Biscoff Cookie Butter Cake is a soft, tender layer cake built around the caramelized spice notes of cookie butter. It’s a show-stopper for birthdays, cookie-butter addicts, or any time you want a nostalgic, saucy-sweet dessert with a silky buttercream and crunchy cookie crumbs.
Why you’ll love this dish
This cake takes everything you like about Biscoff—warm spice, buttery caramel, and cookie crunch—and concentrates it into three moist layers with a cookie-butter buttercream. It’s rich but not cloying because the sour cream and oil keep the crumb tender, while the melted cookie butter swirled into the batter gives streaks of intense flavor.
“Exactly like biting into the best cookie, but in cake form — my guests couldn’t stop asking for seconds.”
It’s great for celebrations, potlucks, or a weekend baking splurge. If you want another indulgent dessert to round out a dessert table, consider pairing it with a lighter cheesecake or a contrasting flavor like a citrus tart — or try this decadent Sugar Cookie Cheesecake for variety.
How this recipe comes together
Quick overview so you know what to expect:
- Dry ingredients are combined with cubed butter and cookie butter and rubbed or mixed briefly until they look like coarse sand.
- Sour cream and oil are stirred in to make a thick paste.
- Milk, eggs and vanilla are blended in to make a smooth batter.
- Batter goes into three 6-inch pans, each drizzled with melted cookie butter and baked until springy.
- Layers are trimmed (or left whole), stacked with cookie-butter buttercream and cookie crumbs, crumb-coated, chilled, then finished with more buttercream, melted cookie butter and crumbs.
This is a moderately hands-on cake (you’ll make and assemble layers and a buttercream), but the steps are straightforward.
What you’ll need
- 2 ½ cups + 2 tbsp cake flour (see measuring note below)
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 6 ½ tbsp unsalted butter, room temperature and cubed
- 1/3 cup cookie butter (for the batter)
- 1 cup sour cream, room temperature
- 1/4 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 the cakes)
For the cookie-butter buttercream: - 1 1/2 cups unsalted butter, softened
- 2/3 cup cookie butter
- 1 ¾ cups powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
For assembly and garnish: - 1/2 cup Biscoff cookie crumbs (for center of layers and sides)
- 1/2 cup cookie butter (for spreading between layers and on top)
Notes/substitutions:
- Cake flour yields a lighter crumb. If you only have all-purpose flour, remove 2 tbsp from each cup used, or better: weigh flour (see measuring note below).
- Cookie butter = Biscoff spread. You can use another speculoos-style spread if necessary.
- If you need dairy-free: swap butter for vegan butter and use a non-dairy sour cream and milk; results will vary slightly.
Measuring note: For best results, spoon cake flour into your measuring cup and level with a knife (don’t scoop directly). If you have a kitchen scale, weigh the flour—this gives the most consistent texture.
Step-by-step instructions
- Prep: Line three 6-inch round pans with parchment on the bottoms. Preheat oven to 350°F (180°C).
- Dry mix: Whisk together cake flour, sugar, baking powder, and salt in a large bowl.
- Cut in fats: Add the cubed unsalted butter and 1/3 cup cookie butter. On low speed or with a pastry cutter, work until the mixture resembles coarse sand.
- Add wet base: Mix in sour cream and oil just until combined. The batter will be thick — scrape down the bowl.
- Finish batter: On low speed, add milk, eggs, and vanilla. Scrape bowl and mix until smooth and homogeneous.
- Portion: Pour roughly half the batter (about 210 g or ~1 ½ cups) into each pan. Drizzle 1 tablespoon melted cookie butter over each layer. Spread the remaining batter evenly over the drizzled batter (about another 210 g on top).
- Bake: Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and tops spring back lightly.
- Cool: Cool pans on a wire rack for 10 minutes, then turn cakes out to cool completely.
- Buttercream: Beat softened butter and 2/3 cup cookie butter together until smooth. Gradually add powdered sugar. Mix in heavy cream and vanilla. Beat on medium-high 2–3 minutes until light and fluffy.
- Layering: When layers are fully cool, cut each in half horizontally for six thinner layers (or skip to keep three layers). Place first layer on serving plate with a little buttercream to anchor. Drizzle 1–2 tsp melted cookie butter, spread a thin layer of buttercream and sprinkle 1 tbsp cookie crumbs. Repeat layers, placing the final layer upside down so the top is flat.
- Crumb-coat: Apply a thin layer of buttercream all over the cake. Chill until set (20–30 minutes).
- Finish: Apply a thicker coat of buttercream to sides and top. Pour remaining melted cookie butter over the top, letting it drip slightly. Press extra cookie crumbs onto the sides and center if desired.
- Rest: Chill briefly to set the buttercream, then bring to room temperature before serving for the best texture.
Best ways to enjoy it
- Serve with a simple scoop of vanilla or caramel ice cream to cut the richness.
- A cup of espresso or a bold black coffee pairs perfectly, balancing the sweet, spiced notes.
- For a dessert table, slice thin and serve alongside lighter fruit bars or a citrus tart to provide contrast. If you love caramel-forward pairings, try a butterscotch-style treat like Butterscotch Randy for an extra layer of nostalgia.
- Plate: thin slices look elegant on white plates with a little extra cookie crumb sprinkled on top.
Storage and reheating tips
- Room temperature: Store covered at room temperature for up to 1 day.
- Refrigeration: Keep in an airtight cake carrier or covered with plastic wrap for 3–4 days. Buttercream and cookie butter keep better chilled in warm climates.
- Freezing: Freeze individual slices or whole cake (well-wrapped in plastic and foil) for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
- Safety: Because this cake contains eggs and dairy, keep it refrigerated if not eaten within a day in warm environments. Do not leave it out for more than 2 hours above 90°F (32°C).
Pro chef tips
- Room temperature ingredients: Make sure eggs, milk and sour cream are at room temp to ensure a smooth emulsion and even rise.
- Measuring flour: Spoon and level or weigh your flour. Too much flour makes the cake dense.
- Do not overmix: After adding milk and eggs, mix until just smooth. Overmixing can toughen a cake.
- Even layers: Weigh batter into pans for uniform layers (use a scale).
- Melting cookie butter: Warm briefly in the microwave (10–15 seconds) or in a small pan until drizzle-able—don’t overheat or it will become too thin.
- Decorating shortcut: Use a cake ring for neat sides when pressing cookie crumbs on; chill between steps to keep crumbs in place.
Creative twists
- Chocolate ripple: Swirl 2 tbsp melted chocolate with the cookie butter drizzle for a mocha-spice twist.
- Nut crunch: Add toasted hazelnuts or chopped pecans between layers for texture.
- Salted caramel: Drizzle salted caramel over the top before adding crumbs for a salty-sweet finish.
- Mini cakes: Make this recipe as six 4-inch cakes for party favors or layered mini desserts.
- Vegan swap: Use vegan butter, a plant-based sour cream, and aquafaba or an egg replacer—texture will be slightly different but still satisfying.
Common questions
Q: How long does this cake take from start to finish?
A: Active prep is about 30–40 minutes (including buttercream), plus 30–35 minutes baking and cooling time. Plan on 2–3 hours total if you include chilling and assembly.
Q: Can I make this as a 3-layer cake instead of 6 thinner layers?
A: Yes — simply skip slicing each baked layer in half. You’ll have three thicker layers to assemble and stack.
Q: What can I use if I don’t have cake flour?
A: Substitute with all-purpose flour but remove 2 tablespoons per cup of flour used, or better yet, weigh flour for accuracy. The crumb will be slightly denser but still delicious.
Q: Can I prepare parts of this ahead of time?
A: Yes. Bake the layers a day ahead and wrap tightly in plastic wrap. Make the buttercream a day ahead and store covered in the fridge (bring to room temperature and re-whip briefly before use). Assemble on the day you plan to serve for the freshest texture.
Q: Is cookie butter the same as Biscoff spread?
A: Cookie butter is the general term; Lotus Biscoff is a popular brand. Any speculoos cookie spread will work, but flavor intensity may vary.
If you want help converting volumes to weights or need a timed schedule for making this cake in a day, tell me how many hours you have and I’ll map out a timeline.
Biscoff Cookie Butter Cake
Ingredients
For the cake
- 2.5 cups cake flour Spoon and level or weigh for best results.
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp fine sea salt
- 6.5 tbsp unsalted butter, cubed Room temperature.
- 1/3 cup cookie butter For the batter.
- 1 cup sour cream Room temperature.
- 1/4 cup vegetable or canola oil
- 1 cup whole milk Room temperature.
- 2 large eggs Room temperature.
- 1.5 tsp vanilla extract
- 3 tbsp melted cookie butter For swirling into the cakes.
- 1.5 cups unsalted butter, softened
- 2/3 cup cookie butter
- 1.75 cups powdered sugar
- 2 tbsp heavy cream
- 0.5 tsp vanilla extract
For assembly and garnish
- 0.5 cup Biscoff cookie crumbs For center of layers and sides.
- 0.5 cup cookie butter For spreading between layers and on top.
Instructions
Preparation
- Line three 6-inch round pans with parchment on the bottoms. Preheat oven to 350°F (180°C).
Dry Mix
- Whisk together cake flour, sugar, baking powder, and salt in a large bowl.
Cut in Fats
- Add the cubed unsalted butter and 1/3 cup cookie butter, working until the mixture resembles coarse sand.
Add Wet Base
- Mix in sour cream and oil just until combined; the batter will be thick.
Finish Batter
- On low speed, add milk, eggs, and vanilla. Scrape bowl and mix until smooth.
Portion
- Pour roughly half the batter into each pan. Drizzle 1 tablespoon melted cookie butter over each layer and spread the remaining batter over.
Bake
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Cool pans on a wire rack for 10 minutes, then turn cakes out to cool completely.
Buttercream
- Beat butter and cookie butter together until smooth. Gradually add powdered sugar, heavy cream, and vanilla. Beat until light and fluffy.
Layering
- Cut each layer in half for thinner layers. Place first layer on serving plate, drizzle melted cookie butter, then spread buttercream and sprinkle cookie crumbs.
Crumb-coat
- Apply a thin layer of buttercream all over the cake and chill until set.
Finish
- Apply a thicker coat of buttercream and pour remaining melted cookie butter over the top, pressing crumbs onto the sides.
Rest
- Chill briefly to set the buttercream, then bring to room temperature before serving.