Fall is the most inspiring time of year for me when it comes to recipes. The cold weather always gets me in the mood to bake, so that helps, but it’s the cozy flavors of the season that really amp me up. When I was thinking about new flavor pairings for my favorite pumpkin layer cake, I instantly thought Biscoff frosting would be incredible. Spoiler alert: I was not wrong. This cake is what Fall cake dreams are made of!
This is my favorite pumpkin cake recipe, ever. It’s deliciously moist, packed with pumpkin flavor, and has just the right amount of spice. It’s been my go-to for years and something I crave every single Fall. I’ve paired it with cream cheese frosting for a classic combo, made it into a pumpkin pie-inspired layer cake for Thanksgiving, and used it to make the pumpkin spice latte cake you’ll find in my book. This pumpkin Biscoff cake, though. It is NEXT LEVEL.
The Biscoff frosting completely elevates this pumpkin cake. Made with Biscoff cookie butter spread, it has gorgeous notes of cinnamon and caramel that really amplify the spice flavor in the pumpkin cake. Together, these flavors are absolutely perfect for Fall. To take things a step further, I crumbled Biscoff cookie crumbs in between the cake layers and added them as garnish on the outside of the cake. Because you can never have too much Biscoff.
I’m lucky to be able to find Biscoff cookie butter spread at my local grocery store and Target, but if you’re having a hard time finding it locally you can get it here on Amazon. You can also substitute any cookie butter in place of the Biscoff spread, so if you have a different favorite brand feel free to use that instead!
To decorate this cake, I used a Wilton cake comb to create the grooved texture in the Biscoff buttercream and left the top edge raw. It looked nice and rustic like that. Then, I added Biscoff cookie crumbs around the bottom edge of the cake and topped it with Biscoff buttercream swirls and more cookie garnishes. I used Wilton Tip 1M for the swirls here.
However you decorate, this cake is bound to impress at your next Fall gathering! It would make an excellent Thanksgiving cake or just an all-around cozy bake for a rainy day. I’m completely in love with this flavor pairing and I hope you love it as much as I do!
Spiced Pumpkin Biscoff Cake
Ingredients
Pumpkin Cake
- 2 3/4 Cups (290g) sifted cake flour* DIY recipe in notes
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1 Cup (226g) unsalted butter, room temperature
- 3/4 Cup (140g) packed brown sugar
- 1 Cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 Cups (12 oz) canned pumpkin purèe
- 1 Cup (240ml) full fat buttermilk* DIY recipe in notes
Biscoff Frosting
- 1 1/2 Cups (339g) unsalted butter, room temperature
- 3/4 Cup (188g) Biscoff spread or cookie butter
- 5 Cups (600g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 4 Tbsp (60ml) whole milk, room temperature
- 1/4 tsp salt, or to taste
Additional Fillings/Toppings
- 1/2 Cup (50g) crushed Biscoff cookies, divided
- 4 Biscoff cookies, halved
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350ºF/177ºC and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and placing a wax or parchment paper circle into the bottom of each one. Measure the cake flour by spooning into your measuring cup and leveling it. Place it into a medium sized bowl and add the baking powder, baking soda, salt, ground cinnamon, allspice, nutmeg, and ground ginger. Whisk together and set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for two minutes until it's light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add pumpkin puree and vanilla and mix for one minute on medium-high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the buttermilk in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.
- Pour batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for ten minutes before removing and continuing to cool on a wire rack or flat surface.
Make the Biscoff Frosting
- With a hand mixer or paddle attachment on your stand mixer, cream the butter and Biscoff cookie spread together on medium-high until it’s creamy and fully combined, about 5 minutes.
- Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next. Add the vanilla, whole milk, and salt and continue to mix on low for another 2 minutes, scraping down the bowl and paddle as needed, until fully incorporated and smooth.
Assembly
- Once the pumpkin cakes are completely cooled, level them to your desired height. Add a swipe of Biscoff frosting onto a cardboard cake circle and place the first cake layer on top. Add a layer of Biscoff frosting as filling, then sprinkle on about 2 Tablespoons of crushed Biscoff cookies before adding the next layer on top. Repeat the filling and stacking process with the final cake layer. Crumb coat the cake with Biscoff frosting, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
- To create the design pictured, frost the cake with Biscoff frosting and use a cake comb to create grooved texture on the sides. Keep the top edges raw. While the frosting is still tacky, gently press Biscoff cookie crumbs around the bottom third of the cake. Pipe swirls of Biscoff frosting on top of the cake and place half of a Biscoff cookie in between each swirl. Finish by sprinkling the rest of the Biscoff cookie crumbs over the swirls.
Notes
- The pumpkin cake can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.
- The Biscoff frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency.
I hope you fall head over heels for this pumpkin Biscoff cake like I have! Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.
Hi, thanks for the recipe, I want to make the recipe but without the pumpkin, for a biscoff cake can I use this recipe ?
Hi Sandra! This is essentially a pumpkin cake with Biscoff buttercream, so you can use the frosting portion of the recipe and pair it with a Biscoff flavored cake. I don’t currently have a recipe for Biscoff cake layers (it’s on my list though!), but if I bet the cinnamon-vanilla cake layers from my churro cake recipe would taste amazing with the Biscoff frosting: https://sugarandsparrow.com/churro-cake-recipe/
Hi! If I used a 9 inch pan would this recipe give me 2 layers instead of 3?
Thank you!
Hi Leslie! Yes, this recipe will make enough for two 9-inch layers. If you want a third layer, you’ll want to make 1.5x the recipe. Enjoy!
I am commenting on the frosting. I had made pumpkin cupcakes w/ another recipe, but used this Biscoff frosting! It was absolutely delicious! I did not use all of the confectioners sugar, but the majority of it, though. I broke Biscoff cookies in half and stuck them into the frosting as the decoration on my cupcakes! They were awesome!
Yay, Stephanie! I’m so happy you loved the buttercream recipe!
Hello! I’m looking to bake this cake later today, but cake flour is tough to find at my local market, can I substitute for all purpose flour? Thank you!
Hi Desire! Yes, all purpose flour should work fine with this recipe. Even better if you make a homemade version of the cake flour using all-purpose flour. I just added instructions for that in the notes section of the recipe. Hope that helps!
Hi! I really want to try and make a Biscoff flavoured cake plus I love spices so this cake immediately caught my eye. Only thing is, in my country we don’t have pumpkin purée, at least not easily available in my local supermarkets. Could the pumpkin purée maybe be substituted by apple purée? No disrespect to this Autumnal institution, it’s just that I can’t find any pumpkin purée over here. Thank you so much
Hi Rute! I would use this recipe for the cake portion of the recipe instead of trying to substitute the pumpkin: https://sugarandsparrow.com/spice-cake-recipe/ and then top it with the Biscoff buttercream from this recipe. Hope that helps!
Hi Whitney!
I am looking to make this cake into a 3 layer 4” round. Would you recommend halving this recipe? Also what would the oven temp and bake time be? Thanks so much for your guidance
Hi Vanessa! To make the perfect amount of batter for a 3 layer 4 inch cake you’ll want to make 1/3 of the recipe (divide every ingredient by 3). If the math gets too complicated you can half the recipe but you’ll have more batter than needed. Be sure to fill the pans no more than 2/3 full and bake at 350F for 18-22 minutes. Enjoy!
Your photo shows frosting to be white. But mine in light brown, about half the color of the cookie butter. What gives?
Hi Cheryl! The frosting shown here is definitely light brown, not white. If you followed the frosting recipe and didn’t substitute for a different cookie butter it should be the same light brown/beige color as is shown here.