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–+ servings
cookie butter cake with cookie butter on top.
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4.95 from 17 votes

Biscoff Cookie Butter Cake

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!

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
US Customary - Metric

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.
  • Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.
  • 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.
  • 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.
  • 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.
  • 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

Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*