You are going to swoon over this Biscoff Caramel Cake! Moist cream cheese cake layers are baked on top of a Biscoff cookie crust, and sandwiched with a fluffy caramel cream cheese filling and a buttery Biscoff buttercream. This lotus cake is by far one of the best cakes I have ever tasted!

I’m so excited to share this recipe! I’ve been on the Biscoff train for a while (try out my Biscoff brownies and my Crumbl Biscoff white chip cookies!) and have wanted to get a Biscoff cake recipe on my website.

A Biscoff Cake on a cake stand with cookie crumbs on the sides.

Why This Recipe Works

  • Moist cake layers. This recipe produces not just amazing tasting cake layers, but thick, moist cake layers too! The cream cheese in the cake brings out a cheesecake flavor and really makes the Biscoff cake crumb soft and moist.
  • Biscoff and caramel belong together. With my first bite of this cake, I was convinced that Biscoff and caramel are made to be together. The caramel extract in the cake paired with the creamy caramel filling is so complementary to the two Biscoff elements: the Biscoff crust (which gives a nice difference in texture while providing our favorite Biscoff flavor) and the Biscoff buttercream.
  • This Biscoff cheesecake cake recipe works because it produces literally one of my all-time favorite cakes! And that in and of itself should be reason enough to convince you that you have to make this Biscoff caramel cake! I promise you’ll love it!

Ingredients

Overhead photo of a Biscoff cheesecake cake topped with swirls that are drizzled with Biscoff.
  • Biscoff Cookies/Lotus Cookies: We use the Biscoff cookies to create the buttery Biscoff crust and for some decoration.
  • Biscoff Cookie Spread/Speculoos: Any brand of this works whether it’s the Lotus Cookie Butter or the Speculoos. This is used in the Biscoff buttercream recipe.
  • Cream Cheese: By using cream cheese in the cake and in the caramel filling, we are bringing out the cheesecake flavors in the cake.
  • Caramel Extract: This really brings out a nice complementary caramel flavor in the Biscoff cake layers that pairs well with the caramel filling.
  • Caramel: My favorite is Mrs. Richardson’s. We’ll use this caramel (softened) to make our delicious, fluffy caramel cream cheese filling.

Step-by-Step Instructions

A Biscoff Cake against a cream background showing the 3 layers of cheesecake cake.

How to Make the Biscoff Cookie Crust

  1. Make the Biscoff cookie crust. In a food processor, pulverize the Biscoff cookies. Add the melted butter and sugar and pulse until it’s well-combined.
  2. Prepare your cake pans. Spray three 8-inch round cake pans with nonstick spray, line with a circle of parchment paper on the bottom of the pan and spray again.
  3. Divide the crust evenly between the three prepared pans and press the Biscoff crust down until flat.
  4. Bake for 6-8 minutes at 350 degrees, until the edges just start to get a little darker. Remove and set aside while making the cream cheese cake batter.

How to Make the Cream Cheese Cake

  1. In a medium bowl, sift together the flour, baking powder, and salt.
  2. In a stand mixer fitted with a paddle attachment, cream the sugar and room temperature cream cheese on a medium speed. Slowly add the oil, about ¼ cup at a time. Mix after each addition of oil. Beat for 3-4 minutes, until the mixture no longer pulls away from the side of the bowl and the oil is fully incorporated.
  3. Add room temperature eggs one at a time, mixing well after each addition. Scrape down the sides and bottom. Add the vanilla and caramel extract. Beat for 1-2 minutes.
  4. Add 1/3 of the flour mixture and mix on the lowest setting. With the mixer still on low, add half of the buttermilk, then another 1/3 of flour mixture. Finish by adding the last half of buttermilk and the last 1/3 of flour mixture. Mix until combined.
  5. Divide the batter evenly between the three cake pans (it will go right on top of the Biscoff cookie crust).
  6. Bake for 27-32 minutes at 325 degrees. The cake will be done when a toothpick in the middle of the cake comes out with a few moist crumbs.
  7. Let the cakes cool in the pan for 10 minutes then turn the caramel cream cheese cake layers out onto a cooling rack to cool completely before decorating.
Three round tan colored cake layers on a cream textured background.

How to Make the Caramel Filling

  1. In a small bowl, mix the softened cream cheese and caramel together until smooth
  2. In a separate bowl, whisk the whipping cream, powdered sugar, vanilla and caramel extract on high until stiff peaks form. Combine 1/4 cup of the whipped cream mixture with the caramel cream cheese mixture. Then gently fold the caramel cream cheese mixture into the remaining whipped cream. Chill for 1 hour or more.
A glass bowl with a caramel cream filling in it.

How to Make the Biscoff Buttercream

  • Beat the butter on medium-high speed in a stand mixer with the paddle attachment until light and smooth. Add the Biscoff spread and mix until well combined. Scrape the sides and bottom of the bowl.
  • Add the vanilla. Then add the sifted powdered sugar, one cup at a time and mixing in between each, adding a bit of heavy whipping cream as needed to keep the buttercream smooth and mixable.
  • Beat the buttercream on medium-high speed for 3-4 minutes to get the buttercream extra light and smooth. The buttercream color will get light too.
A metal mixing bowl with cookie butter Biscoff buttercream in it.

How to Assemble the Biscoff Caramel Cake

  1. Put a small dollop of buttercream on a cake board to act as a glue then place the first layer of cake on the board, crust side down. 
  2. Spread a thin layer of Biscoff buttercream over the top of the cake layer, then pipe a rim of buttercream around the edge.
Biscoff buttercream piped along the edges of a round cheesecake cake.
  1. Add about 2/3 cup of the cream cheese caramel filling and spread to the inside edge of the rim of buttercream. Place the next cake layer, crust down, on top of the buttercream rim and filling.
  2. Repeat steps 2 and 3 and place the third cake layer, crust down, on the top of the cake.
  3. Apply a thin layer of frosting over the entire cake to create a crumb coat and freeze for about 10-15 minutes, until the buttercream is firm. (This holds in the crumbs of the cake so when you are frosting the cake you don’t get any crumbs in the buttercream.)
A spoon spreading a tan colored caramel filling on top of a cheesecake cake layer.
  1. Using the rest of the buttercream, frost and decorate the cake.
  2. Store the Biscoff cheesecake cake in the fridge until 1-2 hours before serving, then let the cake come to room temperature. Slice and serve!
An eight inch Biscoff cake covered in Biscoff buttercream and Biscoff crumbs.

Recipe Tips

It is much easier to assemble a cake when the cake layers are very cold.

Caramel Filling Tips: Use full fat cream cheese and make sure the cream cheese is very soft. You can microwave the cream cheese in a microwave safe bowl for 20-30 seconds. For the caramel, I love the Mrs. Richardson’s brand. To soften, you can microwave until smooth, but you don’t want the caramel too hot. 

Cake Tips: Bake all cake pans on the middle oven rack. Make sure your oven is completely preheated before baking. Use an oven thermometer to ensure the internal temperature is 325 degrees. If your cakes are sinking in the middle when you take them out, they aren’t baked all the way. To get a good rise on the cakes, make sure to use room temperature wet ingredients in the cake batter and when you are adding the dry ingredients to the wet, don’t over mix the cake batter! Mix until just incorporated. Another tip is to make sure your baking powder is up to date.

Make Ahead, Storing, and Freezing

  • Cake layers can be made days ahead of time and stored in the freezer if wrapped well in plastic wrap.
  • The filling and buttercream can be made a couple days in advance and stored in the fridge. Beat the buttercream well after storing in the fridge. It will become smooth and creamy again.

For more information on storing and freezing cakes, check out my How to Store and Freeze Cakes guide!

A Biscoff Cake with a slice taken out showcasing the three layers with a cookie butter crust.

FAQs

What is Biscoff flavor?

Biscoff cookies and Biscoff spread have a spiced cinnamon and caramel flavor.

Is Biscoff and lotus the same thing?

So Lotus is the name of the bakery that makes the Biscoff cookies — Lotus Bakeries, which is a European company.

What goes well with Biscoff?

Biscoff can pretty much be used the same way as Nutella and peanut butter: use it on toast, in cookies or brownies, in a cake (wink wink) and more!

A slice of Biscoff Cake on a white plate.

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A Biscoff Caramel Cake on a marble cake stand against a cream colored background.
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5 from 10 votes

Biscoff Caramel Cake

The most delicious cake you'll ever have! Each cake layer has a Biscoff cookie crust topped with a cream cheese cake. In between each cake layer is a caramel filling and everything is smothered in the most amazing Biscoff buttercream.
Prep Time: 45 minutes
Cook Time: 32 minutes
Assembly Time: 45 minutes
Total Time: 2 hours 2 minutes
Servings: 12 servings

Ingredients
 

Biscoff Cookie Crust

  • 2 1/4 cups crushed Biscoff cookies - about 30 cookies or 240 grams
  • 1/2 cup unsalted butter - melted
  • 1/3 cup granulated sugar

Cream Cheese Cake

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup canola oil - or grapeseed oil, or vegetable oil
  • 8 oz cream cheese - room temperature (use block cream cheese, not cream cheese spread)
  • 1 3/4 cups granulated sugar
  • 3 eggs - room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon caramel extract
  • 1 cup buttermilk

Caramel Filling

  • 4 oz cream cheese - very soft (can microwave for 20-30 seconds to achieve this consistency)
  • 1/4 cup thick caramel - softened (my favorite is Mrs. Richardson's)
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon caramel extract

Biscoff Buttercream

  • 1 1/2 cups unsalted butter - slightly softened, but still a tad cold
  • 1 cup Biscoff spread - or Speculoos
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar - sifted
  • 1/4 cup heavy whipping cream

Equipment

Instructions
 

Biscoff Cookie Crust

  • Preheat oven to 350° F. Spray three 8-inch round cake pans with nonstick spray. Trace the pan on parchment paper and cut three 8-inch circles. Line the sprayed pans with parchment circles and spray again.
  • In a food processor, pulverize the Biscoff cookies. Add the melted butter and sugar and pulse until it’s well-combined.
  • Divide the crust between the three prepared pans (about 135-140 g of crust mixture in each pan). Press down with clean hands or the flat bottom of a glass.
  • Bake for 6-8 minutes, until the edges just start to get a little darker. Remove pans from oven and set aside while making cake batter.

Cream Cheese Cake

  • About an hour before starting the cake, set cream cheese and eggs out to come to room temperature.
  • Preheat oven to 325°F.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • In a stand mixer fitted with a paddle attachment, cream the sugar and cream cheese on a medium speed. Slowly add the grapeseed oil, about ¼ cup at a time. Mix well after each addition of oil to avoid oil splashing all over the kitchen! Beat for 3-4 minutes, until the mixture no longer pulls away from the side of the bowl and all of the oil is fully incorporated.
  • Add the eggs to the batter, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla and caramel extract (if using). Beat for 1-2 more minutes.
  • Add about 1/3 of the flour mixture and mix on the lowest setting. With the mixer still on low, add half of the buttermilk, followed by another 1/3 of flour mixture. Finish by adding the last half of buttermilk and the last 1/3 of flour mixture. Mix until combined, being sure to scrape the sides and bottom of the bowl.
  • Distribute the batter between the three cake pans (it will go right on top of the Biscoff cookie crust).
  • Bake for 27-32 minutes. Check for doneness by inserting a toothpick into the middle of the cake. It will come out with a couple small crumbs stuck to it when the cakes are fully baked.
  • Let cool for 10-15 minutes, or until cool enough to handle, before turning the cakes out onto a cooling rack. Cool completely and cover with plastic wrap. Place each layer on a flat surface in the freezer until it’s time to assemble the cake.

Caramel Filling

  • In a small bowl, mix softened cream cheese and caramel together until smooth
  • In a medium bowl, whisk whipping cream, powdered sugar, vanilla, and caramel extract (if using) together on high speed until stiff peaks form. Mix about ¼ cup whipped cream into the caramel cream cheese mixture to loosen it up.
  • Gently fold the caramel cream cheese mixture into the whipped cream. Chill for at least an hour.

Biscoff Buttercream

  • In the bowl of a stand mixer, beat the butter on medium-high speed until light and smooth. Add the Biscoff spread and mix until it’s well combined. Be sure to scrape the sides and bottom of the bowl.
  • Add vanilla then add sifted powdered sugar, one cup at a time, adding a bit of heavy whipping cream as needed to keep the buttercream smooth and mixable.
  • Beat on medium-high speed for 3-4 minutes to get the buttercream extra light and smooth.

Assembly

  • Put a small dollop of buttercream on a cake board and place the first layer of cake on the board, crust side down. 
  • Spread a thin layer of Biscoff buttercream over the top of the cake layer, then pipe a rim of buttercream around the edge. Add about 2/3 cup of cream cheese caramel filling and spread to the inside edge of the rim of buttercream. Place the next cake layer, crust down, on top of the buttercream rim and filling. Repeat this process and place the third cake layer, crust down, on the top of the cake.
  • Apply a thin layer of frosting over the entire cake and freeze for about 10-15 minutes, until the buttercream is firm.
  • Using the rest of the buttercream, frost and decorate the cake as desired.
  • Store the cake in the fridge until 1-2 hours before serving, then let the cake come to room temperature. Slice and serve!

Notes

It is much easier to assemble a cake when the cake layers are very cold.
Caramel Filling Tips: Use full fat SOFT cream cheese. Microwave the cream cheese in a microwave safe bowl for 20-30 seconds. I love the Mrs. Richardson’s caramel brand. Soften the caramel in the microwave, but the caramel shouldn’t be too hot.
Cake Tips: Bake all cake pans on the middle oven rack. Use an oven thermometer to ensure the internal temperature is 325 degrees before baking. If your cakes are sinking in the middle when you take them out, they aren’t baked all the way. To get a good rise on the cakes, make sure to use room temperature wet ingredients in the cake batter. When adding the dry ingredients to the wet, don’t over mix the batter! Mix until just incorporated. Make sure your baking powder is up to date.
Storing
  • Cake layers can be made days ahead of time and stored in the freezer if wrapped well in plastic wrap.
  • The filling and buttercream can be made a couple days in advance and stored in the fridge. Beat the buttercream well after storing in the fridge. It will become smooth and creamy again.
 

Nutrition

Calories: 1226kcal (61%)Carbohydrates: 137g (46%)Protein: 8g (16%)Fat: 74g (114%)Saturated Fat: 32g (160%)Polyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 174mg (58%)Sodium: 330mg (14%)Potassium: 217mg (6%)Fiber: 1g (4%)Sugar: 104g (116%)Vitamin A: 1609IU (32%)Vitamin C: 1mg (1%)Calcium: 104mg (10%)Iron: 2mg (11%)
author: Whitney Wright
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was a collaboration with Jessica Baker from @_bakers_cakes. Try the Coconut Cookies and Cream Cake as well.