The Ultimate Biscoff Caramel Cake Recipe: A Decadent Dessert Masterpiece

Prepare to be absolutely delighted by this incredible Biscoff Caramel Cake! This is more than just a cake; it’s an experience. Imagine moist, tender cream cheese cake layers baked directly atop a crunchy Biscoff cookie crust, all generously filled with a light, fluffy caramel cream cheese filling, and enveloped in a rich, buttery Biscoff buttercream. This exquisite Lotus cake is, without a doubt, one of the most phenomenal desserts you will ever taste.

I am incredibly thrilled to finally share this recipe with you! My love for Biscoff runs deep – if you’ve tried my Biscoff brownies or my popular Crumbl Biscoff white chip cookies, you know what I mean. I’ve been eager to add a show-stopping Biscoff cake recipe to my collection, and after much perfecting, this Biscoff Caramel Cheesecake Cake stands as a true masterpiece. It beautifully combines the distinctive spiced notes of Biscoff with the luxurious sweetness of caramel and the creamy tang of cheesecake, creating a symphony of flavors and textures in every bite.

Why You’ll Love This Biscoff Caramel Cake Recipe

This Biscoff Caramel Cake isn’t just another dessert recipe; it’s a meticulously crafted culinary journey designed to deliver maximum flavor and an unforgettable experience. Here’s why this particular recipe stands out and guarantees a show-stopping result:

• Unbelievably Moist Cake Layers: This recipe excels in creating cake layers that are not only rich in flavor but also exceptionally moist and tender. The secret lies in the clever addition of cream cheese directly into the cake batter. This infusion brings a subtle, delightful cheesecake-like tang and, crucially, contributes to an incredibly soft, delicate, and moist crumb that melts in your mouth. You’ll never have to worry about dry cake again!
• Biscoff and Caramel: A Match Made in Heaven: From the very first bite, you’ll understand why Biscoff and caramel are an undeniably perfect pairing. The warm, spiced notes of Biscoff cookies and spread are beautifully complemented by the luxurious, sweet depth of caramel. This cake features a delicate caramel extract in the cake layers, which harmonizes with the creamy, rich caramel filling. Together, these elements enhance the two core Biscoff components: the crunchy Biscoff cookie crust, offering a delightful textural contrast, and the smooth Biscoff buttercream, ensuring every part of the cake is infused with that irresistible Biscoff flavor.
• An All-Time Favorite Dessert: This isn’t an exaggeration – this Biscoff Caramel Cheesecake Cake consistently ranks as one of my absolute favorite cakes to bake and enjoy. Its unique combination of flavors, satisfying textures, and stunning presentation make it a dessert that truly impresses. If you’re looking for a recipe that will not only satisfy your sweet tooth but also become a treasured classic in your repertoire, this is it. I promise, you are going to fall in love with this cake!

Key Ingredients for Your Biscoff Caramel Cake

Crafting this exquisite Biscoff Caramel Cake requires a few specific ingredients that work together to create its signature flavor profile. Here’s a closer look at what you’ll need and why each component is essential:

• Biscoff Cookies / Lotus Biscoff Biscuits: These iconic, spiced shortbread cookies are fundamental to our cake. We use them for two main purposes: to create a wonderfully buttery and crunchy Biscoff crust that forms the base of each cake layer, and for decorative crumbs to sprinkle on top, adding both visual appeal and an extra touch of Biscoff flavor.
• Biscoff Cookie Spread / Speculoos Cookie Butter: Whether you opt for the original Lotus Biscoff Cookie Butter or a quality Speculoos spread, this ingredient is crucial for infusing our rich and smooth Biscoff buttercream with that unmistakable spiced cookie flavor. Its creamy texture helps achieve a perfectly spreadable frosting.
• Cream Cheese: A star ingredient, cream cheese plays a dual role in this recipe. It’s incorporated into the cake batter to create those moist, tender, and subtly tangy “cheesecake” layers, giving the cake a richer depth than a standard sponge. Additionally, it forms the base of our luxurious, fluffy caramel filling, enhancing its creaminess and adding a delightful tang that balances the sweetness. Make sure to use full-fat block cream cheese for best results.
• Caramel Extract: This powerful little ingredient is a game-changer for the cake layers. A touch of caramel extract in the cake batter amplifies the caramel notes, ensuring a cohesive flavor profile that perfectly complements the rich caramel filling and the spiced Biscoff elements. It creates a seamless transition of flavors throughout the cake.
• Caramel Sauce: For our dreamy, fluffy caramel cream cheese filling, a good quality thick caramel sauce is essential. My personal favorite is Mrs. Richardson’s, known for its rich flavor and ideal consistency. You’ll want to soften it slightly before mixing to ensure a perfectly smooth and integrated filling.
• Other Baking Staples: Don’t forget standard baking ingredients like all-purpose flour, baking powder (make sure it’s fresh for good rise!), salt, granulated sugar, canola oil (or other neutral oil like grapeseed or vegetable oil for moisture), large eggs (at room temperature), vanilla extract (for classic sweetness), buttermilk (for tenderness and tang), powdered sugar (for frostings and fillings), and heavy whipping cream (for light and airy components).

Crafting Your Biscoff Caramel Cake: A Detailed Guide

Making this show-stopping cake is a delightful process, broken down into several manageable steps. Follow these instructions carefully to ensure a perfect result every time.

Creating the Perfect Biscoff Cookie Crust

1. Prepare your cake pans: Begin by preheating your oven to 350°F (175°C). Take three 8-inch round cake pans and lightly spray them with a nonstick cooking spray. For easy removal, trace the bottom of each pan onto parchment paper, cut out three circles, and place one in the bottom of each sprayed pan. Spray the parchment paper again. This double layer of nonstick preparation is key for a clean release.
2. Make the Biscoff cookie crust mixture: In a food processor, finely pulverize the Biscoff cookies until they resemble fine crumbs. Add the melted unsalted butter and granulated sugar to the food processor. Pulse the mixture until all ingredients are thoroughly combined and the crumbs are moistened.
3. Press the crust into pans: Divide the Biscoff crust mixture evenly among the three prepared cake pans. Use clean hands or the flat bottom of a glass to firmly press the crust down until it forms a compact, flat layer at the bottom of each pan.
4. Bake the crust: Bake the crusts for 6-8 minutes, or until the edges just begin to darken slightly and become fragrant. Remove the pans from the oven and set them aside to cool while you prepare the cream cheese cake batter.

Baking the Moist Cream Cheese Cake Layers

1. Prepare ingredients: About an hour before you plan to start mixing the cake, ensure your cream cheese and eggs are at room temperature. This is crucial for a smooth batter and a consistent bake. Preheat your oven to 325°F (160°C).
2. Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and remove any lumps, resulting in a lighter cake crumb.
3. Cream wet ingredients (part 1): In a stand mixer fitted with a paddle attachment, cream the granulated sugar and room temperature cream cheese on medium speed until light and fluffy. Slowly, and gradually, add the canola oil (or grapeseed/vegetable oil) about ¼ cup at a time, mixing thoroughly after each addition. This slow incorporation prevents the oil from splashing and ensures it’s fully emulsified. Beat for 3-4 minutes until the mixture is smooth and no longer pulls away from the sides of the bowl.
4. Add eggs and extracts: Add the room temperature eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl frequently. Incorporate the vanilla extract and caramel extract. Beat for another 1-2 minutes until everything is fully blended.
5. Alternate dry and wet ingredients: Add approximately 1/3 of the sifted flour mixture to the batter and mix on the lowest speed until just combined. With the mixer still on low, add half of the buttermilk, then another 1/3 of the flour mixture. Finish by adding the remaining half of the buttermilk and the last 1/3 of the flour mixture. Mix only until combined; overmixing can lead to a tough cake.
6. Bake the cake layers: Divide the prepared cake batter evenly between the three cake pans, pouring it directly on top of the baked Biscoff cookie crusts.
7. Bake for perfection: Bake for 27-32 minutes at 325°F (160°C). The cake layers are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter.
8. Cool the cakes: Allow the cakes to cool in their pans for 10-15 minutes before carefully inverting them onto a wire cooling rack to cool completely. Once fully cooled, wrap each layer tightly in plastic wrap and place them on a flat surface in the freezer. Chilled or frozen cake layers are much easier to handle and frost, leading to cleaner assembly.

Whipping Up the Dreamy Caramel Filling

1. Combine cream cheese and caramel: In a small bowl, thoroughly mix the very soft cream cheese with the softened thick caramel until the mixture is completely smooth and free of lumps. Ensure your cream cheese is truly soft – a quick 20-30 second microwave session can help achieve this.
2. Whip the cream: In a separate medium bowl, whisk the heavy whipping cream, powdered sugar, vanilla extract, and caramel extract (if using) on high speed until stiff peaks form. The mixture should hold its shape when the whisk is lifted.
3. Fold to combine: Gently fold about ¼ cup of the whipped cream mixture into the caramel cream cheese mixture to loosen it up and make it easier to incorporate. Then, carefully fold the entire caramel cream cheese mixture into the remaining whipped cream. Mix until just combined, being careful not to deflate the whipped cream.
4. Chill the filling: Chill the caramel filling in the refrigerator for at least 1 hour. This will allow it to firm up slightly, making it easier to spread between your cake layers.

Crafting the Silky Biscoff Buttercream

• Whip the butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly softened (but still a tad cold) unsalted butter on medium-high speed until it becomes light, pale, and incredibly smooth. This takes about 3-5 minutes and helps incorporate air for a fluffy buttercream.
• Add Biscoff spread and vanilla: Add the Biscoff spread (or Speculoos) to the whipped butter and mix until well combined and smooth. Be sure to stop and scrape down the sides and bottom of the bowl frequently to ensure everything is incorporated. Next, add the vanilla extract and mix briefly.
• Incorporate powdered sugar and cream: Gradually add the sifted powdered sugar to the mixture, one cup at a time, mixing on low speed between each addition. As the buttercream thickens, add a small amount of heavy whipping cream as needed to maintain a smooth, spreadable, and light consistency. Continue mixing until all the powdered sugar is incorporated and the buttercream reaches your desired consistency.
• Beat for lightness: Once all ingredients are in, increase the mixer speed to medium-high and beat the buttercream for an additional 3-4 minutes. This final beating makes the buttercream extra light, airy, and incredibly smooth, and will also lighten its color.

Assembling Your Masterpiece: The Biscoff Caramel Cake

Assembling the cake is where all your hard work comes together. Working with chilled cake layers will make this process significantly easier and cleaner.

1. Prepare your base: Place a small dollop of Biscoff buttercream onto a cake board or serving platter. This acts as “glue” to secure your first cake layer. Carefully place the first cooled cake layer on the board, crust side down.
2. First layer of filling: Spread a thin, even layer of Biscoff buttercream over the top of the cake layer. Using a piping bag with a round tip, pipe a rim of buttercream around the very edge of the cake layer. This creates a “dam” to hold in the softer caramel filling.
3. Add caramel filling: Spoon about 2/3 cup of the chilled cream cheese caramel filling into the center of the piped buttercream rim and gently spread it evenly, ensuring it doesn’t go beyond the buttercream dam.
4. Stack the next layer: Carefully place the second cake layer on top, crust side down, aligning it perfectly with the layer below.
5. Repeat for the second layer: Repeat steps 2 and 3 for the second cake layer.
6. Top with the final layer: Place the third and final cake layer on top, crust side down, ensuring it is level.
7. Apply the crumb coat: Apply a very thin layer of Biscoff buttercream over the entire cake (top and sides). This is called a “crumb coat” and is essential for trapping any loose crumbs.
8. Chill for crumb coat: Freeze the crumb-coated cake for approximately 10-15 minutes, or until the buttercream is firm to the touch. This step ensures that when you apply the final layer of frosting, you’ll have a perfectly smooth, crumb-free finish.

Once your crumb coat is firm, you’re ready for the final touches.

7. Final frosting and decoration: Using the remaining Biscoff buttercream, apply a thicker, final layer of frosting over the entire cake. Smooth it with an offset spatula or bench scraper for a professional look. Decorate as desired – you can pipe decorative borders, swirls, or sprinkle with extra crushed Biscoff cookies for a festive touch. A drizzle of melted Biscoff spread or caramel sauce can also add a beautiful finish.
8. Store and serve: Store the finished Biscoff caramel cake in the refrigerator until about 1-2 hours before you plan to serve it. Allowing it to come to room temperature slightly before serving will ensure the cake layers are wonderfully soft and the fillings are perfectly creamy. Slice with a sharp, warm knife and enjoy!

Expert Tips for a Flawless Biscoff Caramel Cake

Achieving a perfect cake requires attention to detail. Here are some essential tips to help you master this Biscoff Caramel Cake recipe:

General Cake Assembly Tips

Always remember that assembling a cake is significantly easier when your cake layers are very cold, ideally even slightly frozen. This makes them firm, less prone to tearing, and easier to handle, leading to cleaner, more professional-looking layers and sides.

Caramel Filling Tips

For the caramel filling, it’s crucial to use full-fat cream cheese, not the lighter or whipped varieties, as these won’t provide the necessary structure and richness. Ensure your cream cheese is very soft before mixing; if it’s still cold, microwave it in a microwave-safe bowl for 20-30 seconds until pliable. For the caramel sauce, I highly recommend Mrs. Richardson’s brand for its rich flavor and thick consistency. When softening the caramel, microwave it gently until smooth and pourable, but be careful not to overheat it, as this can alter its texture and make it too thin.

Cream Cheese Cake Baking Tips

When baking the cake layers, always use the middle oven rack for even heat distribution. Crucially, make sure your oven is completely preheated to 325°F (160°C) before placing the cakes inside. An oven thermometer can help you verify the internal temperature for accuracy, as many ovens can be off by several degrees. If your cakes sink in the middle after you take them out, it’s a common sign they weren’t baked all the way through – they may need a few more minutes. To ensure a good rise and a tender crumb, always use room temperature wet ingredients (eggs, cream cheese, buttermilk) in your cake batter. Finally, when adding the dry ingredients to the wet, resist the urge to overmix! Mix only until the ingredients are just incorporated. Overmixing develops gluten, which can result in a tough, dense cake. Also, double-check that your baking powder is fresh and active, as expired leavening agents can lead to flat cakes.

Make Ahead, Storing, and Freezing

This Biscoff Caramel Cake is a fantastic make-ahead dessert, allowing you to prepare components in advance and assemble closer to your event. This flexibility is a lifesaver for busy bakers.

• Cake layers: The baked cake layers can be prepared several days ahead of time. Once completely cooled, wrap each layer individually and tightly in plastic wrap (and then optionally in foil for extra protection) and store them in the freezer. When you’re ready to assemble, you can frost them directly from the freezer or let them thaw slightly.
• Filling and buttercream: Both the caramel cream cheese filling and the Biscoff buttercream can be made a couple of days in advance. Store them in airtight containers in the fridge. Before using, allow the buttercream to come to room temperature for about 30-60 minutes, then re-whip it thoroughly in your stand mixer. This will bring it back to its smooth, creamy, and spreadable consistency. The filling might also need a quick whisk to become fluffy again.

For more detailed information on best practices for storing and freezing various types of cakes and their components, be sure to check out my comprehensive How to Store and Freeze Cakes guide!

Frequently Asked Questions About Biscoff and This Cake

Explore More Delicious Cake Recipes

If you enjoyed baking and devouring this Biscoff Caramel Cake, you’re in for a treat! We have a wide array of other fantastic cake recipes that are sure to impress:

• 7 Layer Bar Cake
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