Biscoff Cookie Butter Cake Recipe

If you’ve ever fallen in love with the unique, spiced magic of Biscoff spread, you are about to have your world totally rocked by this Biscoff Cookie Butter Cake. Tender, buttery cake layers meet luscious Biscoff buttercream and a swirl of that dreamy cookie butter, yielding a showstopper of a dessert you’ll want for every celebration—or honestly, any excuse at all.

Ingredients You’ll Need

What makes a Biscoff Cookie Butter Cake is how every ingredient shines. Each one is truly essential, bringing its own texture, flavor, or moisture to the final cake, so don’t skip or skimp!

• Cake flour: The secret to a plush, tender crumb—make sure to measure it correctly for best results!
• Granulated sugar: Sweetens and adds moistness to the cake layers without making them heavy.
• Baking powder: Helps those layers rise and stay fluffy—don’t forget it.
• Fine sea salt: Balances the sweetness and enhances those warm cookie butter notes.
• Unsalted butter (room temp, cubed): For richness and a classic buttery flavor in every bite.
• Cookie butter: The heart and soul of the cake—infuses the batter, buttercream, and glaze with irresistible Biscoff flavor.
• Sour cream (room temp): Makes the cake ultra-moist while adding a subtle tang that keeps it from being too sweet.
• Vegetable or canola oil: Extra tenderness—keeps the cake soft even after chilling.
• Whole milk (room temp): Adds creaminess and structure to your cake batter.
• Large eggs (room temp): The backbone for structure and a beautiful, even crumb.
• Vanilla extract: Accentuates both the cake and cookie butter flavor for beautiful depth.
• Powdered sugar: Sweetens your Biscoff buttercream to fluffy, silky perfection.
• Heavy cream: Gives the frosting its trademark whipped, cloud-like texture.
• Biscoff cookie crumbs: Add a moreish crunch between layers and around the outside for visual drama.

Variations

The beauty of this Biscoff Cookie Butter Cake is in how easily you can tweak it for your cravings, pantry, or diet. Don’t hesitate to play and make it your own—it’s meant to be adapted!

• Gluten-Free Biscoff Cake: Replace cake flour with a good-quality 1:1 gluten-free baking blend for a treat everyone can enjoy—just double-check your cookie butter and cookies are GF too.
• Extra-Spiced: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the batter for even more of that cozy, bakery warmth.
• Sheet Cake Style: Bake the batter in a 9×13-inch pan if you want something simpler—skip the layering and just slather on that dreamy buttercream.
• Vegan Swap: Use plant-based butter, non-dairy milk, and your favorite vegan egg substitute—the flavor of the cookie butter still shines through.

How to Make Biscoff Cookie Butter Cake

Step 1: Prepare Your Pans and Gather Ingredients

Start by lining three 6-inch cake pans with parchment on the bottom and preheating your oven. Pull out your butter, eggs, and sour cream early so they’re all at room temperature—this is the ultimate secret to perfectly soft layers and a smooth, creamy buttercream.

Step 2: Create the Cookie Butter Batter

Mix all your dry ingredients together in a stand mixer bowl, then blend in the cubed butter and cookie butter on low. The mixture will look sandy—exactly what you want. Add the sour cream and oil (it gets pretty thick here!). Scrape the bowl; then pour in the milk, eggs, and vanilla, mixing until silky smooth.

Step 3: Swirl, Fill, and Bake

Divide half your batter into the pans, then swoon as you drizzle each with melted cookie butter for a sweet, spicy swirl. Top each pan off with the rest of the batter and bake until golden and springy, about 30-35 minutes. Your kitchen will smell positively irresistible.

Step 4: Cool and Make the Biscoff Buttercream

Let the cakes rest in their pans for 10 minutes before transferring them to a wire rack to cool completely. Meanwhile, whip up the Biscoff buttercream—start by creaming the butter and cookie butter together, add in powdered sugar, then stream in cream and vanilla extract. Whip it until light and cloud-like, then set aside while you prep your layers.

Step 5: Layer, Fill, and Frost

If you like, slice each cooled cake in half for six impressively thin layers—or stick to three thicker layers if that’s more your speed. Build your Biscoff Cookie Butter Cake by alternating cake, a drizzle of melted cookie butter, buttercream, and a sprinkle of crushed cookies. End with the flattest layer on top for an elegant finish.

Step 6: Decorate for Bakery-Worthy Drama

Crumb-coat your cake with a thin layer of frosting, chill to set, and then go in with a generous, swoopy final layer of buttercream. Top with another pour of melted cookie butter and a shower of Biscoff cookie crumbs. Take a moment to admire—the hardest part now is waiting to slice it!

How to Serve Biscoff Cookie Butter Cake

Garnishes

For a simple, irresistible finishing touch, add a generous handful of Biscoff cookie crumbs across the top and sides. Take it a step further with big, craggy shards of Biscoff cookies for serious drama, or pipe a border of extra buttercream for a party-worthy presentation.

Side Dishes

Keep it classic with hot coffee, a cold glass of milk, or milky British-style tea. If you’re serving at a party, a simple berry compote or vanilla ice cream makes the caramel notes in your Biscoff Cookie Butter Cake absolutely sing.

Creative Ways to Present

This showstopper is stunning when made as a tall six-layered confection, but it’s also charming as cupcakes (just swirl with cookie butter and top with a mini cookie). For a crowd, slice thin wedges and serve on vintage china—don’t forget a dusting of crumbs for contrast.

Make Ahead and Storage

Storing Leftovers

Biscoff Cookie Butter Cake keeps beautifully—just cover in plastic wrap or store in an airtight cake carrier at room temperature (if your kitchen’s cool) for up to 1 day, or refrigerate for up to 4 days. The flavors actually develop and deepen, making each bite on day two even more heavenly.

Freezing

You can freeze unfrosted cake layers tightly wrapped for up to 2 months—just thaw overnight before decorating. If needed, freeze fully assembled slices for “cake emergencies” (we all have them!) and enjoy within a month for best texture.

Reheating

For that “just-baked” taste, let refrigerated cake come to room temperature before serving—about 30 minutes is perfect. If you’re feeling cheeky, pop a slice in the microwave for 8-10 seconds to make the cookie butter extra gooey!

FAQs

Final Thoughts

If you’re looking for a cake that’s both cozy and celebration-worthy, treat yourself to this Biscoff Cookie Butter Cake. It’s as fun to make as it is to eat, and trust me—your friends and family will be raving about it for weeks. Enjoy every sweet, spiced, utterly addictive bite!

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