This Biscoff Cake is rich, creamy, and packed with the warm caramelized flavor of Biscoff cookie butter in every bite. With soft vanilla cake layers, fluffy Biscoff buttercream, and crunchy cookie crumbs on top, this dessert is perfect for birthdays, gatherings, or cozy weekend baking.
Why You’ll Love This Recipe
- Soft and moist cake layers with a smooth cookie butter flavor
- Creamy Biscoff buttercream frosting that spreads beautifully
- Easy enough for beginner bakers
- Family-friendly dessert with a bakery-style finish
- Perfect balance of sweet, buttery, and spiced cookie flavor
- Great make-ahead celebration cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt, divided
- 0.5 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract, divided
- 0.25 cup Biscoff cookie butter
For the Biscoff Buttercream
- 1 cup unsalted butter, room temperature
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter
- 2–3 tbsp heavy cream or whole milk
For Garnish
- 10–12 Biscoff cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and 0.25 tsp salt.
- In a large mixing bowl, beat the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and Biscoff cookie butter until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
- To prepare the Biscoff buttercream, beat the butter until fluffy. Slowly add the powdered sugar and mix until smooth.
- Add the Biscoff cookie butter, remaining vanilla extract, and remaining salt. Mix well.
- Add heavy cream one tablespoon at a time until the frosting reaches a smooth and spreadable consistency.
- Once the cake layers are completely cool, level the tops if needed.
- Place one layer on a serving plate and spread a thick layer of buttercream on top.
- Add the second cake layer and frost the top and sides of the Biscoff Cake evenly.
- Decorate with crushed Biscoff cookies before serving.
Tips & Tricks
- Use room temperature ingredients for a smoother batter.
- Do not overmix the cake batter or the cake may become dense.
- Chill the cake for 20 minutes before final frosting for cleaner layers.
- Add a drizzle of melted cookie butter on top for extra flavor.
- For extra texture, add crushed Biscoff cookies between the cake layers.
- Store cookie butter slightly warmed if it feels too thick to mix.
Details
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- You can use salted butter and reduce the added salt slightly.
- Whole milk creates the softest texture, but 2% milk also works.
- This cookie butter cake pairs perfectly with coffee or tea.
- Add whole Biscoff cookies on top for a bakery-style presentation.
Nutrition
Approximate per serving:
- Calories: 620
- Protein: 5g
- Carbohydrates: 74g
- Fat: 34g
- Sugar: 54g
FAQ
What does Biscoff Cake taste like?
Biscoff Cake has a sweet caramelized cookie flavor with warm spices similar to cinnamon and brown sugar.
Can I make Biscoff Cake ahead of time?
Yes. You can bake the cake layers one day ahead and frost them the next day.
Can I freeze this cake?
Yes. Wrap the cake layers tightly and freeze for up to 2 months.
What is cookie butter made from?
Cookie butter is made from crushed spiced cookies blended into a creamy spread.
Can I use crunchy Biscoff spread?
Yes. Crunchy Biscoff spread adds extra texture to the buttercream and filling.
How do I keep the cake moist?
Avoid overbaking and store the cake covered to lock in moisture.
Storage
- Refrigerator: Store covered in the refrigerator for up to 5 days.
- Freezer: Freeze individual slices or cake layers for up to 2 months.
- Reheating: Let refrigerated cake sit at room temperature for 20–30 minutes before serving.
Similar Recipes
Easy Biscoff Cake
This Biscoff Cake features soft vanilla cake layers and creamy cookie butter frosting.Made with smooth Lotus Biscoff spread and crushed cookies.Perfect for birthdays, celebrations, and cookie butter lovers.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt divided
- 0.5 cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 cup whole milk room temperature
- 1 tsp vanilla extract divided
- 0.25 cup Biscoff cookie butter
For the Biscoff Buttercream
- 1 cup unsalted butter room temperature
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter
- 2 –3 tbsp heavy cream or whole milk
For Garnish
- 10 –12 Biscoff cookies crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and 0.25 tsp salt.
- In a large mixing bowl, beat the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and Biscoff cookie butter until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
- To prepare the Biscoff buttercream, beat the butter until fluffy. Slowly add the powdered sugar and mix until smooth.
- Add the Biscoff cookie butter, remaining vanilla extract, and remaining salt. Mix well.
- Add heavy cream one tablespoon at a time until the frosting reaches a smooth and spreadable consistency.
- Once the cake layers are completely cool, level the tops if needed.
- Place one layer on a serving plate and spread a thick layer of buttercream on top.
- Add the second cake layer and frost the top and sides of the Biscoff Cake evenly.
- Decorate with crushed Biscoff cookies before serving.
Notes
- You can use salted butter and reduce the added salt slightly.
- Whole milk creates the softest texture, but 2% milk also works.
- This cookie butter cake pairs perfectly with coffee or tea.
- Add whole Biscoff cookies on top for a bakery-style presentation.
Conclusion
This Biscoff Cake is soft, flavorful, and incredibly satisfying for cookie butter lovers. The combination of fluffy cake layers and creamy Biscoff frosting creates a dessert that looks impressive while staying simple enough to make at home. Whether you’re baking for a birthday, holiday, or casual dessert table, this cake is guaranteed to become a favorite.