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Biscoff Cookie Butter Cake: Easy Dessert Recipe for Every Occasion

Biscoff Cookie Butter Cake

A rich, moist, and ultra–decadent cake packed with cookie butter flavor from top to bottom. Swirled Biscoff batter, silky cookie butter buttercream, and layers filled with crumbs make this the ultimate dessert for Biscoff lovers.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery-Style
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups + 2 tbsp cake flour
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • 6 ½ tbsp unsalted butter, cubed and room temp
  • ⅓ cup cookie butter
  • 1 cup sour cream, room temperature
  • ¼ cup vegetable or canola oil
  • 1 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 3 tbsp melted cookie butter (for swirling)
  • 1 ½ cups unsalted butter, softened (for buttercream)
  • ⅔ cup cookie butter (for buttercream)
  • 1 ¾ cups powdered sugar
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract (for buttercream)
  • ½ cup Biscoff cookie crumbs
  • ½ cup cookie butter, for filling and topping

Method
 

  1. Preheat oven to 350°F (180°C). Line three 6-inch pans with parchment paper on the bottom.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Add cubed butter and cookie butter and mix on low speed until the mixture resembles coarse sand.
  3. Add sour cream and oil and mix until a thick paste forms. Scrape the bowl.
  4. On low speed, mix in milk, eggs, and vanilla until smooth. Divide half of the batter into each pan (about 210g). Drizzle 1 tbsp melted cookie butter over each. Add remaining batter evenly. Bake 30–35 minutes.
  5. Cool cakes in pans for 10 minutes, then remove and cool completely on a wire rack.
  6. To make buttercream: Beat softened butter and cookie butter together. Mix in powdered sugar, then heavy cream and vanilla. Beat until fluffy, 2–3 minutes.
  7. Once cakes are fully cool, slice each layer in half horizontally for 6 thin layers, or leave whole for 3 thicker layers.
  8. Assemble the cake: Place the first layer on a serving plate. Drizzle 1–2 tsp melted cookie butter, spread a thin layer of buttercream, and sprinkle 1 tbsp cookie crumbs. Repeat for each layer, ending with the top layer upside down for a flat surface.
  9. Apply a crumb coat and chill until set. Add a final thick layer of buttercream. Drizzle remaining cookie butter over the top and finish with cookie crumbs.

Notes

For clean, neat layers, chill the cake for 20–30 minutes before slicing in half. Use a hot knife dipped in warm water to smooth the final coat of buttercream.