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Biscoff Cake (Cookie Butter Cake)

Attention Biscoff lovers!! Prepare a festive layered Biscoff cake with yellow cake coated in homemade cookie butter frosting and finished with melted cookie butter and crumbled speculoos cookies. Each bite delivers the warmly spiced Biscoff flavor! 

A slice of Biscoff cake.

What is so Special About Biscoff?

If you asked my children, they would say Biscoff cookies stand out because they’re the “airport cookies,” thanks to American Airlines. However, their flavor and compact size make them a favorite of most people.

Originally from Belgium, Lotus Biscoff cookies gained worldwide popularity when they started being served on flights by American, Delta, and American Airlines.

Recently, desserts ranging from cheesecakes to milkshakes made using Biscoff cookies have gone viral on social media. I personally think the combination of spices like cinnamon, nutmeg, ginger, allspice, and cloves is a brilliant combination. And Lotus makes cookies and spread that we’ve included in every part of the cake, so it tastes just like our favorite cookie!

Ingredients You’ll Need

  • Cake Flour: Cake flour produces light and fluffy bakery-style yellow cake. All-purpose flour is too heavy for this recipe.
  • Baking Powder + Baking Soda: This combination of baking powder and soda provides the perfect amount of lift and fluffiness. 
  • Butter + Vegetable Oil: Making a cake is all about balance; it should be moist but firm enough to maintain its structure without drying out. Our combination of butter and vegetable oil keeps the cake tender and soft. Butter is also the base for our tasty cookie butter frosting.
  • Sweeteners: As if this cake wasn’t sweet and savory enough, we use sugar and vanilla extract.
  • Eggs: I use four eggs, whites and yolks separated. Egg yolks provide the yellow cake with its signature color, and the egg whites add moisture to the cake.
  • Buttermilk: The slightly sour flavor of the buttermilk perfectly balances the creaminess of the other ingredients.
  • Cream of Tartar: Whip the egg whites with cream of tartar to ensure they remain intact as you fold them into the cake batter.
  • Frosting: Whip up a quick cookie butter frosting using powdered sugar, heavy cream, and Biscoff cookie butter.

How to Make Biscoff Cake 

The full recipe with measurements is in the recipe card below.

For the Cakes:

Step 1: Preheat the oven to 350°F (175°C). Then, grease two 9-inch cake pans. Cut the parchment paper and grease them before adding them to the cake pans.

A cake pan with fitted parchment paper.

Step 2: Whisk cake flour, baking powder, baking soda, and salt in a mixing bowl. Set it aside.

The dry ingredients in a mixing bowl.

Step 3: Combine butter, vegetable oil, and white sugar in a second mixing bowl and process with a hand mixer until smooth.

Wet ingredients in  mixing bowl.

Step 4: On a low setting, whisk in the egg yolks one at a time. Then, stir in the vanilla extract.

Yokes added to the wet ingredients.

Step 5: Add 1 cup of the dry ingredients and ⅓ cup of the buttermilk to the wet ingredients and stir until combined.

Add another cup of the dry mixture and ⅓ cup of buttermilk; repeat until the ingredients are gone.

Then, use a rubber spatula to break up any lumps at the bottom of the bowl and mix for another minute.

Buttermilk and dry ingredients added to the wet ingredients in a mixing bowl.

Step 6: Use the hand mixer to whisk the egg whites and cream of tartar in a mixing bowl on high until peaks form.

Then, fold the mixture into the cake batter using a spatula-careful not to over-mix. Divide the batter between the two cake pans.

Whipped egg whites added to the batter.

Step 7: Bake for 25-30 minutes. Check the cakes halfway through and cover them with foil if they’re browning too quickly.

Cake baking in the oven.

Step 8: Remove from the oven and set the cake pans on a wire rack until they cool.

The baked cake cooling on a wire rack.

For the Cookie Butter Frosting:

Step 9: Beat the butter with a hand mixer until smooth for about 5 minutes. Then, add the Biscoff cookie butter and continue mixing.

Slowly add the powdered sugar, mixing as you go. Then, add the heavy cream, little by little, until it becomes smooth and fluffy.

The frosting combined in a mixing bowl.

For Assembly:

Step 10: Once the cakes have cooled completely, use a large serrated knife to cut a thin layer off the top of each cake to level them.

The top of the cake scraped off to level the cake.

Step 11: Then, place one of the layers on a cake stand. Cover the top with the cookie butter frosting and crumble ½ of the crumbled Biscoff cookies over the top.

The cake frosted and topped with crumbled Biscoff cookies.

Step 12: Top with the second layer, and coat the cake with frosting using a bench scraper to smooth it out.

The cake frosted.

Step 13: Add ¾ cup Biscoff Cookie Butter to a microwave-safe dish and heat until it’s melted.

Pour the mixture evenly over the top of the cake and finish with the remaining cookie crumbles. Refrigerate the cake for 1 hour to help it hold its shape.

A whole cake with one slice cut out.

Expert Tips

  • Spoon and level the flour into the measuring cups for baking accuracy.
  • For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs and butter.
  • Be careful not to over-mix the batter, so you end up with perfectly moist Biscoff Cake.
  • Cover the cakes with foil if you notice them browning too quickly as they bake.
  • If the cake crumbles into the frosting while you’re spreading it, place it in the refrigerator for 15 minutes. Continue frosting the cake and gently scrap the top and sides with the bench scraper until it’s smooth.
  • Refrigerate the cake for 1 hour to help it hold its shape.

If you enjoy this cake, try one of these dessert recipes!  

A slice of cake with a cookie next to it.

What to do with the Leftovers

  • Refrigerate: Place the leftover Biscoff cake on a plate and cover it with plastic wrap until you’re ready to dig in.
  • Freeze: Cut the cake into slices and wrap them in plastic wrap. Then, add the cake slices to a freezer-safe container or bag.

Frequently Asked Questions

What is Biscoff cake made of?

There are many variations of Lotus cake on the internet; ours combines two layers of soft yellow cake filled and topped with homemade cookie butter frosting.

What is the flavor of Biscoff?

Biscoff cookies possess a deep caramel flavor and are richly spiced, giving them their signature flavor.

How do I know when the cake is done cooking?

Here are some signs to look for when checking the cake. It will pull away from the sides of the pan, and the top and edges will turn golden brown.

Another way to check the cake’s progress is to stick a toothpick or paring knife into the cake and see if it comes out clean.

Can I turn this recipe into cupcakes?

Sure thing! Cut the recipe in half and divide the mixture into 12 cupcakes. Viola!

Is Biscoff the same as speculoos?

Yes, Biscoff and speculoos refer to the same type of spiced shortcrust biscuit. Originating from Belgium, speculoo biscuits contain flour, brown sugar, butter or oil, and warm spices like cinnamon, ginger, cloves, and nutmeg.

The Lotus brand first commercialized them under the name Biscoff in 1932. Biscoff and speculoos are similar sweet and crunchy biscuits you can enjoy with coffee or tea. Get it – biscuits and coffee?

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A slice of cake with a cookie next to it.

Biscoff Cake

Tressa Jamil
Layer yellow cakes with homemade cookie frosting and Biscoff cookie butter to make the best Biscoff cake loaded and packed with cookie flavor!
5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Slices
Calories 940 kcal
Equipment
Ingredients
  
For the Cake (Makes 2 Layers):
  • cups cake flour, spooned and leveled
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • cup vegetable oil
  • cup white sugar
  • 4 egg yolks, room temperature
  • 4 teaspoons vanilla extract,
  • 1 cup buttermilk, room temperature
  • 4 egg whites, room temperature
  • teaspoon cream of tartar
For the Cookie Butter Frosting:
  • 2 sticks butter, softened, divided
  • 1 cup Biscoff Cookie Butter
  • cups powdered sugar
  • ¼ cup heavy cream, room temperature
For the Toppings:
  • ¾ cup Biscoff Cookie Butter, melted
  • cups Biscoff Cookies, chopped
Instructions
 

For the Cakes (Makes 2 Layers):

  • Preheat the oven to 350°F (175℃). Then, grease two 9-inch cake pans. Cut the parchment paper and grease them before adding them to the cake pans.
  • Whisk cake flour, baking powder, baking soda, and salt in a mixing bowl. Set it aside.
  • Combine butter, vegetable oil, and white sugar in a second mixing bowl and process with a hand mixer until smooth. On a low setting, whisk in the egg yolks one at a time. Then, stir in the vanilla extract.
  • Add 1 cup of the dry ingredients and ⅓ cup of the buttermilk to the wet ingredients and stir until combined. Add another cup of the dry mixture and ⅓ cup of buttermilk; repeat until the ingredients are gone. Then, use a rubber spatula to break up any lumps at the bottom of the bowl and mix for another minute.
  • Use the hand mixer to whisk the egg whites and cream of tartar in a mixing bowl on high until peaks form. Then, fold the mixture into the cake batter using a spatula-careful not to over-mix. Divide the batter between the two cake pans.
  • Bake for 25-30 minutes. Check the cakes halfway through and cover them with foil if they're browning too quickly.
  • Remove from the oven and set the cake pans on a wire rack until they cool completely.

For the Cookie Butter Frosting:

  • Meanwhile, beat butter with a hand mixer until smooth for about 5 minutes. Then, add the Biscoff Cookie Butter and continue mixing.
  • Slowly add the powdered sugar, mixing as you go. Then, add the heavy cream, little by little, until it becomes smooth and fluffy.

For Assembly:

  • Once the cakes have cooled completely, use a large serrated knife to cut a thin layer off the top of each cake to level them. Then, place one of the layers on a cake stand. Cover the top with the cookie butter frosting and crumble ½ of the crumbled Biscoff cookies over the top.
  • Top with the second layer of cake, and coat with frosting using a bench scraper to smooth it out.
  • Add ¾ cup Biscoff Cookie Butter to a microwave-safe dish and heat until it's melted. Pour the mixture evenly over the top of the cake and finish with the remaining cookie crumbles. Refrigerate the cake for 1 hour to help it hold its shape.
Notes
Expert Tips:
  • Spoon and level the flour into the measuring cups for baking accuracy.
  • For best results, use room temperature ingredients to ensure they incorporate and bake correctly, especially the eggs and butter.
  • Be careful not to over-mix the batter, so you end up with perfectly moist Biscoff cake.
  • Cover the cakes with foil if you notice them browning too quickly as they bake.
  • If the cake crumbles into the frosting while you’re spreading it, place it in the refrigerator for 15 minutes. Continue frosting the cake and gently scrap the top and sides with the bench scraper until it’s smooth.
  • Refrigerate the cake for 1 hour to help it hold its shape.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Slice | Calories: 940 kcal | Carbohydrates: 126 g | Protein: 7 g | Fat: 46 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Cholesterol: 41 mg | Sodium: 522 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 91 g | Calcium: 9 mg | Iron: 12 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 6 votes (5 ratings without comment)
Recipe Rating




Annie

Wednesday 28th of December 2022

Very delicious! We prepared this recipe during the Christmas season and I'm still thinking about the cake a few days later. There is nothing like the unique flavor of the Biscoff cookie and the soft sponginess of this cake. You have outdone yourself Tressa!

Tressa Jamil

Thursday 29th of December 2022

Wow, such high praise! Thank you for taking the time to comment.