Biscoff Spiced Layered Dessert

This Biscoff Trifle is a festive holiday dessert that brings together the warm spices of speculoos cookies with a luscious cookie butter mousse and whipped cream. The layers of spiced cake, creamy mousse, crunchy cookies, and caramel drizzle combine into a stunning centerpiece that is well worth the careful assembly. It’s a beautiful way to celebrate Biscoff cookies all year long but especially during the holiday season.

I first made this trifle for a family Christmas dinner and it instantly became a new tradition. Everyone was amazed by how each layer brought something different but delicious to the table.

Ingredients

• Cooking spray: greasing the cake pan to ensure easy release of the cake
• All-purpose flour: the cake base make sure it’s fresh for the best texture
• Ground cinnamon: bring signature warmth and spice, opt for Ceylon if possible for a smoother flavor
• Baking soda: the leavening agent for a light cake rise
• Kosher salt: enhance all the spices and sweetness naturally
• Ground anise: a sweet, licorice-like depth, but you can increase cinnamon if unavailable
• Ground cardamom: a subtle herbal and citrus note choose whole pods ground fresh if you can
• Ground ginger: gentle heat and brightness, fresh ground is ideal
• Ground nutmeg: richness and warmth, freshly grated nutmeg makes a difference
• Brown sugar: moisture and caramel notes light or dark both work well
• Unsalted butter: softened for creamy richness and optimal creaming with sugar
• Eggs: bind and leaven the cake use large eggs at room temperature
• Pure vanilla extract: sweet aromatic depth
• Buttermilk: tender crumb and slight tang adds to the moist texture
• Biscoff cookie butter: the mousse the star ingredient bringing deep caramelized cookie flavor
• Cream cheese: softened to add slight tanginess and creamy texture in mousse
• Kosher salt: balance sweetness in mousse
• Heavy cream: whipping into mousse and whipped cream layers
• Confectioners’ sugar: lightly sweeten whipped cream
• Pure vanilla extract: add warmth to whipped cream
• Biscoff cookies: crunchy layers complementing the mousse
• Caramel sauce: drizzling adds luxurious sweetness and a sticky texture contrast
• Confectioners’ sugar: dusting the final trifle and adding festive look

Step-by-Step Instructions

Scent and Combine Dry Ingredients:

Whisk together flour, cinnamon, baking soda, salt, anise, cardamom, ginger, and nutmeg in a medium bowl to evenly distribute all the warm spices for that classic speculoos flavor.

Cream Butter and Brown Sugar:

Using a handheld or stand mixer fitted with a paddle attachment, beat butter and brown sugar on medium speed for three to five minutes until the mixture turns pale and fluffy. This step is crucial to creating a tender cake crumb.

Add Eggs and Vanilla:

Add eggs one at a time, beating well after each addition to ensure smooth incorporation. Beat in vanilla extract for aromatic sweetness.

Alternate Adding Dry Ingredients and Buttermilk:

Add half of the dry mixture on low speed until just combined, then half of the buttermilk, mixing gently but fully. Scrape the bowl sides with a spatula. Repeat with the rest of the dry ingredients and buttermilk. This keeps the batter light and tender.

Bake the Cake:

Pour the batter into a greased 8-inch cake pan and bake at 350 degrees Fahrenheit for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 30 minutes before removing it to a wire rack. Cool completely.

Prepare the Cookie Butter Mousse:

Beat cookie butter, softened cream cheese, and a pinch of kosher salt on medium speed until light and fluffy, about three to five minutes. Gradually pour in heavy cream while mixing continuously until smooth and well combined.

Make the Whipped Cream:

In a separate bowl, beat heavy cream, confectioners’ sugar, and vanilla extract on medium speed until soft peaks form, about three minutes.

Trim Cake to Fit:

Slice cooled cake horizontally into two circular layers then trim each layer to fit your trifle dish’s circumference.

Begin Assembly:

Spread half a cup of whipped cream in the bottom of your dish, gently place one cake layer on top, then spread half of the cookie butter mousse over the cake.

Add Cookie Border and Fill Center:

Place Biscoff cookies upright along the edge of the dish, then spoon one and a half cups of whipped cream into the center. Use a spatula to gently push whipped cream between the cookies for a neat look. Drizzle a quarter cup of caramel sauce over the whipped cream.

Finish Layers and Chill:

Add the second cake layer, spread remaining cookie butter mousse evenly, then pipe or spread the remaining whipped cream attractively on top. Cover and refrigerate for at least three hours to let the layers set and flavors meld.

Final Touches Before Serving:

Drizzle the top with more caramel sauce, decorate with two cookies, then dust with confectioners’ sugar for a festive finish.

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Storage Tips

Store the assembled trifle covered tightly with plastic wrap in the refrigerator for up to two days to preserve freshness. The whipped cream topping may weep slightly but can be gently stirred before serving. If you want to prepare components separately, you can freeze the cake layer wrapped tightly in plastic for up to one month and the mousse stored in an airtight container for up to three days.

Ingredient Substitutions

If you cannot find cardamom or anise, increase the cinnamon slightly to maintain spice balance. Cream cheese in the mousse can be substituted with mascarpone for a richer creaminess. Use regular sugar instead of brown sugar in the cake but note it will lose some molasses depth. You can substitute buttermilk with milk plus one tablespoon white vinegar or lemon juice, let sit five minutes before using.

Serving Suggestions

Serve this trifle chilled as a spectacular holiday dessert to impress guests. Pair with a simple cup of coffee or mulled wine to complement the warm spices. If you want to make portions easier to serve, scoop out the trifle individual servings into clear glasses for visual appeal.

Cultural Context

Speculoos cookies are a cherished traditional treat in Belgium and the Netherlands, often enjoyed during the Feast of Saint Nicholas, which inspired the Santa Claus legend. These cookies carry centuries of history and festive spirit, making them more than just a snack but a celebration of culture. Including the spiced cake and the cookie butter mousse in the trifle pays homage to these rich traditions while bringing them into an American holiday table.

Pro Tips

Make sure to cream the butter and sugar well to create a tender cake crumb; rushing this step impacts texture. Don’t skip chilling the assembled trifle for several hours; it helps the layers settle and makes slicing neater. Toast the spices lightly before mixing into flour to deepen their aroma — I learned this from a spice-loving friend and it changed the whole flavor profile.

Common Recipe Questions

→ What spices give the cake its unique flavor?

The cake features cinnamon, nutmeg, ginger, anise, and cardamom to create a warmly spiced base reminiscent of traditional speculoos cookies.

→ How is the cookie butter mousse made?

Cookie butter is whipped with cream cheese and heavy cream until light and fluffy, resulting in a tangy, sweet mousse that complements the spiced cake layers.

→ Can the components be prepared ahead of time?

Yes, the spiced cake, mousse, and whipped cream can all be made several days in advance, making assembly on serving day much easier.

→ How is the dessert assembled to maintain its layers?

The dessert is built by layering cake, mousse, whipped cream, and cookies arranged upright along the dish’s edge, all finished with caramel drizzle for visual appeal and added sweetness.

→ What is the best way to store this dessert before serving?

After assembly, refrigerate the dessert for at least three hours or overnight to allow the flavors to meld and layers to set perfectly.