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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with three caramel-colored layers and a fluffy Biscoff frosting between each layer. Baked and cooled before frosting, then finished with crushed Biscoff cookies pressed onto the sides for a crisp, speckled texture.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 4 eggs
  • 0.5 cup Biscoff cookie butter
  • 1 cup buttermilk
  • 2 tsp vanilla
For Biscoff frosting
  • 1 cup butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies for decoration

Equipment

  • 1 sheet pan

Method
 

Bake the Biscoff cake layers
  1. Preheat oven to 350F, then grease three 8-inch round pans so the batter releases cleanly.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. Beat butter, softened with brown sugar until fluffy.
  4. Add eggs, Biscoff cookie butter, vanilla, and buttermilk and beat until the batter looks smooth.
  5. Fold in the dry flour mixture until just incorporated, with no dry streaks remaining.
  6. Divide the batter between the three pans so the layers bake evenly.
  7. Bake at 350F for 30-35 minutes, until the centers spring back when lightly touched.
  8. Cool the cakes completely before frosting so the layers won’t melt the Biscoff frosting.
Make and apply the Biscoff frosting
  1. Beat butter, Biscoff spread, powdered sugar, cream, and vanilla until fluffy and spreadable.
  2. Spread frosting between the cooled layers and then cover the top.
  3. Press crushed Biscoff cookies for decoration onto the frosting for decoration on the sides and top.

Notes

For the cleanest layers, bake until the centers are set and cool completely before frosting; warm cakes can cause the frosting to slide. Store the assembled cake covered in the refrigerator up to 4 days, or freeze unfrosted layers up to 2 months (thaw in the fridge overnight, then frost). For a lighter dessert, swap 1 cup of the butter in the cake for an equal amount of neutral oil to reduce saturated fat while keeping the crumb tender.