Indulge in the Ultimate Biscoff Cookie Butter Cake: A Decadent Speculoos Masterpiece
Prepare to enter a world of irresistible flavor with this show-stopping Biscoff cookie butter cake! This isn’t just any cake; it’s a meticulously crafted dessert designed to immerse you in the rich, caramelized spice of speculoos. Every element of this cake—from the moist, fluffy vanilla cake layers infused with Biscoff to the creamy Biscoff buttercream and the delightful crunch of Biscoff cookies—works in harmony to create a truly unforgettable experience. If you’re a fan of the iconic Lotus Biscoff cookies or the smooth, velvety spread, then this recipe is your gateway to pure cookie butter heaven!
Biscoff cookie butter is a cherished ingredient here at Cambrea Bakes, and for good reason! Its unique blend of spiced caramel notes has captured the hearts of bakers and dessert lovers worldwide. Our Biscoff butter cookies and Biscoff brownies are consistently among the most popular recipes, proving just how much everyone adores this incredible flavor. This cake takes that love to the next level, presenting Biscoff in a grand, celebratory form.
This particular cookie butter cake is an absolute flavor explosion, layering rich Biscoff spread and crushed speculoos cookies within six delicate vanilla cake layers. Each slice reveals a beautiful cross-section of flavor and texture, promising a truly immersive Biscoff experience from the first bite to the last. It’s a dessert that not only tastes incredible but also looks stunning on any dessert table.
Table of Contents
Why You’ll Love This Biscoff Cake
This isn’t just a dessert; it’s an experience designed to delight any cookie butter enthusiast. Here’s why this Biscoff cookie butter cake will become your new go-to recipe:
- A Biscoff Lover’s Dream: We’ve truly maximized the Biscoff flavor profile in every possible way. You’ll find the luscious Biscoff spread baked directly into the cake layers, generously swirled into the fluffy buttercream, and drizzled enticingly on top of the finished cake. This triple threat ensures that the warm, spiced caramel notes of Biscoff permeate every single bite, creating a truly immersive taste sensation that’s utterly addicting.
- Perfect for Any Occasion: This recipe isn’t just incredibly delicious; it’s also a showstopper that consistently receives rave reviews. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply want to elevate a casual weekend get-together, this cake fits the bill. Its stunning layered appearance and unique flavor make it an instant crowd-pleaser that people will talk about long after the last crumb is gone.
- Moist & Tender Texture: Thanks to the inclusion of sour cream, whole milk, and the “reverse creaming method” (more on this in the ingredients section!), the cake layers are exceptionally moist and boast a delicate, tender crumb that practically melts in your mouth. This perfectly balances the richness of the cookie butter.
- Visually Stunning: The beautiful layers of vanilla cake, Biscoff drizzle, and creamy buttercream, all crowned with more Biscoff and crushed cookies, make this cake a feast for the eyes as well as the palate. It’s a dessert that looks professionally made, even by a home baker.
- Unique Flavor Profile: While chocolate and vanilla cakes are classics, the distinct spiced caramel notes of Biscoff offer a refreshing and exciting alternative. It’s a flavor that stands out and leaves a lasting impression.
Essential Ingredient Notes and Smart Substitutions
Understanding your ingredients is key to successful baking. Here’s a closer look at the components of this Biscoff cake and how to make the best choices:
Biscoff Spread: This is the star of our cake! Biscoff, also known as speculoos spread, offers a unique, deeply caramelized flavor with hints of cinnamon, ginger, and nutmeg. You can typically find it in the peanut butter and jam aisle of most major grocery stores. If Lotus Biscoff brand isn’t available, Trader Joe’s Speculoos Cookie Butter is an excellent, identical alternative. Ensure it’s at room temperature for smooth incorporation into the batter and buttercream.
Lotus Biscoff Cookies: These iconic, crunchy cookies provide both flavor and a delightful textural contrast. We’ll be crushing them into crumbs to layer between the cake for extra spiced caramel goodness and a pleasant crunch. You’ll find these alongside other popular cookies in the biscuit aisle. A food processor makes quick work of crushing them, or you can place them in a zip-top bag and crush with a rolling pin.
Whole Milk: Crucial for adding richness and ensuring the cake layers remain incredibly moist for days. The higher fat content of whole milk contributes to a tender crumb and superior flavor. I strongly advise against substituting with plant-based milks, as their differing fat and protein compositions can lead to a drier, less flavorful cake that doesn’t hold up as well.
Sour Cream: This secret ingredient is your best friend for a moist cake! Sour cream adds a lovely tang and incredible moisture, ensuring your Biscoff cake stays tender and fresh for an extended period. If sour cream isn’t an option, full-fat plain Greek yogurt can be used as a direct substitute. Both acidic ingredients help activate the baking powder, contributing to a light and airy texture.
Cake Flour: To achieve that signature tender and delicate crumb, this recipe utilizes cake flour and the reverse creaming method. Cake flour has a lower protein content than all-purpose flour, which means less gluten development. This results in a softer, more delicate texture. It is highly recommended not to substitute cake flour with all-purpose flour for this specific recipe, as it will significantly alter the cake’s texture, making it denser and tougher. If you don’t have cake flour, you can create a makeshift version by replacing 2 tablespoons of all-purpose flour per cup with cornstarch, but for the best results, real cake flour is preferred.
Unsalted Butter (Room Temperature and Cubed): Using unsalted butter allows you to control the salt content in your recipe. Ensuring it’s at room temperature (soft enough to indent, but not melted) is vital for proper emulsification with other ingredients, creating a smooth, well-aerated batter. Cubing it helps it soften faster and mix more evenly.
Large Eggs (Room Temperature): Like butter, room temperature eggs emulsify better into the batter, preventing curdling and leading to a more uniform cake texture. This also helps trap air, contributing to the cake’s lift and lightness.
Vegetable or Canola Oil: A touch of neutral oil adds additional moisture to the cake, contributing to its overall tenderness and helping it stay moist longer.
Vanilla Extract: High-quality vanilla extract enhances all the other flavors in the cake, adding a warmth that complements the Biscoff beautifully. Don’t skip it!
You’ll find the full ingredient measurements and detailed instructions clearly laid out in the comprehensive recipe card below!
Step-by-Step Recipe Instructions
Creating this Biscoff Cookie Butter Cake is a delightful process. Follow these detailed steps to ensure a perfect, mouth-watering result. Remember, precision in baking leads to perfection!
First, begin by preparing your baking pans: line three 6-inch round cake pans with parchment paper on the bottom and lightly grease the sides. Preheat your oven to 350 F (180 C) to ensure it’s ready for baking.
Step 1: Prepare the Dry Ingredients and First Mix. In the bowl of a stand mixer fitted with a paddle attachment, combine all your dry ingredients: cake flour, granulated sugar, baking powder, and fine sea salt. Mix these together briefly. Then, add the cubed, room-temperature unsalted butter and the Biscoff spread. Mix on low speed until the mixture is uniform and resembles coarse, wet sand. This initial step, part of the reverse creaming method, coats the flour proteins in fat, inhibiting gluten development and resulting in a more tender cake.
Step 2: Incorporate the Initial Wet Ingredients. Next, add the room-temperature sour cream and vegetable or canola oil to the mixture. Mix on low speed until these ingredients are just combined. At this stage, the mixture will be quite thick and resemble a dense paste. This consistency is perfectly normal and indicates that the reverse creaming method is working its magic!
Step 3: Complete the Cake Batter. With the mixer on low speed, slowly stream in the room-temperature whole milk, followed by the room-temperature eggs, and finally, the vanilla extract. Mix until just combined. It’s crucial not to overmix at this stage; overmixing can develop too much gluten, leading to a tough cake. Stop mixing as soon as no dry streaks of flour are visible. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated and there are no thick areas of unmixed batter.
Step 4: Layer the Biscoff into the Batter. Divide about half of the prepared cake batter (roughly 1 ½ cups or 210g per pan for three pans) evenly into your prepared cake pans. Then, take some melted cookie butter and drizzle it artistically over the surface of the batter in each pan. You can use a skewer or knife to gently swirl it if you like. Finally, evenly spread the remaining cake batter on top of the Biscoff drizzle in each pan. This creates a beautiful Biscoff swirl within your cake layers.
Step 5: Bake and Cool the Layers. Place the prepared pans into your preheated oven and bake for 30-35 minutes. To check for doneness, a wooden skewer or toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. Once baked, remove the pans from the oven and allow them to cool on a wire rack for about 10 minutes. This initial cooling in the pan helps the cakes set. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely. Ensure the cake layers are entirely cool before attempting to cut or frost them, as warm cake will crumble and melt the buttercream.
Step 6: Prepare the Biscoff Buttercream. While your cake layers are cooling, prepare the glorious Biscoff buttercream. In a clean stand mixer bowl, combine the softened unsalted butter and Biscoff spread. Beat these together until well combined and creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated, then increase the speed to medium. Pour in the heavy cream and vanilla extract. Continue mixing on medium-high speed for 2-3 minutes until the buttercream is incredibly light, fluffy, and smooth. This aeration is key to a perfectly pipeable and spreadable frosting.
Step 7: Assemble Your Cake Layers. Once your cake layers are completely cool, carefully cut each of the three layers in half horizontally to create six thinner layers. This technique creates a stunning presentation with more filling. (Alternatively, you can skip this step and make a three-layer cake). To assemble, place a small dollop of buttercream on your cake plate or serving platter to act as “glue” for the first cake layer. Place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin, even layer of Biscoff buttercream on top. Sprinkle generously with about 1 tablespoon of Biscoff cookie crumbs. Repeat this layering process, alternating cake, melted Biscoff, buttercream, and cookie crumbs, until all layers are stacked. For the very last layer, place it upside down; this provides a perfectly flat and even top for easier frosting.
Step 8: Crumb Coat and Decorate! Using an offset spatula, apply a very thin layer of buttercream all over the top and sides of the assembled cake. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Chill the cake in the fridge for at least 15-20 minutes, or until the crumb coat is set and firm to the touch. Once set, apply a thicker, even layer of the remaining Biscoff buttercream to completely cover the cake. For a beautiful finish, gently warm the remaining ½ cup of cookie butter until it’s pourable and drizzle it decoratively over the top and sides of the cake. Finish by sprinkling more Biscoff cookie crumbs around the base and on top. Slice, serve, and enjoy your spectacular Biscoff Cookie Butter Cake!
Expert Tips for the Best Biscoff Cake Ever
Achieving a bakery-worthy Biscoff cake is easier than you think with these expert tips:
- Use a Kitchen Scale for Precision. Baking is a science, and accuracy matters! Baking with a kitchen scale is significantly more accurate than using volumetric cup measurements, especially for flour, which can vary wildly depending on how it’s scooped. To convert this recipe to metric, simply click the “metric” button next to the ingredients title on the recipe card below. If you don’t own a scale, be sure to use the “spoon and level” method: fluff your flour with a spoon, then gently spoon it into your measuring cup until overflowing, and level off the top with a straight edge. Never scoop directly from the bag, as this compacts the flour and adds too much.
- Room Temperature Ingredients are Non-Negotiable. This is one of the most fundamental rules in baking. Using room temperature butter, eggs, milk, and sour cream creates a smooth, fully blended, and emulsified batter. Cold ingredients can cause the batter to curdle, leading to a lumpy texture and uneven baking. Room temperature ingredients also incorporate more air, resulting in a lighter, more uniform cake with an incredibly tender crumb. Plan ahead and take them out of the fridge at least 1-2 hours before baking.
- Do Not Overmix the Batter. Once you add the wet ingredients (milk, eggs, vanilla) to the dry/fat mixture, mix only until just combined and no dry streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake rather than the desired soft and tender texture.
- Don’t Overbake Your Cake Layers. Overbaking is the quickest way to a dry cake. Start checking your cakes at the lower end of the baking time. A wooden skewer or toothpick inserted into the center should come out clean or with a few moist crumbs attached, but not wet batter. The edges should be lightly golden, and the top should spring back when gently pressed.
- Level Your Cake Layers for Stability. For a professional-looking layered cake, ensure your cake layers are flat. If they dome slightly, use a serrated knife or a cake leveler to gently trim the tops flat once they are completely cool. This makes stacking and frosting much easier and more stable.
- The Importance of a Crumb Coat. A thin “crumb coat” of frosting is essential before applying your final layer. It acts as a sealant, trapping any loose crumbs and preventing them from showing up in your perfectly smooth outer frosting. Chill the cake after the crumb coat to set it firm, making the final frosting application a breeze.
Storage and Freezing Guide
Proper storage is key to enjoying your delicious Biscoff Cookie Butter Cake for as long as possible:
Refrigeration: Any leftover slices of this delectable cake should be stored in the refrigerator. For best results, wrap individual slices tightly in plastic wrap to prevent them from drying out and absorbing other odors in the fridge. Alternatively, if storing a larger portion or the whole cake, keep it in an airtight cake carrier or container. This cake will maintain its freshness and deliciousness for up to 5 days when properly refrigerated.
Freezing for Later: This Biscoff cake freezes wonderfully, making it perfect for preparing ahead or enjoying small portions over time. To freeze, first place the whole cake (uncovered) in the freezer for about 1-2 hours, or until the buttercream is firm to the touch. This initial freeze prevents the frosting from sticking to the wrapping. Once firm, cut the cake into individual slices. Wrap each slice tightly in several layers of plastic wrap, then place them in a freezer-safe bag or an airtight container. Frozen cake slices can be stored for up to 1 month. To enjoy, simply thaw individual slices in the refrigerator overnight or at room temperature for a few hours.
Frequently Asked Questions (FAQs) About Biscoff Cake
Biscoff spread, often labeled as Lotus Biscoff or speculoos spread, is widely available! You can usually locate it in the same aisle as jams, jellies, and peanut butter at most major grocery stores. Many international food sections might also carry it. If you’re having trouble finding it locally, it’s readily available for purchase online through retailers like Amazon. As a great alternative, Trader Joe’s offers their own Speculoos Cookie Butter, which is quite similar in taste and texture.
Yes, they are essentially the same! “Cookie butter” is the generic term for a spread made from ground speculoos cookies. “Biscoff” specifically refers to the popular brand, Lotus Biscoff, which is often considered the original and most well-known manufacturer of speculoos cookies and their corresponding spread.
Biscoff boasts a wonderfully unique and complex flavor profile that is truly irresistible. It’s characterized by deep caramelized sugar notes, reminiscent of brown sugar or dulce de leche, combined with a warm, comforting blend of spices. Key spices often include cinnamon, nutmeg, ginger, and sometimes a hint of cloves. It’s often described as tasting like a gingersnap cookie or gingerbread, but in a smooth, creamy spread form.
While this specific recipe uses cake flour, it might be adaptable. You would need to substitute the cake flour with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Additionally, ensure your Biscoff cookies and spread are certified gluten-free, as standard Biscoff products contain wheat. Keep in mind that the texture might vary slightly when using gluten-free alternatives.
Yes, you can, but you will need to adjust the baking time. If you use two 8-inch pans instead of three 6-inch pans, the layers will be thicker and may require a longer baking time (approximately 35-45 minutes). Always use the toothpick test for doneness. If you use smaller pans or more pans, the layers will be thinner and bake faster. Ensure you don’t overfill your pans to prevent overflow.
Absolutely! The cake layers can be baked 1-2 days in advance, wrapped tightly in plastic wrap, and stored at room temperature or refrigerated. The buttercream can also be made a day in advance and stored in an airtight container in the fridge; just ensure you let it come to room temperature and re-whip it briefly before frosting the cake. Assembled and frosted, the cake is best enjoyed within 2-3 days.
If you tried this Biscoff Cookie Butter Cake recipe or any other recipe on my website, please let me know how it went in the comments section below; I absolutely love hearing from you and seeing your baking creations! Also, please take a moment to leave a star rating while you’re there to help other bakers discover this delicious recipe! You can also tag me on Instagram or Facebook (@cambreabakes) so I can admire your beautiful Biscoff cake!
Biscoff Cookie Butter Cake
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Equipment
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3 6 inch cake pans
Ingredients
Cookie Butter Batter
- 2 ½ cups + 2 tbsp cake flour, *see notes for measuring*
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 6 ½ tbsp unsalted butter, room temperature and cubed
- ⅓ cup cookie butter
- 1 cup sour cream, room temperature
- ¼ cup vegetable or canola oil
- 1 cup whole milk , room temperature
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 3 tbsp melted cookie butter, for swirling
Biscoff Buttercream
- 1 1/2 cups unsalted butter, softened
- 2/3 cup cookie butter
- 1 ¾ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ cup Biscoff cookie crumbs, for the center of the cake and sides
- ½ cup cookie butter, for the layers and top of the cake
Instructions
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Line three 6-inch pans with parchment paper on the bottoms and grease the sides. Preheat the oven to 350 F/180 C.
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In a stand mixer, combine the dry ingredients (cake flour, granulated sugar, baking powder, fine sea salt). Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.2 ½ cups + 2 tbsp (303 g) cake flour, 1 ½ cups (300 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp fine sea salt, 6 ½ tbsp (90 g) unsalted butter, ⅓ cup (60 g) cookie butter
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Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.1 cup (228 g) sour cream, ¼ cup (47 g) vegetable or canola oil
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On low speed, mix in the milk, eggs, and vanilla. Scrape down the bowl again and mix until smooth. Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan. Then drizzle the top of each with 1 tbsp of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for 30-35 minutes.1 cup (226 g) whole milk, 2 (100 g) large eggs, 1 1/2 tsp vanilla extract, 3 tbsp (40 g) melted cookie butter
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Cool the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely.
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To make the buttercream, beat the softened butter and cookie butter together until creamy. Then gradually mix in the powdered sugar until combined. Finally, mix in the cream and vanilla, then beat on medium-high speed for 2-3 minutes until light and fluffy.1 1/2 cups (339 g) unsalted butter, 2/3 cup (150 g) cookie butter, 1 ¾ cup (230 g) powdered sugar, 2 tbsp heavy cream, ½ tsp vanilla extract
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When the layers are completely cool, cut each one in half horizontally to create six layers. You can also skip this step and make a 3-layer cake instead.
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To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top. Sprinkle with 1 tablespoon of cookie crumbs. Continue alternating and building the layers, with the last layer placed upside down so the top is completely flat.½ cup Biscoff cookie crumbs, ½ cup cookie butter
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Crumb-coat the cake, then chill it in the fridge until set (about 15-20 minutes). Once set, spread a thicker layer of buttercream over the sides and top. Pour the rest of the melted cookie butter on top and sprinkle with additional cookie crumbs. Slice and enjoy your delicious Biscoff Cookie Butter Cake!
Notes
*Measure your flour properly: This is my #1 baking tip for consistent results! Never scoop a measuring cup directly into your flour bag; this compacts the flour and leads to using too much. Instead, use the spoon-level method: fluff the flour first with a spoon, then gently spoon it into your measuring cup until it’s overflowing, and finally, level off the excess with the back of a knife or a straight edge. For the MOST accurate results, I highly recommend using a kitchen scale!*
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate. Please note that the accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.