Dessert

Biscoff Cookie Butter Cake Recipe

ByElla Hart June 21, 2026June 21, 2026

Introduction

Biscoff Cookie Butter Cake is a deliciously rich treat that combines the smooth, spiced flavor of Biscoff cookie butter with a moist, fluffy cake. Perfect for satisfying your sweet tooth, this cake is an irresistible indulgence for any occasion.

A tall, round cake sits on a small white marble board, covered in smooth, light beige frosting with a slightly creamy texture. There are scattered crushed cookie bits pressed into the frosting in random spots around the cake, with three larger cookie pieces placed on top near the edge. The cake itself shows no visible layers from the outside, focusing on the soft, creamy surface and crunchy cookie accents. The background is a white marbled texture, softly lit with a warm tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Biscoff cookie butter
1/2 cup milk
1 teaspoon vanilla extract
Crushed Biscoff cookies for topping (optional, to taste)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet ingredients.
Step 6: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool before dusting with crushed Biscoff cookies if desired.

Tips & Variations

For extra richness, swirl additional Biscoff cookie butter on top of the batter before baking.
Substitute milk with almond or oat milk for a dairy-free version.
Top with whipped cream or a simple glaze for added moisture and flavor.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices gently in the microwave for 10-15 seconds to enjoy a soft, warm treat.

How to Serve

The image shows a small, tall cake on a white marble round board. The cake has three visible layers: the outside layer is smooth white frosting with some patches of light brown crumbs scattered around it. On the top, the frosting is even and flat with three small pieces of crumbled brown cookies arranged near one edge. The cake texture looks soft and creamy with light brown cookie crumbs blending with the white frosting. The background is a white marbled texture with a blurry stack of white dishes and some cinnamon sticks in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, using crunchy Biscoff cookie butter will add a slight texture to your cake, which some may find delightful. Just fold it in gently to avoid uneven mixing.

Is this cake suitable for freezing?

Absolutely. Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.