If you’ve been searching for the most indulgent Biscoff cake recipe, you’re exactly where you need to be. This luscious dessert is everything a cookie butter lover dreams of moist, spiced cake layers, silky frosting, and that signature Biscoff crunch in every bite. Inspired by the nostalgic flavor of the iconic airline cookie, this Biscoff cake recipe captures the caramelized warmth and transforms it into a bakery-worthy showstopper. It’s bold, buttery, and beautifully layered with cinnamon and brown sugar goodness.
I came up with this recipe on a chilly afternoon in Santa Rosa, craving something cozy and sweet. I reached into my pantry, spotted a jar of cookie butter and a few leftover cookies, and suddenly the whole Biscoff cake recipe came to life in my mind. Within an hour, the scent of cinnamon filled the kitchen, and the magic was baked. Every element from the tender sponge to the cookie butter drizzle, makes this cake unforgettable. If you love this kind of warm, nostalgic flavor, you’ll also enjoy our Moist Carrot Cake Recipe or the decadent Tiramisu Cheesecake. Trust me, once you try this Biscoff cake recipe, you’ll be making it again and again.
Table of Contents
Table of Contents
Why This Biscoff Cake Recipe Belongs in Your Baking Rotation
What sets this Biscoff cake recipe apart from others is the incredible depth of flavor and the perfect balance of textures. The cake layers are made with dark brown sugar, cinnamon, and just the right touch of vanilla. The sponge bakes up moist but sturdy enough to hold layers of rich cookie butter frosting and chopped Biscoff cookies. Each component complements the others, resulting in a dessert that feels both luxurious and cozy. The hint of spice in every bite is comforting, warm and undeniably addictive.
This isn’t just a cake, it’s a conversation starter. Biscoff, sometimes mistaken for peanut butter in texture, is made from caramelized cookies called speculoos. It has a sweet, spiced flavor unlike any nut butter. For reference, if you’re into layered treats, you might also enjoy our Moist Carrot Cake Recipe which delivers similar warm spices with a classic twist.
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Biscoff Cake Recipe: A Dreamy Dessert for Cookie Butter Lovers
Description
This biscoff cookie butter cake is inspired by the iconic Biscoff cookie and is packed with delicious brown sugar and cinnamon flavor.
Ingredients
- 3, 8-inch Cake Pans
- Parchment Paper
- Spinning Cake Stand
- 10-inch Greaseproof Cake Board or a Flat Plate
- Large offset spatula
- Bench Scraper
- Small Piping Bag
- Open Star Piping Tip (like a Wilton 1M)
Instructions
Biscoff Cake Layers:
- Preheat oven to 350°F/175°C. Line four 7-inch or three 8-inch cake pans with parchment rounds and grease with non-stick baking spray. Set aside.
- Mix together 3 cups all-purpose flour, 1 cup granulated sugar, 2 cups brown sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon, and 1 tsp salt with a stand mixer (with a paddle or whisk attachment) or hand mixer until fully combined.
- Mix 1 cup of unsalted butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
- Pour in 1 cup of egg whites and mix on low until incorporated.
- Next, mix in 1 1/2 cups buttermilk, 2 Tbsp of vegetable oil, and 2 tsp of vanilla extract and mix on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for 30 seconds to make sure everything is properly mixed together.
- Divide the batter evenly between the prepared pans. I like to use a digital scale to make sure each pan has the same amount of batter so that each cake layer is the same height.
- Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops right before you plan to assemble your cake, or you can wrap and freeze them if you’re making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool make the buttercream frosting.
- Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in 1 Tbsp of vanilla extract and 1 1/2 tsp salt on a low speed.
- Slowly add in 10 cups of powdered sugar, 1 cup at a time. Add 1/2 cup of cream halfway through to make the frosting easier to mix.
- Continue to mix on low speed for a few minutes, until the desired consistency is reached.
- If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- Scoop 2 cups of the vanilla frosting into a separate bowl to make the cookie butter frosting. Set aside.
- Cover the remaining vanilla frosting with plastic wrap to prevent it from crusting, then set aside.
Cookie Butter Frosting:
- Mix 1 cup of cookie butter and 1/4 cup of heavy cream into the reserved 2 cups of buttercream. Stir with a rubber spatula until the cookie butter is fully incorporated and the frosting is smooth.
- Cover with plastic wrap and set aside.
Assembling This Biscoff Cake:
- Build this cake on a greaseproof cake board or flat plate. Use a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of vanilla frosting on top of the cake layer, then chill the cake in the freezer for 5 minutes.
- Spread a second layer of cookie butter frosting on top of the vanilla frosting. Drizzle 1/4 cup of warm cookie butter on top of the cookie butter frosting. Repeat with the remaining layers until all are stacked.
- Spread a thin coat of frosting around the cake to fully cover the cake layers to help lock in any crumbs.
- Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of vanilla frosting around the cake and smooth using a bench scraper.
- Carefully press the chopped-up Biscoff cookies around the cake. Press larger chunks of cookies around the base and smaller bits higher up to create a cookie gradient.
- Pipe a border around the top of the cake with the remaining frosting using your favorite piping tip. Top with a final drizzle of warm cookie butter and enjoy!
Notes
Making this Biscoff Layer Cake in Different Sizes
- One batch of batter is about 1800g or 10 cups, so I add roughly 450g to each of my cake pans when using 4, 8-inch cake pans.
- You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350°F /175°C.
- If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.
- If you want to make biscoff cupcakes, I recommend using my biscoff cupcake recipe.
Tips for Making the Best Biscoff Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a kitchen scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to frost.
- Add chopped-up bits of Biscoff cookies between the layers for some texture!
- Heat your cookie butter in the microwave for 20 seconds to make it easier to drizzle.
- Make this cookie butter cake vegan or dairy-free! Use your favorite type of dairy-free milk to replace the buttermilk and heavy cream, vegan butter sticks in place of the butter, and flaxseed eggs.
Step-by-Step Guide to Making the Best Biscoff Cake
This Biscoff cake recipe isn’t difficult, but like all great cakes, it takes a little love and precision. To start, you’ll combine dry ingredients: flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt in a stand mixer. Blend in unsalted butter until the mix becomes crumbly. Next, add room-temperature egg whites, vegetable oil, buttermilk, and vanilla extract. The batter should be smooth and silky before dividing it into greased 8-inch pans.
Bake the cakes at 350°F for about 33 to 35 minutes. Let them cool fully, this is key. Wrapping and freezing the layers ahead of time actually helps with assembly later, giving you clean edges and better structure. While your layers are cooling, prepare the frosting. Beat unsalted butter with vanilla extract and salt, slowly adding in powdered sugar and heavy cream until you reach a smooth, spreadable consistency.
Set aside two cups of this vanilla buttercream, and to that, stir in creamy Biscoff cookie butter and more cream to create the most indulgent frosting you’ve ever tasted. For another fun take on creamy fillings, check out these Boston Cream Cupcakes they’re small but mighty in flavor.
When building your cake, stack layers with alternating spreads of vanilla frosting and cookie butter frosting. Don’t forget a drizzle of warm cookie butter between each level for added drama. Once stacked, apply a thin crumb coat, chill the cake, and then finish with a smooth final coat. Press crushed Biscoff cookies around the sides for texture. For design inspiration, take a look at our creative Cake and Pops post featuring simple piping techniques and decorations.
Decorating, Variations & Storing Your Cookie Butter Cake
Decorating this Biscoff cake recipe is as fun as it is rewarding. Once your cake is covered with a final coat of frosting, use a bench scraper to smooth the sides and a star tip piping bag to decorate the top. To finish this showstopping Biscoff cake, sprinkle crushed cookies over the top for a satisfying crunch, then swirl on a ribbon of warm, gooey cookie butter. Not only does it taste incredible, but it also turns your cake into a dessert centerpiece that’s as stunning as it is delicious.
Need ideas to mix it up? You can bake this Biscoff cake recipe in different pan sizes, use four 6-inch pans for a taller look or two 9-inch pans for simplicity. Want a cupcake version? Adapt the same batter into individual portions and follow our Mini Cookies & Chips tips for portioning and frosting.
To store, wrap any unfrosted cake layers and freeze for up to a month. Frosted cakes can be stored in the fridge for 5–7 days, or in the freezer if you want to make it far in advance. Before serving, give your cake time to warm gently to room temperature so all those rich, buttery flavors shine through. If you love make-ahead treats, be sure to check out our Rice Krispie Treats with Marshmallow Fluff, they freeze beautifully and are always ready when you need a quick sweet fix!
Final Thoughts: Biscoff Cake Worth Sharing
There’s something undeniably special about this Biscoff cake recipe. It’s rich without being overwhelming, spicy without being sharp, and sweet without being cloying. Whether you’re serving it at a celebration or sneaking a slice after dinner, this cake is sure to become a new favorite. From the first swirl of frosting to the final cookie crumble, it’s a dessert that hits all the right notes.
So go ahead, bookmark this biscoff cake recipe page, preheat your oven, and make a little baking magic happen in your kitchen today. This isn’t just a cake. It’s a warm hug made of sugar, spice, and everything cookie butter.
And if you’re in the mood for more indulgent options, our Tiramisu Cheesecake Recipe offers another creamy, dreamy dessert with a global flair. Looking for a bite-sized version? These Peanut Butter Oatmeal Balls are simple, satisfying, and ideal for snacking.
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FAQ: Answers to Your Top Biscoff Cake Recipe Questions
What is the main ingredient in Biscoff?
Biscoff cookies, or speculoos, are made from wheat flour, brown sugar, and a unique blend of cinnamon and spices. The cookie butter used in this Biscoff cake recipe is a creamy blend of crushed cookies and oils.
How do you pronounce Biscoff?
It’s pronounced “BISS-kawf,” rhyming with “cough.” Some regions say “BISS-koff,” but either works!
Is Biscoff Healthy ?
While it’s free from nuts and artificial colors, Biscoff is still a treat. The cookie butter and cookies are high in sugar and fats, so enjoy in moderation, especially when baked into a glorious
So why is Biscoff always found on airplanes?
The answer lies in its crisp texture and subtle spiced flavor, which make it ideal for serving at 35,000 feet. Delta Airlines made Biscoff a household name in the U.S. by introducing it on flights decades ago, and the cookie quickly gained a cult following. If you’re baking this Biscoff cake recipe for a party or gathering, be prepared for a wave of nostalgia from every guest.
