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Biscoff Coffee Cake Recipe
Sanjeev Vekariya

Biscoff Coffee Cake

A cozy, caramel-flavored cake with a buttery Biscoff cookie butter swirl and crunchy streusel topping, perfect for Sunday mornings with coffee.
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Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 1 hour
Servings: 8 Slice
Course: Breakfast, Dessert
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ¼ cup brewed coffee cooled
  • ½ cup Biscoff cookie butter smooth
For the Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup brown sugar packed
  • ½ tsp cinnamon
  • ¼ cup unsalted butter melted
  • 4 Biscoff cookies crushed
For the Glaze (Optional)
  • ¼ cup Biscoff cookie butter melted
  • 2 tbsp powdered sugar
  • 2 tbsp Milk

Method
 

Step 1: Preheat the Oven
  1. 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.
Step 2: Make the Streusel Topping
  1. 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
Step 3: Mix Dry Ingredients
  1. 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
Step 4: Cream Butter and Sugar
  1. 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
Step 5: Add Wet Ingredients
  1. 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
Step 6: Combine Wet and Dry
  1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain. Be careful not to overmix.
Step 7: Assemble the Cake
  1. Pour the batter into the pan and spread it out evenly. Then, sprinkle the streusel topping all over the top.
Step 8: Baking
  1. 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.
Step 9: Cooling
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly.
Step 10: Add Glaze (Optional)
  1. 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
Step 11: Serving
  1. 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!