on top and gently swirl it into the frosting for a marbled look.
- Sprinkle crushed Biscoff cookies for texture and garnish, if desired.
- Slice and serve at room temperature for the best texture.
Tips and Tricks
- Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter and tender crumb.
- Don’t overmix: Mix until just combined after adding dry ingredients to avoid a dense cake.
- Measure flour correctly: Spoon flour into the cup and level it off rather than scooping directly from the bag to avoid excess flour.
- Cool completely: Let the cake cool fully before frosting to prevent the buttercream from melting.
- Make caramel ahead: The caramel sauce keeps well in the fridge and can be reheated slightly before using.
Recommended Tools
- Stand or hand mixer
- Food processor or blender for cookie crumbs
- Offset spatula for frosting
- Parchment paper
- 9×13 pan or two 8–9 inch round pans
Frequently Asked Questions
Do I have to make the caramel sauce from scratch?
No — store-bought salted caramel works well if you’re short on time. Homemade caramel adds extra depth of flavor.
Do I need to refrigerate this cake?
Yes. Because the frosting contains cream cheese and butter, store the cake in the fridge. Bring it to room temperature about 30 minutes before serving for the best texture.
How do I know when the caramel is ready?
The caramel is ready when it turns a deep golden-brown color. Watch carefully — it can go from perfect to burnt quickly. Avoid stirring while it cooks to prevent crystallization.
Can I use a different pan size?
Yes. You can halve the recipe for an 8×8 pan or bake in three 8-inch layers. Adjust baking time accordingly — smaller pans require less time.
Storing and Freezing
- Storing: Keep the cake covered in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months wrapped tightly in plastic. Thaw at room temperature before frosting.
Serve slices with an extra drizzle of caramel and, if you like, a scoop of vanilla ice cream. For best texture, remove from the fridge 30 minutes before serving so the frosting softens and the flavors come through.
Recipe
Caramel Biscoff Cake Recipe
Molly Murphy
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
- 2/3 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
- 1/4 cup water
- 3 tablespoons light corn syrup
- 3/4 cup heavy cream, warmed
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon unsalted butter, added at the end
For the Cream Cheese Frosting:
- 3/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1/3 cup cooled caramel sauce
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Preheat oven to 325°F. Spray a 9×13 pan with non-stick spray or line with parchment.
- Blend Biscoff cookies to fine crumbs.
- Whisk Biscoff crumbs, flour, baking powder, baking soda, and salt together.
- Cream butter with brown and granulated sugar until light and fluffy, 3–5 minutes.
- Add eggs one at a time, then vanilla.
- On low, add 1/3 of dry and half the buttermilk; repeat, ending with dry. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 45–50 minutes or until a toothpick shows a few moist crumbs. Cool completely.
For the Caramel Sauce:
- Combine water, sugar, and corn syrup in a saucepan; bring to a boil. Do not stir once boiling.
- Cook until golden brown, then remove from heat.
- Slowly whisk in warm cream, then add vanilla, salt, and butter. Cool.
For the Cream Cheese Frosting:
- Beat butter and cream cheese until smooth.
- Gradually add powdered sugar on low. Mix in cooled caramel, vanilla, and a pinch of salt.
- Beat on medium until fluffy, 3–5 minutes.
Assemble the Cake:
- Frost the cooled cake with caramel cream cheese frosting.
- Drizzle extra caramel and swirl into the frosting; sprinkle crushed Biscoff if desired.
- Serve at room temperature and enjoy.