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 couple years ago!

I received flat of cookie butter a few months ago, and have wanted to make a cookie butter cake ever since.

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 to make Biscoff cookies, the main flavors in this cake are dark brown sugar and cinnamon. The recipe can be found below.

cookie butter cake slice with fork

Making The Brown Sugar Cake Layers:

Begin by making the cake layers. Preheat oven to 350°F. Line four 7” (for taller layers) or 8? round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, brown sugar, cinnamon, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.

Mix in the buttermilk in two installments, on a low speed.

Add in vanilla and oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide evenly between the prepared cake pans.

Bake for 35-36 minutes (or until a skewer comes out clean).

Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too!

Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

Make The Vanilla and Cookie Butter Frosting

Next, make the vanilla buttercream frosting. This will be the base used to make the cookie butter frosting as well!

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

To make the cookie butter frosting, place 1/3 of the vanilla frosting into a separate bowl.

Add 1 cup of cookie butter, plus 2 additional Tbsp. of heavy cream, and mix until fully combined.

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Assembling This Cookie Butter Cake

Stack and frost layers on a cardboard cake round. Frost an even layer of vanilla buttercream, then chill the cake in the freezer for about 5 minutes.

Add another layer of cookie butter buttercream on top of this, and spread evenly on top of the vanilla buttercream.

cookie butter drizzle on layers blog

Heat up 3/4 cup of cookie butter for 10 seconds, and drizzle 1/4 of a cup of cookie butter over each layer.

Repeat, with remaining layers, until all are stacked.

Cover the cake in a thin crumb coat using both frostings, and chill in the freezer or fridge for about 5 minutes.

cookie butter crumb coat blog

Once the crumb coat is firm to the touch, add a second layer of vanilla frosting.

Smooth using a bench scraper.

You can see a full tutorial on how to frost a cake with smooth sides here.

adding biscoff to cookie butter cake blog

Carefully press the chopped up Biscoff cookies onto the sides of the cake.

Add less cookie bits as you work up the sides of the cake, to create a cookie gradient.

Press larger chunks of cookies around the base, and smaller bits higher up.

Gentry use your finger tips to add some crumbs around the upper parts of the cake.

piping boarder on cookie butter cake

Place remaining vanilla frosting into a piping bag fitted with a medium sized french piping tip.

Place the remaining cookie butter frosting in a separate bag fitted with a small french piping tip.

Pipe a border of cookie butter frosting around the top edge of the cake.

Pipe a slightly larger border inside the cookie butter frosting border.

adding drizzle to top of cookie butter cake blog

Heat 1/4 cup of cookie butter for about 10 seconds, then drizzle in the center of the cake with a spoon.

cookie butter cake slice with fork

I have never added two types of frosting between layers, and I loved the way it looked when I cut into the cake!

Cookie Butter Cake Batter:

  • 3 1/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 cups brown sugar ( prefer using dark brown sugar, the extra molasses adds great flavor!)
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp. cinnamon
  • 1 cup unsalted butter or 2 sticks (226 grams), room temperature
  • 2 tsp. vanilla extract
  • 1 cup egg whites – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil

Vanilla and Cookie Butter Buttercream Frosting:

  • 8 sticks or 4 cups unsalted butter, room temperature
  • 16 cups powdered sugar
  • 1 tsp salt
  • 1/3 cup  heavy cream
  • 3 tsp vanilla
  • For the cookie butter frosting: 1 cup cookie butter + 2 additional Tbsp heavy cream

Additional Decorations:

  • 12 Biscoff cookies, cut into small pieces
  • 1 cup of cookie butter (to drizzle on top)
  • French piping tips (to pipe the boarder)

82 thoughts on “Cookie Butter Cake

  1. 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.

  2. 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.

  3. 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!!

  4. 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!

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

  6. 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!).

  7. 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.

  8. 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.

  9. 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!

  10. 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

  11. 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!!

  12. 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?

  13. 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!

Let me know what you think!