This Biscoff Cake is rich, fluffy, and packed with warm caramelized cookie butter flavor in every bite. Layers of soft vanilla cake paired with creamy Biscoff buttercream create the ultimate dessert for birthdays, holidays, or cozy weekend baking. If you love Lotus Biscoff cookies and smooth cookie butter spread, this cake is guaranteed to become a favorite.
Why You’ll Love This Recipe
- Soft and moist cake layers with deep cookie butter flavor
- Creamy Biscoff buttercream frosting
- Easy enough for beginner bakers
- Perfect for birthdays, celebrations, and holidays
- Beautiful bakery-style presentation at home
- Made with simple pantry ingredients
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt, divided
- 0.5 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract, divided
- 0.25 cup smooth Biscoff cookie butter
For the Biscoff Buttercream
- 1 cup unsalted butter, room temperature
- 3.5 cups powdered sugar
- 1 cup smooth Biscoff cookie butter
- 2–3 tbsp heavy cream or whole milk
For Garnish
- 10–12 Biscoff cookies, crushed
Instructions
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
- In a medium bowl, whisk together the flour, sugar, baking powder, and 0.25 tsp salt.
- In a large mixing bowl, beat the butter until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff cookie butter.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–28 minutes or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Biscoff Buttercream
- Beat the butter until smooth and fluffy, about 3–4 minutes.
- Gradually add the powdered sugar, mixing until smooth.
- Add the Biscoff cookie butter, remaining vanilla extract, and remaining salt.
- Add heavy cream one tablespoon at a time until the frosting becomes creamy and spreadable.
Assemble the Biscoff Cake
- Level the cooled cake layers if needed.
- Place one layer onto a serving plate and spread about ¾ cup of Biscoff buttercream evenly on top.
- Add the second cake layer and frost the top and sides with the remaining buttercream.
- Decorate with crushed Biscoff cookies around the sides and top.
Tips & Tricks
- Use room-temperature ingredients for a smoother batter.
- Do not overmix the cake batter to keep the cake soft and fluffy.
- Chill the cake for 20 minutes before slicing for cleaner cuts.
- Add extra crushed Biscoff cookies between the layers for crunch.
- If the buttercream feels too thick, add a splash of milk.
Details
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy to Intermediate
- Dietary Notes: Vegetarian
Notes
- You can make the cake layers one day ahead and frost later.
- Store extra cookie butter at room temperature for easy spreading.
- Serve with coffee, tea, or vanilla ice cream.
- For extra flavor, drizzle melted cookie butter over the top before serving.
Nutrition
Approximate per serving:
- Calories: 620
- Protein: 5g
- Carbohydrates: 78g
- Fat: 32g
- Sugar: 58g
FAQ
What is Biscoff cookie butter?
Biscoff cookie butter is a smooth spread made from crushed Lotus Biscoff cookies with a sweet caramelized flavor.
Can I make this Biscoff Cake ahead of time?
Yes. Bake the cake layers up to 2 days ahead and store them wrapped tightly before frosting.
Can I freeze Biscoff Cake?
Yes. Freeze unfrosted cake layers for up to 2 months.
How do I keep the cake moist?
Avoid overbaking and store the cake covered at room temperature or in the refrigerator.
Can I use crunchy cookie butter?
Yes. Crunchy Biscoff spread adds texture and extra cookie pieces.
What pairs well with Biscoff Cake?
Coffee, hot chocolate, caramel sauce, and vanilla ice cream pair beautifully with this dessert.
Storage
Refrigerator
Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Freezer
Wrap slices tightly and freeze for up to 2 months.
Reheating
Let refrigerated slices sit at room temperature for 20–30 minutes before serving.
Similar Recipes
Biscoff Cake Recipe with Creamy Cookie Butter Frosting
Soft and fluffy Biscoff Cake layered with creamy cookie butter frosting.Made with Lotus Biscoff spread and crushed cookies.Perfect for birthdays, holidays, and easy homemade desserts.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt divided
- 0.5 cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 cup whole milk room temperature
- 1 tsp vanilla extract divided
- 0.25 cup smooth Biscoff cookie butter
For the Biscoff Buttercream
- 1 cup unsalted butter room temperature
- 3.5 cups powdered sugar
- 1 cup smooth Biscoff cookie butter
- 2 –3 tbsp heavy cream or whole milk
For Garnish
- 10 –12 Biscoff cookies crushed
Instructions
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
- In a medium bowl, whisk together the flour, sugar, baking powder, and 0.25 tsp salt.
- In a large mixing bowl, beat the butter until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff cookie butter.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–28 minutes or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Biscoff Buttercream
- Beat the butter until smooth and fluffy, about 3–4 minutes.
- Gradually add the powdered sugar, mixing until smooth.
- Add the Biscoff cookie butter, remaining vanilla extract, and remaining salt.
- Add heavy cream one tablespoon at a time until the frosting becomes creamy and spreadable.
Assemble the Biscoff Cake
- Level the cooled cake layers if needed.
- Place one layer onto a serving plate and spread about ¾ cup of Biscoff buttercream evenly on top.
- Add the second cake layer and frost the top and sides with the remaining buttercream.
- Decorate with crushed Biscoff cookies around the sides and top.
Notes
- You can make the cake layers one day ahead and frost later.
- Store extra cookie butter at room temperature for easy spreading.
- Serve with coffee, tea, or vanilla ice cream.
- For extra flavor, drizzle melted cookie butter over the top before serving.
Conclusion
This Biscoff Cake is the perfect combination of soft vanilla cake and rich cookie butter frosting. It looks impressive, tastes incredible, and is surprisingly easy to make at home. Whether you’re baking for a celebration or simply craving a decadent dessert, this cake delivers bakery-quality flavor in every slice.