There’s something utterly irresistible about the warm, spiced flavor of Biscoff combined with a dreamy, velvety frosting. This Biscoff Cake with Cookie Butter Frosting Recipe is one of my all-time favorites because it brings that cozy, caramelized cookie taste to life in a luscious cake that’s as moist as it is flavorful. Trust me, once you try it, you’ll understand why it’s so special!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Biscoff Cake with Cookie Butter Frosting Recipe
- Top Tip
- How to Serve Biscoff Cake with Cookie Butter Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Biscoff Cake with Cookie Butter Frosting Recipe
Why You'll Love This Recipe
I’ve made this Biscoff Cake with Cookie Butter Frosting Recipe more times than I can count—and each time, it wows whoever’s lucky enough to get a slice. It’s just the right balance of rich, sweet, and subtly spiced with that signature biscoff crunch throughout.
- Moist, fluffy layers: The cake is never dry, thanks to the perfect blend of sour cream and vegetable oil in the batter.
- Cookie butter frosting magic: It’s light, creamy, and packed with that unmistakable biscoff flavor that everyone raves about.
- Crunchy cookie texture: Crushed biscoff cookies in every layer add a fun, surprising bite that takes this cake to a whole new level.
- Beautiful presentation: The biscoff drip and cookie garnishes make it café-worthy and perfect for special occasions or just a self-care treat.
Ingredients & Why They Work
The magic in this Biscoff Cake with Cookie Butter Frosting Recipe comes down to combining classic baking basics with that biscoff twist. Each ingredient plays its part, whether for texture, flavor, or structure. Here are a few tips I’ve learned along the way to help you shop smart and bake even better.
- Unsalted butter: Using softened unsalted butter gives you control over the saltiness and ensures richness without overpowering flavors.
- Vegetable oil: This adds moisture and keeps the cake tender, preventing it from feeling heavy.
- Brown sugar: Adds depth and caramel undertones that complement biscoff’s signature flavor.
- Granulated sugar: Balances sweetness and helps with that soft crumb.
- Sea salt: Enhances all the flavors without being overpowering.
- Pure vanilla extract: Vanilla rounds out the spices and cookie flavors perfectly.
- Eggs (large, room temperature): They help with binding and structure—room temp eggs mix better and create a lighter texture.
- Sour cream (room temperature): Adds moisture and just a subtle tang that keeps the cake from being overly sweet.
- All-purpose flour: The foundation for structure; make sure it’s fresh for best rise.
- Baking powder: Enough leavening to guarantee a fluffy, airy crumb.
- Cinnamon: Gives that warm spice kick that pairs so well with biscoff cookies.
- Milk (room temperature): Adds moisture and helps dissolve sugars evenly.
- Biscoff cookies (crushed): The star of the show—adding texture and that recognizable caramelized cookie crunch in every forkful.
- Cookie butter spread: For the frosting and drip, pure biscoff bliss that ties it all together.
- Cream cheese (softened): Brings tangy creaminess to the frosting, balancing the sweetness.
- Powdered sugar: Essential for smooth, fluffy frosting without any graininess.
- Heavy whipping cream (cold): Whipped into the frosting to lighten it up perfectly.
- Biscoff cookies (for layering and garnish): Use whole cookies to add crunch between layers and decoration—totally optional but cute and delicious.
Make It Your Way
I love how this Biscoff Cake with Cookie Butter Frosting Recipe lends itself to personal twists. Sometimes I swap the cinnamon for pumpkin pie spice to usher in fall vibes, or I fold in chopped nuts for an extra crunch. Feel free to experiment—it’s forgiving and flexible.
- Variation: One time, I swapped the sour cream for Greek yogurt for a tangier edge and lighter crumb—it worked beautifully and made the cake a bit healthier!
- Dietary tweaks: To make it gluten-free, use a 1:1 gluten-free baking flour blend and check the baking powder for gluten-free certification.
- Seasonal changes: Add orange zest alongside cinnamon in the batter for a zesty holiday spin that plays well with the biscoff flavors.
Step-by-Step: How I Make Biscoff Cake with Cookie Butter Frosting Recipe
Step 1: Cream the Butters and Sugars
Start by beating the softened unsalted butter and vegetable oil together until silky and smooth. Add your brown sugar and granulated sugar, then continue to cream until the mixture is light and fluffy. This step is key for that airy, tender crumb. I usually use my stand mixer on medium speed—don’t rush it or you’ll miss out on volume.
Step 2: Add Eggs and Flavorings
Crack in the room temperature eggs one at a time, mixing well after each addition so they incorporate fully without curdling. The vanilla extract and sea salt go in here too. I like to scrape down the bowl to make sure everything blends uniformly.
Step 3: Mix Dry Ingredients Separately
Whisk together all-purpose flour, baking powder, and cinnamon in a separate bowl. This helps distribute your leavening agents and spices evenly, so every bite has that perfect gentle rise and warm flavor.
Step 4: Alternate Adding Dry Ingredients and Milk
Add the flour mixture to the wet ingredients in three parts, alternating with your room-temperature milk. Start and finish with flour. Mix gently but thoroughly—over mixing can make the cake tough, so I usually stop as soon as the flour disappears.
Step 5: Fold in Sour Cream and Crushed Biscoff Cookies
Now fold in the sour cream gently with a spatula—it adds moisture without weighing down the batter. Then, fold in the crushed Biscoff cookies to spread that irresistible crunch right through the layers. Don’t overdo folding here either; you want the cookies distributed, not pulverized.
Step 6: Bake and Cool
Pour the batter evenly into your prepared pans. I bake mine at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the layers cool completely—this is crucial before frosting to avoid melting your lovely frosting.
Step 7: Whip Up the Cookie Butter Frosting
Beat together softened butter, cream cheese, biscoff spread, and powdered sugar until smooth. Then add cold heavy cream one tablespoon at a time and whip until fluffy and light. This frosting is the star, so take your time to get it just right! I find using a cold bowl and cold cream really helps achieve the fluffiest texture.
Step 8: Assemble with Cookie Layers and Drip
Layer your cake by spreading a thick layer of frosting between each cake, then add whole biscoff cookies for added crunch. Around the base, place more cookies for a pretty border. Finally, drizzle the melted biscoff spread over the top to create that gorgeous drip effect. It’s easier than it looks and makes your cake look professionally finished.
Top Tip
I’ve learned a few tricks over time that make this Biscoff Cake with Cookie Butter Frosting Recipe foolproof and that I’d love to share with you.
- Room Temperature Ingredients: Make sure your eggs, sour cream, butter, and cream cheese are all at room temp for the smoothest batter and frosting without lumps.
- Don’t Skip Folding: When adding crushed cookies, fold gently to keep the texture intact and avoid overmixing your batter.
- Chill Cake Layers: If your kitchen is warm, chill the layers before frosting; it helps your frosting hold without melting.
- Control the Drip: For the biscoff drip, start with slightly cooled melted spread—it should be pourable but not hot, or it might slide right off.
How to Serve Biscoff Cake with Cookie Butter Frosting Recipe
Garnishes
I keep it simple with the garnishes—extra whole biscoff cookies around the base and on top add that crunchy, caramelized look and a tasty treat for your guests to nibble on. Sometimes I’ll sprinkle a pinch of cinnamon or crushed cookie crumbs on top for a little extra flair and aroma.
Side Dishes
This cake shines all on its own, but if I’m serving it for a party, I like pairing it with a light espresso or a chilled glass of milk. A scoop of vanilla ice cream or a dollop of freshly whipped cream on the side also balances the sweetness perfectly and makes the experience feel even more indulgent.
Creative Ways to Present
For special occasions, I’ve swirled edible gold dust on the frosting for an elegant finish, and once I even made mini versions of this cake using cupcake pans topped with tiny biscoff cookies and drizzled frosting. They were a huge hit and perfect for gifting or a buffet table display!
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to 4 days—keep it covered with plastic wrap or stored in an airtight cake container so the frosting doesn’t dry out. I usually slice it before storing to make snacking easier and less messy.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and then foil, and they thaw with minimal texture changes. I recommend freezing unfrosted layers if you want to prep ahead, then thaw and frost on the day you’re serving for maximum freshness.
Reheating
Since it’s best served chilled, I don’t usually reheat this cake. But if you prefer room temperature, I let slices sit out for about 30 minutes. If warmed, keep it brief and gentle—just enough to take the chill off without melting the frosting completely.
Frequently Asked Questions:
Yes! Crunchy Biscoff spread works well in both the frosting and drip, adding even more crunch. Just be mindful that the texture will be chunkier, which can be delightful if you love that extra bite.
To balance the sweetness, I recommend adding cream cheese to the frosting as in the recipe, which gives it a tangy edge. Also, carefully measure your powdered sugar and consider starting with the lower amount, then adjust sweetness to taste.
I like to place the cookies in a zip-top bag and gently crush them with a rolling pin to get even-sized crumbs that add texture without turning into powder. If you don’t have a rolling pin, pulse them a few times in a food processor—just watch closely to avoid overprocessing.
Making this exact recipe vegan would require substitutions like vegan butter, a plant-based cream cheese alternative, and egg replacers. While possible, the texture and flavor might differ. I’d recommend searching for a vegan biscoff-inspired cake recipe specifically crafted for those needs.
Final Thoughts
This Biscoff Cake with Cookie Butter Frosting Recipe is more than a dessert; it’s a little ritual that brings a warm, comforting feel to any day. I love sharing it with friends who say it’s their new favorite cake. Give it a try—you might just find yourself making it again and again, too!
Print
Biscoff Cake with Cookie Butter Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Biscoff Cake features soft and moist layers infused with crushed Biscoff cookies, layered with a light and creamy whipped cookie butter cream cheese frosting, and finished with a rich Biscoff drip and crunchy cookies for decoration. Perfectly balanced with warm cinnamon and vanilla, this cake is a decadent treat for cookie butter lovers.
Ingredients
Cake Ingredients
- 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 (570 g)
- 3 ¾ teaspoon baking powder
- 1 ½ tablespoon cinnamon
- 1 cup milk (room temperature)
- 12 Biscoff cookies (crushed)
Frosting Ingredients
- 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)
Decoration and Drip
- ½ cup Biscoff spread (melted)
- 10 Biscoff cookies (for between layers)
- 8 Biscoff cookies (for around base)
- 8 Biscoff cookies (for top)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy release.
- Mix Wet Ingredients: In a large bowl, cream together the 1 ½ cups softened unsalted butter, ⅓ cup vegetable oil, 1 ½ cup packed brown sugar, and ⅓ cup granulated sugar until light and fluffy. Add 7 large eggs one at a time, mixing well after each addition. Stir in ½ teaspoon sea salt and 1 tablespoon pure vanilla extract, then fold in ¾ cup sour cream to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together 4 ¾ cups all purpose flour, 3 ¾ teaspoons baking powder, and 1 ½ tablespoons cinnamon. Gradually add the dry ingredients to the wet ingredients alternately with 1 cup milk, beginning and ending with the dry mixture. Mix until just combined to avoid overworking the batter.
- Add Crushed Cookies: Gently fold in the 12 crushed Biscoff cookies to the batter for added texture and flavor.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, beat 1 cup slightly softened unsalted butter with 8 oz softened cream cheese until smooth and creamy. Gradually add 3-4 cups powdered sugar and ¾ cup Biscoff spread, mixing until fully incorporated. Add 3-6 tablespoons cold heavy whipping cream, one tablespoon at a time, to reach a light and fluffy consistency.
- Assemble the Cake: Level the cooled cake layers if needed. Place the first layer on your serving plate, spread a layer of frosting, and sprinkle some of the 10 whole Biscoff cookies between layers for crunch. Repeat with the next layers and cookies.
- Frost the Cake: Apply a crumb coat of frosting over the entire cake and chill for 15 minutes. Then, finish frosting the top and sides with the remaining frosting to create a smooth finish.
- Create Biscoff Drip and Decorate: Warm ½ cup Biscoff spread until melted but not hot, then drip it around the edges of the cake. Decorate the base and top of the cake with the 8 Biscoff cookies each, arranging them evenly for a decorative finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting and drip. Bring to room temperature before slicing and serving for the best texture and flavor.
Notes
- This Biscoff cake is best stored covered in the refrigerator and consumed within 3 days to maintain freshness and texture.
- Allow all dairy ingredients to come to room temperature to ensure a smooth and fully blended batter and frosting.
- For an extra moist cake, be careful not to overbake; start checking for doneness at 25 minutes.
- If you prefer a vegan or dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use a flax egg in place of the eggs, though texture may vary.
- You can crush additional Biscoff cookies and sprinkle them on top of the frosting for extra crunch and decoration.
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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