Biscoff Cookie Butter Cake Recipe

Introduction

Indulge in the rich and irresistible flavors of Biscoff Cookie Butter Cake. This moist, tender cake combines the unique caramel notes of cookie butter in both the batter and frosting, creating a dessert that’s perfect for any special occasion or sweet craving.

Ingredients

• 2 ½ cups + 2 tbsp cake flour (*see notes for measuring*)
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp fine sea salt
• 6 ½ tbsp unsalted butter (room temperature, cubed)
• ⅓ cup cookie butter
• 1 cup sour cream (room temperature)
• ¼ cup vegetable or canola oil
• 1 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• 1 ½ tsp vanilla extract
• 3 tbsp melted cookie butter (for swirling)
• 1 ½ cups unsalted butter (softened, for buttercream)
• 2/3 cup cookie butter (for buttercream)
• 1 ¾ cups powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract (for buttercream)
• ½ cup Biscoff cookie crumbs (for the center and sides)
• ½ cup cookie butter (for the layers and top)

Instructions

1. Step 1: Line three 6-inch cake pans with parchment paper on the bottoms and preheat your oven to 350°F (180°C).
2. Step 2: In a large bowl, combine the cake flour, granulated sugar, baking powder, and sea salt. Add the cubed butter and cookie butter, mixing on low speed until the mixture resembles coarse sand.
3. Step 3: Mix in the sour cream and oil until just combined, forming a thick paste. Scrape down the sides of the bowl.
4. Step 4: On low speed, incorporate the milk, eggs, and vanilla extract. Scrape the bowl again and mix until the batter is smooth. Pour about half of the batter (approximately 210g or 1 ½ cups) evenly into each pan. Drizzle 1 tablespoon of melted cookie butter over the top of each, then spread the remaining batter evenly across the pans. Bake for 30–35 minutes.
5. Step 5: Let the cakes cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely.
6. Step 6: To make the buttercream, beat the softened butter and cookie butter together until smooth. Gradually mix in the powdered sugar. Add the heavy cream and vanilla extract, then beat on medium-high speed for 2–3 minutes until light and fluffy.
7. Step 7: Once the cake layers are completely cool, slice each horizontally in half to create more layers. Alternatively, keep them whole for a three-layer cake.
8. Step 8: To assemble, place a small dollop of buttercream on your serving plate to secure the first layer. Drizzle 1–2 teaspoons of melted cookie butter over this layer, then spread a thin layer of buttercream on top. Sprinkle 1 tablespoon of cookie crumbs over the buttercream. Repeat these layers, finishing with the last cake layer placed upside down to create a flat top.
9. Step 9: Apply a crumb coat of buttercream around the cake and chill it in the fridge until set. Once chilled, spread a thicker layer of buttercream over the top and sides. Drizzle the remaining melted cookie butter over the top and sprinkle with cookie crumbs. Serve and enjoy!

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and even baking.
• For extra crunch, add chopped Biscoff cookies between layers instead of cookie crumbs.
• If you prefer a lighter frosting, reduce the butter slightly and add more heavy cream for a fluffier texture.
• Store leftover cake in an airtight container in the refrigerator to keep the buttercream fresh.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, let it come to room temperature for about 30 minutes for the best flavor and texture. You can also freeze the cake layers wrapped tightly in plastic wrap for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size cake pan?

Yes, but cooking times will vary. Smaller pans will bake faster, while larger pans may require more time. Adjust accordingly and check with a toothpick for doneness.

What is cookie butter and where can I find it?

Cookie butter is a spread made from crushed speculoos cookies, offering a caramelized, cinnamon flavor. It can often be found in the international or cookie aisle of grocery stores or online.

Biscoff Cookie Butter Cake Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

A luscious Biscoff Cookie Butter Cake featuring moist layers infused with cookie butter and swirled with melted Biscoff, topped with a creamy cookie butter buttercream and crunchy Biscoff cookie crumbs for added texture. Perfect for cookie butter lovers looking for a decadent yet perfectly balanced dessert.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: One 6-inch three-layer cake (can be six-layer if sliced) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 ½ cups + 2 tbsp cake flour (see notes for measuring)
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp fine sea salt

Wet Ingredients and Base Batter:

• 6 ½ tbsp unsalted butter, room temperature and cubed
• ⅓ cup cookie butter
• 1 cup sour cream, room temperature
• ¼ cup vegetable or canola oil
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 3 tbsp melted cookie butter (for swirling)

Buttercream Frosting:

• 1 ½ cups unsalted butter, softened
• 2/3 cup cookie butter
• 1 ¾ cup powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract

Finishing Touches:

• ½ cup Biscoff cookie crumbs (for the center of the cake and sides)
• ½ cup cookie butter (for the layers and top of the cake)

Instructions

1. Prepare Pans and Oven: Line three 6-inch cake pans with parchment paper on the bottoms and preheat your oven to 350°F (180°C) to ensure proper baking temperature.
2. Combine Dry Ingredients: Whisk together cake flour, granulated sugar, baking powder, and sea salt. Then add the cubed unsalted butter and ⅓ cup cookie butter, mixing on low speed until the mixture looks like coarse sand, creating a crumbly base.
3. Add Sour Cream and Oil: Mix in the sour cream and oil until just combined. This will create a thick paste; scrape down the bowl to incorporate any ingredients stuck to the sides.
4. Incorporate Milk, Eggs, and Vanilla: On low speed, add whole milk, eggs, and vanilla extract. Scrape the bowl again and mix until the batter is smooth. This batter will be creamy and thick.
5. Divide and Swirl Batter: Pour about half of the batter (approximately 210 g or 1 ½ cups) into each prepared pan. Drizzle each pan with 1 tablespoon melted cookie butter, then spread the remaining batter evenly on top, finishing with another drizzle of melted cookie butter.
6. Bake the Layers: Place pans in the oven and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Proper baking ensures the cake is cooked through but moist.
7. Cool the Cake Layers: Remove cakes from oven and let them cool in the pans on a wire rack for 10 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely before frosting.
8. Make the Buttercream: In a mixing bowl, blend softened unsalted butter with cookie butter. Gradually add powdered sugar, then cream and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
9. Slice the Layers: Once completely cooled, slice each cake layer horizontally to create thinner layers (optional), for a total of six layers. Alternatively, you may skip this step for a classic three-layer cake.
10. Assemble the Cake: On your serving plate, place a dollop of buttercream and set the first cake layer on top. Drizzle 1-2 teaspoons melted cookie butter and spread a thin layer of buttercream over it. Sprinkle 1 tablespoon of Biscoff cookie crumbs. Repeat this layering process until all layers are stacked, placing the last layer upside down for a flat top.
11. Crumb Coat and Chill: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator until the coat is set, about 20-30 minutes.
12. Final Frosting and Decoration: Spread a thicker, smooth layer of buttercream over the sides and top of the cake. Drizzle remaining melted cookie butter on top and generously sprinkle with additional cookie crumbs. Serve and enjoy your indulgent Biscoff Cookie Butter Cake!

Notes

• For accurate cake flour measurement, spoon flour into the measuring cup and level it off instead of scooping directly to avoid dense cake layers.
• Room temperature ingredients help create a smooth batter and prevent lumps.
• Ensure the cake layers are completely cooled before frosting to avoid melting the buttercream.
• Slicing layers horizontally is optional but creates a taller, more decadent cake.
• Storage: Keep the cake refrigerated and best eaten within 3-4 days for freshness.

Keywords: Biscoff, cookie butter cake, layered cake, buttercream frosting, Biscoff crumbs, dessert, baking