My Apple Biscoff Cake is finally here! With delicious fall elements like apple pie filling, biscoff cake layers, and a gorgeous cinnamon biscoff buttercream, this cake is definitely one of our newest favorites around here.

Jump to Recipe

THE BEST APPLE PIE FILLING

I’ve used this filling in a lot of my recipes (lots in my new cookbook!). My favorites here on my website are my:

The filling is incredibly easy to make, and I knew would pair really well with my Apple Biscoff Cake here. The ingredients are pretty simple, and it comes together pretty quickly (start to finish in under 15 minutes, really).

  • Apples – I prefer granny smith, but you can certainly use honeycrisp or something with a little more bite to it. It’s important to chop the apples super small. I LOVE this Fullstar chopper and use it quite often in my kitchen.
  • Lemon Juice – I typically aim for fresh lemon, but have lately been leaning towards pre-squeezed lemon juice to save on time.
  • Brown sugar – The brown sugar can be either light or dark, but I prefer light. It has less of the molasses taste, and is what I typically have on hand.
  • Cinnamon – Adds a lot of great fall flavor. You can toss in a touch of cloves or nutmeg if you’d like, too.
  • Salt – Little salt to cut through the sweet.
  • Water & Slurry – The water is to help the apples not burn before their juices start to come out, and the slurry helps to thicken up the mixture really well.

What is a slurry?

A slurry is a combination of water and cornstarch. It’s typically used to thicken up a mixture – in our case, our apple pie filling! Just stir the two ingredients together and pour it it in at the end according to the directions.

Do I have to use Biscoff, or can I use Cookie Butter?

They’re both the same! Biscoff is a brand of cookie butter, but you’ll often see “cookie butter” on a store brand or off-brand container of spread. I’ve tried my biscoff cakes with either one and they’ve both been great!

Do I need to do three 6″ cake pans? or can I use 8″ ones intead?

For our biscoff cake here today, you can totally do 8″ instead – you’ll just end up with two rounds instead of three. You can also split the batter into 24 cupcakes – just bake for about 12-15 minutes instead is the only change.

Biscoff Cake WITH A CAKE MIX

The cake is SUPER easy to make this cake, and the taste and texture cannot be beat! I can’t tell you how many of my followers/readers/baking friends have told me that they tried a scratch version that was super try or tasteless (not all scratch recipes are bad). They switched to mine and will never go back – either way, I’m glad you’re here and I can’t wait for you to try my version of my favorite biscoff cake layers.

All you’ll need are the following ingredients:

  • Buttermilk – Make sure it’s room temperature. You can make you’re own buttermilk with vinegar/lemon juice and milk if needed.
  • Sour cream – This adds a bit of softness and taste to our cake layers, and needs to be room temperature. You can use plain greek yogurt if needed here, too.
  • Egg whites – Just the whites – and make sure they’re room temperature. I always use large eggs, too, for my cake recipes.
  • Vanilla – I love the costco brand of pure vanilla. If you have imitation, I suggest using it in your cakes and saving the “Good stuff” for your buttercream.”
  • Vegetable Oil – Just a 1/3 cup will do. You could also do melted butter, but I think oil is the most cost-effective option. Save your butter for your buttermilk if possible! 🙂
  • Biscoff Spread – I sometimes use biscoff cookies in my cake as either a crust or added flavor element, but this time I opted for JUST the spread. It worked beautifully!
  • White Cake Mix – Yep! Duncan Hines is my favorite for my cakes. You will LOVE doctored cake mixes if you’ve never tried this method before. Trust me, you’ll never miss scratch cakes after making one of these.

A TOUCH OF CINNAMON

I think this seems like a small addition to my biscoff buttercream, but it really made something truly special out of this popular cake flavor. I LOVE THE CINNAMON in this biscoff buttercream! It’s a warm and gorgeous flavor, and really elevates this already-tasty buttercream to a whole new level. Don’t skip the cinnamon!

The decoration method on the side didn’t go as planned – but I think what we ended up with (especially with those stunning apple slices) turned out really lovely! The lines up the sides are made with either a cake scraper or straight icing spatula. Just use your turntable to rotate the cake while gently dragging the buttercream up the sides of the cake.

Hand-place on those lovely apple slices before displaying your cake (we all know how temperamental those apple slices are!). You could also soak them in Sprite, lemon juice, lime juice, or whatever to keep them from browning, too. It’s up to you!

That’s it! I can’t wait to see your Apple Biscoff Cakes! I’d love to see them and join in on all the fun – make sure to tag @bakingwithblondie or #bakingwithblondie so I can see – and so others can find the recipe to share this with their families, too!

As always, happy baking!

xo, Mandy

Get the Recipe: Apple Biscoff Cake

Tender Biscoff Cake Layers with Apple Pie Filling and Cinnamon Biscoff Buttercream
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Biscoff Cake

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream , room temperature
  • 4 large egg whites, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1/2 cup Biscoff spread (cookie butter)
  • 1 15.25oz White Cake Mix , I prefer Duncan Hines brand for the best taste/texture/results, but anything similar should be fine

Apple Pie Filling

  • 2 cups Finely chopped honey crisp or granny smith apples
  • 1 Tablespoon lemon juice
  • 1/2 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 1/8 cup water
  • 1/4 cup slurry (1/4 cup water + 1 teaspoon cornstarch stirred together)

Cinnamon Biscoff Buttercream

  • 1 1/2 cup (or three sticks) unsalted butter, left out at room temp for about 10 minutes
  • 1/2 cup biscoff spread
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar

Garnishes

  • 1/2 granny smith apple, sliced thin and added right before serving

Instructions
 

Biscoff Cake Layers

  • Preheat the oven to 325 degrees convection bake (if using traditional bake oven, you'll just need to leave the cake layers in the oven a few minutes longer to finish baking). Prep three 6" cake rounds with a swipe of shortening and dust of flour to prevent sticking (or whatever method you'd prefer). Set aside.
  • In a large bowl, hand-whisk together all the ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine (don't overmix). Split the cake batter between the prepared cake rounds and then bake for 25-30 minutes until they're baked through in the middle. Let cool in the pan for 30 seconds, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap and store in the freezer for at least an hour for easier assembly (frozen cakes are much easier to stack and frost!).

Apple Pie Filling

  • In a medium saucepan over medium heat, stir together everything except for the slurry until it bubbles and the apples are tender, about 10 minutes.
  • Stir in the slurry and cook until the filling thickens, about 1 minute. Add to a glass dish, cover, and store in the fridge until you're ready to stack and the mixture has cooled and thickened.

Cinnamon Biscoff Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the biscoff and whip up again. Add in the salt, vanilla, and heavy cream, then slowly add in the powdered sugar 1/2 cup at a time with the mixer on low speed. Add more heavy cream if needed (by tablespoon), then flip on the stand mixer to the highest speed for about 2 minutes to lighten the texture.

Assembly

  • Stack the cake by spreading down a little bit of buttercream on your cardboard cake round, and placing down the first cake layer. Spread on a little bit of buttercream on the top of the cake layer, then pipe a thick/strong buttercream dam around the outside rim of the cake. Add on about 1/2 cup of the apple pie filling in the center (making sure to not overfill). Place on the next cake layer and repeat. Add on the top cake layer and crumb coat the cake. Freeze for at least 10 minutes.
  • Spread on the final layer of buttercream, using an offset icing spatula to make a swirl along the top, and either a cake scraper or straight icing spatula (smearing from the bottom up) on the sides of the cake, leaving a rough edge on top for a more rustic look. Add on a few apple slices before serving as a garnish.