There’s something utterly comforting about rich, moist cake layered with a luscious, spiced frosting—exactly what makes this Biscoff Cookie Butter Cake Recipe so irresistible. It’s a dreamy blend of crunchy Biscoff cookies and smooth cookie butter that brings pure joy with every bite.
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Why You'll Love This Recipe
I love sharing this Biscoff Cookie Butter Cake Recipe because it’s just the kind of showstopper dessert that impresses every time, yet it’s totally doable at home. The combination of moist cake, cookie bits in every layer, and that whipped frosting makes it feel like a dreamy treat worthy of celebrations or Sunday indulgence.
- Ultimate Biscoff Flavor: Every bite bursts with that deep caramelized, spiced cookie butter taste you know and love.
- Moist, Fluffy Cake Layers: Thanks to sour cream and a bit of oil, the cake stays tender and soft, not dry or dense.
- Whipped Frosting Magic: The light, creamy cream cheese and cookie butter frosting balances richness without feeling heavy.
- Texture Heaven: Crushed Biscoff cookies baked right into the batter add subtle crunch and surprise throughout.
Ingredients & Why They Work
Each ingredient here has a role that’s key to making this cake special. From the moist crumb to the flavorful frosting — use quality staples and room temperature ingredients for the best results.
- Unsalted Butter: Creaming softened butter with sugars adds lightness and richness to the cake; unsalted gives you control over saltiness.
- Vegetable Oil: Keeps the cake ultra moist and tender, especially when combined with butter.
- Brown and Granulated Sugar: Brown sugar adds depth and chewiness, while granulated sugar helps with structure and lift.
- Sea Salt: Just a pinch to amplify all those lovely flavors.
- Pure Vanilla Extract: Enhances aroma and adds warmth to balance the cookie butter spices.
- Large Eggs: Eggs at room temp help batter emulsify and rise evenly.
- Sour Cream: Adds tender moisture and a slight tang that cuts through sweetness.
- All Purpose Flour: The main structure-builder; be sure to measure correctly for best texture.
- Baking Powder: Leavens the cake, giving it a light, fluffy crumb.
- Cinnamon: Twists in familiar warmth to deepen that cozy spice profile.
- Milk: Helps hydrate dry ingredients and smooths batter consistency.
- Biscoff Cookies (Crushed & Whole): Adds real cookie flavor and delightful crunch baked inside and layered between cake layers.
- Biscoff Spread: The star ingredient in both batter and frosting – melty, caramelized cookie butter at its best.
- Cream Cheese: Gives frosting a tangy creaminess that balances sweetness.
- Powdered Sugar: Sweetens and thickens the frosting for that perfect spreadability.
- Heavy Whipping Cream: Whipped in the frosting to keep it light and fluffy.
Make It Your Way
One thing I love about this Biscoff Cookie Butter Cake Recipe is that it’s so versatile. You can dial up the spice, add extra cookie crunch, or even swap dairy ingredients for a friendly twist depending on your preferences or dietary needs.
- Variation: I once swapped the cinnamon for a pinch of nutmeg and ginger, giving my cake a warm holiday vibe that everyone adored.
- Dairy-Free Twist: Use vegan butter and coconut cream instead of cream cheese and heavy cream for a luscious dairy-free frosting.
- Extra Crunch: Toasted chopped nuts or extra cookies folded into the batter add a surprising texture dimension that’s worth trying.
Step-by-Step: How I Make Biscoff Cookie Butter Cake Recipe
Step 1: Creaming Butter and Sugars for Fluffy Cake
Start by softening your butter completely — this is key for a smooth, airy batter. Using a stand mixer or hand mixer, beat the butter, vegetable oil, brown sugar, granulated sugar, and salt until pale and fluffy. It takes around 3-5 minutes on medium speed. Trust me, this step sets the foundation for a tender crumb, so don’t rush it!
Step 2: Adding Eggs and Vanilla Slowly
Next, add the eggs one at a time, beating well after each addition. This helps mix air into the batter and prevents it from curdling. Then stir in the vanilla extract. Using room temperature eggs keeps the batter smooth and helps everything blend beautifully.
Step 3: Incorporating Dry Ingredients and Sour Cream
In a separate bowl, whisk together the flour, baking powder, and cinnamon. Alternating, add the flour mixture and milk to the wet ingredients, starting and ending with flour. Mix gently but thoroughly to keep the batter light. Finally, fold in the sour cream and crushed Biscoff cookies—this little step adds texture surprises in every bite.
Step 4: Baking and Cooling the Cake Layers
Pour the batter evenly into prepared pans and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted comes out clean. Don’t overbake! Let the layers cool fully on wire racks, which keeps them from becoming tough when you frost.
Step 5: Whipping Up the Dreamy Biscoff Frosting
Beat softened butter until creamy, then add cream cheese and continue beating until smooth. Gradually add powdered sugar and the Biscoff spread, mixing until fluffy. Finally, beat in cold heavy cream, a tablespoon at a time, until the frosting feels light and spreadable. This frosting is seriously addictive.
Step 6: Assembling Your Biscoff Cookie Butter Cake
Spread frosting between cooled cake layers and sprinkle whole Biscoff cookies for crunch. Stack and crumb coat the entire cake, chilling briefly if needed. Then finish by covering with a thick layer of frosting. Drizzle melted Biscoff spread over the top and press cookies around the base and top for a stunning, textured finish.
Top Tip
I learned a few tricks along the way that really elevate the Biscoff Cookie Butter Cake Recipe. These tips have saved me from common hiccups and made the whole baking process smoother and more enjoyable.
- Room Temperature Ingredients: Make sure butter, eggs, cream cheese, and sour cream are room temp—this affects how well everything blends together.
- Don’t Rush Cooling: Trying to frost warm cake layers will melt your frosting. Patience here really pays off!
- Use a Stand Mixer or Hand Mixer: Creaming the butter and sugars properly creates a light cake texture every time.
- Crush Cookies Right Before Mixing: To maintain a crunchy texture inside the batter, don’t crush them too early to avoid sogginess.
How to Serve Biscoff Cookie Butter Cake Recipe
Garnishes
I usually finish the cake with a sprinkle of crushed Biscoff cookies on top and a light drizzle of melted cookie butter. Sometimes I add a few caramelized nuts for extra texture and a touch of elegance.
Side Dishes
This cake shines on its own but pairs beautifully with a simple cup of freshly brewed coffee or a scoop of vanilla bean ice cream—perfect combo for an afternoon treat or after-dinner indulgence.
Creative Ways to Present
For birthdays or cozy get-togethers, I like stacking mini layers and decorating with edible gold leaf or cinnamon sticks. Using clear glass cake stands also really showcases the cookie layers and drips—it’s a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store in the fridge. The flavors develop even more after a day or two, and it keeps nicely for up to 4 days without drying out.
Freezing
I’ve frozen individual cake layers before assembly by wrapping them well. Wrap the whole frosted cake tightly if freezing assembled; thaw in fridge overnight. Freezing preserves flavor and moisture surprisingly well with this recipe.
Reheating
Cold cake tastes amazing, but if you want to warm a slice, I heat it gently in the microwave for about 10 seconds. This softens the frosting slightly and awakens those cozy cookie aromas without melting the frosting completely.
Frequently Asked Questions:
Absolutely! Use a 1:1 gluten-free flour blend that includes xanthan gum to mimic the structure of all-purpose flour. Expect a similar moist texture but bake times may vary slightly—start checking a few minutes earlier.
Using cream cheese adds a nice tang that balances the sweet powdered sugar and Biscoff spread. Also, don't add all the powdered sugar at once—adjust sweetness gradually to your taste.
I prefer placing the cookies in a zip-top bag and gently crushing them with a rolling pin. This lets you control the chunk size so you can enjoy little bursts of cookie crunch without making the batter gritty.
Yes! Bake and cool the layers, then wrap them tightly and store at room temperature or in the fridge. Assemble and frost the next day for freshest presentation and flavor.
Final Thoughts
This Biscoff Cookie Butter Cake Recipe has quickly become one of my favorite go-to treats when I want to wow friends, family, or even just spoil myself. The wonderful blend of flavors and textures feels so special yet approachable. I can’t wait for you to try it and discover your own little moments of cookie butter happiness with every forkful!
Print
Biscoff Cookie Butter Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Biscoff Cake is a decadent layered dessert featuring soft, moist cake layers infused with crushed Biscoff cookies and bursting with rich Biscoff cookie butter flavor. It’s topped with a whipped cookie butter cream cheese frosting and finished with a luscious Biscoff drip and decorative cookies for an irresistible treat perfect for celebrations or special occasions.
Ingredients
Cake
- 1 ½ cup unsalted butter (softened)
- ⅓ cup vegetable oil
- 1 ½ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 7 large eggs (room temperature)
- ¾ cup sour cream (room temperature)
- 4 ¾ cup all purpose flour (570g)
- 3 ¾ teaspoon baking powder
- 1 ½ tablespoon cinnamon
- 1 cup milk (room temperature)
- 12 Biscoff cookies (crushed)
Frosting
- 1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
- 3-4 cups powdered sugar
- ¾ cup Biscoff spread (room temperature)
- 8 oz cream cheese (softened for 10 minutes at room temperature)
- 3-6 tablespoons heavy whipping cream (cold)
Finishing
- ½ cup Biscoff spread (melted)
- 10 Biscoff cookies (for between layers)
- 8 Biscoff cookies (for around base)
- 8 Biscoff cookies (for top)
Instructions
- Prepare Cake Batter: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, brown sugar, granulated sugar, sea salt, and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Gradually add this mixture to the wet ingredients alternately with milk, beginning and ending with the flour mixture. Beat until just combined.
- Add Sour Cream and Crushed Cookies: Gently fold in the sour cream and crushed Biscoff cookies into the batter to maintain moisture and flavor.
- Bake the Cake Layers: Divide the batter evenly into prepared cake pans lined with parchment paper and greased. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Make the Frosting: Beat the slightly softened unsalted butter and cream cheese together until creamy. Gradually add powdered sugar while mixing until smooth and fluffy. Mix in the Biscoff spread until incorporated. Add cold heavy whipping cream, a tablespoon at a time, beating until the frosting reaches a spreadable, light consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top and sprinkle with Biscoff cookies between layers. Repeat layering with cake, frosting, and cookies until all layers are stacked.
- Frost the Cake Exterior: Use the remaining frosting to cover the sides and top of the cake smoothly. Press the Biscoff cookies around the base of the cake for decoration.
- Add Biscoff Drip and Final Decoration: Drizzle the melted Biscoff spread over the top edges of the cake allowing it to drip down the sides. Arrange the remaining Biscoff cookies on top as a finishing touch.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the frosting and flavors before slicing and serving.
Notes
- The cake layers are especially moist and flavorful due to the addition of sour cream and crushed Biscoff cookies within the batter.
- The frosting is a whipped combination of butter, cream cheese, powdered sugar, and Biscoff spread, creating a light and creamy texture that complements the cake perfectly.
- Use room temperature ingredients (eggs, sour cream, milk, butter, cream cheese) to ensure a smooth batter and frosting.
- If you prefer a thinner Biscoff drip, adjust the quantity of melted spread or warm it slightly to desired consistency before drizzling.
- Store the cake refrigerated and bring to room temperature before serving for the best taste and texture.
- This cake keeps well for up to 3 days when stored covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 1242 kcal
- Sugar: 80 g
- Sodium: 538 mg
- Fat: 71 g
- Saturated Fat: 34 g
- Unsaturated Fat: 24 g
- Trans Fat: 2 g
- Carbohydrates: 138 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 215 mg
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