This Biscoff cookie butter cake is packed with rich and creamy speculoos spread! With a heavenly fusion of fluffy vanilla cake layers, Biscoff cookies, and Biscoff buttercream, it truly is cookie butter heaven!
Biscoff cookie butter is well-loved at Cambrea Bakes, my Biscoff butter cookies and Biscoff brownies are one of the most popular cookie recipes amongst readers!
This cookie butter cake is packed with Biscoff flavor and crushed speculoos cookies, all packed in between 6 vanilla cake layers.
If you love this recipe, you'll love my super popular Chocolate Cake with Coffee, Churro Cake, Gingerbread Cake, and Lemon Curd Cake!
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Why You'll Love Cookie Butter Cake
- There is Biscoff spread baked into the layers, packed into the buttercream, and spread on top of the cake! You can taste the cookie butter flavor in every single bite.
- This is one of my favorite recipes to share because it's perfect for any occasion and people go crazy over it!! Serve it for a birthday, holiday, or any other special occasion.
Ingredient Notes and Substitutions
Biscoff: You can find this near the peanut butter at the store. If you can't find Lotus Biscoff, you can also use Speculoos Spread from Trader Joe's which is the same thing.
Lotus Biscoff cookies: You can find them in the cookie aisle! You will use the cookie crumbs in between the layers for extra flavor and a crunch.
Whole milk: This ingredient keeps the layers super moist and gives them a rich flavor. I don't recommend using plant-based milk or the layers will be dry.
Sour cream: This ingredient keeps it moist for days! It can be substituted with full-fat plain Greek yogurt if needed.
Cake flour: For a tender and delicate crumb, this recipe is made using the reverse creaming method (like my mimosa cake and ding dong hostess cake). This requires low-protein flour and can not be substituted!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Line three 6-inch pans with parchment paper on the bottom and preheat the oven to 350 F/180 C.
Step 1: Mix the dry ingredients. In a stand mixing bowl, combine the dry ingredients. Then mix in the cubed butter and Biscoff on low speed until it resembles coarse sand.
Step 2: Mix in the wet ingredients. Mix in the sour cream and oil until combined, it should resemble a thick paste. This is normal!
Step 3: Finish the cake batter. Then stream in the milk, eggs, and vanilla extract. Mix until just combined.
You will need to scrape down the bowl with a spatula to ensure there are no thick areas of batter.
Step 4: Layer the Biscoff. Evenly spread half of the batter (about 1 ½ cups) into the prepared pans.
Drizzle some of the melted cookie butter over the batter. Then evenly spread the rest of the batter on top.
Step 5: Bake and cool! Bake the layers in the preheated oven.
Allow the pans to cool for 10 minutes on a wire rack, then remove them from the pans and let them cool completely.
Step 6: Make the cookie butter buttercream. In a stand mixing bowl, combine the butter, Biscoff, powdered sugar, heavy cream, and vanilla.
Mix on medium speed until super light and fluffy!
Step 7: Assemble! To assemble, cut each layer in half horizontally.
Alternate layering cookie crumbs, a drizzle of Biscoff spread, and buttercream in between each layer, with the last layer placed upside down so the top is flat.
Step 8: Decorate! Crumb coat the top and sides with an offset spatula, then chill it in the fridge until set. Once set, spread a thicker layer of buttercream over it.
Decorate the sides and top with melted cookie butter and Biscoff crumbs. Enjoy your cookie butter cake!
Tips for the Best Biscoff Cake
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
Storage and Freezing
Store leftover slices wrapped in plastic wrap in the fridge for up to 5 days. To store it whole, keep it in an airtight container.
To freeze it for later, first, freeze it whole. Then cut it into slices and wrap them individually in plastic wrap. Store them in a freezer bag or airtight container for up to 1 month!
FAQs
You can find it near the jams and peanut butter at the store. You can also order it online from Amazon! If you can't find Biscoff spread, Trader Joe's has a Speculoos spread that is the same thing!
Yes! Biscoff is the original brand.
It has a delicious spiced caramel and gingerbread flavor!
More Layered Cake Recipes
Recipe 📖
Biscoff Cookie Butter Cake
Equipment
Ingredients
Cookie Butter Batter
- 2 ½ cups + 2 tbsp cake flour *see notes for measuring*
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 ½ tablespoon unsalted butter room temperature and cubed
- ⅓ cup cookie butter
- 1 cup sour cream room temperature
- ¼ cup vegetable or canola oil
- 1 cup whole milk room temperature
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 3 tablespoon melted cookie butter for swirling
Biscoff Buttercream
- 1 ½ cups unsaled butter softened
- ⅔ cup cookie butter
- 1 ¾ cup powdered sugar
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
- ½ cup Biscoff cookie crumbs for the center of the cake and sides
- ½ cup cookie butter for the layers and top of the cake
Instructions
- Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
- Combine the dry ingredients. Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.2 ½ cups + 2 tablespoon cake flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon fine sea salt, 6 ½ tablespoon unsalted butter, ⅓ cup cookie butter
- Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.1 cup sour cream, ¼ cup vegetable or canola oil
- On low speed, mix in the milk, eggs, and vanilla. Scrape down the bowl again and mix until smooth. Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan. Then drizzle the top of each with 1 tablespoon of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for 30-35 minutes.1 cup whole milk, 2 large eggs, 1 ½ teaspoon vanilla extract, 3 tablespoon melted cookie butter
- Cool the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely.
- To make the buttercream, mix the butter and cookie butter together, then mix in the powdered sugar. Mix in the cream and vanilla then mix on medium-high speed for 2-3 minutes until light and fluffy.1 ½ cups unsaled butter, ⅔ cup cookie butter, 1 ¾ cup powdered sugar, 2 tablespoon heavy cream, ½ teaspoon vanilla extract
- When the layers are completely cool, cut each one in half horizontally. You can also skip this step and make a 3-layer instead.
- To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top. Sprinkle with 1 tablespoon of cookie crumbs. Continue alternating and building the layers, with the last layer placed upside down so that the top is completely flat.½ cup Biscoff cookie crumbs, ½ cup cookie butter
- Crumb-coat the cake, then chill it in the fridge until set. Once set, spread a thicker layer of buttercream over the sides and top. Pour the rest of the melted cookie butter on top and sprinkle with cookie crumbs. Enjoy!
Notes
The calorie information provided for the recipe is an estimate.
Amanda Sarkady says
Hi Cambrea! I love this recipe! I had a question though. I made the sponges today (3, 6 inch pans) and found when I cut the tops off to level them that in inside was quite dense and the center seemed slightly underbaked. Think more the consistency of a blondie bar than a fluffy cake. I’m wondering if you could help diagnose what I did wrong and how to fix? Could it be over mixing or just need to bake longer? I was worried about keeping it in too long because the sides were starting to brown and crisp up along the top edge. Thank you!
Cambrea Gordon says
Hi Amanda! Great question, because of the mixing method it is naturally a more dense cake, but shouldn't be blondie bar dense! It doesn't sound like a mixing problem, but maybe oven temp. Do you use an oven thermometer? You could try turning down the temp a bit and baking them longer. Let me know it that helps! 🙂
Lea Hayes says
This cake is absolutely delicious and my whole family loves it. I’m giving it a four star rating because I find the batter to be lumpy(both times I made it).Wwhat attachment do you use on your machine when making this cake?
Cambrea Gordon says
Hi Lea, the batter should be made with the paddle attachment. If it's overly lumpy you may just need to mix it a few seconds longer. Lumps shouldn't effect the final outcome of the cake. If you're noticing clumps in the baked cake that are floury you may need to sift your flour before using it!
Brittney Bowman says
I wasn't going to use this recipe because of the cake flour - I've had experiences in the past where that's all I would taste. I am SO happy I tried this cake recipe. The cake is so fluffy and baked perfectly.
Cambrea Gordon says
Yay! I'm so happy to hear that Brittney, thank you so much for coming back to leave a review! 🙂
Vikki Wolin says
This cake sounds amazing and I can’t wait to make it-already bought all the ingredients!! I was thinking of 1 1/2 of the recipe to put in larger pans-maybe 8”. Thoughts???
Cambrea Gordon says
Hi Vikki! If you want to make it into an 8-inch cake, I would do the normal recipe but just bake them in 2 8-inch pans instead of 3. That should work!
Vikki says
I can do that-just loved the height!!😉😉
Vikki Coleman Wolin says
Thanks for your follow up!!!!
Cambrea Gordon says
Of course! If you like the height, still cut each cake layer in half, so you'll have 4 cake layers. 8-inch cakes don't hold up super well when they are taller than that 🙂
Vikki says
Thank you! So single recipe in 2 8” pans split. Perfect!!!!
Vikki Coleman Wolin says
I made the cake today. 2 8” layers and I split them. Can’t wait to try it-the components were delish!!! Making a few other cake recipes of yours for thanksgiving. Look forward to trying all. Thanks for your help!!!
Cambrea Gordon says
So happy to hear that Vikki! I can't wait to hear how they turn out! 🙂
Samantha Y says
This recipe looks delicious and I can't wait to try it this weekend! Any suggestions on time/temp if I wanted to do this as cupcakes instead?
Cambrea Gordon says
Hi Samantha! I would still bake them at 350 F/180 C. Start checking them around 15-18 minutes!