The Ultimate Biscoff Streusel Cream Cheese Coffee Cake

This is, without a doubt, the best Biscoff Coffee Cake recipe you will ever make.

I first fell in love with coffee cake at my Grandma Jean’s kitchen table. Hers was a classic cinnamon streusel cake, always a little bit dry but absolutely perfect when dunked into a hot cup of coffee. It was our Sunday morning ritual, and the smell of cinnamon and sugar baking still takes me right back there.

For years, I made her recipe exactly as she wrote it on a little faded index card. But one afternoon, while enjoying a cup of tea and a Biscoff cookie, a little lightbulb went off in my head. What if I combined these two loves? What if that classic cinnamon streusel had the warm, caramelized spice of a speculoos cookie?

That little idea sent me on a mission. I didn’t just want to add cookies, I wanted to elevate the whole thing. I traded some of the butter for rich cream cheese to make the cake unbelievably moist and tangy. I browned the butter for the streusel to give it a nutty, complex depth. The result is a coffee cake that honors tradition but has a personality all its own. It’s a recipe that makes my whole house smell like heaven and brings everyone running to the kitchen.

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Why This Coffee Cake Recipe Works

A good coffee cake is a thing of beauty. It’s a simple, comforting bake that’s been a staple of American kitchens for generations, designed to be enjoyed alongside a warm beverage. It’s not meant to be overly fussy, but it is meant to be delicious. The magic is usually in the streusel, that crumbly, sweet topping that provides a wonderful textural contrast to the soft cake beneath.

This recipe takes that beloved classic and gives it a sophisticated, modern update that truly makes it unforgettable. We keep everything people love about coffee cake, like the tender crumb and the generous streusel, but we dial up the flavor with a few key ingredients.

First, the browned butter in the streusel. This simple step transforms melted butter into a nutty, fragrant liquid gold that adds incredible depth. Then, the star of the show, crushed Biscoff cookies, are mixed right into that streusel. This brings in notes of caramelized sugar and warm spices like cinnamon and nutmeg, making the topping and filling utterly addictive.

Finally, the cake itself is enriched with full-fat cream cheese. This is my secret weapon for a supremely moist and tender crumb with a subtle tang that beautifully balances the sweetness of the sugar and streusel. It ensures the cake never turns out dry. The combination of the tangy, soft cake and the deeply spiced, crunchy Biscoff streusel creates a coffee cake experience that is truly special.

Ingredients for Coffee Cake

Gathering your ingredients is the first step to baking success. For this coffee cake, we use a handful of pantry staples along with a few special items that really make it shine. Having everything measured and at the correct temperature before you begin makes the whole process smooth and enjoyable.

The quality of your ingredients matters here. Using full-fat block cream cheese, not the whipped kind in a tub, is essential for the cake’s rich texture. Similarly, pure vanilla extract or, even better, vanilla bean paste, will give your glaze those beautiful black specks and a much deeper flavor than imitation vanilla.

The key ingredient, of course, is the Biscoff cookies. These crisp, Belgian speculoos cookies have a unique caramelized flavor that is simply irresistible when crushed and folded into a buttery streusel. They are the heart of this recipe’s special twist.

For the Biscoff Streusel Topping & Filling:

• 1 cup all-purpose flour
• ¾ cup packed light brown sugar
• ⅔ cup crushed Biscoff (speculoos) cookies, from about 12 cookies
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon fine sea salt
• ½ cup (1 stick) unsalted butter, melted and lightly browned

For the Cream Cheese Cake Batter:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 4 ounces full-fat block cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature

For the Vanilla Bean Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons heavy cream or whole milk
• ½ teaspoon vanilla bean paste
• Pinch of salt

Step-by-Step Instructions For Making Coffee Cake

Following these steps will guide you to a perfect Biscoff coffee cake every time. Don’t rush the process, especially the creaming step. Taking your time is what builds that beautiful texture and flavor we’re aiming for.

Step 1: Prepare Oven and Pan

First things first, get your oven preheating to 350°F. An accurate oven temperature is crucial for an even bake. While it heats, prepare your 9×13 inch pan. I like to grease the pan thoroughly with butter or baking spray and then dust it with flour, tapping out any excess. This ensures your beautiful cake will release from the pan without a fight.

Step 2: Make the Streusel

This is where the magic starts. In a medium bowl, whisk all the dry streusel ingredients together. Browning the butter is a quick step with a huge payoff. Melt the butter in a small, light-colored saucepan over medium heat. It will foam, and then you’ll see little brown bits form at the bottom and smell a wonderful nutty aroma. Pour this glorious browned butter over your dry mixture and use a fork to toss everything together until you have large, clumpy crumbs. Set it aside, and try not to eat it all with a spoon.

Step 3: Combine Dry Ingredients for Cake

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to aerate the flour and distribute the leavening agents evenly, which means you won’t get any surprise pockets of baking soda in your finished cake.

Step 4: Cream Butter, Cream Cheese, and Sugar

This is the most important step for a light, tender cake. In your stand mixer, beat the room temperature butter and cream cheese until they are completely smooth. Then, add the granulated sugar and beat on medium-high for a full 3 to 4 minutes. The mixture should become pale, light, and fluffy. This process incorporates air into the batter, which gives the cake its lift.

Step 5: Add Eggs and Vanilla

With the mixer on medium, add your room temperature eggs one at a time. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure everything is mixed in. Then, mix in your vanilla extract.

Step 6: Combine Wet and Dry Mixtures

Now, we’ll bring it all together. Turn your mixer to its lowest speed. Add about a third of your flour mixture, then half of the buttermilk, another third of the flour, the rest of the buttermilk, and finally the last of the flour. Mixing on low and alternating like this prevents the gluten from overdeveloping, which keeps the cake tender, not tough. Stop mixing as soon as you no longer see streaks of flour.

Step 7: Assemble the Cake

Spread half of the thick, luscious batter into your prepared pan. Sprinkle a third of that amazing Biscoff streusel over the top. Gently spoon the remaining batter over the streusel and spread it carefully to the edges. It’s okay if it’s not perfect. Top the whole thing with the rest of your streusel mixture.

Step 8: Bake

Place the pan in your preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Step 9: Cool

Patience is a virtue, especially in baking. Let the coffee cake cool in the pan on a wire rack for at least 30 minutes. This allows the cake to set up, making it easier to slice. If you try to glaze or cut it while it’s piping hot, you’ll have a delicious, gooey mess on your hands.

Step 10: Prepare and Apply Glaze

While the cake is cooling, whisk together your glaze ingredients. Sifting the powdered sugar is key to a lump-free glaze. I love using vanilla bean paste for those pretty flecks, but extract works too. Drizzle the glaze all over the top of the warm cake. Let it set for a few minutes before you finally slice it and serve.

How To Serve Coffee Cake

There is truly no wrong way to serve a slice of this coffee cake, but I certainly have my favorites. The beauty of this recipe is its versatility. It feels just as special for a holiday brunch as it does for a simple weekday treat.

My absolute favorite way to enjoy it is slightly warm, with a steaming mug of strong black coffee. The bitterness of the coffee is the perfect counterpoint to the sweet, spiced cake. It’s a simple pleasure that feels incredibly luxurious. For my husband, it’s a tall glass of cold milk, no questions asked.

If you’re serving this for a special occasion like a brunch or a ladies’ get together, you can dress it up a bit. Here are a few ideas to make it feel extra fancy:

• With Fresh Fruit: A side of fresh berries, like raspberries or sliced strawberries, adds a bright, fresh element that cuts through the richness of the cake.
• A Dollop of Cream: Serve each slice with a spoonful of freshly whipped cream or a scoop of vanilla bean ice cream for a truly decadent dessert experience.
• Extra Biscoff Goodness: For the true Biscoff lovers, you can gently warm up some Biscoff cookie butter spread in the microwave and drizzle it over the top along with the vanilla glaze.
• On a Beautiful Platter: Presentation is everything. Arrange the slices on a pretty cake stand or platter, and you have an instant centerpiece for your table.

Ultimately, this coffee cake is designed to be shared and enjoyed with people you love. Whether it’s for a quiet morning moment or the centerpiece of a celebration, it’s sure to bring smiles to everyone’s faces.

How To Store & Reuse Coffee Cake Leftovers

While this coffee cake has a tendency to disappear rather quickly in my house, on the rare occasion we have leftovers, it’s important to store them properly to keep them fresh. The cream cheese in the batter helps it stay moist for longer than a typical cake, which is a wonderful bonus.

For short-term storage, you can keep the coffee cake right in its baking pan. Just cover it tightly with plastic wrap or aluminum foil, or use a pan with a lid if you have one. It will stay perfectly fresh and delicious on your countertop for up to three days. I actually think the flavor deepens a little by day two.

If you need to store it for longer, here are your best options:

• Refrigerating: You can store the cake in an airtight container in the refrigerator for up to a week. The cold can make the cake a bit firm, so I recommend letting a slice sit at room temperature for about 20 minutes before enjoying, or gently warming it up.
• Freezing Slices: My favorite method for long-term storage is to freeze individual slices. Wrap each slice tightly in plastic wrap, then place them all in a freezer-safe zip-top bag or container. They will keep beautifully for up to three months. This way, you can pull out a single serving whenever a craving strikes.
• Freezing the Whole Cake: You can also freeze the entire cake, either glazed or unglazed. Let it cool completely, then wrap it well in two layers of plastic wrap followed by a layer of aluminum foil. Thaw it overnight on the counter before serving.

To reheat, you can pop a slice in the microwave for about 15 to 20 seconds for a quick treat. Or, for a better texture, wrap a slice in foil and warm it in a 300°F oven for about 10 minutes. It will taste almost as good as the day it was baked.

Substitutions & Variations For Coffee Cake

One of the best parts about a classic recipe like coffee cake is using it as a base for your own creativity. While I am partial to this Biscoff version just as it is, there are plenty of ways to switch things up based on what you have in your pantry or your own personal taste.

Don’t be afraid to experiment a little. Baking is a science, but there’s always room for a little art. Just remember to only change one or two things at a time, so you know what works and what doesn’t. This recipe is quite forgiving, so it’s a great one to play with.

Here are some substitutions and variations I’ve tried with great success:

• Different Cookies: If you can’t find Biscoff cookies or want to try something new, you can substitute them with finely crushed gingersnaps, shortbread cookies, or even vanilla wafers. Each will give the streusel a unique flavor profile.
• Add Some Nuts: For extra crunch and flavor, add about ½ cup of chopped pecans or walnuts to the streusel mixture. Toasted nuts will have the best flavor.
• Chocolate Lover’s Version: Fold ½ cup of mini chocolate chips into the batter or sprinkle them into the streusel filling layer for a delicious chocolatey twist.
• Dairy Swaps: If you don’t have buttermilk, you can make your own by adding one tablespoon of lemon juice or white vinegar to one cup of regular milk and letting it sit for 5-10 minutes. Full-fat sour cream or plain Greek yogurt can also be substituted in equal amounts.
• Spice It Up: Feel free to adjust the spices. A pinch of cardamom or nutmeg in the streusel or the cake batter can add a lovely warmth and complexity.

No matter how you choose to make it, the core of this delicious, moist coffee cake will shine through. Have fun making it your own family’s special recipe.

5 FAQs About Coffee Cake

Here are some straightforward answers to the most common questions I receive about this coffee cake recipe.

Why is my coffee cake dry?

A dry coffee cake is such a disappointment, and it’s usually caused by one of two things: overbaking or overmixing. Every oven is a little different, so it’s best to start checking for doneness on the earlier side of the recommended bake time. The visual cue is a golden-brown top that feels set. The most reliable test is using a wooden skewer or toothpick. You want it to come out with a few moist, tender crumbs attached. If it comes out completely clean, the cake is likely a little overbaked.

The other culprit is overmixing the batter after the flour has been added. When you mix flour with liquid, you start developing gluten. A little gluten gives the cake structure, but too much will make it tough, dense, and dry. That’s why I recommend mixing on the lowest speed and stopping as soon as the last streak of flour disappears. This particular recipe has a secret weapon against dryness with the cream cheese and buttermilk, which both add fat and acid to create a very tender, moist crumb, giving you a little extra insurance.

Can I make this coffee cake ahead of time?

Absolutely, this is a wonderful recipe to make ahead, which makes it perfect for holidays or stress-free entertaining. You have a couple of options. You can bake the entire cake a day in advance. Let it cool completely, then cover it tightly with plastic wrap and store it at room temperature. I would recommend waiting to add the glaze until just before you’re ready to serve for the best appearance and texture, but glazing it ahead of time works too.

If you want to prep further in advance, you can prepare the components separately. The streusel mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. The cake batter can be fully mixed, poured into the pan (without the streusel), covered tightly, and refrigerated overnight. The next day, just sprinkle on the streusel and bake. You may need to add 5 to 10 minutes to the baking time since the batter will be cold.

What makes a coffee cake moist?

The secret to a moist coffee cake lies in the fat and liquid content of the batter. Fat coats the flour proteins, which inhibits gluten formation and results in a more tender crumb. In this recipe, we use several ingredients to ensure a supremely moist result. First, we use both butter and full-fat block cream cheese. The cream cheese not only adds a wonderful tangy flavor but also a significant amount of fat and moisture that keeps the cake soft for days.

Secondly, the use of buttermilk is key. Buttermilk is acidic, which helps to break down the tough strands of gluten, yielding a softer, more delicate texture. The combination of these rich ingredients, along with being careful not to overbake, is the formula for a coffee cake that is anything but dry. Room temperature ingredients are also important, as they emulsify better to create a smooth, even batter that traps air and bakes up light and moist.

Do I have to use Biscoff cookies in this coffee cake recipe?

While the Biscoff cookies are what give this coffee cake its signature spiced, caramelized flavor, you can certainly make it without them if you can’t find them or have an allergy. The recipe will still be absolutely delicious with a more traditional cinnamon streusel. To do this, simply omit the crushed Biscoff cookies from the streusel recipe. You may want to increase the brown sugar to a full cup and the cinnamon to two teaspoons to ensure the streusel still has plenty of flavor.

Alternatively, you can get creative and substitute other types of crisp, dry cookies. Crushed gingersnaps would add a lovely warm, spicy kick, perfect for the fall. Shortbread cookies would create a very buttery, rich streusel. Even something like crushed pecans or walnuts mixed with the flour and sugar would make a fantastic nutty topping. The base cake is so good that it provides a perfect canvas for many different streusel flavors.

Can I bake this coffee cake in a different pan?

Yes, you can bake this coffee cake in a few different types of pans, but you will need to adjust the baking time accordingly. The recipe is written for a standard 9×13 inch rectangular pan, which yields a nice, thick cake that is easy to cut into squares. If you wanted a more decorative shape, a 10-inch tube pan or Bundt pan would work beautifully. For a Bundt pan, be sure to grease and flour it meticulously, getting into every nook and cranny to prevent sticking. The baking time will likely be longer, closer to 55 to 65 minutes, because the cake is deeper.

You could also divide the batter between two 8 or 9-inch round cake pans to create a layered coffee cake. The baking time for these would be significantly shorter, likely around 30 to 35 minutes. You could also make coffee cake muffins by dividing the batter into a lined muffin tin, filling each cup about two-thirds full, and topping with streusel. Muffins would bake much faster, probably in the 20 to 25-minute range. Always rely on the toothpick test for doneness, regardless of the pan you use.

Try These Recipes Next

If you loved making this Biscoff Coffee Cake and are looking for more delicious and dependable recipes, you’ve come to the right place. I love creating dishes that are perfect for sharing with family and friends, whether it’s for a special occasion or just a regular Tuesday night.

Here are a few collections from my site that I think you’ll enjoy exploring next. They are filled with some of my most popular and well-loved recipes that are sure to become new favorites in your own kitchen.

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I hope these recipes bring as much joy to your table as they do to mine. Happy cooking, y’all!