I’ve always had a deep love for Biscoff cookies (thank you Delta) and it was only a matter of time until I made a Biscoff 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 cake are dark brown sugar and cinnamon.

Packing This Cookie Butter Cake with Biscoff Flavor

When I say packed that this cake is packed with Biscoff 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 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 – Biscoff Cake Layers

This cake recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend 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 5 large eggs in place of the egg whites. If you have an egg allergy you can try using 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!

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 7- or 8-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 heating cores if possible
• Two 9-inch cake layers – baked for 3-5 minutes longer than instructed with heating cores 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 × 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.

Making This Biscoff Cake in Advance and Storage Tips

I highly recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time 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 it in the fridge for up to a week.

Tips for Making the Best Biscoff Layer Cake

• 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!

Let Me Know What You Think

If you try this biscoff cake recipe, please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations!

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