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Pumpkin Biscoff Cake Recipe
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Spiced Pumpkin Biscoff Cake

Deliciously moist pumpkin cake layered with Biscoff cookie butter frosting and crumbled Biscoff cookies throughout. The perfect next-level Fall cake!
Prep Time 40 minutes
Cook Time 35 minutes
Servings 15 slices

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

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. If measuring with a kitchen scale, you’ll end up with 365g of homemade cake flour (since all-purpose weighs more than store bought cake flour).
*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
Make Ahead Tips: 
  1. 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.  
  2. 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.