This Biscoff cookie butter cake is packed with Biscoff cookies in every layer. A three-layer cake features cookie crumbs folded into the batter, a cookie butter filling with chopped cookies for texture, and a silky cookie butter frosting. The top is finished with a melted cookie butter drip and extra cookies for decoration — perfect for anyone who loves the warm, caramelized flavor of Biscoff.
I designed this cake to be the ultimate Biscoff experience, so every bite is rich with that signature spiced caramel flavor. This recipe was originally created in 2021 and refined in 2026 to improve texture and balance. The updated version is less sweet and uses extra sour cream to keep the crumb tender, while the chopped cookie pieces in the filling add a pleasant crunch.
Tips for making the cake
Follow these tips to get the best results with this recipe.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag compacts the flour and can make the cake dry.
- Timing for fillings and frosting: Prepare the filling and frosting just before assembling the cake. The cake layers themselves can be baked ahead of time and stored until ready to assemble.
- Softer crumb in the updated recipe: This version includes extra sour cream, which adds moisture and helps counterbalance the Biscoff cookie crumbs for a softer, more tender cake.
Decorating the cake
For more Biscoff recipes on this site, try the Biscoff mousse cake and the Biscoff no-bake cheesecake for different takes on this beloved flavor.
If you tried this recipe, please leave a star review and tag the creator on social media. Sharing photos and feedback helps others discover and enjoy the cake.
Recipe Video
A step-by-step recipe video accompanies this post for a visual guide to baking and assembling the cake.
Biscoff Cookie Butter Cake
Ingredients
Biscoff Cake
- 15 Biscoff cookies, blended to a fine crumb (about 1 cup)
- 2 3/4 cups all-purpose flour
- 1 TBSP cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1/4 cup neutral oil (canola or vegetable)
- 1 3/4 cups white granulated sugar
- 1 tsp pure vanilla extract
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
Cookie Butter Filling
- 1/2 cup Biscoff cookie butter (warmed slightly for spreading)
- 8 Biscoff cookies, chopped into small pieces
Cookie Butter Frosting
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup Biscoff cookie butter
- 2 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 TBSP heavy cream
- 1/2 cup Biscoff cookie butter, melted for the drip
- Additional Biscoff cookies, for decoration
Instructions
Biscoff Cake
- Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying with nonstick spray and lining the bottoms with parchment circles.
- Blend 15 Biscoff cookies in a blender or food processor until very fine. In a bowl, whisk together the flour, Biscoff crumbs, baking powder, baking soda, cornstarch, and salt.
- Using a mixer, beat the butter, oil, and sugar on high for about 2 minutes until light and fluffy. Add the vanilla, sour cream, and eggs and mix on medium until combined, scraping down the bowl as needed.
- Add the flour mixture alternately with the buttermilk, mixing on low until just combined. Finish by hand if needed to ensure a uniform batter.
- Divide the batter evenly among the three prepared pans. Bake for 26–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to rest in their pans for 10 minutes, then transfer to a cooling rack and cool completely before assembling.
Cookie Butter Filling
- Prepare the filling right before assembling. Divide 1/2 cup cookie butter into two small bowls and heat each for about 15 seconds in the microwave until slightly softened for easier spreading.
- Pulse 8 Biscoff cookies in a food processor in small batches until they are chopped into small pieces. Reserve to layer between the cake layers.
Cookie Butter Frosting
- Sift the powdered sugar and set aside.
- Beat the butter on high for 3 minutes until fluffy. Add the cookie butter and mix until combined.
- With the mixer on low, add the powdered sugar until incorporated. Add the heavy cream and vanilla, then increase to high speed until the frosting is smooth and creamy.
Assembly
- Place the first cake layer on your cake board or stand. Spread about 3/4 cup of frosting over the layer. Pipe a border of frosting around the edge to contain the filling.
- Spoon half of the warmed cookie butter into the center and spread, then sprinkle half of the chopped cookies over it. Add a few small dollops of frosting to help the next layer adhere.
- Repeat with the second layer. Place the final layer top-side down for a flat surface. Frost the entire cake with the remaining frosting and smooth the sides.
- Freeze the frosted cake for 10 minutes to set the crumb coat.
- Melt 1/2 cup cookie butter briefly in the microwave (about 20 seconds), then spoon or drizzle it over the top to create a drip. Decorate with whole or chopped Biscoff cookies as desired.
Notes
Flour: For best results spoon and level your flour or use a kitchen scale. Compacting the flour can make the cake dense and dry.
High altitude baking: If you are baking at high altitude, add an extra 2 TBSP of flour to help stabilize the structure.
Calories: 646 kcal, Carbohydrates: 73 g, Protein: 5 g, Fat: 47 g, Saturated Fat: 23 g, Fiber: 1 g, Sugar: 32 g