Biscoff Cake

a slice of biscoff cookie butter cake that's been cut into to show how tender it is

4.84 from 99 ratings

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

Prep Time15

Cook Time33

Additional Time1

Total Time1 48

Course: Cakes

Cuisine: American

Servings: 24

Calories: 863kcal

Author: Chelsey White

Equipment

Ingredients

Biscoff Cake Layers

3 cups all-purpose flour 375g
1 cup granulated sugar 200g
2 cups packed dark or light brown sugar 400g
2 1/2 tsp baking powder 10g
2 tsp ground cinnamon 5g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g
1 1/2 cups buttermilk, room temperature 360g
2 Tbsp vegetable or canola oil 28g
2 tsp vanilla extract or vanilla bean paste 8g

Vanilla Buttercream Frosting

3 cups (6 sticks) unsalted butter, room temperature 678g
1 Tbsp vanilla extract or vanilla bean paste 12g
1 1/2 tsp fine salt 9g
10 cups powdered sugar 1250g
1/2 cup heavy whipping cream, room temperature 120g

Cookie Butter Buttercream Frosting Add-Ins

1 cup cookie butter 390g
1/4 cup heavy whipping cream, room temperature 60g

Additional Decorations and Filling:

12 Biscoff cookies cut into small pieces
1 cup cookie butter 390g

Instructions

Biscoff Cake Layers:

Preheat oven to 350°F/175°C. Line four 7-inch or three 8-inch cake pans with parchment rounds and grease with non-stick baking spray. Set aside.
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 a paddle or whisk attachment) or hand mixer until fully combined.
Mix 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 incorporated.
Next, mix in 1 1/2 cups buttermilk, 2 Tbsp of vegetable oil, and 2 tsp of vanilla extract and mix on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 30 seconds to make sure everything is properly mixed together.
Divide the batter evenly between the 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.
Let the pans cool for 10 minutes, then run a small offset spatula around the 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 if 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 1/2 tsp salt on a low speed.
Slowly add in 10 cups of powdered sugar, 1 cup at a time. Add 1/2 cup of cream halfway 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 seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
Scoop 2 cups of the vanilla frosting into a separate bowl to make the cookie butter frosting. Set aside.
Cover the remaining vanilla frosting with plastic wrap to prevent it from crusting, then set aside.

Cookie Butter Frosting:

Mix 1 cup of cookie butter and 1/4 cup of heavy cream into the reserved 2 cups of buttercream. Stir with a rubber spatula until the cookie butter is fully incorporated and the frosting is smooth.
Cover with plastic wrap and set aside.

Assembling This Biscoff Cake:

Build this 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 cup of warm cookie butter on top of the cookie butter frosting. Repeat with the remaining layers until all are stacked.
Spread 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 your favorite piping tip. Top with a final drizzle of warm cookie butter and enjoy!

Video

Notes

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

Making this Biscoff Layer Cake in Different Sizes

One batch of batter is about 1800g or 10 cups, so I add roughly 450g to each of my cake pans when using 4, 8-inch cake pans.

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350°F /175°C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

If you want to make biscoff cupcakes, I recommend using my biscoff cupcake recipe.

My Tips for Making the Best Biscoff Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a kitchen scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to frost.
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 flaxseed eggs.

Making This Biscoff Cake in Advance & Storage Tips

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

You can also 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 freeze the cake, transfer it to the fridge the night before you plan to eat it. This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.

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.

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