A gingerbread biscoff cake that's spicy, glossy with molasses, and unapologetically dramatic. In the way all holiday cakes should be.

There's something about this cake that feels like it should only be made in December, preferably on a day when you've got a candle burning, Christmas music playing, and the house already smells like cinnamon for no real reason. It's deeply gingery, a little dark and moody from all that molasses, and then you hit that Biscoff crust-the part that makes people say, "Wait… what is this?" in the best possible way. It's a cake with layers, literally and emotionally.

If you love this kind of holiday baking moment, you'll also be obsessed with my Caramel Gingerbread Cookies, my gingebread cinnamon roll blondies and my Brown Butter Maple Cinnamon Rolls-basically all my cozy, spiced-baking greatest hits.

Why You'll Love This Gingerbread Biscoff Cake

The texture is unreal. Soft gingerbread cake, crisp Biscoff crust, creamy frosting-something for everyone.
All the warm spices. Ground ginger, cinnamon, cloves, nutmeg… everything that makes gingerbread the holiday queen.
A holiday showstopper without being fussy. You're mixing batter, layering cake, spreading frosting-very doable and very impressive.
The Biscoff moment. It adds just enough caramelized, toasty flavor without overwhelming the gingerbread. Dream pairing.

Ingredient Overview

Biscoff cookies: Crushed into a fine powder for the crust; caramelized, warm, and slightly crispy.
Unsalted butter (room temperature + melted): Softens into the batter, anchors the frosting, and holds the crust together.
Granulated sugar + dark brown sugar: The mix keeps your gingerbread cake sweet, moist, and rich.
Molasses: The heart of any gingerbread cake; brings depth, color, and that signature flavor.
Vegetable oil: Adds tender texture to the cake batter.
Large eggs (room temperature): Help the cake rise and set properly.
Vanilla extract: Balances all the spices and adds warmth.
All-purpose flour: Your main dry ingredient; spoon and level for accuracy.
Baking powder: Gives the cake lift so it's soft instead of dense.
Ground ginger, cinnamon, nutmeg, cloves: The classic gingerbread spice blend-warm, cozy, festive.
Buttermilk: Adds moisture and tang; keeps the cake tender.
Cookie butter (Biscoff spread): For the filling-creamy, caramelized, and unapologetically good.
Powdered sugar: Sweetens and thickens the frosting and filling.
White chocolate chips: Melted into the buttercream for extra richness.
Heavy cream: Helps form a smooth ganache for the frosting.
Salt: Balances sweetness and brings the flavors forward.

Step-by-Step For Gingerbread Biscoff Cake

Make the Biscoff crust: Pulse the cookies into a fine powder using a food processor. Stir in the melted butter and sugar until the mixture resembles wet sand. Press the crust evenly into three parchment-lined pans and bake at 375°F for 5-7 minutes. Let the crusts cool completely.
Mix the dry ingredients: Whisk the flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves in a medium bowl until combined.
Cream the butter and sugars: Beat the room-temperature butter, brown sugar, and granulated sugar in a mixer until light and fluffy. Scrape the sides of the bowl with a spatula.
Add the wet ingredients: Mix in the molasses and oil on low speed. Add the large eggs one at a time, mixing briefly after each, then stir in the vanilla extract.
Combine the batter: Add one-third of the dry ingredients, then half the buttermilk, mixing on low just until incorporated. Repeat these additions, ending with the dry ingredients, and mix only until the batter is smooth.
Bake the gingerbread cake: Divide the batter evenly between the pans and bake at 325°F for 30-35 minutes, or until a toothpick comes out with moist crumbs. Cool the cake layers on a wire rack.
Make the Biscoff filling: Beat the butter and cookie butter until creamy, then mix in the powdered sugar on low. Increase to medium speed until the filling is thick and smooth.
Make the white chocolate buttercream: Pour warm cream over the white chocolate chips and stir until melted. Beat the butter until smooth, then mix in the powdered sugar, vanilla, salt, and cooled ganache until the frosting is fluffy.

Common Mistakes

Overmixing the batter: Gingerbread cake can get tough-mix only until you see the dry ingredients disappear.
Uneven cake layers: Use a cake leveler or serrated knife so your stack doesn't slide.
Warm frosting: If your ganache is too warm, it will melt the buttercream. Cool it fully before mixing.
Too much baking time: This cake dries out quickly if overbaked-pull it when the toothpick shows moist crumbs.

Biscoff is a caramelized, spiced cookie originally from Belgium! Lightly crunchy, slightly sweet, and perfect with anything. You'll find the cookies in most grocery stores near the packaged cookies, and the spread on the same aisle (usually by the peanut butter). Stores like Walmart, Target, Trader Joe's althought trader joes call it speculoous spread, and most larger supermarkets carry them. The flavor is warm, toasty, and full of caramelized spices, which makes it a perfect pairing for gingerbread.

Tips & Tricks - Gingerbread Biscoff Cake

Use room-temperature ingredients for everything. It keeps the batter smooth, helps the cake rise evenly, and gives the crumb that soft gingerbread texture.
Weigh your flour if possible. Gingerbread cakes can dry out fast-measuring by weight keeps the crumb tender and consistent.
Don't rush the creaming step. Let the butter and sugars get truly light and fluffy; that's what gives this gingerbread biscoff cake its lift.
Scrape the bowl more than you think. Molasses sinks to the bottom, and you want every part of the batter evenly mixed.
Cool the white chocolate ganache fully. If it's even slightly warm, it will melt the buttercream and make stacking impossible.
Chill the cake layers before assembling. A short chill keeps the Biscoff crust crisp and prevents the layers from sliding.
Apply a crumb coat and chill it. Gingerbread crumbs are intense-chilling locks everything in before the final frosting layer.
Warm your knife before slicing. A hot, clean knife gives you perfect, bakery-style slices every time.

Storing & Freezing

Store your gingerbread biscoff cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months. Let them thaw in the fridge, then frost as usual. The fully assembled cake also freezes well-just freeze it uncovered until firm, wrap tightly, and thaw overnight in the refrigerator.

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Recipe

Gingerbread Biscoff Cake

Molly Murphy

This Gingerbread Biscoff Cake is a spicy, molasses-rich situation layered with a crackly Biscoff crust and way too much frosting, in the best possible way.

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings slices

Ingredients

For the Crust

30 whole Biscoff cookies pulsed to a powder in a food processor
½ cup unsalted butter melted
⅓ cup granulated sugar

For The Gingerbread Cake

1 cup unsalted butter room temperature
1 cup dark brown sugar packed
½ cup granulated sugar
¾ cup molasses
1 tablespoon vegetable oil
4 large eggs room temperature
2 teaspoon vanila extract
1 tablespoon baking powder
3 teaspoons ground ginger
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon cloves
3 cups all-purpose flour spooned and leveled
1 ¼ cup buttermilk

For the Biscoff Filling

½ cup unsalted butter room temperature
1 ½ cups cookie butter spread
1 ¼ cups powdered sugar

For the White Chocolate Buttercream

5 cups powdered sugar sifted
1 ½ cups unsalted butter softned
1 teaspoon vanilla extract
¼ cup heavy whipping cream
8 ounces white chocolate chips
1 teaspoon salt

Instructions

For the Biscoff Crust

Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick cooking spray and line with parchment. Spray again. Set aside.
In a medium sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze the crumbs with your hand and have them stick together.
30 whole Biscoff cookies pulsed to a powder in a food processor, ½ cup unsalted butter melted, ⅓ cup granulated sugar
Divide the mixture evenly between the three pans (about 4 ounces in each pan). Press firmly using the bottom of a measuring cup.
Bake for 5 to 7 minutes, until golden brown. While they are cooling, start prepping the gingerbread batter.

For the cake

Lower your oven to 325 degrees.
In a medium size bowl, whisk together the baking powder, ground ginger, nutmeg, ground cinnamon, cloves, and all-purpose flour. Set aside.
1 tablespoon baking powder, 3 teaspoons ground ginger, ½ teaspoon nutmeg, 1 teaspoon ground cinnamon, ¼ teaspoon cloves, 3 cups all-purpose flour spooned and leveled
In a stand sized mixer fitted with the paddle attachment, cream the room temperature butter, dark brown sugar, and granulated sugar until light and fluffy. About 5 minutes.
1 cup unsalted butter room temperature, 1 cup dark brown sugar packed, ½ cup granulated sugar
With the mixer on low speed, add the molasses and vegetable oil. Mix just until combined. With a rubber spatula, scrape down the sides and bottom of the bowl.
¾ cup molasses, 1 tablespoon vegetable oil
Add the eggs, one at a time, and mix on medium speed for 20-30 seconds after each addition. Scrape with a rubber spatula after each addition.
4 large eggs room temperature
Add the vanilla extract to the creamed mixture. Mix on low until smooth.
2 teaspoon vanila extract
Scrape the bottom of the bowl, then add about one-third of the dry ingredients. Pour in half of the buttermilk and mix on low. Repeat that pattern one more time: a third of the dry ingredients, the rest of the buttermilk, then the final third of the dry ingredients. You should end with the flour mixture, and everything should be just combined and no more floyr streaks.
1 ¼ cup buttermilk
Pour the batter into the prepared cake pans and smooth the top with a spatula.
Bake in the preheated oven for about 30-35ish minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

For the Cookie Butter Filling

In a standard sized mixing bowl fitted with the paddle attachment, beat the butter and the cookie butter spread on medium speed.
½ cup unsalted butter room temperature, 1 ½ cups cookie butter spread
Mix in all of the powdered sugar on low speed until incorporated, and then beat on high for 2 minutes. Scrape down the bowl, and beat again.
1 ¼ cups powdered sugar
For the White Chocolate Buttercream
Microwave the cream until hot, then pour it over the white chocolate chips. Let it sit for a minute, then stir until smooth and glossy. If there are still bits that haven't melted, give it another quick 20-30 seconds in the microwave and stir again. Set aside.  ¼ cup heavy whipping cream,8 ounces white chocolate chips
¼ cup heavy whipping cream, 8 ounces white chocolate chips
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed until smooth (this will take about one minute).
1 ½ cups unsalted butter softned
Scrape down the bowl and add the powdered sugar. Turn your mixer on the lowest speed. While it's mixing, slowly add the vanilla, salt and white chocolate ganache. Beat on medium high speed for 4-5 minutes. Scrape down the bowl as needed.  5 cups powdered sugar,1 teaspoon vanilla extract,1 teaspoon salt
5 cups powdered sugar sifted, 1 teaspoon vanilla extract, 1 teaspoon salt
Beat frosting by hand with a wooden spoon to get the air bubbles out.

Assembly

Level each gingerbread cake layer, if needed, and then place the first cake layer, Biscoff crust side down, on a cake board.
Spread half of the cookie butter filling onto the cake layer and spread out evenly to the sides of the cake. Get eye level with the cake to ensure you are making the cake level.
Place another cake layer with the Biscoff cookie crust down. Repeat step 2.
Place the final cake layer, Biscoff crust side down, on top and cover with a crumb coat layer of the white chocolate buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
Finish frosting the cake with the remaining white chocolate buttercream and serve at room temperature.

Keyword biscoff, cake, gingerbread, layered cake, dessert, christmas

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The Best Gingerbread Biscoff Cake Recipe