Pumpkin Biscoff Cake
Pumpkin Biscoff cake is the ultimate fall dessert! This cake is made with moist and tender pumpkin spice cake layers, Biscoff buttercream frosting, a cookie butter drip, and Biscoff cookies. Make this impressive dessert for the holidays!
Ingredients for Pumpkin Biscoff Cake
Pumpkin Cake
- All-purpose flour
- Pumpkin pie spice – A warm spice combination of cinnamon, nutmeg, ginger, cloves, and allspice. Purchase pumpkin pie spice premade or make your own homemade pumpkin pie spice.
- Baking powder
- Salt
- Light brown sugar + granulated sugar
- Vegetable oil – Use your favorite neutral baking oil
- Eggs – Large eggs, room temperature.
- Vanilla extract – Vanilla extract adds a subtle vanilla flavor to the cake.
- Pumpkin puree – 100% pure pumpkin puree. Pumpkin should be the only ingredient on the can.
- Sour cream – Room temperature.
Biscoff Buttercream Frosting
- Unsalted butter – Room temperature.
- Biscoff spread – Use your favorite cookie butter spread. I prefer the Lotus Biscoff cookie butter brand. You can also use Speculoos cookie butter or your favorite brand.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor.
- Salt – A pinch of salt contrasts the sweetness of the frosting.
- Heavy cream – Heavy cream helps the buttercream become smooth and creamy.
Additional Ingredients
- Biscoff spread (cookie butter)
- Biscoff cookies
How to Make Pumpkin Biscoff Cake
- Prep and preheat: Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
- Make the cake batter: Whisk the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, and salt). Set aside. In a large mixing bowl, stir together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Add the pumpkin puree and sour cream and mix until smooth. Add in the flour mixture to the wet ingredients and mix well until there are no lumps.
- Bake the cake layers: Divide the cake batter evenly between the cake pans. Bake the cake layers for 30 to 35 minutes. Cool the cake in the pan for 15 minutes and then transfer to a wire rack to cool completely.
- Make the buttercream frosting: Whip the butter for 5 minutes until light and creamy. Add in the cookie butter and mix well. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
- Assemble the cake: Fill the pumpkin cake layers with the Biscoff buttercream frosting and cookie butter. Add a crumb coat (a thin layer of frosting) to the top and sides of the cake. Chill the cake for 30 minutes. Then, add a thick layer of buttercream to the cake and use a cake scraper to smooth out the frosting.
- Decorate the cake: Create a drip of melted cookie butter around the sides of the cake. Use a piping bag fitted with a Wilton 1M piping tip to create swirls of frosting around the top edge of the cake. Decorate the cake with Biscoff cookies and Biscoff cookie crumbs.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cakes and 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the best cake ever!
- If you want to learn more about my favorite cake baking and decorating supplies, be sure to check out this post for more information.
- To learn how to assemble and decorate the cake, be sure to check out my tutorial on how to frost a layer cake and how to make a drip cake.
Frequently Asked Questions
How should I store the cake?
- Store the cake in an airtight container or in a cake box at room temperature for 1 to 2 days or in the refrigerator for about 3 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out.
- Serve at room temperature for the best taste and texture.
Can I use different sized pans?
- Yes! You can use two 9-inch round cake pans or three 8-inch round cake pans. If you use 8-inch pans, the cake layers will be a bit thinner.
- Baking times will vary depending on the size cake pans you are using. For three 8-inch cake pans, start checking at around 25 minutes and for two 9-inch pans, start checking around 35 minutes.
- The best way to tell if the cakes are done is to gently touch the top. If the cake bounces back and doesn’t leave an indent, the layers are done baking. You could also use the toothpick test.
Other Pumpkin Recipes You Will Love
- Pumpkin Biscoff cupcakes
- Pumpkin spice cupcakes
- Salted caramel pumpkin cupcakes
- Pumpkin cake
- Pumpkin cheesecake
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Pumpkin Biscoff Cake
Yield: 12 servings
Pumpkin Biscoff cake is the ultimate fall dessert! This cake is made with moist and tender pumpkin spice cake layers, Biscoff buttercream frosting, a cookie butter drip, and Biscoff cookies. Make this impressive dessert for the holidays!
Ingredients
Pumpkin Spice Cake
- 2 ½ cups (313 g) all-purpose flour
- 3 tsp (3 tsp) baking powder
- 2 ½ tsp (2.5 tsp) pumpkin spice
- 1 tsp (1 tsp) salt
- 1 cup (220 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- ¾ cup (177 ml) vegetable oil
- 3 (3) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 15 oz (425 g) pumpkin puree
- ¼ cup (58 g) sour cream room temperature
Biscoff Buttercream Frosting
- 2 cups (454 g) unsalted butter room temperature
- 1 cup (237 g) Biscoff spread (cookie butter)
- 5 cups (600 g) powdered sugar
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (59 ml) heavy cream
Additional Ingredients
- 1 cup (237 g) Biscoff spread (cookie butter)
- 10 (10) Biscoff cookies halved
- 1 tbsp (15 g) Biscoff cookie crumbs
Instructions
Pumpkin Spice Cake
- Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Add in the pumpkin puree and sour cream and whisk until smooth. Add the flour mixture to the pumpkin mixture and mix on low speed until the batter is well combined and smooth. Scrape the sides and bottom of the bowl as needed.
- Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for 30 to 35 minutes until the cake layers bounce back when gently touched. Cool the cakes in the pan for 15 minutes and then remove and transfer to a wire rack to cool completely.
Biscoff Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add the Biscoff spread and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.
Assembling the Cake
- Level the cooled pumpkin spice cake layers with a serrated knife.
- Place one cake layer on a round cake board. Add your desired amount of Biscoff buttercream frosting to the top of the layer and spread evenly with an offset spatula. Drizzle on 2 tablespoons of the cookie butter. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Drizzle on another 2 tablespoons of cookie butter. Add the final cake layer to the top of the cake, bottom side facing up. *Melt the Biscoff spread in the microwave for about 15 seconds to make it easier to drizzle.
- With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes.
- Add a generous layer of Biscoff buttercream frosting to the top and sides of the cake. Use a cake scraper to smooth out the frosting. Chill the cake for an additional 20 minutes.
- Melt the Biscoff spread (cookie butter) in the microwave for 30 seconds. Use a piping bag or squeeze bottle to create a cookie butter drip around the sides of the cake. Be sure that the cake is cold and the cookie butter is warm. Spread the additional cookie butter over the top of the cake.
- Fill a piping bag fitted with a Wilton 1M piping tip with the remaining Biscoff buttercream frosting. Create small swirls of buttercream around the edges of the cake. Decorate the cake with Biscoff cookies and Biscoff cookie crumbs.
Notes
- Store the cake in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 3 days.
- Serve at room temperature for the best taste and texture.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This recipe is absolutely perfect!! This is the ultimate Fall flavor combination.
Hi Sara! Pumpkin and biscoff is fall flavor perfection! Thanks so much for trying the recipe and for the positive review!
Recipe looks great however with the cake ingredients, I see baking powder listed twice.
3 tsp baking powder
2 1/2 tsp baking powder
I do not see pumpkin spice listed in the ingredients but it is mentioned in the directions.
Can you please let me know what it’s supposed to be when yiu get a chance?
Hi Danielle! My apologies for that! I have fixed the recipe! Thank you so much for pointing it out!
Baking powder is listed twice. Is one of those soda? If not, which is the correct amount?
Hi Heidi! Thank you so much for bringing this to my attention! I fixed the recipe! Hope you enjoy!