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Biscoff Cookie Butter Cake

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Biscoff Cookie Butter Cake

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If you’re a fan of Lotus Biscoff cookies or the creamy, spiced flavor of cookie butter, this Biscoff Cookie Butter Cake is a dessert dream come true. Moist, buttery, and bursting with caramelized spice, this cake captures everything you love about Biscoff in a soft, tender crumb topped with a smooth cookie butter frosting. Whether you’re baking for a special celebration or simply want to indulge your sweet tooth, this cake is a guaranteed showstopper that tastes as beautiful as it looks.

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Perfect for birthdays, holidays, or weekend baking, this easy Biscoff cake recipe combines convenience and elegance—bringing café-style indulgence straight to your kitchen.

Why You’ll Love This Recipe

This Biscoff Cookie Butter Cake is one of those desserts that gets everyone asking for seconds—and the recipe. Here’s why it deserves a spot in your baking lineup:

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  • Incredible flavor: Sweet, spiced, and deeply caramelized thanks to Biscoff cookie butter.
  • Soft and moist texture: Perfect crumb that melts in your mouth.
  • Customizable: Easy to adapt for gluten-free or vegan diets.
  • Bakery-style results: Gorgeous layers and a silky frosting that’s easy to achieve at home.
  • Perfect for any occasion: Elegant enough for parties but simple enough for everyday indulgence.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so irresistible:

Dry Ingredients

  • All-purpose flour: The structure base of the cake; swap for a gluten-free blend if needed.
  • Baking powder & baking soda: Essential for a light, fluffy rise.
  • Cinnamon or nutmeg (optional): Adds warmth and enhances the cookie butter flavor.

Wet Ingredients

  • Unsalted butter: Provides richness and moisture for a tender crumb.
  • Sugar: Balances the spiced notes with sweetness.
  • Eggs: Give structure and help the cake rise; use flax eggs for a vegan version.
  • Vanilla extract: Deepens the overall flavor with a hint of aromatic sweetness.
  • Milk: Keeps the batter smooth and moist—use any plant-based alternative for dairy-free baking.
  • Biscoff cookie butter: The star ingredient—adds that signature caramelized cookie flavor.

Frosting

  • Cream cheese or buttercream base: Both pair beautifully with Biscoff’s spiced sweetness.
  • Powdered sugar: Sweetens and thickens the frosting.
  • Extra Biscoff cookie butter: Blended into the frosting for a double-dose of flavor.

Garnishes (Optional but recommended)

  • Crushed Biscoff cookies for texture
  • Caramel drizzle for extra indulgence
  • Toasted hazelnuts or pecans for crunch
  • Fresh berries or whipped cream for serving

Tips and Tricks

  1. Use room-temperature ingredients: Helps create a smooth batter that bakes evenly.
  2. Don’t overmix the batter: Gently fold ingredients to maintain a soft, airy texture.
  3. Trim cake tops: For professional-looking layers, level the tops before frosting.
  4. Chill before frosting: Cold cake layers are easier to frost without crumbs mixing into the icing.
  5. Use quality Biscoff spread: Authentic Lotus Biscoff cookie butter gives the richest, most authentic flavor.

Variations and Customizations

This cake is wonderfully versatile. Try one of these twists for a new flavor experience:

  • Biscoff Cheesecake Layer Cake: Add a layer of no-bake cheesecake filling between cake layers.
  • Cupcake Version: Turn this recipe into Biscoff cupcakes and top each with a swirl of cookie butter frosting.
  • Vegan Adaptation: Use dairy-free butter, almond milk, and flax eggs.
  • Gluten-Free Option: Replace flour with a 1:1 gluten-free baking blend.
  • Spiced Holiday Cake: Add extra cinnamon, cloves, or ginger for a cozy seasonal twist.

Pairing Suggestions

Serve your Biscoff Cookie Butter Cake with one of these delicious pairings:

  • Hot Coffee or Espresso: Complements the caramelized flavor beautifully.
  • Chai Latte: The spiced tea enhances the warm notes of cookie butter.
  • Vanilla Ice Cream: Melts over the cake for a creamy finish.
  • Fresh Berries: Add color and a refreshing contrast.

Storage Instructions

Keep your Biscoff Cake fresh and delicious with these storage tips:

  • Room Temperature: Store covered for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving.
  • Freezer: Freeze unfrosted layers for up to 3 months. Wrap tightly and thaw completely before frosting.
  • Avoid microwaving: Reheating in the microwave can dry the cake; let it sit out instead.

Popular Questions

Can I use crunchy Biscoff spread instead of smooth?

Yes, the crunchy version adds a delightful texture to both the batter and frosting.

What frosting pairs best with this cake?

Cream cheese frosting provides a tangy balance, but buttercream works perfectly if you prefer a classic sweetness.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day before, wrap tightly, and frost when ready to serve.

What’s the best way to decorate it?

Crushed Biscoff cookies, caramel drizzle, and whipped cream make it look bakery-worthy with minimal effort.

Biscoff Cookie Butter Cake
Caroline

Biscoff Cookie Butter Cake

This Biscoff Cookie Butter Cake is rich, moist, and layered with creamy cookie butter frosting. Each bite blends the warmth of spiced cookies with a luscious buttery crumb — a showstopper for birthdays or holidays.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon or nutmeg (optional)
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 3 large eggs (or flax eggs for vegan option)
  • 1 teaspoon vanilla extract
  • 1 cup milk (or plant-based milk)
  • 1/2 cup Biscoff cookie butter
  • 1 cup cream cheese or buttercream
  • 1/2 cup powdered sugar
  • 1/4 to 1/2 cup Biscoff cookie butter (for frosting)
  • Crushed Biscoff cookies (for garnish)
  • Chopped nuts, caramel drizzle, or berries (optional garnish)

Equipment

  • two 8-inch or 9-inch round cake pans
  • mixing bowls
  • electric mixer or stand mixer
  • measuring cups and spoons
  • whisk and spatula
  • parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon or nutmeg until combined.
  3. In a large mixing bowl, beat butter and sugar with an electric mixer until pale and fluffy.
  4. Add eggs one at a time, beating after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry. Mix gently until just combined.
  6. Fold in the Biscoff cookie butter, swirling it gently into the batter for even flavor.
  7. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. For the frosting, beat cream cheese or buttercream with powdered sugar until smooth. Add cookie butter and beat until creamy and spreadable.
  10. Assemble the cake by spreading frosting between layers and over the top. Decorate with crushed cookies, nuts, caramel drizzle, or berries.

Notes

  • Always use room-temperature ingredients for best texture.
  • Chill cake layers before frosting to avoid sliding.
  • Store leftovers covered and refrigerate for freshness.
  • Serve at room temperature for the best flavor and texture.

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