Introduction

This Biscoff Cake is a delightful treat for anyone who loves the rich, caramelized flavor of cookie butter. Moist layers of cake are filled and frosted with creamy Biscoff-infused buttercream, then finished with a drizzle of melted cookie butter and crunchy Biscoff crumbs. It’s a perfect dessert for celebrations or whenever you want a special sweet indulgence.

The image shows a two-layer light brown cake with smooth frosting all around. Each layer is a soft, light tan color, and a thick, creamy frosting layer separates them. On top, there are swirls of darker brown frosting evenly spaced around the edge, each swirl topped with small crumbs. A caramel-colored drizzle is streaked over the frosting swirls and across the cake's surface. The slice is being lifted with a cake server, revealing the fluffy texture inside. The cake sits on a white marbled surface and in the background, white plates with black forks are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup unsalted butter, room temperature (150 grams)
1 cup granulated sugar (200 grams)
1 teaspoon vanilla extract
3 large eggs, room temperature
2 tablespoons sour cream (30 grams)
14 oz container cookie butter, divided (400 grams)
2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup whole milk, at room temperature (180 ml)
½ cup unsalted butter, slightly cold (115 grams)
2 ½ – 3 ½ cups powdered sugar (300-440 grams)
½ cup cookie butter (from 14 oz container, plus extra for drizzling) (120 grams)
2-3 tablespoons milk, any kind
2 Biscoff cookies, crushed (optional)

Instructions

Step 1: Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
Step 2: In a large bowl, cream together the room-temperature butter and granulated sugar using an electric mixer until light and fluffy, about a few minutes.
Step 3: Add vanilla extract, then add eggs one at a time, mixing well after each addition. Stir in the sour cream and ½ cup cookie butter until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Step 6: Divide the batter evenly between the prepared pans. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Let the cakes cool in the pans for a few minutes, then invert onto wire racks to cool completely.
Step 8: To make the frosting, combine the cold butter, 2 ½ cups powdered sugar, and reserved ½ cup cookie butter in a stand mixer. Beat until smooth. Add milk and more powdered sugar as needed to achieve a fluffy but thick, spreadable consistency.
Step 9: Melt the remaining cookie butter in the microwave for a few seconds until runny, being careful to remove any aluminum seal beforehand.
Step 10: Place one cake layer on a serving plate. Spread a thin layer of frosting on top, then smooth most of the melted cookie butter over it, leaving a 1-inch border around the edge. Reserve some melted cookie butter for drizzling later.
Step 11: Add the second cake layer and pipe a line of frosting into the crack between layers. Spread a thin crumb coat of frosting over the entire cake. Chill in the fridge for 20 minutes or freezer for 10 minutes. Then apply a final layer of frosting.
Step 12: Decorate by piping large frosting swirls around the top edge. Drizzle the reserved melted cookie butter across the top and sprinkle with crushed Biscoff cookies if desired.

Tips & Variations

For extra moist cake, make sure your eggs and milk are at room temperature before mixing.
You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
If you prefer a less sweet frosting, gradually reduce the powdered sugar to suit your taste.
Use a stand mixer or hand mixer with a paddle attachment for best results when creaming and whipping.
To add texture, fold crushed Biscoff cookies gently into the frosting before assembling.

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 can also be frozen well wrapped for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving. Frosting can stiffen when cold—whisk gently to restore spreadability if needed.

How to Serve

A close-up view of a round, two-layer vanilla cake with light brown frosting covering the outside and between the layers. The cake layers are soft and light beige, showing a delicate crumb texture. On top, there are swirls of creamy light brown frosting arranged in a ring around the edge, each swirl drizzled with caramel sauce and sprinkled with small brown cookie crumbs. A slice is being lifted by a spatula, showing the even thickness of both cake layers and frosting. The cake sits on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and wrap them tightly in plastic wrap. Assemble and frost the cake the day you plan to serve it for the freshest taste.

What is cookie butter and where can I find it?

Cookie butter, also known as Biscoff spread, is a creamy spread made from crushed spiced cookies. It has a caramelized, slightly spicy flavor and is commonly found in grocery stores near nut butters or specialty spreads. It can also be purchased online.