Gingerbread Cake with Biscoff Frosting







For cake:

2 1/4 c flour

2 t ground ginger

1 T ground cinnamon

1 t ground cloves

1 T baking powder

1 t baking soda

1/2 t salt

3 eggs

2 T molasses

1 c unsalted butter

1 2/3 c dark brown sugar

1/2 c buttermilk

1 t vanilla

zest of 1 orange

For frosting:

2 c butter

5 c powdered sugar

1 13 oz jar of Biscoff Cookie Spread


  1. Preheat oven to 350 degrees F
  2. Prepare three 8” round cake pans with nonstick spray and line with parchment paper.
  3. Using a stand mixer with paddle attachment, cream butter, and brown sugar until fluffy. About 1 minute.
  4. Add eggs, vanilla, orange zest, and molasses. Mix at medium speed until combined.
  5. In a different medium-sized mixing bowl, mix together flour, spices, baking soda, baking powder, and salt. Set aside.
  6. Measure out buttermilk.
  7. Alternating buttermilk and flour mixture in thirds, add to mixture, beginning and ending with the flour mixture.
  8. Mix until just combined.
  9. Pour batter into prepared cake pans.
  10. Bake at 350 degrees F for 40 minutes or until done.
  11. Allow cakes to cool completely before frosting.
  12. Whilst the cakes are cooling, prepare frosting. In a stand mixer with fitted paddle attachment, cream together butter and biscotti until smooth.
  13. Turn mixer down to low speed. Slowly pour in powdered sugar until completely incorporated.
  14. Turn mixer to high and beat the frosting for about a minute or until fluffy.
  15. Once cakes are cooled, stack each cake with Biscoff frosting between each layer.
  16. Frost the outside of the cake and decorate with gingerbread cookies!
  17. Spread holiday cheer!