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Biscoff Cake Recipe Easy, Cheesy Family Dessert

Biscoff Cake

Biscoff Cake is the ultimate treat for cookie butter lovers! Featuring layers of moist cinnamon-spiced cake, silky vanilla buttercream, and rich cookie butter frosting, this cake is pure indulgence. Perfect for celebrations or cozy weekends, it delivers warm, spiced caramel flavors in every bite.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American, European
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 3 cups All-purpose flour 375g
  • 1 cup Granulated sugar 200g
  • 2 cups Brown sugar light or dark, packed (400g)
  • 2.5 teaspoons Baking powder 10g
  • 2 teaspoons Ground cinnamon 5g
  • 1 teaspoon Fine salt 6g
  • 1 cup Unsalted butter room temperature (226g)
  • 1 cup Egg whites or 7 large egg whites, room temperature (240g)
  • 1.5 cups Buttermilk room temperature (360g)
  • 2 tablespoons Vegetable or canola oil 28g
  • 2 teaspoons Vanilla extract or vanilla bean paste 8g
  • 3 cups Unsalted butter room temperature (678g)
  • 1 tablespoon Vanilla extract or vanilla bean paste 12g
  • 1.5 teaspoons Fine salt 9g
  • 10 cups Powdered sugar 1250g
  • 0.5 cup Heavy whipping cream room temperature (120g)
  • 1 cup Cookie butter 390g
  • 0.25 cup Heavy whipping cream room temperature (60g)
  • 12 cookies Biscoff cookies cut into small pieces
  • 1 cup Cookie butter for drizzling and filling (390g)

Method
 

  1. 1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch pans with parchment rounds and grease well.
  2. 2. Make the Cake Batter: In a large bowl, mix flour, sugars, baking powder, cinnamon, and salt. Add butter and mix on low until crumbly. Add egg whites, then buttermilk, oil, and vanilla. Mix until smooth, scraping the bowl as needed.
  3. 3. Bake the Layers: Divide batter evenly among pans and bake 33–35 minutes, or until a toothpick comes out with a few crumbs. Cool for 10 minutes, then remove from pans and chill layers in the freezer for 30 minutes before frosting.
  4. 4. Make the Vanilla Buttercream: Beat butter until smooth. Mix in vanilla and salt, then gradually add powdered sugar, alternating with cream until fluffy. Adjust consistency as needed.
  5. 5. Make the Cookie Butter Frosting: In a separate bowl, combine 2 cups of vanilla frosting with cookie butter and heavy cream until smooth.
  6. 6. Assemble the Cake: Layer cake, spreading vanilla frosting, then cookie butter frosting, and drizzling warm cookie butter between layers. Repeat with remaining layers.
  7. 7. Frost and Decorate: Apply a crumb coat, chill, then frost the cake fully. Press chopped Biscoff cookies around the sides, pipe a decorative border on top, and finish with a drizzle of warm cookie butter.

Notes

For best flavor, let the finished cake rest in the fridge for a few hours before serving. The flavors develop beautifully overnight! If desired, drizzle melted cookie butter just before serving for an extra decadent finish.