Highlight: Rich, caramel-spiced layers for pure cookie bliss
This Biscoff Cookie Butter Cake is the ultimate treat for anyone who can’t resist that deep, spiced caramel flavor of Lotus Biscoff cookies. Picture tender, buttery cake layers infused with cookie butter, wrapped in a silky Biscoff frosting, and crowned with crushed biscuits for crunch. Every bite melts with nostalgic cookie flavor, balanced by soft texture and creamy frosting. It’s a bakery-worthy dessert that looks stunning and tastes even better — a true showstopper for birthdays, dinner parties, or any time you want something extraordinary.
Few cakes deliver comfort and sophistication like this one. The blend of buttermilk and Biscoff spread gives the layers incredible moistness, while the frosting adds warmth from cinnamon and brown sugar notes. Whether you’re a die-hard cookie butter fan or baking it for someone who hasn’t yet discovered it, this cake will win hearts instantly.
Everything You’ll Need
Cake Layers
- 2 1/2 cups all-purpose flour (312 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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 teaspoons 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) (optional, for tangy balance)
- 3/4 cup Biscoff cookie butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt (omit if using salted butter)
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups powdered sugar (275–330 g), sifted
- 1–2 tablespoons whipping cream or milk
Filling and Decoration
- 1/3 cup Biscoff cookie butter, warmed until spreadable
- 4–6 crushed Lotus Biscoff cookies for crunch
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round pans with parchment paper. This prevents sticking and ensures clean release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another large bowl or stand mixer, beat the butter, brown sugar, granulated sugar, and Biscoff spread until creamy and smooth — this takes about 2–3 minutes.
Add in the vegetable oil and vanilla extract and mix until fully incorporated. One at a time, blend in the eggs, making sure each is just combined before adding the next.
Now, reduce the mixer speed and alternate adding the dry mixture with buttermilk — start and end with the dry ingredients. Mix gently just until combined. Overmixing can make the cake dense.
Divide the batter evenly between pans. Tap the pans lightly to release air bubbles. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges slightly pull away.
Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Biscoff Buttercream
In a large bowl, beat the softened butter for about 2 minutes until fluffy. Add the cream cheese and cookie butter, continuing to beat until smooth. Mix in cinnamon, salt, and vanilla.
Gradually add sifted powdered sugar, one cup at a time, scraping the bowl between additions. Add whipping cream (or milk) as needed until the frosting is smooth, creamy, and spreadable. The texture should hold peaks but glide easily on the cake.
Step 3: Assemble and Fill
Warm the Biscoff cookie butter in the microwave for about 30 seconds until pourable but not hot.
If your cakes have domed tops, level them gently using a serrated knife. Place one cake layer on your serving plate. Spread a thin layer of buttercream across the top, then pipe a ring of frosting around the edge to create a barrier. Fill the center with warmed cookie butter and sprinkle with crushed Biscoff cookies for crunch.
Place the second cake layer on top. Spread a thin layer of frosting over the entire cake to create a crumb coat. Chill for 20 minutes to set.
Step 4: Frost and Decorate
Once chilled, frost the cake completely with the remaining buttercream. Use an offset spatula to create soft swirls or smooth edges, depending on your style. Finish with crushed Lotus cookies on top or around the sides for that signature Biscoff look.
For extra drama, drizzle a bit of warmed cookie butter on top before serving.
Tips for Perfect Results
- Measure precisely: Weigh flour instead of scooping to avoid adding too much — excess flour leads to dryness.
- Flat layers: Wrap your cake pans with damp cake strips to help layers bake evenly.
- Buttermilk substitute: If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice and let it rest for 5 minutes.
- Frosting fix: If your frosting feels too soft, refrigerate for 10 minutes before spreading.
- Storage: Keep the cake covered and refrigerated for up to 4 days. Bring to room temperature before serving for best texture.
Recipe FAQs
→ Can I make this cake ahead of time?
Yes! Bake the cake layers one day ahead and wrap them tightly in plastic once cooled. Frosting and assembly can be done the next day for the freshest finish.
→ What’s the best way to get a light, fluffy texture?
Creaming butter and sugar properly is key. Beat for a few minutes until pale and fluffy before adding the wet ingredients.
→ Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works fine — just mix a bit longer to achieve the same smooth consistency.
→ How do I keep my buttercream from becoming grainy?
Always sift your powdered sugar and use room-temperature ingredients. Mixing slowly at first helps prevent air bubbles and gritty texture.
→ Can I freeze this cake?
Yes. Unfrosted layers can be frozen up to 2 months. Wrap each layer in plastic wrap, then foil. Thaw overnight in the fridge before frosting.
Final Thoughts
This Biscoff Cookie Butter Cake is a dreamy, caramel-infused masterpiece that captures everything we love about those iconic cookies. Each bite delivers creamy frosting, buttery cake, and just enough crunch to keep it irresistible. It’s perfect for celebrations or for impressing guests with your baking skills.
Whether you serve it with coffee, tea, or just a spoon for “testing,” this cake brings bakery-quality flavor straight to your kitchen — a true love letter to cookie butter fans everywhere.
