Biscoff Coffee Cake Recipe: On Sunday mornings, I love the quiet time to drink coffee and bake a Biscoff cake that makes the whole house smell amazing. This recipe is my go-to—simple, comforting, and packed with that irresistible Biscoff flavor. It’s a hug in cake form, perfect for sharing with family or savoring solo with a good book. Here’s how I make it, step by step, with all the details to help you recreate this cozy tradition.
Required Ingredients for Biscoff Coffee Cake Recipe
- For the Cake:
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter, softened
- Granulated Sugar
- Eggs
- Vanilla Extract
- Cream
- Brewed Coffee, cooled
- Biscoff Cookie Butter (smooth)
- For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Cinnamon
- Unsalted Butter, melted
- 4 Biscoff Cookies, crushed
- For the Glaze (Optional):
- Biscoff Cookie Butter, melted
- Sugar
- Milk
Step By Step Direction
Step 1: Get everything ready to go.
Warm up your oven to 350°F (175°C). Grab a 9-inch round pan and give it a quick grease and a parchment paper liner. This little trick is your best friend for a cake that pops out perfectly.
Step 2: Make the magical crumb topping.
In a small bowl, squish together some flour, brown sugar, cinnamon, and melted butter with your fingers until it’s nice and crumbly. Next, stir in the crushed Biscoff cookies. Set this delicious pile aside.
Step 3: Build your cake batter.
In one bowl, mix all the dry ingredients together: the flour, baking powder, baking soda, and salt. In a bigger bowl, beat the softened butter and sugar until it’s light and fluffy. Then, beat in the eggs, vanilla, and that glorious Biscoff cookie butter. Finally, gently mix in the sour cream and cooled coffee.
Step 4: Bring it all together & bake.
Gently fold the dry ingredients into your wet mixture. Don’t overmix—a few lumps are totally fine! Put the batter in the pan and cover the top with the Biscoff crumbs. Bake for 30-35 minutes. You’ll know it’s ready when it smells great and a toothpick has no wet batter on it.
Step 5: The best part: enjoy your creation.
Let the cake rest for just 10 minutes in the pan. If you’re feeling fancy, drizzle a simple glaze of melted Biscoff, powdered sugar, and milk over the top. Slice it while it’s still a bit warm and enjoy it with your favorite coffee. You’ve earned it
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 420 kcal | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 50g | 18% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 28g | – |
| Protein | 6g | 12% |
| Vitamin C | 0mg | 0% |
| Calcium | 60mg | 5% |
| Iron | 2mg | 11% |
| Potassium | 120mg | 3% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
This Biscoff coffee cake has become my Sunday morning ritual because it’s so easy to whip up and fills the house with warmth and sweetness. It’s the kind of recipe that feels like a treat but doesn’t demand hours in the kitchen. Whether you’re baking for a crowd or just yourself, it’s a guaranteed mood-lifter. Pair it with your favorite coffee, and you’ve got a perfect start to the day.
Also Read: Dirt Bomb Pastry Recipe ( Delicious Viral Dessert )
FAQ’S (Frequently Asked Question)
Can I make this cake ahead of time?
Yes! Bake it the day before and store it in an airtight container at room temperature. Warm it slightly before serving for that fresh-baked feel.
Can I freeze this cake?
Definitely. Wrap each piece in plastic wrap before freezing. You can keep them frozen for 3 months. Thaw on the counter or warm in the microwave.
Can I substitute sour cream?
For a lighter option, try Greek yogurt in place of sour cream (use the same amount). You’ll still get a wonderfully moist cake with a pleasant tangy flavor.
Biscoff Coffee Cake
Ingredients
Method
- Heat your oven to 350°F (175°C). Get a 9-inch round pan ready by rubbing it with butter or oil and placing a circle of baking paper at the bottom so the cake doesn't stick.
- In a small bowl, mix the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Add the crushed Biscoff cookies and set aside.1 ½ cups all-purpose flour, ¼ cup brown sugar, ½ tsp cinnamon, ¼ cup unsalted butter, 4 Biscoff cookies
- Get a medium-sized bowl. Put the flour, baking powder, baking soda, and salt in it. Stir them all together until they're combined. This ensures even rising and a tender crumb.1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ cup all-purpose flour
- In a large bowl, use a hand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Crack the eggs in one by one, mixing after each one. Next, pour in the vanilla and Biscoff spread and mix until smooth. Finally, add the sour cream and the coffee (make sure it's cool!) and stir just until everything is mixed together.2 large eggs, 1 tsp vanilla extract, ½ cup sour cream, ½ cup Biscoff cookie butter, ¼ cup brewed coffee
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain. Be careful not to overmix.
- Pour the batter into the pan and spread it out evenly. Then, sprinkle the streusel topping all over the top.
- Pop it in the oven for 30-35 minutes. You'll know it's ready when the top is golden and a knife stuck in the center comes out without any batter on it.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly.
- Combine the melted Biscoff, powdered sugar, and milk. Mix until smooth. Drizzle over the warm cake for extra decadence.2 tbsp powdered sugar, 2 tbsp Milk, ¼ cup Biscoff cookie butter
- Slice and serve warm with a cup of coffee, or let it cool completely if you’re saving it for later.
Notes
- If you don’t have Biscoff cookie butter, you can use another nut butter like almond or peanut, but it won’t have that signature caramelized flavor.
- For a stronger coffee kick, use espresso instead of regular brewed coffee.
- The glaze is optional but adds a lovely shine and extra Biscoff flavor—don’t skip it if you’re feeling indulgent!
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.