Biscoff Cookie Butter Cake
This Biscoff cookie butter cake has Biscoff cookies in every layer! This is a 3 layer Biscoff cookie cake with cookie butter filling with extra Biscoff cookies. It is topped with a cookie butter frosting and a cookie butter drip. This cake is for ultimate Biscoff lovers.
This Biscoff cookie butter cake was designed to be the ultimate cake. I wanted each bite to be loaded with Biscoff flavor. This cake is exactly that! I originally made this recipe in 2021, but I updated it in 2026 to be a lot better. The cake isn’t as sweet as it was before, so there is a better balance of flavors. My favorite part about this cake is the filling, the small cookie pieces gives the cake a little texture.
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cake.
- Tip 2: The filling and frosting gets made right before you need them. The cakes can be made ahead of time.
- Tip 3: The cake’s are a lot softer in this new update recipe. I added extra sour cream (a fat) to help soften it since it has Biscoff cookie crumbs.
Decorating the cake
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For more Biscoff recipes, try my Biscoff mousse cake and Biscoff no bake cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Biscoff Cookie Butter Cake
This Lotus Biscoff cookie butter cake is a layered cake with cookie crumbs in the cake batter. It has a cookie butter frosting, melted cookie butter, and crumbled cookies in the filling. The cake is topped with more melted cookie butter!
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Ingredients
Biscoff Cake
- 15 Biscoff cookies, fine crumb equal to 1 cup.
- 2 3/4 cup All-purpose flour
- 1 TBSP Cornstarch
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1/4 cup Oil, canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 cup Sour cream, room temperature
- 4 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
Cookie Butter Filling
- 1/2 cup Biscoff cookie butter
- 8 Biscoff cookies
Cookie Butter Frosting
- 1 1/2 cups Unsalted butter, room temperature
- 3/4 cup Biscoff cookie butter
- 2 1/2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 TBSP Heavy cream
- 1/2 cup Biscoff cookie butter, melted for drip
- Biscoff cookies, for decoration
Instructions
Biscoff Cake
- Preheat oven to 350°F Spray three 8 inch cake pans with baking nonstick spray. Place an 8 inch parchment paper circles on the bottom. Spray again.
- Using a blender, blend 15 biscoff cookies into a fine crumb. In a mixing bowl, mix the flour, biscoff crumbs, baking powder, baking soda, cornstarch, and salt.15 Biscoff cookies, 2 3/4 cup All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1 tsp Salt, 1 TBSP Cornstarch
- Using a mixer, beat the butter, oil, and sugar. Beat on high for 2 minutes it will be very light and fluffy. Add in vanilla, sour cream, and eggs. Mix on medium speed until combined. Scrape the bowl.1 cup Unsalted butter, 1/4 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 cup Sour cream, 4 Large eggs
- Add in the flour mixture and buttermilk. Mix on low speed until just combined. Take off the mixer and make sure it is all combined.1 cup Buttermilk
- Pour the batter evenly through the three cake pans. Bake for 26-30 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit for 10 minutes in the hot pans. Transfer the cakes to a cooling rack. Let the cool completely before decorating.
Cookie Butter Filling
- Make this right before you need it. Place 1/4 cup of cookie butter into 2 small bowls (1/2 cup total). Heat in the microwave for 15 seconds. It will be slightly melty.1/2 cup Biscoff cookie butter
- Using a food processor, blend 4 Biscoff cookies at a time until it is small pieces. Do this for the 8 total cookies allowing you to split it evenly.8 Biscoff cookies
Cookie Butter Frosting
- Sift the powdered sugar.2 1/2 cups Powdered sugar
- Using a mixer, beat butter on high for 3 minutes. Add in the cookie butter and mix on high speed until combined.3/4 cup Biscoff cookie butter, 1 1/2 cups Unsalted butter
- Add in the powdered sugar and mix on low speed until combined. Next, add in the heavy cream and vanilla. Mix on high speed until creamy.1 TBSP Heavy cream, 1 tsp Pure vanilla extract
Assembly
- Place the 1st layer of cake down. Spread a 3/4 cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the melty cookie butter on top of the cake. Top with half of the chopped cookies. Repeat with the second layer.
- Place last layer of cake bottom side up to give the flattest surface on top of the cake.
- Frost the cake. Freeze for 10 minutes to set the frosting.
- Melt the cookie butter in the microwave for 20 seconds. Pour the cookie butter over the cake and let it drip down the sides of the cake. Top with biscoff cookies.1/2 cup Biscoff cookie butter, Biscoff cookies
Notes
Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
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Calories: 646kcal, Carbohydrates: 73g, Protein: 5g, Fat: 47g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 240mg, Potassium: 72mg, Fiber: 1g, Sugar: 32g, Vitamin A: 1014IU, Vitamin C: 0.1mg, Calcium: 74mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
Thank you so much for the recipe! I made this cake for a friend’s birthday. Everyone loved it! It was delicious!
My family loved this! It’s the best cake I ever made!!
Could i make this without the cookie crumbles in the cake to make it vanilla flavoured?
I used this frosting recipe with my vanilla latte cake recipe! Omg AMAZING! Love it love it love it! Thank you for sharing! The flavors just pair so nicely together!
Could I substitute the buttermilk for anything?
Ive Made this recipe and turned it into a horse cake for my cousin she loved it and so did everyone else. It was delicious and a great recipe. I would like to use the cake recipe again but would I be able to make the cake without the biscoff cookie crumbles or would that mess with the texture?
Hi! Can I substitute buttermilk for the sour cream as well? Would that be okay for the batter? Or would that be too much buttermilk?
That would be too much buttermilk. You can also use plain yogurt!
Great recipe, my Cookie Butter Lover was obsessed. A lot of CB cakes use a chocolate cake base but this tangy vanilla was the perfect choice. A fluffy, soft crumb goes so well with the gooey frostings. I had a lot of fun putting cookies, swirls of frosting, and crumbs over the top, so easy to decorate after the CB drizzle.
Hi, wanted to ask you if I should use whole or low fat buttermilk? Thank you
Whole is best, but harder to find. I personally used low fat.
I don’t normally leave reviews but if you’re questioning if you want to use this recipe STOP AND DO IT!!! I was struggling to find a good one! So I only used the recipe for the sponge I did my own thing for the filling and frosting. It came out so moist! Thank you so much Stephanie!
This cake was unbelievably delicious. It was crammed with Biscoff flavor! The frosting had this salty-sweet quality that was addictive. I made it for my MIL’s birthday and was so glad when she took only one piece back with her. I had every intention of ignoring the cake the next day, but the Biscoff called to me and before I knew it I had eaten an equally large piece. I will definitely be looking for an excuse to make this again!
Delicious cake! Just felt like the frosting was a bit buttery so maybe add in less. Besides that it was delicious
Hi Stephanie, This recipe looks great! My partner would like a biscoff cake for his birthday on Monday but I’m looking to just make a mini one for him. I have some 4inch cake tins I was hoping to use after I made a mini cake for a friend earlier this year.
I was just wondering if you would recommend decreasing the recipe for these tin sizes? Also if you would know how much longer/less they might need to cook for
Thanks for any help given 🙂
I would half the recipe for a mini cake. Then cook for 18-20 minutes.
How would you translate this recipe for cupcakes? How long would the bake time be for the cake batter?
I actually have a biscoff cupcake recipe! Use that instead!
What size cake pans did you use?
Three 8-inch cake pans!
Made this cake for a dinner party, and every single guest could not get enough of it. Soft, sweet, and full of cookie butter! I will make this again and again.
Amazing cake! First time trying Biscoff because it’s hard to find in Canada and I’m in love!
This cake is so soft and moist!
AMAZING CAKE!!! FLAVORFUL AND SOFT BUT NOT HARD TO DECORATE’n
THANK YOU SO MUCH EVERYONE LOVED THE CAKE <333
Hi…any substitute for sour cream?
Yes! you can use greek yogurt. Make sure it is not a low fat. The goal is to have an extra “fat” source to break down the gluten strand for a more lighter crumb. Hope that helps!
Amazing amazing recipe..must try for all Biscoff lovers🥰🥰
The best!