1-First Step: Preheat and Prepare Begin by preheating your oven to 350°F to ensure even baking for your Biscoff cake. Grease and line your cake pans with parchment paper for easy removal later this pumpkin Biscoff cake will come out clean and intact. Gather all your ingredients, like the 2 3/4 cups sifted cake flour and spices, to make this step quick and efficient.

2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together the dry components: 2 3/4 cups 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, and 1/2 tsp ground ginger. This ensures your pumpkin spice cake has that even spice distribution for maximum flavor. If you’re adapting for dietary needs, consider gluten-free flour here to keep it versatile.

3-Third Step: Cream the Butter and Sugars In another bowl, cream 1 cup unsalted butter until it’s fluffy, then beat in 3/4 cup packed brown sugar and 1 cup granulated sugar. This step builds the base of your moist pumpkin Biscoff cake recipe, creating a light texture. Add the 3 large eggs one at a time, followed by 2 tsp pure vanilla extract and 1 1/2 cups canned pumpkin puree for that rich, autumnal taste.

4-Fourth Step: Combine Wet and Dry Ingredients On low speed, alternately add the dry mixture and 1 cup full fat buttermilk to the wet ingredients until just combined. This prevents overmixing, keeping your Biscoff recipe tender and delicious. Pour the batter into your prepared pans, and bake for 35-40 minutes or until a toothpick inserted comes out clean timing is key for that perfect pumpkin cake.

5-Fifth Step: Make the Frosting While the cakes cool, prepare the frosting by creaming 1 1/2 cups unsalted butter with 3/4 cup spiced cookie spread. Gradually beat in 5 cups powdered sugar on low speed, then add 1 1/2 tsp pure vanilla extract, 4 tbsp whole milk, and 1/4 tsp salt until smooth. This easy pumpkin spice Biscoff cake frosting adds the wow factor with its creamy, spiced finish.

6-Final Step: Assemble and Serve Once the cakes are completely cool, layer them with frosting and 1/2 cup crushed spiced cookies between the layers for added crunch. Frost the entire cake, use a fork to create grooves on the sides, and press cookie crumbs onto the bottom third. Top with piped frosting swirls and 4 halved spiced cookies, then sprinkle extra crumbs over the top. Serve this traditional Biscoff cake with pumpkin to 15 people, and enjoy the compliments! For more baking tips, our almond coconut chai spice oatmeal offers a cozy companion recipe.