Introduction

This Biscoff Cookie Butter Cake is a decadent treat bursting with the warm, spiced flavor of Biscoff cookies and creamy cookie butter frosting. Layered with moist cake and crunchy cookie pieces, it’s a showstopper perfect for any celebration or dessert craving.

A tall cake with five layers is shown sliced to reveal its inside, each layer light brown and fluffy with thin layers of creamy frosting in between. The outside is smooth with a light caramel-colored icing, and the top has a swirled pattern. On top, there are many small, rectangular darker brown biscuits arranged around the edge. The cake rests on a wooden round board with a white marbled background visible behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 Biscoff cookies (fine crumb equals 1 cup)
2 3/4 cups All-purpose flour

1 tablespoon Cornstarch
2 teaspoons Baking powder

1/4 teaspoon Baking soda
1 teaspoon Salt

1 cup Unsalted butter (room temperature)
1/4 cup Oil (canola or vegetable)
1 3/4 cups White granulated sugar

1 teaspoon Pure vanilla extract
1 cup Sour cream (room temperature)
4 Large eggs (room temperature)

1 cup Buttermilk (room temperature)
1/2 cup Biscoff cookie butter
8 Biscoff cookies

1 1/2 cups Unsalted butter (room temperature) for frosting
3/4 cup Biscoff cookie butter for frosting
2 1/2 cups Powdered sugar (sifted)

1 teaspoon Pure vanilla extract (for frosting)
1 tablespoon Heavy cream
1/2 cup Biscoff cookie butter (melted for drip)

Biscoff cookies (for decoration)

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch cake pans by spraying them with nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
Step 2: Blend 15 Biscoff cookies into fine crumbs using a blender. In a mixing bowl, combine the flour, Biscoff crumbs, baking powder, baking soda, cornstarch, and salt.

Step 3: Using a mixer, beat the room temperature butter, oil, and sugar on high speed for 2 minutes until very light and fluffy. Add the vanilla extract, sour cream, and eggs, mixing on medium speed until combined. Scrape down the bowl as needed.
Step 4: Add the flour mixture and buttermilk to the wet ingredients. Mix on low speed until just combined, then remove the bowl and ensure everything is fully incorporated by hand stirring if needed.
Step 5: Divide the batter evenly among the three cake pans. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
Step 7: For the cookie butter filling, place 1/4 cup of cookie butter into two small bowls (total 1/2 cup) and heat each in the microwave for 15 seconds until slightly melted.
Step 8: Using a food processor, pulse 4 Biscoff cookies at a time until they are finely chopped. Repeat until all 8 cookies are chopped evenly.

Step 9: For the frosting, sift the powdered sugar. Beat the 1 1/2 cups butter on high speed for 3 minutes until fluffy. Add 3/4 cup cookie butter and beat on high until combined.
Step 10: Gradually add the powdered sugar on low speed until fully mixed. Then add heavy cream and vanilla extract and beat on high speed until creamy and smooth.
Step 11: To assemble, place one cake layer on your serving plate. Spread about 3/4 cup frosting evenly over it. Pipe a border of frosting around the edge to keep filling contained.

Step 12: Spread half of the melted cookie butter over the frosting and sprinkle half of the chopped cookies on top. Repeat this layering with the second cake layer.
Step 13: Place the last cake layer upside down on top to create a flat surface. Frost the entire cake with the remaining frosting.
Step 14: Freeze the assembled cake for about 10 minutes to set the frosting before decorating.

Step 15: Melt 1/2 cup cookie butter in the microwave for 20 seconds. Drizzle it over the top of the cake, allowing it to drip down the sides.
Step 16: Decorate the cake with extra Biscoff cookies as desired. Your cake is now ready to serve.

Tips & Variations

Use room temperature ingredients for the cake to help everything mix smoothly and create a tender crumb.

For an extra crunchy texture, fold some chopped Biscoff cookies directly into the cake batter before baking.
If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes as a substitute.
To make the frosting less sweet, reduce the powdered sugar slightly and add more heavy cream to adjust consistency.

Storage

Store the cake tightly covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to 2 months; thaw in the refrigerator overnight and let warm slightly before enjoying.

How to Serve

The image shows a tall, three-layer light brown cake with smooth, creamy frosting between each layer. The cake is covered in a light caramel-colored icing that flows evenly on the sides and top. The top edge of the cake is decorated with a ring of broken, square and circular cookies that are a darker brown, adding a crunchy texture contrast. The cake stands on a light wooden board, placed against a white marbled texture background with some green leaves partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, you can use regular salted butter but reduce or omit added salt in the recipe to keep the balance of flavors right.

How do I keep the cake moist?

Using sour cream and buttermilk in the batter adds moisture and tenderness to the cake. Avoid overbaking and wrap leftovers tightly to maintain freshness.