Biscoff Cookie Butter Cake Recipe

Introduction

This Biscoff Cookie Butter Cake is a deliciously moist treat infused with warm spices and the irresistible flavor of cookie butter. Topped with creamy Biscoff frosting and crunchy cookie crumbs, it’s the perfect dessert to share with friends and family.

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, softened
• 1 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup milk
• ½ cup Biscoff spread (cookie butter)
• For the Frosting:
• 1 cup unsalted butter, softened
• ½ cup Biscoff spread
• 4 cups powdered sugar
• 3 tbsp heavy cream (adjust for texture)
• 1 tsp vanilla extract
• For the Topping:
• Crushed Biscoff cookies
• Optional: caramel drizzle or melted white chocolate

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. Step 2: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
3. Step 3: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: Stir in the Biscoff spread and sour cream until fully incorporated.
5. Step 5: Add the dry ingredients to the wet mix alternately with the milk, beginning and ending with the flour mixture. Mix gently until smooth but avoid overmixing.
6. Step 6: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
7. Step 7: To make the frosting, beat the butter until fluffy. Add the Biscoff spread and mix until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until you reach a soft, spreadable consistency.
8. Step 8: Place one cake layer on a serving plate. Spread a layer of frosting evenly on top, then add the second layer. Frost the top and sides of the cake.
9. Step 9: Decorate with crushed Biscoff cookies and, if desired, a drizzle of caramel or melted white chocolate for extra flair.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better texture.
• Avoid overmixing the batter to keep the cake tender and moist.
• Try adding a warm drizzle of melted Biscoff spread on top of the finished cake for added richness.
• Serve the cake slightly chilled; this helps the frosting set and makes slicing easier.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter can be used as a substitute, the unique spiced caramel flavor of Biscoff cookie butter is what makes this cake special. Using peanut butter will change the taste considerably.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that other ingredients are gluten-free as well.

Biscoff Cookie Butter Cake Recipe

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★★★★★

4.8 from 129 reviews

• Author: Sarah
• Total Time: 50 minutes
• Yield: 10 to 12 servings 1x
• Diet: Vegetarian

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Description

This Biscoff Cookie Butter Cake is a moist, spiced dessert infused with the rich, caramelized flavor of Biscoff cookie butter. Featuring a tender crumb enhanced with cinnamon and layered with creamy Biscoff frosting, this cake offers a perfect balance of sweetness and warmth. Decorated with crushed Biscoff cookies and optional caramel drizzle, it makes a cozy, crowd-pleasing treat ideal for celebrations or any sweet craving.

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Ingredients

Scale 1x2x3x

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup unsalted butter, softened
• 1 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup milk
• ½ cup Biscoff spread (cookie butter)

For the Frosting

• 1 cup unsalted butter, softened
• ½ cup Biscoff spread
• 4 cups powdered sugar
• 3 tbsp heavy cream (adjust for texture)
• 1 tsp vanilla extract

For the Topping

• Crushed Biscoff cookies
• Optional: caramel drizzle or melted white chocolate

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Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking and ensure smooth cake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined, ensuring even distribution of leavening and spice.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and light brown sugar until the mixture becomes light, fluffy, and pale in color, which aerates the batter for a tender crumb.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating after each addition to fully incorporate. Stir in the vanilla extract to add flavor depth.
5. Incorporate Cookie Butter and Sour Cream: Mix in the Biscoff spread and sour cream until well combined. This adds moisture and intensifies the signature cookie butter flavor in the cake.
6. Combine Wet and Dry Ingredients: Add the dry ingredient mixture alternately with milk to the wet batter, beginning and ending with the flour mixture. Gently fold until the batter is smooth and cohesive without overmixing to maintain tenderness.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans.
8. Make the Frosting: In a mixing bowl, beat the softened unsalted butter until fluffy. Add the Biscoff spread and continue to beat until smooth and combined. Gradually add powdered sugar and heavy cream, adjusting cream for desired spreadable consistency. Finally, mix in vanilla extract.
9. Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of the Biscoff frosting evenly on top. Carefully place the second cake layer on top and frost the top and sides of the cake smoothly.
10. Add Toppings: Decorate the frosted cake with crushed Biscoff cookies for texture and an extra burst of flavor. Optionally, drizzle caramel or melted white chocolate over the top for a glossy, indulgent finish.

Notes

• Use room temperature ingredients to ensure smooth blending and a consistent batter texture.
• Do not overmix the batter once combined to keep the cake tender and prevent toughness.
• A warm drizzle of Biscoff spread on top before serving adds a beautiful sheen and extra flavor.
• Serve the cake slightly chilled so the frosting sets well, making clean slicing easier.
• This cake is perfect for festive occasions or as a comforting homemade dessert that impresses.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff Cookie Butter Cake, Biscoff Cake, Cookie Butter Cake, Spiced Cake, Biscoff Frosting, Homemade Cake, Dessert Recipe