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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.
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Prep Time 25 minutes
Course Dessert
Cuisine American

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.