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Peach Biscoff Cake on a blue glass cake stand with a kitchen towel and plates on the table.
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4.7 from 10 votes

Peach Biscoff Cake

Biscoff cake layers with peach compote, cheesecake filling, Biscoff crumble and vanilla buttercream.
Course: Dessert
Keyword: biscoff, peach, peach biscoff cake



  • 18 Biscoff or Speculoos Cookies
  • 2 cups plus 2 tablespoons (255 g) all-purpose flour
  • 1 3/4 teaspoons (7 g) baking powder
  • 3/4 teaspoon (3 g) baking soda
  • 3/4 teaspoon (4.2 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 2/3 cup (133 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 4 large or extra large eggs, at room temperature
  • 2 cups (480 g) buttermilk, at room temperature


  • 8 ounces cream cheese
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 g) heavy whipping cream


  • 5 whole (40 g) Biscoff cookies
  • 1/2 cup (40 g) oats
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (40 g) almonds, chopped
  • 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
  • 1/2 teaspoon (1.32 g) ground cinnamon


  • 2 cups (450 g) peaches chopped, fresh or canned
  • 2 tablespoons (27.5 g) light brown sugar, packed
  • 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water


  • 2 cups (452 g) unsalted butter, slightly chilled
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 1 tablespoon (12.6 g) vanilla bean paste
  • pinch of salt
  • 1/4 cup (57.75 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.



  • Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
  • Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
  • In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
  • In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
  • With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
  • Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
  • With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
  • Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.


  • In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
  • In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
  • Fold in the heavy whipping cream into the cream cheese mixture.
  • Store in an airtight container in the refrigerator until ready to use.

For the Crumble

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
  • Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

  • Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
  • Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.

For the Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
  • With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
  • Continue to beat the frosting on medium-high speed for an additional 5 minutes.
  • Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.


  • Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
  • Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
  • Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.
  • Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)
  • Place the final cake layer top side down on the second layer of filling.
  • Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
  • After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.