Biscoff Cake (Cookie Butter Cake)

Attention Biscoff lovers!! Make a layered Biscoff cake with yellow cake coated in homemade cookie butter frosting and finished with melted cookie butter and crumbled speculoos cookie, so every bite is packed with warmly-spiced Biscoff flavor. 

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!

What You Need to Make this Recipe

• 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.

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

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

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

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.

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.

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

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

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.

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.

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.

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

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.

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.

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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

More Dessert Recipes:

• Easy Peach Cobbler with Cake Mix
• Amish Zucchini Bread
• Easy Banana Bread Recipe