Biscoff Cookie Butter Cake Recipe

There's something truly magical about the warm, spiced aroma of Biscoff that fills your kitchen with cozy vibes. This Biscoff Cookie Butter Cake Recipe combines soft, moist layers with a luscious cookie butter frosting and a playful crunch of crushed Biscoff cookies in every bite—trust me, it’s a crowd-pleaser you’ll want to bake again and again.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Biscoff Cookie Butter Cake Recipe
• Top Tip
• How to Serve Biscoff Cookie Butter Cake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Biscoff Cookie Butter Cake Recipe

Ingredients & Why They Work

Each ingredient here plays a key role to bring out that signature Biscoff cookie butter flavor, while ensuring the cake stays moist and tender. I always recommend using room temperature ingredients—you’ll get a smoother batter and a better rise. And don’t rush picking your Biscoff spread; a high-quality one can really up your flavor game.

• Unsalted Butter: Provides richness and keeps the cake tender; softened butter blends better with sugar for fluffier batter.
• Vegetable Oil: Helps maintain moistness, so the cake doesn’t dry out over time.
• Brown Sugar: Adds a deep molasses flavor that pairs perfectly with Biscoff spices.
• Granulated Sugar: Balances sweetness and helps with the cake’s structure.
• Sea Salt: A pinch enhances all the other flavors, balancing the sweetness.
• Vanilla Extract: Boosts flavor depth and complements the Biscoff taste.
• Eggs: Provide structure and moisture; room temperature eggs blend better with dairy and fats.
• Sour Cream: Adds moisture and a slight tang that keeps the cake from being too sweet.
• All-Purpose Flour: The main structure; make sure to measure properly to avoid dense cake.
• Baking Powder: Gives the cake lift for those light, fluffy layers.
• Cinnamon: Enhances the warm, spiced flavor profile.
• Milk: Adds moisture and helps dissolve the dry ingredients.
• Biscoff Cookies (Crushed & Whole): For texture and decorating—crushed inside, whole around and on top for that cookie crunch.
• Powdered Sugar: For a silky smooth frosting.
• Biscoff Spread: The star ingredient; adds that signature cookie butter flavor in both cake layers and frosting.
• Cream Cheese: Gives the frosting tanginess and creamy richness.
• Heavy Whipping Cream: Whips into the frosting for lightness and fluff.

Make It Your Way

One of the fun parts about this Biscoff Cookie Butter Cake Recipe is how easy it is to make it feel uniquely yours. Whether you prefer a more intense frosting swirl or want to add a little extra cinnamon to the layers, there’s room to play around.

• Variation: I’ve swapped out some of the all-purpose flour for almond flour once, which added a subtle nuttiness and made the cake a little denser but still delicious.
• Dietary Modification: For a dairy-free twist, use coconut cream instead of sour cream and dairy-free cream cheese; it changes the flavor subtly but keeps it moist.
• Seasonal Touch: A drizzle of caramel sauce instead of Biscoff spread on top adds a luscious pumpkin spice vibe perfect for fall.

Step-by-Step: How I Make Biscoff Cookie Butter Cake Recipe

Step 1: Creaming Butter and Sugars Together

Start by beating your softened unsalted butter, vegetable oil, brown sugar, granulated sugar, and sea salt until light and fluffy. This takes about 4-5 minutes with a stand or hand mixer. Creaming properly traps air that helps the cake rise—it’s worth taking your time here. As you mix, the combination of butter, oil, and sugars will create a beautiful, creamy base that smells sweet and inviting.

Step 2: Adding Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add in the vanilla extract here too. Using room temperature eggs helps prevent the batter from breaking or curdling. If your batter looks a little lumpy at this stage, that’s normal—just keep beating until smooth.

Step 3: Incorporate Dry Ingredients and Sour Cream

Sift the all-purpose flour, baking powder, and cinnamon together to ensure even distribution. Add these dry ingredients in batches, alternating with the milk and sour cream. Start and end with flour mixture. Mix gently but thoroughly after each addition to avoid toughening the cake. At this point, you’ll fold in the crushed Biscoff cookies—this adds that surprise crunch everyone raves about.

Step 4: Baking Your Cake Layers

Pour your batter evenly into greased and floured cake pans—this recipe usually calls for three 8-inch rounds. Bake at 350°F (175°C) for approximately 25–30 minutes. Check doneness by inserting a toothpick; if it comes out clean, you’re good to go. Let the cakes cool completely before frosting—you'll thank yourself for the easier layering later.

Step 5: Whip Up the Frosting

Using softened butter and cream cheese, beat them together until creamy. Add the Biscoff spread and powdered sugar gradually, whipping until light and fluffy. Then carefully fold in cold heavy whipping cream until you get a frosting that’s airy but stable enough to hold shape. This frosting is my favorite part—it’s heavenly and not too sweet with a silky texture.

Step 6: Assemble and Decorate

Stack your cooled cake layers with frosting in between, sprinkling those whole Biscoff cookies between layers for extra crunch. Frost the outside smoothly, then drizzle melted Biscoff spread over the edges for a gorgeous drip effect. Finally, decorate the base and top with whole cookies to add a rustic, yet polished finish.

How to Serve Biscoff Cookie Butter Cake Recipe

Garnishes

I like to keep it simple but elegant—whole Biscoff cookies around the base and a few on top add texture and charm. A light dusting of cinnamon or a drizzle of melted Biscoff spread on top gives it that final, inviting touch. If I’m feeling fancy, sprigs of edible flowers can make it truly stunning.

Side Dishes

This cake stands beautifully on its own, but I love pairing it with whipped cream or a scoop of vanilla bean ice cream to mellow the spices. A cup of strong coffee or chai tea is my go-to beverage match because it complements the rich cookie butter flavor perfectly.

Creative Ways to Present

For birthdays or special occasions, I’ve turned this cake into a layered centerpiece with Biscoff cookie “crumb” scattered on top and edible gold leaf accents. Even arranging mini Biscoff cookie “flags” on toothpicks is a fun, easy way to heighten presentation and impress guests.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully for up to 4 days in the fridge. I wrap it tightly in plastic wrap and store it in an airtight cake carrier to preserve freshness and prevent the frosting from absorbing fridge odors. Before serving leftovers, I let the slices sit at room temperature for about 30 minutes to soften the frosting.

Freezing

I’ve freeze-friendly tested this recipe by freezing unfrosted cake layers wrapped well in plastic wrap and foil. Thaw overnight in the fridge before frosting. The texture stays moist, and it’s a great way to prep ahead for parties.

Reheating

Because of the frosting, I avoid microwaving leftovers directly. Instead, I enjoy the cake at room temperature or, if you prefer it warm, heat a slice gently in a toaster oven for a few minutes—just enough to take the chill off without melting the frosting.

Final Thoughts

Making this Biscoff Cookie Butter Cake Recipe has become a joyful ritual in my kitchen, especially when I want to share a little something special with loved ones. It’s rich without being heavy, sweet without being cloying, and the layers of cookie butter goodness always bring smiles. If you’re ready to impress yourself and your guests, give this recipe a try—you’ll fall in love just like I did.

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