Dessert

Biscoff Cake Recipe

ByElla Hart May 17, 2026May 17, 2026

Introduction

This Biscoff Cake is a deliciously rich and flavorful dessert that combines the warm, spiced taste of Biscoff cookie butter with a soft, tender cake. Perfect for celebrations or any sweet craving, this cake features a creamy Biscoff buttercream frosting and crunchy crushed cookies for extra texture.

The image shows a slice of layered cake on a white plate with a fork beside it. The cake has three main layers: the bottom and middle layers are crumbly and brown, while the second layer from the top is creamy and light beige. Above that is a thin white cream layer with crushed crumbs on top covering the edges. The top is decorated with swirls of light brown frosting and a round cookie placed upright among the swirls. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
2 tsp baking powder
0.5 tsp salt (divided)
0.5 cup unsalted butter (1 stick, room temperature)
3 large eggs (room temperature)
1 cup whole milk (room temperature)
1 tsp vanilla extract (divided)
0.25 cup Biscoff cookie butter (smooth, for the cake batter)
1 cup unsalted butter (2 sticks, room temperature)
3.5 cups powdered sugar
1 cup Biscoff cookie butter (smooth, for the buttercream)
2-3 tbsp heavy cream (or whole milk)
10-12 Biscoff cookies (crushed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and spray with non-stick cooking spray.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and 0.25 teaspoon of salt. Set aside.
Step 3: In a large bowl, use an electric mixer to cream 0.5 cup room temperature unsalted butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Step 6: While the cakes cool, prepare the buttercream. Beat 1 cup room temperature unsalted butter in a large bowl until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium-high until smooth.
Step 7: Beat in 1 cup Biscoff cookie butter, 0.5 teaspoon vanilla extract, and the remaining 0.25 teaspoon salt. Add 2-3 tablespoons heavy cream, one tablespoon at a time, until the buttercream reaches a smooth and spreadable consistency.
Step 8: Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate. Spread about 0.75 cup of Biscoff buttercream evenly over the top.
Step 9: Place the second cake layer on top and use the remaining buttercream to frost the top and sides of the cake. Press crushed Biscoff cookies gently around the base and/or on top of the cake to finish.

Tips & Variations

For a deeper flavor, toast Biscoff cookies lightly before crushing and adding on top.
Use whole milk or heavy cream to adjust the buttercream’s consistency to your preference.
Ensure all wet ingredients are at room temperature to avoid curdling and to achieve a smooth batter.
To make a layered cupcake version, reduce baking time to about 18-20 minutes and adjust frosting quantities accordingly.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, bring refrigerated cake to room temperature for the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving. Reheat single slices gently in the microwave for 15-20 seconds if desired.

How to Serve

A slice of three-layer cake on a white plate with a silver fork. The bottom and middle layers are thick, moist, brown cake with a crumbly texture. Between them is a creamy, pale beige filling. The top layer has a white frosting spread evenly, with a sprinkling of brown crumbs and small bits of filling showing through. On top of the cake are swirled dollops of light brown frosting, with one round biscuit placed upright among the swirls. The background shows another slice of cake blurred out on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Biscoff cookie butter with peanut butter?

While peanut butter will give a different flavor, it can be used in place of Biscoff cookie butter for a similar creamy texture. Keep in mind the flavor will change from spiced caramel to nutty.

What if I don’t have two 8-inch cake pans?

You can bake the batter in batches using one pan, just adjust the baking time slightly and bake in multiple rounds. Alternatively, use a 9-inch pan but expect slightly thinner cake layers.