Short description

I love how this luscious cake layers moist vanilla sponge with rich Biscoff cookie butter and crunchy speculoos crumbs, making each bite a heavenly fusion of flavors.

Biscoff Cookie Butter Cake

Why You’ll Love This Recipe

I adore this cake because the signature Biscoff flavor is woven throughout—from the batter to the buttercream and the crunchy cookie crumbs. It’s a crowd‑pleaser perfect for birthdays, holidays, or any celebration where decadence is welcome. The texture is light, yet indulgent, and the balance of creamy and crunchy keeps things exciting with every forkful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake flour (for a tender, delicate crumb)
Granulated sugar
Baking powder and salt
Unsalted butter, cubed
Biscoff cookie butter (aka speculoos spread)
Sour cream (or full‑fat plain Greek yogurt)
Neutral oil (such as vegetable or canola)
Whole milk (plant‑based milks tend to dry out the layers)
Eggs
Vanilla extract
Powdered sugar (for buttercream)
Heavy cream (for buttercream)
Lotus Biscoff cookies, crushed (for crunch and topping)

directions

Preheat the oven to 350°F (180 °C). Line three 6‑inch pans with parchment bottoms.
In a stand mixer, combine dry ingredients (cake flour, sugar, baking powder, salt). Add cubed butter and Biscoff spread, mixing on low until the mixture resembles coarse sand.
Add sour cream and oil, mixing until a thick paste forms.
Stream in milk, eggs, and vanilla; mix just until combined. Scrape the bowl to ensure even batter.
Divide batter evenly between pans (about 1½ cups per). Drizzle melted cookie butter over each layer, then cover with remaining batter.
Bake until a toothpick comes out clean. Let pans cool 10 minutes on a rack before removing layers to cool completely.
For the buttercream: beat butter, Biscoff spread, powdered sugar, heavy cream, and vanilla until light and fluffy.
Slice each cake layer horizontally to make six layers. Layer them: spread some crumbs, drizzle Biscoff, and pipe buttercream between layers. Place the final layer upside‑down for a flat top.
Apply a crumb coat, chill to set, then frost with a thicker buttercream layer. Decorate with melted cookie butter drizzle and sprinkle Biscoff crumbs on top.

Servings and timing

This recipe makes a six‑layer 6‑inch cake, serving about 10–12 slices.

Preparation: 40 minutes
Baking: 25 minutes
Cooling and assembly: 60 minutes
Total time: ~2 hours 10 minutes

Variations

Chocolate twist: Add cocoa powder to the batter or frosting for a rich chocolate‑cookie butter combo.
Salted caramel swirl: Drizzle salted caramel between layers along with Biscoff for extra indulgence.
Mini cakes or cupcakes: Bake in smaller pans or liners; adjust bake time accordingly.
Nuts for texture: Fold finely chopped pecans or almonds into the buttercream or sprinkles.

storage/reheating

Store the cake in an airtight container in the fridge for up to 4–5 days. For best texture, let slices come to room temperature before serving. If the frosting firms too much, warm gently in a 300°F oven for 5–7 minutes. You can also freeze cake slices for up to 2 months; thaw in the fridge overnight.

FAQs

What if I don’t have sour cream—can I substitute something?

Yes—I use full‑fat plain Greek yogurt as an excellent stand‑in that keeps the cake moist without altering flavor.

Can I make this cake ahead of time?

Absolutely. I bake and freeze the cooled layers, then frost fresh on the day of serving for optimal texture and flavor.

Does the cake freeze well after frosting?

It does. I wrap whole frosted cakes tightly in plastic and freeze. Thawed overnight in the fridge, it maintains its taste and appearance.

How can I make this cake nut allergy‑friendly?

Crush Biscoff cookies in a nut‑safe facility, and ensure your butter and spreads are labeled nut‑free. The recipe itself contains no nuts.

Can I make this in a 9‑inch pan instead?

Yes—but I recommend increasing bake time to around 30–35 minutes and be sure the center is fully set before removing.

Conclusion

I’m so thrilled every time I slice into this Biscoff Cookie Butter Cake. Its tender layers, creamy frosting, and signature spiced crunch make it one of my favorite show‑stopper desserts. Whether for a party or just because I’m craving something special, this cake never disappoints. Enjoy making it as much as I do—cookie butter heaven awaits!