Go Back

Biscoff Cookie Butter Cake

Biscoff cookie butter cake with three fluffy layers and a rich, fluffy cookie-butter frosting. Baked at 350°F and finished with crushed Biscoff pressed into the frosting for a caramel-brown crunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 4 eggs
  • 0.5 cup Biscoff cookie butter
  • 1 cup buttermilk
  • 2 tsp vanilla
For Biscoff frosting
  • 1 cup butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies for decoration

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cake layers
  1. Preheat the oven to 350°F, then grease three 8-inch round pans. Set the pans aside so the batter can go in right after mixing.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl until evenly combined. Make sure there are no visible cinnamon or baking powder clumps.
  3. Beat softened butter and brown sugar until fluffy, about 2-3 minutes. Then add eggs, Biscoff cookie butter, vanilla, and buttermilk and mix just until smooth.
  4. Fold the flour mixture into the wet ingredients until no dry streaks remain. Divide the batter evenly among the three pans.
  5. Bake at 350°F for 30-35 minutes, until a toothpick comes out with only a few moist crumbs. Cool the cakes completely in the pans before frosting.
Make frosting and assemble
  1. Beat butter, Biscoff spread, powdered sugar, cream, and vanilla until fluffy. Scrape the bowl as needed so the frosting is smooth and thick.
  2. Spread frosting between the cooled cake layers and cover the top. Use an offset spatula to make the surface level.
  3. Press crushed Biscoff cookies onto the frosting for decoration along the sides. Keep pressing lightly so the cookies adhere without gouging the cake.

Notes

For clean layers and easy stacking, cool the cakes completely before frosting; warm cake will cause the frosting to slide. Store the assembled cake covered in the refrigerator up to 4 days. Freezing is yes—freeze unfrosted layers wrapped tightly up to 2 months, then thaw and frost. For a lighter option, swap half the butter in the frosting for a firm neutral cream cheese (same amount by weight) to reduce richness while keeping spreadable texture.