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A slice of Biscoff Cookie Butter Cake with frosting, cookie crumbs, and whole cookies on a plate.

Biscoff Cookie Butter Cake

5 from 1 vote
A rich, decadent Biscoff Cookie Butter Cake filled with Biscoff cookie butter and topped with a silky buttercream frosting.
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Prep Time 1 minute
Cook Time 25 minutes
Cooling Time 1 minute
Total Time 27 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 677
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • ½ cup salted butter softened for easy mixing
  • ½ cup 140g cookie butter smooth spread can substitute with crunchy for texture
  • 1 ¾ cup 350g granulated sugar for sweetness and structure
  • ¼ cup vegetable oil neutral flavor helps keep the cake moist
  • 4 egg whites room temperature adds lightness to the cake
  • 2 teaspoon pure vanilla extract for flavor
  • 2 ⅔ cups 317g cake flour (light and soft texture)
  • 2 teaspoons baking powder helps cake rise
  • ½ teaspoon baking soda activates with acidity
  • ½ teaspoon salt balances sweetness
  • ¾ cup whole milk room temperature for better mixing
  • ¾ cup sour cream adds moisture and tang
  • 14 Biscoff cookies roughly chopped, about 1 ¼ cups for added texture and flavor
Biscoff Buttercream
  • 1 cup salted butter softened
  • ¾ cup 210g cookie butter smooth for easy blending
  • 4 cups powdered sugar for sweetness and structure
  • 1-2 tablespoons heavy cream to adjust consistency
  • 1 teaspoon pure vanilla extract for flavor
Assembly
  • ¾ cup 210g cookie butter melted and cooled slightly divided
  • 4-6 Biscoff cookies crushed for decoration

Equipment

  • 3 8-inch cake pans Used for baking the cake layers.
  • 1 Parchment paper Used to line the bottom of the cake pans to prevent sticking.
  • 1 Electric mixer Used for creaming the butter and sugar, and whipping the frosting.
  • 2 Mixing bowls One for the batter and one for the frosting.
  • 1 Cake plate or stand A flat surface or rotating stand to make assembly and frosting easier.
  • 1 Offset spatula Perfect for spreading frosting smoothly and creating a drip effect with melted cookie butter.
  • 1 Wire rack Used for cooling the cakes and allowing air circulation to prevent soggy bottoms.
  • 1 Microwave-safe bowl For melting the cookie butter for drizzling.

Method
 

  1. Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper circles and grease them with baking spray.
  2. In a large bowl, beat together the softened butter, cookie butter, and granulated sugar for 2-3 minutes until fully combined. Add the vegetable oil, egg whites, and vanilla extract. Continue beating until the mixture is smooth and creamy.
  3. Add half of the sifted cake flour to the mixture, followed by the baking powder, baking soda, and salt. Mix until just combined. Add half of the milk and sour cream and mix again, scraping the bowl as needed. Repeat with the remaining flour, milk, and sour cream.
  4. Fold in the roughly broken Biscoff cookies, ensuring they are evenly distributed in the batter. Divide the batter evenly between the prepared pans.
  5. Bake at 350°F for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. bake
  6. For the buttercream frosting, beat the softened butter and cookie butter until smooth. Gradually add half of the powdered sugar and mix until combined. Add the remaining powdered sugar along with the heavy cream and vanilla extract. Continue beating until light and fluffy.
  7. Place the first cake layer on a cake stand. Frost it with about ¾ cup of the cookie butter frosting. Heat ½ cup of the remaining cookie butter in the microwave for 30 seconds until pourable but not too hot. Drizzle ¼ cup of the melted cookie butter over the first cake layer. Repeat this process for the second layer.
  8. Top with the final cake layer and apply a crumb coat of frosting over the entire cake. Freeze the cake for 30 minutes to set the frosting.
  9. Once firm, apply the remaining frosting to cover the top and sides of the cake. Heat the remaining ¼ cup of cookie butter in the microwave for 20-25 seconds until pourable. Drizzle over the top of the cake and use a spatula to create a drip effect if desired. Finish by sprinkling crushed Biscoff cookies around the top for decoration.

Nutrition

Serving: 100gCalories: 677kcalCarbohydrates: 90gProtein: 7gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 370mgPotassium: 86mgFiber: 1gSugar: 64gVitamin A: 632IUVitamin C: 0.1mgCalcium: 71mgIron: 1mg

Notes

This cake is perfect for anyone who loves rich, indulgent desserts. It's a treat that's perfect for any special occasion or as a cozy afternoon snack.

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