This moist and tender Biscoff cake features a delicious, buttery crumb topping that’s elevated with Biscoff cookie butter spread! It has the perfect amount of spiced flavor.
Plus, this cake is super easy to make, and you don’t need an electric mixer – so there’s less cleanup. It’s made in a similar style as coffee cake, with a simple Biscoff and brown sugar crumb topping and optional icing drizzle.
Why You’ll Love This Cookie Butter Crumb Cake
Here’s why this is a must-try Biscoff cake recipe:
- It’s made with Biscoff spread (and you can add crushed Biscoff cookies on top for even more Biscoff flavor, if you want!)
- Simple to make, with no fancy equipment needed
- Combines soft, tender cake with a cookie butter & brown sugar crumb topping
- Features warm spiced flavors
- Greek yogurt in the batter makes it extra moist
Here are a few notes on some of the ingredients in this recipe:
- You’ll need Biscoff spread or another brand of speculoos-flavored cookie butter spread. This goes in the crumb topping and in the cake batter itself, adding moistness, sweetness, and spiced flavor.
- I prefer using light brown sugar in the crumb topping, as it melts more tenderly than white sugar and adds a hint of caramelized flavor. But, you can use white sugar instead if it’s all you have. Dark brown sugar should also work, but will have a deeper, almost molasses-like flavor.
- Plain Greek yogurt helps keep the cake moist and tender. If using vanilla Greek yogurt, omit the added vanilla extract. Full-fat yogurt (5% fat) will yield the best results. This can be replaced with sour cream.
- For the optional icing, you’ll need powdered sugar (also known as confectioners’ sugar).
Optionally, you can stir in a half cup of chopped nuts – such as pecans or walnuts – to the batter before baking for a bit of extra crunch and nutty flavor.
How to Make Biscoff Cake
Step 1: Make the Biscoff Cake Batter
To make this cookie butter cake, start by setting out butter on the counter for 1-2 hours to soften it.
Meanwhile, in a large bowl, whisk together the dry cake batter ingredients (flour, baking powder, baking soda, and salt). Set aside for now.
Once the butter is softened, place it in a separate bowl with Biscoff spread. Then, use a spatula or wooden spoon to mash them until the mixture is smooth and combined.
(If the butter is softened enough, this shouldn’t take much effort. But you can use a hand mixer instead if desired).
Next, use the spatula to mix in the white sugar until combined. Whisk in egg, Greek yogurt, milk, and vanilla extract until smooth.
Then, sift the dry ingredients into the wet mixture. Use a spatula to stir until just combined. (Be careful to avoid over-mixing).
Step 2: Make the Crumb Topping
Next, make the crumb topping. In a small, microwave-safe bowl, melt butter. While still hot, add Biscoff spread and stir until melted and smooth.
In another bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour in the melted butter and Biscoff mixture, then use a fork (or your hands) to mix until everything is mostly combined, but still crumbly.
Step 3: Sprinkle Biscoff Crumb Topping on Batter & Bake
Use a spatula to transfer the Biscoff cake batter into an 8×8 inch square baking pan lined with parchment paper (or greased well). The batter will be thick. Smooth it out so it mostly reaches the sides and corners of the pan.
Next, sprinkle the crumb topping on top. Bake until a toothpick inserted in the center comes out mostly clean and the crumb topping is golden brown (about 38-40 minutes at 350 degrees Fahrenheit).
While the cake is cooling, mix together the optional icing. Combine powdered sugar and vanilla extract, then add small splashes of water until it reaches a drizzly (but not too thin) consistency.
Once the cake is cooled, slice into pieces and drizzle icing on top. Then, dig in!
Crumb Cake Baking Tips
Here are a few tips to make sure your Lotus Biscoff cake turns out beautifully:
- Make sure your ingredients are at room temperature before starting. This is essential, so everything combines properly – that includes your eggs and Greek yogurt.
- Once you add the flour to the batter, don’t over-mix! This will make the cake tough and rubbery.
- It’s important to let the cake cool before you slice it, or you probably won’t get clean slices.
- If the crumb topping seems to be browning too quickly, cover the pan with foil until the cake is finished baking. (This didn’t happen to me, but just in case!)
You might also enjoy these pumpkin spice cake bars!
This Biscoff crumb cake should be stored in an airtight container at room temperature. It’s best enjoyed the same day it’s made, but it will keep for 3 days.
I don’t recommend refrigerating it, as the cold temperature will dry it out.
I recommend reheating individual slices for 10-15 seconds in the microwave before enjoying. Not only is warm cake delicious, but it will help bring out some of the moistness again!
Can you freeze this Biscoff cake?
Yes, this cake can be frozen for up to 3 months! Slice the cake and wrap each slice tightly in plastic wrap or foil, then store in the freezer.
When you’re ready to enjoy, just set the slices on the counter to defrost at room temperature. Then, warm up each slice in the microwave (if desired) for 15-20 seconds.
What flavor is Biscoff cookie butter?
Biscoff cookies and spread (also known as speculoos) have a caramelized, mildly gingerbread-spiced flavor. Biscoff flavor has notes of molasses, cinnamon, and other warm spices.
Lotus Biscoff Cake Topping Ideas
This crumb cake is delicious on its own. But, you can always go a step further by adding something on top, like:
- vanilla glaze or cream cheese frosting
- maple syrup
- dusting of powdered sugar
- more ground cinnamon
- sliced pears or apples
If you make this Biscoff cake recipe, I’d love if you shared your thoughts with a rating and comment below!
More Biscoff treats to try:
- No Bake Mini Biscoff Cheesecakes
- Biscoff Mug Cake (No Egg)
- Banana Biscoff Muffins with Pecans
- Biscoff Tiramisu Cups with Yogurt
- Biscoff Brownie Truffles (No Bake)
- Banana Biscoff Smoothie
Biscoff Cake with Crumb Topping
For the Biscoff Cake:
- 1½ cups all-purpose flour (spooned & leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened at room temperature* (4 tablespoons)
- ¼ cup Biscoff spread (or other brand of cookie butter)
- ⅓ cup white granulated sugar
- 1 large egg (at room temperature)
- ⅓ cup plain Greek yogurt (at room temperature)
- ¼ cup milk
- 1 tsp vanilla extract
For the Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ cup unsalted butter (4 tablespoons)
- 2 Tbsp Biscoff spread (or other brand of cookie butter)
For the Vanilla Glaze (optional):
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- water (added in splashes)
- Preheat the oven to 350° Fahrenheit (176° Celsius). Line a square 8×8-inch baking pan with parchment paper. Set aside.
Make the Biscoff Cake Batter
- In a medium bowl, whisk together dry ingredients for the Biscoff cake batter (flour, baking powder, baking soda, and salt.)
- In a separate, large bowl, combine softened butter (¼ cup) with Biscoff spread (¼ cup). Mash with a spatula** until smooth and combined.
- Stir in white sugar until combined. Whisk in egg, Greek yogurt, milk, and vanilla extract until smooth.
- Sift the dry ingredients into the wet mixture. Use a spatula to stir until just combined. (Don't over-mix). The batter will be thick. Set aside on the counter for now.
Make the Crumb Topping
- In a small, microwave-safe bowl, melt ¼ cup butter. Immediately stir in 2 Tbsp of Biscoff spread until melted and smooth.
- In a separate, medium bowl, whisk together the dry ingredients for the crumb topping (flour, brown sugar, cinnamon, and salt.) Pour in the melted butter and Biscoff mixture. Use a fork (or your hands) to mix until everything is mostly combined, but still crumbly.
- Use a spatula to transfer the cake batter into the prepared square baking pan. Smooth it out to the sides and corners of the pan. (It's ok if it isn't all perfectly touching). Sprinkle the crumb topping on top, distributing it evenly.
- Bake for 38-40 minutes, until a toothpick inserted in the center of the cake comes out mostly clean. Let the cake cool, then slice into bars.
- While the cake is cooling, make the icing. Combine powdered sugar and vanilla extract. Add small splashes of water until the icing reaches a drizzly – but still somewhat thick – consistency. Drizzle over cooled cake slices.