Our Cookie Butter Biscoff Cake recipe will be a showstopper at every occasion! It has moist cookie butter flavored cake layers with a creamy biscoff buttercream frosting.
Everyone will remember this Cookie Butter Cake!
Everyone will remember this Cookie Butter Cake!Did anyone else fall in love with Biscoff cookies from flying Delta airlines as a kid? Cookie butter is a creamy spread made from those crushed speculoos cookies, and it’s amazing (I use it to make bakery-style Biscoff cookies, too). You can find it at Walmart, Target, Trader Joes, or Amazon.
This Biscoff cake is what birthday dreams are made of, and all the guests will be talking about it. The cake layers are soft and moist, the cookie butter frosting is silky smooth, and the whole thing is impressive and beautiful to look at. Make it for your next special occasion and thank me later.
This joins the rank of our other cake recipes that are easy but “bakery-gourmet”, like Dulce de Leche Cake, Flourless Chocolate Cake, Cannoli Cake, or Pumpkin Cheesecake!
How to make Biscoff Cake:
Make Cake Batter: Cream butter and sugar together until light and fluffy. Add vanilla then eggs, mixing after each one until combined. Add sour cream and ½ cup cookie butter then mix until well combined. Stir four, baking powder, and salt in a separate bowl then with the mixer on low speed, alternate adding the flour mixture and the milk, starting and ending with the flour mixture.
Bake: Pour cake batter into two 8-inch cake pans lined with parchment paper and sprayed with nonstick spray. Bake at 350°F for 22-27 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in pan for a few minutes then invert onto a wire cooling rack to cool completely.
Make Biscoff Buttercream Frosting: Combine butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter then mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
Assemble Cake: Melt remaining cookie butter for a few seconds until runny. Place one cake layer on a serving plate or 8″ cake board. Spread a thin layer of buttercream frosting, then smooth most of the melted cookie butter on top for the cookie butter cake filling (reserve just a spoonful to drizzle on at the end). Leave a 1″ border around the cake. Top with the second cake layer then pipe a line of frosting in the crack between the layers. Frost the entire cake with a thin layer of frosting (called the crumb coat). Refrigerate for 20 minutes or freeze for 10 minutes, to set that layer. Spread another smooth layer of frosting over the crumb coat.
Finish Decorating: Pipe large decorative frosting swirls around the outer top edge of the Biscoff cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake then sprinkle crushed Lotus Biscoff cookie crumbs on top.
More Dessert Recipes:
- Biscoff Cookies
- Sopapillas
- Carrot Cake Loaf
- Lemon Cream Pie
- Ice Cream Sandwiches
- S’mores Bars
- Scotcheroos
- No-Bake Cheesecake
- Chocolate Brownies
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Recipe
Biscoff Cake
Ingredients
Biscoff Cake:
- 2/3 cup unsalted butter , room temperature (150 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
- 2 Tablespoons sour cream (30grams)
- 14 oz container cookie butter , divided (400 grams)
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup whole milk , at room temperature (180ml)
Biscoff Buttercream:
- 1/2 cup unsalted butter , slightly cold (115 grams)
- 2 ½ – 3 1/2 cups powdered sugar (300-440 grams)
- ½ cup cookie butter (from 14oz container above, plus set aside some for additional drizzling at the end) (120 grams)
- 2-3 Tablespoons milk , any kind
- 2 Biscoff cookies , crushed (optional)
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
- Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.
- Dry ingredients: In a bowl, combine the flour, baking powder, and salt.
- Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
- Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
- Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
- Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
- Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8’’ cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1’’ border around the cake.
- Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting—the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
- Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.
Notes
Nutrition
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This Biscoff cake was amazing! So soft, moist, and full of Biscoff goodness. If you love Biscoff, you’ll love this cake!
I look forward to eating this cake. Maybe one pointer: Instead of saying one 14 oz. package of cookie butter, say 1 cup divided. I’m an experienced baker of cakes for my husband and I so I knew to use a half cup for the cake and a half cup for the frosting but I have a feeling someone will put the 14 oz. of cookie butter in the cake. I have never bought cookie butter since it’s simple to make myself without preservatives, dye or chemicals. Just a hint to make it easier. 1/2 cup cookie butter in the cake, 1/2 cup in the frosting, or am I missing something? My layers are cooking in the oven and it smells delicious! Thank you for the recipe!