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.
Table of Contents
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. 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 1/2 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!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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 tbsp baking powder
- 1/2 tsp fine sea salt
- 6 ½ tbsp 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 1/2 tsp vanilla extract
- 3 tbsp melted cookie butter, for swirling
Biscoff Buttercream
- 1 1/2 cups unsaled butter, softened
- 2/3 cup cookie butter
- 1 ¾ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp 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 tbsp (303 g) cake flour, 1 ½ cups (300 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp fine sea salt, 6 ½ tbsp (90 g) unsalted butter, ⅓ cup (60 g) cookie butter
- Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.1 cup (228 g) sour cream, ¼ cup (47 g) 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 tbsp of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for 30-35 minutes.1 cup (226 g) whole milk, 2 (100 g) large eggs, 1 1/2 tsp vanilla extract, 3 tbsp (40 g) 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 1/2 cups (339 g) unsaled butter, 2/3 cup (150 g) cookie butter, 1 ¾ cup (230 g) powdered sugar, 2 tbsp heavy cream, ½ tsp 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate.
I made this cake for my son’s birthday. He is newly obsessed with cookie butter and absolutely loved it! I was worried when some comments said the cake was on the dense side, so I made a simple syrup and soaked each layer. Zero issues with it being dry or too dense! It looked so impressive with all the layers. I piped a frosting dam and added about 1/8 cup of melted cookie butter and two crushed Biscoff cookies on each layer. I also did a Biscoff drip on top. 10/10 would make again!
This is amazing! So glad it turned out perfectly and looked as good as it tasted!
Can I use the same measurements to make a two layer 8 inch instead of 3
6 inch. Layers? Thanks
Hi! That should work just fine! Note that the baking time may be different, so keep an eye on them while they bake.
Hi! I’m wanting to make this for a party, but need to make this a 9 in cake. Do you suggest 1.5 the recipe? I saw some comments where you mentioned to turn this into a 2 layer cake, but ideally, I’d like to keep it a 3 layer cake. Please let me know and excited to try it out. Thanks!
Hi Caitlin! I would definitely do 1.5X or even double the recipe, that should be enough for a 3 layer 9-inch cake!
Can this cake be baked on 325 instead of 350?
Hi Chandra, the recipe has been tested at 350F so I don’t recommend changing the temp.
Cake was DELICIOUS! I got so many compliments on it. The taste of biscoff came through both the cake and the frosting. Recipe was easy to follow. Thanks Cambrea!!
Sooo happy to hear that! Thanks so much for the kind review Erin! 🙂