Dessert

Biscoff Cookie Butter Cake Recipe

BySarah Summers June 9, 2026June 9, 2026

Introduction

Biscoff Cookie Butter Cake is a delightful treat that perfectly blends the rich, spiced flavor of Biscoff cookie butter with a moist, fluffy cake. Whether for a special occasion or a cozy dessert, this cake will satisfy your sweet tooth and impress your guests.

A tall cake with smooth off-white frosting covering the whole outside, decorated with scattered crumb clusters of light brown crumbs all around the surface and base; the top has a glossy light caramel-colored layer that fills most of the top area, with several whole rectangular brown cookies placed partially on the caramel layer near the back edge; the cake sits on white parchment paper on a white round cake stand, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Biscoff cookie butter
1/2 cup milk
1 teaspoon vanilla extract
Crushed Biscoff cookies for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet ingredients.
Step 6: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool completely before dusting with crushed Biscoff cookies if desired.

Tips & Variations

For extra moisture, you can substitute half the milk with sour cream or yogurt.
Adding a tablespoon of cinnamon enhances the warm spice notes of the Biscoff.
Top with whipped cream or a cream cheese frosting for added richness.
Use crunchy Biscoff spread to add texture throughout the cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving for the best texture. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A tall, smooth cake with three visible layers covered in light beige frosting that has a creamy texture, decorated with scattered darker brown cookie crumbs pressed lightly into the sides. The top layer is a smooth, shiny caramel-brown glaze with a few broken pieces of square-shaped cookies placed around the edge. The cake sits on white parchment paper on a round white marble slab. The background and surface have a white marbled texture, with some stacked white plates and blurred forks on the right, and a few cookies and crumbs scattered on the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, using crunchy Biscoff spread will add delightful texture bits throughout the cake, making each bite a little more interesting.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder and other ingredients are also gluten-free.