Biscoff Cookie Butter Cake Recipe

There’s something irresistibly cozy about the warm cinnamon spice mingling with smooth, caramelized cookie butter—and that’s exactly what you get with my Biscoff Cookie Butter Cake Recipe. Imagine soft, fluffy cake layers packed with crushed biscoff cookies, all wrapped in a light cream cheese frosting crowned with a luscious cookie butter drizzle. It’s the kind of dessert that feels like a hug on a plate.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Biscoff Cookie Butter Cake Recipe
• Top Tip
• How to Serve Biscoff Cookie Butter Cake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Biscoff Cookie Butter Cake Recipe

Ingredients & Why They Work

This recipe is a mashup of pantry staples with the star being Biscoff cookies and cookie butter. Each ingredient plays a key role—from moisture to flavor to texture, making a cake that’s moist, tender, and full of biscoff goodness. I always recommend grabbing fresh, room temperature ingredients for the best results.

• Unsalted Butter: Provides richness and moisture; make sure it’s softened for easy mixing.
• Vegetable Oil: Adds extra moisture without altering flavor; key for a tender crumb.
• Brown Sugar: Brings caramel notes that pair beautifully with biscoff flavors.
• Granulated Sugar: Balances sweetness and helps with cake structure.
• Sea Salt: Enhances all the sweet flavors and balances richness.
• Vanilla Extract: Adds warmth and complements the spices.
• Eggs: Help bind ingredients and contribute to the cake’s structure and moisture.
• Sour Cream: Keeps the cake moist and tender thanks to its acidity.
• All-Purpose Flour: Forms the cake’s base and gives it body.
• Baking Powder: Leavens the cake for softness and lift.
• Cinnamon: Perfect spice companion to the biscoff flavor.
• Milk: Tenderizes the crumb and balances batter consistency.
• Biscoff Cookies (Crushed): Add crunch and boost that signature biscoff taste inside the cake layers.
• Biscoff Spread: The star ingredient in the frosting and drip for that luscious cookie butter flavor.
• Cream Cheese: Gives the frosting a tangy creaminess that balances sweetness.
• Powdered Sugar: Sweetens and thickens the frosting smoothly.
• Heavy Whipping Cream: Whipped into the frosting for lightness and fluffiness.
• Biscoff Cookies (Whole): For garnishing and layering inside the cake for extra crunch and wow-factor.

Make It Your Way

What I really love about this Biscoff Cookie Butter Cake Recipe is how easily you can tweak it to suit your taste or occasion. I often swap cinnamon for pumpkin spice in fall to add seasonal warmth, or throw in chopped nuts for extra crunch.

• Variation: I once made a chocolate swirl version by folding in cocoa powder, which added a decadent twist but kept that biscoff heart intact.
• Dietary tweak: For a dairy-free option, try using vegan butter and a coconut cream-based frosting—you’ll still get that rich moistness.
• Difficulty level: Feel free to skip the cookie butter drip for an easier finish—the frosting alone is stunning!
• Seasonal flair: Adding chopped apples or pears to the layers can make this perfect for autumn dessert tables.

Step-by-Step: How I Make Biscoff Cookie Butter Cake Recipe

Step 1: Cream and Combine Your Base Ingredients

Start by softening your butter and mixing it with vegetable oil until it's smooth and creamy. Then, add brown sugar, granulated sugar, and sea salt—beat until light and fluffy. This is where the cake’s richness begins, so take your time to get a nice, pale mixture.

Step 2: Add Eggs and Sour Cream

Next, add your eggs one at a time, beating well after each addition. This helps create an airy texture. Stir in the vanilla extract and sour cream gently; the sour cream adds moisture and tender crumb, which are game changers for this cake.

Step 3: Mix Dry Ingredients and Incorporate

In a separate bowl, whisk together your flour, baking powder, and cinnamon. Slowly add this mixture to your wet ingredients, alternating with milk. This back-and-forth mixing keeps the batter smooth and ensures your cake layers bake evenly.

Step 4: Fold in Crushed Biscoff Cookies

This is the fun part—fold crushed biscoff cookies into your batter. It adds that delightful crunch and extra flavor burst in every bite. Be gentle here to keep the cake light and fluffy.

Step 5: Bake and Cool

Divide the batter evenly into 3 prepared cake pans. Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting; I usually pop them in the fridge for at least an hour to firm up.

Step 6: Prepare That Dreamy Biscoff Frosting

Whip softened butter until creamy, then add cream cheese and beat until smooth. Gradually sift in powdered sugar, then mix in biscoff spread. Finish by folding in cold heavy cream until that frosting is light, fluffy, and perfect for spreading. This frosting is truly what brings the cake to life!

Step 7: Assemble and Decorate

Start with one cake layer, spread frosting generously, then add whole biscoff cookies for crunch. Repeat with the remaining layers. Cover the outside with frosting, then drizzle melted biscoff spread over the top while it’s still slightly warm for that glossy drip effect. Finish by decorating with biscoff cookies around the base and the top.

How to Serve Biscoff Cookie Butter Cake Recipe

Garnishes

I love topping this cake with a sprinkle of crushed biscoff cookies and a few whole cookies artfully arranged on top—it instantly elevates the presentation and adds a little crunch to each slice. Sometimes, I add edible gold dust for a bit of sparkle when serving for special occasions.

Side Dishes

This cake pairs wonderfully with a simple cup of black coffee or chai tea, cutting through the sweetness nicely. If you want to get more indulgent, a scoop of vanilla bean ice cream on the side is an absolute dream.

Creative Ways to Present

For birthdays or gatherings, I’ve tried layering this cake in a naked cake style—just a thin crumb coat of frosting so the cookie bits peek through. Topped with fresh flowers or cinnamon sticks, it makes a beautiful rustic centerpiece. Alternatively, individual mini versions in mason jars with caramel drizzle are fantastic for parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover biscoff cake covered tightly in the fridge. I find it stays moist and soft for up to 4 days this way. Just let it come to room temperature for 30 minutes before serving to bring out the flavors fully again.

Freezing

This cake freezes surprisingly well. I like to freeze whole layers without frosting or assemble and freeze the whole frosted cake tightly wrapped in plastic and foil. Defrost overnight in the fridge, then bring to room temperature before serving—creamy frosting holds up beautifully.

Reheating

If you want to warm slices, a few seconds in the microwave (10-15 seconds) does the trick. It gives the frosting a soft texture that melts in your mouth, but don’t overdo it or the cake will become too soft.

Final Thoughts

This Biscoff Cookie Butter Cake Recipe holds a special place in my heart—it reminds me of cozy afternoons spent experimenting with flavors and perfecting every detail. I hope when you make it, it brings that same joy and delight to your table. It’s one of those cakes that’s somehow both simple to make and irresistibly indulgent. So go ahead, gather your ingredients, and treat yourself—you deserve it!

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