Biscoff Cake with Cookie Butter Frosting Recipe

There’s something incredibly comforting and downright addictive about this Biscoff Cake with Cookie Butter Frosting Recipe. Soft, moist layers speckled with crushed Biscoff cookies and topped with a dreamy whipped frosting? It’s the kind of cake that feels like a warm hug and always gets requests for seconds.

this …

Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Biscoff Cake with Cookie Butter Frosting Recipe
• Top Tip
• How to Serve Biscoff Cake with Cookie Butter Frosting Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Biscoff Cake with Cookie Butter Frosting Recipe

Ingredients & Why They Work

This recipe is all about layering flavors and textures, and every ingredient plays a star role. I always recommend using room temperature eggs and dairy for that silky batter, and of course, freshly crushed Biscoff cookies bring that signature crunch and caramelized spice.

• Unsalted butter: Using softened butter helps create a tender crumb and rich flavor without adding extra saltiness.
• Vegetable oil: A splash keeps the cake extra moist and light, balancing the butter’s richness.
• Brown sugar: Adds deep caramel notes that complement the Biscoff spread perfectly.
• Granulated sugar: Enhances sweetness and helps with the cake’s structure.
• Sea salt: A pinch sharpens flavors and balances sweetness.
• Vanilla extract: Classic warming flavor that adds depth to the batter.
• Eggs: Provide structure and moisture; make sure they're at room temperature for easy blending.
• Sour cream: Contributes to moistness and tender crumb—it’s a hidden hero here.
• All-purpose flour: Forms the cake’s body, giving it that classic texture.
• Baking powder: Leavens the cake so it rises beautifully and stays fluffy.
• Cinnamon: A subtle touch that perfectly complements Biscoff’s spiced flavor profile.
• Milk: Balances batter consistency and enriches flavor; warm or room temp milk works best.
• Biscoff cookies (crushed): Mixed into every cake layer for irresistible crunch and flavor.
• Unsalted butter (for frosting): Provides the creamy base needed for the frosting’s smooth texture.
• Powdered sugar: Sweetens and stabilizes the frosting for that perfect spread.
• Biscoff spread: The star of the frosting and drip—bring it to room temp to blend effortlessly.
• Cream cheese: Adds tangy richness and lightness to the frosting, balancing sweetness.
• Heavy whipping cream: Whipped in to lighten and fluff up the frosting to a dreamy texture.
• Additional Biscoff cookies: For layering between cake layers, decorating the base, and topping off with style.

Make It Your Way

What’s great about this Biscoff Cake with Cookie Butter Frosting Recipe is how easily it adapts to your taste or occasion. I like to adjust the frosting sweetness slightly or swap out a few crushed cookies for finely chopped nuts sometimes, just for a little texture surprise.

• Variation: I once tried adding a splash of espresso powder into the cake batter, and it brought out a deeper caramelized flavor that paired beautifully with the Biscoff notes.
• Dietary Modifications: You can experiment with dairy-free cream cheese and butter substitutes, but be aware the frosting texture might be a little different.
• Seasonal Touch: During fall, I sprinkle extra cinnamon and even add chopped toasted pecans between layers for a festive twist.
• Difficulty Level: While this cake looks fancy, the steps are straightforward—perfect if you want to impress without stress.

Step-by-Step: How I Make Biscoff Cake with Cookie Butter Frosting Recipe

Step 1: Creaming Butter, Oil & Sugars to Perfection

I start by beating the softened butter with brown and granulated sugars along with vegetable oil until the mixture is light and fluffy. This takes about 4-5 minutes with a stand mixer on medium speed. You want that airy texture so the cake rises well. Don't rush this step; it’s key to a light crumb!

Step 2: Adding Eggs & Vanilla Smoothly

Next, I add the eggs one at a time, beating well after each addition so the batter stays smooth and doesn’t break. Then in goes the vanilla extract. Remember, room temperature eggs mix better and prevent the batter from curdling—which can mess with the texture.

Step 3: Incorporating Dry Ingredients & Sour Cream Alternately

Now, I sift together the flour, baking powder, cinnamon, and sea salt. Then, I add these dry ingredients alternately with the milk and sour cream, starting and ending with flour mixture. This prevents a dense batter and keeps everything well combined but fluffy. Don’t overmix—just until you see no streaks.

Step 4: Folding in Crushed Biscoff Cookies

Here’s the fun part: gently folding in the crushed Biscoff cookies into the batter gives the cake that signature caramel crunch. Use a spatula and be gentle to keep your batter light.

Step 5: Baking & Cooling

I pour the batter evenly into prepared cake pans (I use three 8-inch pans), smoothing the tops, then bake at 350°F (175°C) for about 30 minutes or until a toothpick comes out clean. Once baked, let the cakes cool completely before frosting – I like to cool them in the pans for 10 minutes, then remove to wire racks.

Step 6: Whipping Up the Cookie Butter Frosting

To make that dreamy frosting, I start by whipping unsalted butter until creamy. Then I beat in cream cheese and room temperature Biscoff spread until smooth. Gradually, I add powdered sugar and finally whip in cold heavy cream, tablespoon by tablespoon, until the frosting is light, fluffy, and easy to spread.

Step 7: Assembling with Cookie Layers & Drip

I layer each cake with frosting and a few crushed Biscoff cookies sprinkled between for a surprise crunch. After stacking, I slather the top and sides with frosting, press whole Biscoff cookies around the base, and drizzle melted Biscoff spread over the top for that gorgeous drip effect. Finally, I decorate the top with a few whole cookies for the perfect finishing touch.

How to Serve Biscoff Cake with Cookie Butter Frosting Recipe

Garnishes

I love to sprinkle some extra crushed Biscoff cookies on top with a few whole cookies artfully stacked for that inviting look. Sometimes a dusting of cinnamon or a faint drizzle of extra melted cookie butter adds a nice glaze and aroma, too.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee, chai latte, or even vanilla ice cream for a delightfully indulgent dessert spread. A fresh fruit salad alongside can also add a refreshing contrast if you want to balance the richness.

Creative Ways to Present

For birthdays or special celebrations, I sometimes add edible gold leaf accents or wrap a ribbon around the base after decorating with cookies. Mini Biscoff spreads in tiny jars served with each slice make a cute interactive touch that guests adore!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftover cake in an airtight container in the fridge to keep the frosting fresh and prevent it from drying out. I usually bring it to room temperature about 30 minutes before serving for best flavor and texture.

Freezing

This cake freezes well if wrapped tightly in plastic wrap and then foil. To freeze, I recommend doing so before frosting, then thaw completely before assembling and frosting. Frosted cake can be frozen for up to a month but may lose some frost consistency on thawing.

Reheating

Since this is a chilled cake, I usually avoid reheating to preserve the frosting texture. However, if you want a warmer slice, gently microwave a portion for 10-15 seconds to make it taste freshly baked without melting the frosting too much.

Final Thoughts

To me, this Biscoff Cake with Cookie Butter Frosting Recipe isn’t just a dessert—it’s a way to celebrate the delicious little moments in life. Whether you’re surprising a friend or treating yourself, it’s hard not to smile biting into that moist crumb paired with that silky frosting. I genuinely hope you have as much fun making and enjoying this cake as I have, from mix to last crumb!

Print