I’ve always had a deep love for Biscoff cookies (thank you Delta) but I didn’t know about cookie butter until a few years ago! Once I tried it, I knew I had to make a cookie butter cake.
This month I finally made it happen and boy am I glad I did!! This is one of my favorite cakes I’ve made.
Staying true to the ingredients used in Biscoff cookies, the main flavors in this cookie butter cake are dark brown sugar and cinnamon.
How Much Cake Batter Does This Recipe Make?
One batch of this cookie butter cake recipe makes about 10 cups of batter. While I usually make seven or eight inch cake layers, you can use this recipe to make lots of different sized cake layers.
This amount of cake batter can be used to make the following sized cake layers:
- Two 10-inch cake layers – baked for 2-3 minutes longer than instructed with a heating core if possible
- Two 9-inch cake layers – baked for 3-5 minutes longer than instructed with heating core if possible
- Three 8-inch cake layers – baked as instructed
- Four 7-inch cake layers – baked as instructed
- Four 6-inch cake layers – baked for 3-5 minutes longer than instructed
- One quarter sheet cake (9 inch ×13 inch) – baked at 325 F for 40-50 minutes with 2 heating cores if possible to help the cake bake more evenly and quickly.
I usually make this cake with three 8-inch cake layers like the video in this post, but below is a photo of a 7-inch layer cake I made with this recipe a while back.
Packing This Cookie Butter Cake with Biscoff Flavor
When I say packed that this cake is packed with cookie butter flavor, I mean it!
These cake layers are made with dark brown sugar and ground cinnamon which make them incredibly tender and delicious.
But I didn’t stop there. I also fill the cake with a cookie butter frosting.
The best part about it is that the frosting is literally 2/3 frosting, 1/3 cookie butter. It’s decadent, creamy and absolutely delicious!!
The finishing touch is a cookie butter drizzle between each cake layer. It really adds an extra pop of flavor to each bite!!
You can also sprinkle some crushed biscoff cookies between the layers for texture.
Substitutions and Swaps – Cookie Butter Cake Layers
This cake recipe use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if needed.
- Brown Sugar – You can use light or dark brown sugar, but I think dark brown sugar in this recipe tastes best!
- Egg Whites – I use egg whites out of a carton to make life easier, but you can also use 4 whole eggs in place of the egg whites. If you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder
- Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt the recipe calls for. You can also use vegan butter in its place!
- Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
Substitutions and Swaps – Cookie Butter Frosting
- Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
- Cookie Butter – There are tons of brands of cookie butter out there and any of them will work in this recipe!
Tips for Making the Best Cookie Butter Cake
- Don’t overmix your batter! Mix at the speed the recipe recommends until the dry ingredients are just combined.
- Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t level your cake layers until they are completely cooled.
- Add chopped up bits of Biscoff cookies between the layers for some texture!
- Heat your cookie butter in the microwave for 20 seconds to make it easier to drizzle.
- Make this cookie butter cake vegan or dairy free! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream, vegan butter sticks in place of the butter, and flax seed eggs.
- Use this recipe if you want to make Biscoff cookie butter cupcakes!
Making This Biscoff Cake in Advance and Storage Tips
- Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
- Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The ganache locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think
If you try this cookie butter cake recipe, please tag me @chelsweets and use the #chelsweets so I can see your beautiful creations!!
Also leave a comment below, and a rating to let me know your thoughts.
Other Recipes You Might Like:
Biscoff Cake Layers
- 3 cups all-purpose flour (390 grams)
- 1 cup granulated sugar (200 grams)
- 2 cups dark brown sugar (400 grams)
- 2 1/2 tsp baking powder (10 grams)
- 2 tsp ground cinnamon (5 grams)
- 1 tsp salt (6 grams)
- 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
- 1 1/2 cups buttermilk, room temperature (345 grams)
- 2 Tbsp vegetable oil (28 grams)
- 2 tsp vanilla extract (8 grams)
Vanilla Buttercream Frosting
- 3 cups unsalted butter, room temperature (678 grams)
- 1 Tbsp vanilla extract (12 grams)
- 1 tsp salt (6 grams)
- 11 cups powdered sugar (1375 grams)
- 1/3 cup heavy cream (or whipping cream) (75 grams)
Cookie Butter Buttercream Frosting Add-Ins
- 1 cup cookie butter (390 grams)
- 1/4 cup heavy cream (58 grams)
Additional Decorations and Filling:
- 12 Biscoff cookies, cut into small pieces
- 1 cup cookie butter (390 grams)
- French piping tip
Biscoff Cake Layers:
- Preheat oven to 350°F. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray.
- Mix together 3 cups all-purpose flour, 1 cup granulated sugar, 2 cups brown sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon and 1 tsp salt with a stand mixer (with paddle or whisk attachment) or hand mixer until fully combined.
- Mix in 1 cup of unsalted butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.
- Pour in 1 cup of egg whites and mix on low until just incorporated.
- Mix in 1 1/2 cups buttermilk in two installments on a low speed.
- Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
- Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for a few more seconds to make sure everything is properly mixed together.
- Divide the batter evenly between your prepared pans. I like to use a digital scale to make sure each pan has the same amount of batter, so that each cake layer is the same height.
- Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops right before you plan to assemble your cake, or you can wrap and freeze them in you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool make the buttercream frosting.
- Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed.
- Slowly add in 11 cups of powdered sugar, 1 cup at a time. Add 1/3 cup of cream half way through to make the frosting easier to mix.
- Continue to mix on low speed for a few minutes, until the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 TBSP at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Scoop 2 cups of the vanilla frosting into a separate bowl to make the cookie butter frosting.
- Cover the remaining vanilla frosting with plastic wrap to prevent crusting then set aside.
Cookie Butter Frosting:
- Mix 1 cup of cookie butter and 1/4 cup heavy cream into the separate bowl with 2 cups of vanilla frosting. Stir with a rubber spatula until the cookie butter is fully incorporated.
- Cover with plastic wrap to prevent crusting then set aside.
To Assemble This Cookie Butter Cake:
- Build your cake on a greaseproof cake board or flat plate. Use a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of vanilla frosting on top of the cake layer then chill the cake in the freezer for 5 minutes.
- Spread a second layer of cookie butter frosting on top of the vanilla frosting.
- Drizzle 1/4 of a cup of warm cookie butter on top of the cookie butter frosting.
- Repeat with remaining layers until all are stacked.
- Add a thin coat of frosting around the cake to fully cover the cake layers to help lock in any crumbs.
- Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of vanilla frosting around the cake and smooth using a bench scraper.
- Carefully press the chopped up Biscoff cookies around the cake. Press larger chunks of cookies around the base and smaller bits higher up to create a cookie gradient.
- Pipe a border around the top of the cake with the remaining frosting using a french piping tip.
- Top with a final drizzle of warm cookie butter and enjoy!
Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Amount Per Serving Calories 657Total Fat 33gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 86mgSodium 297mgCarbohydrates 88gFiber 0gSugar 75gProtein 4g