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
- 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.
Made this cake for Thanksgiving and it was a huge crowd pleaser. The pumpkin cake was so flavourful and perfectly spiced with such a great pillowy texture. I added your salted caramel sauce as a drip on top of the cake which emphasized the caramel notes in the cookie butter buttercream. My family is already asking when I’ll make this cake again. I’ve yet to make one of your recipes that hasn’t turned out!
Yay, Ashley! I’m so happy to hear that this cake was a hit! Adding salted caramel sauce sounds like such a good choice. I need to try that now!!