Biscoff Cake

My dear friends, there is a cookie that has taken both the internet and the skies by storm. If you have ever traveled internationally (or even on occasion domestically-I’m looking at you Delta!😍), you are surely familiar with what I am about to describe: the unparalleled Biscoff Cookie. And, naturally, it was an absolute must for me to create a Biscoff Cake worthy of its legendary reputation – a pound cake that lives up to its illustrious name.

This is a photo of a Biscoff cake.

Behold…the one. This pound cake embodies the exquisite flavor of the legendary Biscoff cookie, coupled with the unmistakable texture that defines my special cakes. It truly is a harmonious fusion, and now, the recipe is yours.

About this Biscoff Cake

The Biscoff Cake is an exquisite pound cake dessert that delights with its rich, buttery base and distinctive spiced caramel flavor. Each slice is dense yet tender, infused with the deep sweetness of Biscoff cookies. The crowning glory of this cake is the crumbled Biscoff texture on top — a crunchy contrast to the moist crumb beneath, offering a satisfying bite that echoes the nostalgic taste of Lotus Biscoff biscuits in each decadent forkful.

Not only does this cake excel on its own, but it is also accompanied by a delectable Biscoff glaze. For those craving the unrivaled allure of the buttery and subtly spiced Biscoff cookie, this cake version is everything you desire and beyond.

Biscoff Pound Cake Ingredients

All-Purpose Flour: I love the pleasantly plump texture of a good pound cake, and the Biscoff Cake is no different. That beautiful texture largely comes from all-purpose flour. I find that cake flour doesn’t give the same rise and texture to pound cakes, so that is why I don’t use it in mine.

Baking Soda: This cake uses buttermilk for the liquid component. Because buttermilk is naturally acidic, baking soda is the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. It doesn’t take a lot of salt to balance the sugar in a cake recipe, so measure carefully. If you’re using table salt for this recipe, cut the amount in half.

Unsalted Butter: This particular cake has an amazing balance of sweet and savory, and it really needs salt to balance the whole thing. That being said, it’s important to really control the amount of salt in this recipe, since the salt can quickly overwhelm the other flavors. That’s why I recommend using unsalted butter for this recipe. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Biscoff Cookie Butter: You can’t have that distinctive flavor without Biscoff! I used Biscoff cookie butter for this recipe, to give it a fully authentic flavor and texture.

Vegetable Oil: Vegetable oil adds additional moisture to this cake. Two tablespoons is plenty to make sure that this dense, moist cake stays that way.

Eggs: Eggs add structure and texture to any baked good, including this cake. They also act as a binding agent, helping all of the ingredients come together. Make sure your eggs are at room temperature before adding them to the batter.

Granulated Sugar: The sugar, of course, adds sweetness to the cake. Additionally, granulated sugar is also responsible for caramelization! That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Vanilla Bean: I think it’s the worst kept secret ever that I am obsessed with whole vanilla beans right now. The taste is unparalleled in baked goods, and who doesn’t like seeing those cute, tiny flecks of vanilla bean in their baked goods? In this recipe, you’ll use the vanilla beans and also the vanilla bean pod, to maximize the wonderful flavor that it provides.

Buttermilk: I love buttermilk for this recipe. The signature tang of the buttermilk complements the Biscoff taste perfectly, and adds a special je ne sais quois that cannot be topped.

Let’s Talk About This Biscoff-Infused Milk

The recipe for this amazing cake calls for you to make a Biscoff-infused milk. You have two options (a “Choose Your Own Adventure”, as it were): you can use it for the glaze and use 250 g of the Biscoff-infused milk in the cake batter itself (instead of the 250 g of buttermilk), or you can use buttermilk for the cake batter, and then use the Biscoff-infused milk for the glaze.

My husband and his cohorts report that the Biscoff-infused milk is great for sipping alongside the actual cake. I cannot confirm this finding. 😂

Beginners Start Here

If you’re new to baking or simply looking to boost your confidence with pound cakes, you’ll find invaluable resources on the Begin with Butter site and the Begin with Butter Home Baking Academy. While not obligatory, I assure you that perusing a few of these articles will greatly enhance your baking skills and leave you feeling more self-assured in the kitchen.

These invaluable resources will greatly assist you in developing consistency and confidence on your baking journey.

This is a photo of a Biscoff cake.

Important Tools Used in this Biscoff Cake

Listed below are the essential tools I employed for crafting this delectable pound cake. These are the very instruments that I have in my own kitchen!

**I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you already have them, wonderful! Consider this checklist as a valuable tool to cultivate the confidence necessary for successfully executing this recipe.

Indulge in the decadence of this Biscoff Cake that harmoniously blends the delectable essence of the classic Biscoff cookie with the irresistible texture cherished by pound cake enthusiasts. With its delightful balance of sweet and savory flavors and its luxuriously moist and tender crumb, this cake is guaranteed to be the star of any gathering you host.

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Biscoff Pound Cake

Biscoff Cake

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1 from 1 review

This Biscoff Cake features the rich, spiced sweetness of the namesake cookie in each buttery, bite—it’s a special, nostalgic treat for your taste buds!

  • Total Time: ~5-7 hours
  • Yield: 18 servings 1x



For the Biscoff-Infused Milk:

375 g (1.5 c) whole milk

4 tbsp Biscoff Cookie Butter

1/2 vanilla bean (or 2 tsp pure vanilla extract)

1/8 tsp kosher salt

For the Cake:

384 g (3 c) all-purpose flour

1/4 tsp baking soda

1 tsp kosher salt

114 g (1/2 c or 1 stick) unsalted butter

114 g (1/2 c) Biscoff cookie butter

2 tbsp vegetable oil

500 g (2.5 c) granulated sugar

1/2 vanilla bean or 2 tsp pure vanilla extract

6 eggs

250 g buttermilk or Biscoff-infused milk

For the Vanilla Simple Syrup:

84 g (1/3 c) water

67 g (1/3 c) granulated sugar

1 tsp pure vanilla extract

1/8 tsp kosher salt

For the Biscoff Glaze:

240 g Confectioner’s sugar

Pinch kosher salt

23 tbsp cookie butter-infused milk

11.5 tbsp whole milk (if necessary)


To Make the Biscoff-Infused Milk:

  1. Place whole milk, cookie butter, salt, and the vanilla bean seeds and pod into a small saucepan.
  2. Cook on medium heat just until the cookie butter combines.  Do not boil!
  3. Place the milk in a heat-proof bowl with plastic wrap on top to avoid the formation of a skin.
  4. Refrigerate until ready to use.

To Make the Pound Cake:

  1. Preheat oven to a true 325°F.  An oven thermometer will help you determine whether your oven is at the correct temperature.  
  2. Sift together the flour, baking soda, and salt.  Set aside.
  3. Open vanilla bean pod by gently using a sharp knife to split it open.  Scrape the vanilla beans from the pod and add to the sugar in a medium bowl.  Massage the vanilla beans into the sugar mixture.
  4. Place the remaining vanilla bean pod and buttermilk in 2-cup liquid measuring cup.
  5. Add butter, cookie butter, and vegetable oil to a large mixing bowl, or the bowl of a stand mixer.  Mix until completely smooth and fully combined.
  6. Add sugar and cream the mixture on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing.
  7. Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed.
  8. Add half of the flour mixture and mix until nearly combined.
  9. Remove the vanilla bean pod from the buttermilk, then add all of the buttermilk and mix until nearly combined.
  10. Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and give several turns to ensure that the batter is evenly mixed.
  11. Prepare a 10 or 12-cup bundt pan with butter and flour.  Add the batter to the bundt pan and place in the oven at a true 325°F.  By cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake.
  12. Remove the cake from the oven and place on a cooling rack while still in the pan.  Allow it to remain in the pan for ten minutes while you make the simple syrup.
  13. To make the simple syrup: Place water, sugar, and salt in a small saucepan.  Bring to a boil, then reduce to a simmer, cooking only until all of the sugar has dissolved.  Remove from the heat and add the pure vanilla extract.  Stir to combine.
  14. After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.  (Parchment paper under the cooling rack prevents big messes here!). Brush immediately with the simple syrup and allow to cool completely.
  15. To make the glaze: Add confectioner’s sugar, fine sea salt, 2-3 tbsp of infused milk to a large bowl.  Use a small whisk to combine.  If the infused milk is very thick, you might need 1-1.5 tbsp of whole milk to achieve desired consistency.  Final glaze should have the consistency of thick honey.  
  16. Add glaze to the completely cooled cake and wait five minutes.  Then pour the rest of the glaze atop the first layer of glaze. Top with crumbled Biscoff cookies.
  17. Enjoy!


You can use the Biscoff-infused milk in one of two ways: you can use 250 g of the Biscoff-infused milk in place of the buttermilk in the batter, in addition to the Biscoff-infused milk in the final glaze, or you can use buttermilk in the batter and the Biscoff-infused milk in the glaze.  It’s totally your choice! 

The Biscoff-infused milk lends a lovely layer of Biscoff taste to the batter, so it’s purely an option to customize this amazing cake!

  • Author: Shani
  • Prep Time: 1 hour (active)
  • Cook Time: 55-70 minutes
  • Category: Dessert


  1. I’m going to make this cake thank you so much for sharing. My question is about the infused milk, the recipe calls for a cup and a half of milk, is that used in the cake? Besides the glaze. Because I see the cake calls for buttermilk also I’m a little confused.

    • Hi there! For the Biscoff Cake, you can either use the infused milk or the buttermilk right in the cake! It’s totally up to you. If you use the infused milk in the cake, you’ll get even more beautiful Biscoff flavor! I wrote the recipe to give you more options. 😊 Happy baking!

  2. I think my first post got deleted so I’m rewriting my first post again.

    Hello I hope you’re doing well. I wanted to let you know that I’m in the process of making the cake (batter taste AMAZING!) but I was wondering my batter seems to be loose.. not as thick as pound cake batter. I decided to use the infused milk route which cause for 375g of milk. I didn’t add the butter milk is that why my cake batter is thin?
    Update: After using that loose batter the pound cake turned out like a regular cake. Is this due to the batter not being as thick?

    • Hi there! Whether you use the infused milk or whole milk for the cake batter, the total milk amount for the batter is 250 grams. The remainder would be available for the special glaze that goes atop the cake. ❤️

    • Hi Friend! Biscoff is cookie butter that’s made from the actual cookies! I’ve found it in the nut butters aisle (e.g. peanut butter) and I’ve also found it in the cookie aisle, alongside the Biscoff cookies! Hope this helps!

  3. I had a chance to test the Biscoff cake and let me tell you, it is A-MA-ZING!!! It’s buttery with a perfect amount of sweetness, and there’s a certain something that I can’t put my finger on that makes this cake absolutely delicious. The glaze takes this recipe over the top. I love Biscoff cookies and always ask for an extra serving if I get a really nice Delta flight attendant. Somehow the Biscoff cake is BETTER than the original cookie! Shani’s lemon pound cake was my favorite, but it’s been dethroned by this Biscoff cake.

  4. I never review recipes I find online but this was so weird. Followed the directions to the letter. Used the infused milk instead of buttermilk and this cake didn’t taste like anything. It was so strange. No taste of biscoff whatsoever, no vanilla or butter taste. The structure and density of the cake was right on and I really liked the idea of the vanilla syrup soak, it just had no taste. It was so strange.


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