For anyone who loves the rich, caramelized flavor of Biscoff, this Biscoff Cookie Butter Cake is a showstopper. Tender cake layers are filled with a buttery Biscoff frosting and a crunchy cookie filling, creating a decadent dessert that’s perfect for birthdays, celebrations, or just treating yourself. With a moderate challenge level, this cake delivers professional results at home.
Yield: 12 generous slices
Ingredients
Cake
- 2 1/2 cups all-purpose flour (312 g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (112 g), softened
- 1/2 cup light brown sugar (105 g)
- 3/4 cup granulated sugar (150 g)
- 2/3 cup Biscoff spread
- 1/2 cup vegetable oil (120 ml)
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1 1/4 cups buttermilk (300 ml), room temperature
Biscoff Buttercream
- 1 cup unsalted butter (226 g), softened
- 2 oz full-fat cream cheese (56 g) or substitute with 1/4 cup extra butter
- 3/4 cup Biscoff cookie butter
- 1/2 tsp ground cinnamon
- 1/4 tsp salt (omit if using salted butter)
- 1 tsp vanilla extract
- 2 1/2 to 3 cups powdered sugar (275–330 g), sifted
- 1–2 tbsp whipping cream or milk
Filling & Decoration
- 1/3 cup Biscoff cookie butter, warmed
- 4–6 crushed Lotus Biscoff cookies
Step-by-Step Instructions
Step 1: Prep the Pans & Oven
- Preheat oven to 350°F (175°C).
- Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides.
Step 2: Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, and salt in a medium bowl for even distribution.
Step 3: Cream Butter & Sugars
- Beat softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and lump-free.
- Add vegetable oil and vanilla extract; mix thoroughly.
Step 4: Incorporate Eggs
- Add eggs one at a time, blending gently to preserve cake texture.
Step 5: Combine Dry Ingredients & Buttermilk
- Add 1/3 of dry ingredients, then 1/2 of the buttermilk, stirring gently. Repeat with the second 1/3 of dry, remaining buttermilk, and last 1/3 dry ingredients until smooth.
Step 6: Bake the Cake
- Divide batter evenly between prepared pans. Bake 35–40 minutes until a toothpick inserted comes out clean and edges pull away from the pan.
- Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
Step 7: Make Buttercream
- Beat softened butter until creamy. Add cream cheese and Biscoff cookie butter until smooth.
- Gradually add powdered sugar, vanilla, cinnamon, salt, and cream until desired consistency is achieved.
Step 8: Assemble Cake
- Microwave 1/3 cup Biscoff cookie butter for 30–45 seconds until spreadable.
- Level cake tops if needed. Place one layer on serving plate. Frost thin layer on top and pipe a barrier around edges. Spread warmed cookie butter inside and sprinkle crushed Lotus cookies.
- Place second cake layer on top. Apply thin frosting layer to sides (crumb coat). Chill 20 minutes to set.
Step 9: Final Frosting & Decoration
- Frost cake sides and top with remaining buttercream using swirls.
- Decorate with additional crushed Lotus cookies if desired.
Extra Suggestions
- Use cake strips around pans for flat cake tops and even layers.
- Weigh flour for accuracy; if unavailable, spoon and level to prevent dry cake.
- Substitute buttermilk with 1 1/4 cups milk + 1 tbsp lemon juice; let sit 5 minutes.
- Store leftovers covered in the fridge for up to 4 days. Unfrosted layers can be stored at room temperature overnight.
Must-Have Equipment
- Two 8-inch round cake pans (2-inch sides)
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire whisk and rubber spatula
- Cooling racks
- Piping bag with large round tip
- Microwave
Tips for Perfect Biscoff Cake
- Room Temperature Eggs & Butter: Helps achieve a smooth, airy batter.
- Even Batter Distribution: Weigh or level batter to ensure uniform cake layers.
- Crumb Coat: Chilling after crumb coat prevents loose crumbs in the final frosting.
- Decorate Creatively: Use extra cookie crumbs, chocolate drizzle, or caramel for a fancy finish.
FAQ
Q: Can I make this cake ahead of time?
A: Yes! Bake layers and wrap tightly. Assemble and frost the day before serving for convenience.
Q: Can I substitute the Biscoff spread?
A: Peanut butter or another spiced cookie butter works but will alter the signature flavor.
Q: Can I freeze the cake?
A: Yes, fully baked layers can be frozen un-iced up to 2 months. Thaw in the fridge before frosting.
Q: Can I make cupcakes instead?
A: Absolutely! Bake in lined muffin tins for 18–24 cupcakes. Adjust baking time to 18–22 minutes.
Q: Can I use salted butter in the frosting?
A: Yes, omit the 1/4 tsp salt if using salted butter.
Nutritional Highlights (per slice)
- Calories: 823
- Fat: 50 g
- Carbohydrates: 87 g
- Protein: 8 g
Note: Nutritional info is for guidance and not a substitute for professional advice.
This Biscoff Cookie Butter Cake is a layered indulgence of caramel-spiced sweetness, creamy frosting, and cookie crunch. Perfect for celebrations or whenever you want a truly decadent dessert experience.