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Biscoff Cookie Butter Cake

Highlighted under Category: Sweet Italian Endings

This Biscoff cookie butter cake combines the rich, creamy taste of speculoos spread with soft, fluffy vanilla cake layers. Swirled with melted cookie butter and coated in a luscious buttercream infused with Biscoff, it's the ultimate treat for cookie butter lovers. With a sprinkle of cookie crumbs and a smooth finish, this cake delivers flavor and texture in every bite. Simple techniques make this cake approachable yet indulgent.

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Brought to You By Valeria Rossi
Last modified on Mon, 21 Apr 2025 19:26:32 GMT
Biscoff Cookie Butter Cake Save
Biscoff Cookie Butter Cake | recipesvaleria.com

This Biscoff cookie butter cake combines rich speculoos spread with fluffy vanilla layers for an indulgent dessert that will make any Biscoff lover swoon. The combination of cookie butter in both the cake and frosting creates a symphony of caramelized spice flavors that's utterly irresistible.

I first created this cake for my sister's birthday after noticing her addiction to those little packages of Biscoff cookies on flights. Now it's requested at nearly every family gathering we have.

Ingredients

Step-by-Step Instructions

Biscoff Cookie Butter Cake Save
Biscoff Cookie Butter Cake | recipesvaleria.com

My favorite part of making this cake is watching people take their first bite. The combination of seeing the beautiful layers revealed and the look of pure delight on their faces makes all the effort worthwhile. My nephew once declared it tasted like "Christmas and birthdays together" which perfectly captures its special occasion worthiness.

Storing Your Biscoff Cake

Make Ahead Options

Perfect Pairings

Frequently Asked Questions About Recipes

→ Can I use a different brand of cookie butter?

Yes, any smooth speculoos spread or cookie butter will work as a substitute for Biscoff.

→ Can I bake this cake in different pan sizes?

Absolutely! Adjust the baking time depending on the pan size, and use a toothpick to check for doneness.

→ How do I store the cake?

Store the assembled cake covered in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor.

→ Can I make this cake ahead of time?

Yes, bake the layers and prepare the buttercream in advance. Store separately and assemble the cake closer to serving time.

→ What is the best way to achieve smooth buttercream?

Ensure your butter is softened and mix for 2-3 minutes on medium-high speed until light and fluffy for the smoothest buttercream.

Biscoff Cookie Butter Cake

Luscious layers of vanilla cake with Biscoff buttercream and cookie butter swirls.

Preparation Time
30 minutes
Cooking Duration
35 minutes
Overall Time Required
65 minutes
Brought to You By: Valeria Rossi

Recipe Group: Desserts

Skill Requirement: Moderate Skill Level

Cuisine Type: American

Recipe Output: 12 Number of Servings (12 slices)

Diet Preferences: Quick Vegetarian Option

Required Ingredients

→ Cookie Butter Batter

01 2 ½ cups + 2 tbsp cake flour
02 1 ½ cups granulated sugar
03 1 tbsp baking powder
04 1/2 tsp fine sea salt
05 6 ½ tbsp unsalted butter, room temperature, cubed
06 ⅓ cup cookie butter
07 1 cup sour cream, room temperature
08 ¼ cup vegetable oil or canola oil
09 1 cup whole milk, room temperature
10 2 large eggs, room temperature
11 1 1/2 tsp vanilla extract
12 3 tbsp cookie butter, melted (for swirling)

→ Biscoff Buttercream

13 1 1/2 cups unsalted butter, softened
14 2/3 cup cookie butter
15 1 ¾ cup powdered sugar
16 2 tbsp heavy cream
17 ½ tsp vanilla extract
18 ½ cup Biscoff cookie crumbs
19 ½ cup cookie butter (for layers and top)

How to Make It

Step 01

Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350°F (180°C).

Step 02

Combine the dry ingredients. Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.

Step 03

Mix in the sour cream and oil until just combined. It will form a thick paste. Scrape down the bowl, then on low speed, mix in the milk, eggs, and vanilla. Scrape down again and mix until smooth.

Step 04

Pour half (about 210 g or 1 ½ cups) of the batter into each pan. Drizzle 1 tbsp melted cookie butter over the top of each. Spread the remaining batter evenly (another 210 g per pan).

Step 05

Bake for 30-35 minutes. Cool the pans on a wire rack for 10 minutes, then remove the cakes and let cool completely.

Step 06

Mix the butter and cookie butter together, then mix in the powdered sugar, heavy cream, and vanilla. Whip on medium-high speed for 2-3 minutes until light and fluffy.

Step 07

Once the layers are completely cool, cut each in half horizontally if desired, or keep as three thick layers.

Step 08

Place a dollop of buttercream on the serving platter. Place the first layer on top. Drizzle with 1-2 tsp melted cookie butter, then spread a thin layer of buttercream and sprinkle 1 tbsp cookie crumbs. Repeat this process, placing the last layer upside down for a flat top.

Step 09

Apply a thin crumb coat of buttercream and chill until set.

Step 10

Spread a thicker buttercream layer over the sides and top. Drizzle the remaining melted cookie butter over the top and sprinkle with cookie crumbs.

Additional Information

  1. Ensure all ingredients are at room temperature for better consistency and even mixing.
  2. Use a kitchen scale for accurate measurements, especially for flour.

Essential Tools

  • 3 6-inch cake pans
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Wire rack
  • Cake spatula or knife
  • Flat serving plate or cake board

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains dairy from butter, sour cream, heavy cream, and milk.
  • Contains gluten from cake flour.
  • Contains eggs.

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 480
  • Fat Content: 24 grams
  • Carbohydrates: 62 grams
  • Protein Amount: 4 grams