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Peanut Butter Biscoff Cake

A rich, moist cake layered with peanut butter frosting and creamy Biscoff filling for the ultimate indulgent dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cake Batter
  • 2.25 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 0.75 cup creamy peanut butter
  • 1 cup milk
  • 2 tsp vanilla extract
Biscoff Filling
  • 0.75 cup Biscoff spread
  • 0.25 cup unsalted butter softened
  • 1 cup powdered sugar
  • 2 tbsp cream or milk
Peanut Butter Frosting
  • 0.75 cup unsalted butter softened
  • 0.75 cup creamy peanut butter
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp cream or milk

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two round cake pans.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugars until light and fluffy.
  4. Beat in eggs, peanut butter, and vanilla extract.
  5. Alternate adding dry ingredients and milk until batter is smooth.
  6. Divide batter evenly and bake 30–35 minutes. Cool completely.
  7. Beat Biscoff filling ingredients until smooth and creamy.
  8. Beat peanut butter frosting ingredients until fluffy.
  9. Assemble cake with Biscoff filling between layers.
  10. Frost exterior with peanut butter frosting and decorate as desired.

Notes

Warm Biscoff slightly for easier spreading. Chill cake before slicing for clean layers.