Cookie Butter Cake

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.

image of a slice of cookie butter cake

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.

image of cookie butter cake slice on a plate showing it's cookie butter frosting and filling

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.

image of brown sugar cinnamon spice cake layers baked and leveled using a serrated knife

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!!

image of cookie butter cake being assembled and drizzled with cookie butter between each cake layer

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.

image of cookie butter cake being assembled with bits of biscoff cookies between each  layer
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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.
image of brown sugar spice cake recipe being made to make a biscoff inspired cookie butter cake

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!
image of a beautiful biscoff cookie butter cake from an overhead perspective

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.
image of a bite of cookie butter cake on a fork next to its slice

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.

image of a slice of cookie butter cake

Other Recipes You Might Like:

Yield: 24

Cookie Butter Cake

image of a biscoff cookie butter cake made with biscoff frosting and brown sugar spice cake layers

This cookie butter cake is inspired by the iconic Biscoff cookie and is packed with delicious brown sugar and cinnamon flavor.

Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 20 minutes
Total Time 1 hour 8 minutes

Ingredients

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

Instructions

Biscoff Cake Layers:

  1. Preheat oven to 350°F. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray.
  2. 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.
  3. 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.
  4. Pour in 1 cup of egg whites and mix on low until just incorporated.
  5. Mix in 1 1/2 cups buttermilk in two installments on a low speed.
  6. Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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:

  1. While the cake layers bake and cool make the buttercream frosting.
  2. Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  3. Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed.
  4. 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.
  5. Continue to mix on low speed for a few minutes, until the desired consistency is reached. 
  6. 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).
  7. Scoop 2 cups of the vanilla frosting into a separate bowl to make the cookie butter frosting.
  8. Cover the remaining vanilla frosting with plastic wrap to prevent crusting then set aside.

Cookie Butter Frosting:

  1. 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.
  2. Cover with plastic wrap to prevent crusting then set aside.

To Assemble This Cookie Butter Cake:

  1. 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.
  2. Add an even layer of vanilla frosting on top of the cake layer then chill the cake in the freezer for 5 minutes.
  3. Spread a second layer of cookie butter frosting on top of the vanilla frosting.
  4. Drizzle 1/4 of a cup of warm cookie butter on top of the cookie butter frosting.
  5. Repeat with remaining layers until all are stacked.
  6. Add a thin coat of frosting around the cake to fully cover the cake layers to help lock in any crumbs.
  7. 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.
  8. Add a second, thicker layer of vanilla frosting around the cake and smooth using a bench scraper.
  9. 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.
  10. Pipe a border around the top of the cake with the remaining frosting using a french piping tip.
  11. Top with a final drizzle of warm cookie butter and enjoy!

Notes

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.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 657Total Fat 33gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 86mgSodium 297mgCarbohydrates 88gFiber 0gSugar 75gProtein 4g

86 thoughts on “Cookie Butter Cake

  1. Omg this looks sooo delicious!! I love Biscoff cookies too! Can’t wait to try it!

    Just wondering if a regular sized kitchen aid mixer can take 16 cups of powdered sugar in one go or do you have to make the frosting in two batches??

      1. Since I’m from Germany i can’t buy it any cookie butter.. is there anywhere the receipt for the cookie butter ?
        We do have the Bischoff cookies!
        Love your beautiful cakes they look awesome ?

  2. Hi: In your “Additional Decorations” instructions, you reference “16 cups powdered sugar” in addition to the 16 cups of powdered sugar identified in the Buttercream Frosting ingredient list … how are we supposed to use the 2nd 16 cups of powdered sugar? Thanks!

      1. So happy I could “help” with the recipe
        … your cake tutorials, videos and observations are incredibly creative and fun! From a grateful Chelsweets fan!

  3. Absolutely marvelous… only rave reviews from my usually sweet-avoidant friends and family!

    I used 4 Round Wilton Performance 8 inch cake pans and mixed up the frosting as directed but in two batches (my standard KitchenAid
    stand mixer would only accommodate 4 sticks
    of butter and 8 cups of powdered sugar at a time) then followed the written instructions.

    But I figured out that the top layer does not receive two coats of frosting and a cookie butter drizzle below the crumb coat… the top layer gets just the crumb coat, then the finishing white frosting, and eventually the decorations and drizzle of cookie butter.

    This beautiful cake must feed about 20 people… I had some very hungry folks here, and there was plenty left over.

    Thank you, Chelsweets, for the fabulous recipe and great project!

      1. Happy to post happy feedback! Let me know if you are interested in photos amd if so where to send them ???

  4. How big of a bench scraper do you use on your standard 4 layer cakes? How do you freeze your layers for future cakes and how far ahead can you decorate and freeze a cake? Sorry for all the questions, especially if you’ve answered them somewhere already.

    1. I use a 6 inch bench scraper! I make my cake layers a few days in advance, and either wrap them in plastic wrap to keep them fresh, or place them in an airtight container once they’re fully cooled. They can be stored like this for up to a week!

  5. I was going to try to make these into cupcakes. Can I change your vanilla recipe into the brown sugar cake recipe you made?

  6. I’m making this for my brother’s girlfriend’s birthday and she is an amazing baker (I am nervous!). Can I make the frosting and decorate 24 hours in advance or will the cookies get soggy? Thanks!

    1. definitely!!! The cookies will be less crunchy, but the cake will still taste great!! I almost always make my cakes in advance 🙂 Best of luck, and happy baking!!

  7. I just made this cake last week and it was SO GOOD. Thanks for all the cake inspiration! Keep it comin’, you’re our favorite!

  8. Hi Chelsea,
    I’ve never heard of Biscoff cookies before, I’m from Ontario Canada. I looked them up and is the shortbread style the only cookie they carry? Is that what you used?

  9. Has anyone ever made a cake using half the ingredients? I really want to make this cake but don’t need that big of a cake.

  10. This looks amazing! Just a question. Where it reads: “Add another layer of cookie BUTTER on top of this, and spread evenly on top of the vanilla buttercream” – should it say “Add another layer of cookie BUTTERCREAM…”?

  11. I think this is my favorite cake of all time!!! When I took my first bite I could hardly believe how WONDERFUL it was!!! Moist,spicy, and the cookie butter filling and vanilla icing along with the cake OMG!!! my family loved it as well. I’ve made it 3 times already? love you and your recipes and tutorials??? Thank you!!

  12. Thank you for this awesome recipe! I have been wanting to try a cookie butter cake since I saw someone make one on Cake Wars (lol). Gave this recipe a try yesterday. Its delicious!! The cookie butter buttercream is amazing! (We are using the left over as a dip for the cookies! ) The cake is just beautiful and even prettier when cut! I will definitely be making this recipe again.

  13. Chelsea and Chandi: I “make my own” buttermilk for all Chelsweets’s amazing cakes: Put 1 T. white vinegar in a 1 c. measuring cup, add milk (whole is best, or skimmed milk with a bit of heavy cream) and microwave on high for 30 seconds … let it stand in the microwave for a few minutes until it “curdles”, then stir it up and Voila! “Buttermilk”! Hope this helps.

  14. This looks amazing! I would like to try it for my daughters birthday but will be using fondant. Will this cake hold up to fondant? Thanks!!

  15. Can I make this cake and freeze it for a week and then frost it? I am making it for my friend’s birthday next week, but we are leaving for vacation in a day. I won’t have time to actually make everything before her birthday, so I wanted to cut down on time by making it ahead of time.

    1. yup! you can freeze the cake layers for up to a week! Just be sure to wrap them in saran wrap or place them in an airtight container!

  16. I would love to make this into cupcakes. Can you recommend any adaptations required. I’m looking to make 24! Thank you x

  17. How far in advance can I make this entire cake, frosting and all? If I put in in an airtight container and in the refrigerator, will it last a few days, or what is your storage suggestion? Will it still be good? I know the cookies may get soggy, I may leave those off the sides. Thank you.

    1. I make cakes several days in advance all the time!! once they’re frosted I just leave them in my fridge! I don’t cover them, but I also don’t really keep any other food in my fridge other than butter and baking ingredients (we don’t cook!).

  18. i have been looking forward to making this! I went to buy the 7 inch pans, but our Michaels did not carry…so i bought the 8 inch. After making the batter, there was barely enough to fill 3 pans, no way to make 4. The three cakes were very flat..about 1-maybe 1.5 inches! I remade the batter, but only used 2 of the 8 inch pans! Cakes were not that much taller, but better. I haven’t completed the cake yet, that will be tomorrow, but was a bit disappointed.

    1. I order my 7 inch pans online from amazon! But I frequently use this amount of batter to make 3 or 4 (thin) layers in 8 inch pans! I usually use 8 inch pans when I am filling a cake though, so it still has a decent height. If you want super thick layers, I’d recommend using 7 inch pans, or even 6 inch depending on what you’re after.

  19. I was writing down the cookie butter cake batter and got through the whole recipe and saw there was no cookie butter in this batter, so where does the cookie butter come into this cookie butter cake batter recipe come in? I don`t want it just in the frosting

    1. The batter doesn’t use actually cookie butter, but incorporates the flavors of it (brown sugar and cinnamon). This allows it to taste like cookie butter, without throwing off the consistency of the cake layers.

  20. Omg….I cannot wait to make this for my son’s 16th birthday next week! I have looked into tons of different cakes and could not believe I found this. He LOVES, LOVES, LOVES Biscoff cookies! I do have a question. Have you ever tried to make.a Cookie Butter ganache? My son has always wanted a drip cake. I wonder if I replace some heavy cream with the speculous, would I get a pourable icing that would firm up? Hmmmm. Let me know what you think!

    1. I have not, just because cookie butter always seems kind of oily!! I am not sure it would work, which is why I’ve never tested it out! I’m not saying it won’t, I just have no idea. If you do try it, please let me know how it goes! I’d love to know 🙂

      1. I might try that as an experiment!
        Another question please! My family does not really like sweet American buttercream and I found a really fast and easy way to make SMBC where you add the sugar-egg mixture to whipped butter. Light and fluffy and not too sweet. Frosts great. You said IMBC would work with cookie butter. I am making cake tonight for my son’s birthday tomorrow on the 15th of April. Have you heard if Swiss Meringue will definitely work if adding cookie butter? Thanks so much Chelsea! Big fan…Love your website!

      2. Hi Chelsea!
        UPDATE: 3/4-1 cup of the cookie butter (CB) incorporated into my Easy Swiss Buttercream perfectly. I don’t make meringue.Just melt sugar into All-Whites carton eggs and add to whipped butter…viola!
        Second, I did not need to try and make a CB ganache for drips. I took a chance and heated the CB to a slightly more liquid state than the CB you put into layers. After doing a final cool-down of the layered cake in the fridge, the CB poured beautifully down into drips on the side of cake, but didn’t run too fast because the cooled cake firmed it up. This cake was literally the best cake I have ever made! Everyone loved it and eaten pretty quickly…..and it was a BIG cake.
        I never would have attempted all of this without your wonderful baking skills to give me confidence. Thank you!

  21. For time an convenience, I was going to buy the vanilla buttercream (don’t judge!). How much does vanilla buttercream does your recipe yield so that I can combine properly? Thanks!

    1. no judgement here! Baking takes forever, so I totally understand. it can vary based on how much air you whip into it, but I’d say you’ll need about 12 cups of frosting

  22. Hello! I have a quick question about the texture of the cake, is it spongy due to the egg whites or is it a more dense cake? Thank you!

    1. Hi Lisa,

      same response for this one :/ I started using those recipe cards this year, and sadly I haven’t converted all my old recipes yet. So sorry!!

  23. Aaa I really want to make this cake!! Looks sooo nice, however I’m from Europe so I don’t have cup measurements 🙁 is there any other similar recipe on your site where you have added gram measurements?

  24. Hi. If I done this in 6 inch pans (4 layers) – do you have any advice on how long they would take to cook? Thank you

    1. Also – is there any chance you could add metric measurements to this like in some of your more recent recipes? I love you recipes, they always come out perfect for me. Thank you

    2. Hi Louise,

      This recipe would bake for 30-33 minutes if used to make 4, 6-inch cake layers. Hope that helps, happy baking!

  25. Can you make the batter and then refrigerate for a few hours/or set to one side before you bake or should I put it straight in the oven?

Let me know what you think!