Biscoff Cake – A Cookie Butter Lover’s Dream in Every Slice

🎉 Introduction

Let’s talk about a dessert that takes the internet’s favorite cookie spread — Biscoff cookie butter — and transforms it into a decadent, bakery-style layer cake. This Biscoff Cake features soft vanilla-cinnamon sponge layers made with fluffy egg whites and buttermilk, stacked high with cookie butter frosting, crushed Biscoff cookies, and creamy double crème.

It’s a dessert that tastes like a warm hug. Spiced, sweet, nostalgic, and dangerously delicious. Whether you’re a lifelong Biscoff addict or just looking for an impressive party cake, this one’s for you.

🧰 Equipment Needed

For the perfect Biscoff cake, make sure you have:

• 3 x 8-inch round cake pans
• Mixing bowls
• Stand or hand mixer
• Spatula and offset spatula
• Parchment paper
• Wire cooling racks
• Serrated knife (for leveling)
• Food processor (optional for cookie crumble)

🍰 Tip: Chill your cake before frosting for clean layers and structure!

🛒 Ingredients

🍰 For the Biscoff Cake Layers

• 3 cups all-purpose flour
• 2 1/2 tsp baking powder
• 2 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1 cup granulated sugar
• 2 cups packed brown sugar (light or dark)
• 1 cup carton egg whites (or 7 large egg whites, room temp)
• 5 tsp vanilla extract or vanilla bean spread
• 2 tbsp vegetable or canola oil
• 1 1/2 cups buttermilk, room temp
• 1/2 cup unsalted butter, softened

🧁 For the Biscoff Frosting

• 2 cups cookie butter (creamy)
• 1 1/2 cups unsalted butter, softened
• 10 cups powdered sugar
• 3/4 cup double cream (or heavy cream)
• 1 tsp vanilla extract
• Pinch of salt

🍪 For Assembly & Garnish

• 12 Biscoff cookies, crushed
• Optional: Cookie butter drizzle, whole Biscoff cookies for topping

👩‍🍳 Directions

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).
2. Grease three 8-inch pans, line bottoms with parchment, and lightly flour the sides.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Salt
• Cinnamon

Set aside.

Step 3: Beat the Sugars & Fats

1. In a stand mixer, cream together:
   • Butter
   • Brown sugar
   • Granulated sugar

Beat until fluffy (3–4 minutes). Scrape the bowl.

2. Add:
   • Oil
   • Vanilla

Step 4: Add Egg Whites

1. Gradually add egg whites while mixing on low-medium speed.
2. Beat until mixture is silky and light.

🥚 Why egg whites? They give the cake a delicate, airy texture and light color.

Step 5: Alternate Wet & Dry Ingredients

1. With mixer on low, alternately add:
   • Dry ingredients
   • Buttermilk

Begin and end with dry mix. Do not overmix.

Step 6: Bake the Cakes

1. Divide batter evenly between pans.
2. Bake for 28–32 minutes or until toothpick comes out clean.
3. Cool in pans 10 minutes, then transfer to wire racks.

🧁 Step 7: Make the Cookie Butter Frosting

1. Beat together:
   • Softened butter
   • Cookie butter

Mix until smooth and fluffy (2–3 minutes).

2. Add:
   • Powdered sugar, 1 cup at a time
   • Vanilla
   • Salt
3. Slowly pour in double cream and beat for another 2–3 minutes until whipped and creamy.

🍦 Frosting should be thick but spreadable. Chill if too soft.

🎂 Step 8: Assemble the Cake

1. Level cake layers with a serrated knife.
2. Place the first layer on your cake board or plate.
3. Spread a thick layer of frosting. Sprinkle crushed Biscoff cookies on top.
4. Repeat with the second layer.
5. Add the final layer and apply a thin crumb coat. Chill for 20 minutes.
6. Frost the entire cake with remaining frosting.
7. Garnish with:
   • Crushed cookies
   • Cookie butter drizzle
   • Whole cookies on top or around edges

🍽️ Servings & Timing

• Yield: 12–14 slices
• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Assembly & Chill Time: 45 minutes
• Total Time: ~1 hour 45 minutes

Ideal for birthdays, holidays, and cookie-lovers’ celebrations.

🧊 Storage & Reheating

Refrigerator

• Store covered for up to 5 days.
• Let sit at room temp for 30 minutes before slicing.

Freezer

• Wrap individual slices in parchment and freeze up to 2 months.
• Thaw overnight in the fridge.

❄️ Frosted cakes freeze well — just avoid cookie garnish until serving.

🥄 Variations

Put a twist on this indulgent cake with these ideas:

• 🧁 Cupcake Version – Bake in cupcake tins for 18–20 minutes and top with piped frosting.
• 🍫 Chocolate Biscoff Cake – Add 1/2 cup cocoa to batter for a deeper, brownie-like version.
• 🥥 Coconut Biscoff – Add 1/2 cup shredded coconut to the frosting for texture.
• 🍦 Biscoff Ice Cream Cake – Layer frozen cookie butter mousse between cake rounds.
• 🧂 Salted Caramel Biscoff – Drizzle salted caramel sauce on top for a luxurious finish.
• 🍰 Naked Cake Style – Leave the sides semi-frosted for a rustic look.

❓ 10 FAQs

1. What is Biscoff?
Biscoff cookies are caramelized spiced biscuits originally from Belgium — and cookie butter is the spreadable version.

2. Can I use crunchy cookie butter?
Yes, for a more textured frosting! Creamy is best for a smooth finish.

3. Is this cake very sweet?
It’s rich and sweet, but the spices and frosting balance it beautifully.

4. Can I use whole eggs instead of whites?
Yes — 3 whole eggs, but the cake will be slightly denser and more golden.

5. Can I use milk instead of buttermilk?
You can, but buttermilk provides tenderness and tang. For a sub: mix milk with a splash of lemon juice.

6. How do I keep the cake moist?
Don’t overbake and store well-wrapped. Buttermilk and oil ensure moisture.

7. Can I make this ahead?
Yes! Bake layers 1–2 days ahead, store chilled and frost the day of.

8. What if I don’t have double cream?
Use heavy cream or whipping cream with at least 36% fat.

9. Can I make it gluten-free?
Yes — use a 1:1 gluten-free baking mix, but Biscoff cookies are not gluten-free.

10. Can I toast the cookies?
Yes — toasting crushed Biscoff brings out caramel notes and adds crunch.

🏁 Conclusion

This Biscoff Cake is the ultimate dessert for cookie butter lovers — a layered masterpiece with buttery sponge, warm spice, rich frosting, and those signature crunchy bits. It’s indulgent yet balanced, perfect for showing off at parties or making your afternoon coffee even more luxurious.

If you’re new to baking with cookie butter, this is your gateway to dessert greatness. Make it once, and it will become your go-to celebration cake for years to come.

Adam

Biscoff Cake – A Cookie Butter Lover’s Dream in Every Slice

Let’s talk about a dessert that takes the internet’s favorite cookie spread — Biscoff cookie butter — and transforms it into a decadent, bakery-style layer cake. This Biscoff Cake features soft vanilla-cinnamon sponge layers made with fluffy egg whites and buttermilk, stacked high with cookie butter frosting, crushed Biscoff cookies, and creamy double crème. It’s a dessert that tastes like a warm hug. Spiced, sweet, nostalgic, and dangerously delicious. Whether you’re a lifelong Biscoff addict or just looking for an impressive party cake, this one’s for you.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Frosting & Assembly time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

  

🍰 For the Biscoff Cake Layers

• 3 cups all-purpose flour
• 2 1/2 tsp baking powder
• 2 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1 cup granulated sugar
• 2 cups packed brown sugar light or dark
• 1 cup carton egg whites or 7 large egg whites, room temp
• 5 tsp vanilla extract or vanilla bean spread
• 2 tbsp vegetable or canola oil
• 1 1/2 cups buttermilk room temp
• 1/2 cup unsalted butter softened

🧁 For the Biscoff Frosting

• 2 cups cookie butter creamy
• 1 1/2 cups unsalted butter softened
• 10 cups powdered sugar
• 3/4 cup double cream or heavy cream
• 1 tsp vanilla extract
• Pinch of salt

🍪 For Assembly & Garnish

• 12 Biscoff cookies crushed
• Optional: Cookie butter drizzle whole Biscoff cookies for topping

Equipment

• For the perfect Biscoff cake, make sure you have:
• 3 x 8-inch round cake pans
• Mixing bowls
• Stand or hand mixer
• Spatula and offset spatula
• Parchment paper
• Wire cooling racks
• Serrated knife (for leveling)
• Food processor (optional for cookie crumble)
• 🍰 Tip: Chill your cake before frosting for clean layers and structure!

Method

 

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).
2. Grease three 8-inch pans, line bottoms with parchment, and lightly flour the sides.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together:
2. Flour
3. Baking powder
4. Salt
5. Cinnamon
6. Set aside.

Step 3: Beat the Sugars & Fats

1. In a stand mixer, cream together:
2. Butter
3. Brown sugar
4. Granulated sugar
5. Beat until fluffy (3–4 minutes). Scrape the bowl.
6. Add:
7. Oil
8. Vanilla

Step 4: Add Egg Whites

1. Gradually add egg whites while mixing on low-medium speed.
2. Beat until mixture is silky and light.

🥚 Why egg whites? They give the cake a delicate, airy texture and light color.

Step 5: Alternate Wet & Dry Ingredients

1. With mixer on low, alternately add:
2. Dry ingredients
3. Buttermilk
4. Begin and end with dry mix. Do not overmix.

Step 6: Bake the Cakes

1. Divide batter evenly between pans.
2. Bake for 28–32 minutes or until toothpick comes out clean.
3. Cool in pans 10 minutes, then transfer to wire racks.

🧁 Step 7: Make the Cookie Butter Frosting

1. Beat together:
2. Softened butter
3. Cookie butter
4. Mix until smooth and fluffy (2–3 minutes).
5. Add:
6. Powdered sugar, 1 cup at a time
7. Vanilla
8. Salt
9. Slowly pour in double cream and beat for another 2–3 minutes until whipped and creamy.

🍦 Frosting should be thick but spreadable. Chill if too soft.

🎂 Step 8: Assemble the Cake

1. Level cake layers with a serrated knife.
2. Place the first layer on your cake board or plate.
3. Spread a thick layer of frosting. Sprinkle crushed Biscoff cookies on top.
4. Repeat with the second layer.
5. Add the final layer and apply a thin crumb coat. Chill for 20 minutes.
6. Frost the entire cake with remaining frosting.
7. Garnish with:
8. Crushed cookies
9. Cookie butter drizzle
10. Whole cookies on top or around edges

Notes

🧊 Storage & Reheating

Refrigerator
Store covered for up to 5 days.

Let sit at room temp for 30 minutes before slicing.

Freezer
Wrap individual slices in parchment and freeze up to 2 months.

Thaw overnight in the fridge.

❄️ Frosted cakes freeze well — just avoid cookie garnish until serving.

🥄 Variations

Put a twist on this indulgent cake with these ideas:

🧁 Cupcake Version – Bake in cupcake tins for 18–20 minutes and top with piped frosting.

🍫 Chocolate Biscoff Cake – Add 1/2 cup cocoa to batter for a deeper, brownie-like version.

🥥 Coconut Biscoff – Add 1/2 cup shredded coconut to the frosting for texture.

🍦 Biscoff Ice Cream Cake – Layer frozen cookie butter mousse between cake rounds.

🧂 Salted Caramel Biscoff – Drizzle salted caramel sauce on top for a luxurious finish.

🍰 Naked Cake Style – Leave the sides semi-frosted for a rustic look.

❓ 10 FAQs

1. What is Biscoff?
Biscoff cookies are caramelized spiced biscuits originally from Belgium — and cookie butter is the spreadable version.

2. Can I use crunchy cookie butter?
Yes, for a more textured frosting! Creamy is best for a smooth finish.

3. Is this cake very sweet?
It’s rich and sweet, but the spices and frosting balance it beautifully.

4. Can I use whole eggs instead of whites?
Yes — 3 whole eggs, but the cake will be slightly denser and more golden.

5. Can I use milk instead of buttermilk?
You can, but buttermilk provides tenderness and tang. For a sub: mix milk with a splash of lemon juice.

6. How do I keep the cake moist?
Don’t overbake and store well-wrapped. Buttermilk and oil ensure moisture.

7. Can I make this ahead?
Yes! Bake layers 1–2 days ahead, store chilled and frost the day of.

8. What if I don’t have double cream?
Use heavy cream or whipping cream with at least 36% fat.

9. Can I make it gluten-free?
Yes — use a 1:1 gluten-free baking mix, but Biscoff cookies are not gluten-free.

10. Can I toast the cookies?
Yes — toasting crushed Biscoff brings out caramel notes and adds crunch.

🏁 Conclusion

This Biscoff Cake is the ultimate dessert for cookie butter lovers — a layered masterpiece with buttery sponge, warm spice, rich frosting, and those signature crunchy bits. It’s indulgent yet balanced, perfect for showing off at parties or making your afternoon coffee even more luxurious.

If you’re new to baking with cookie butter, this is your gateway to dessert greatness. Make it once, and it will become your go-to celebration cake for years to come.