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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with three tender layers and fluffy cookie-butter frosting. Creamy Biscoff spread is baked into the cake and also whipped into the frosting, then topped with crushed Biscoff cookies for a caramel crunch.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 4 eggs
  • 0.5 cup Biscoff cookie butter
  • 1 cup buttermilk
  • 2 tsp vanilla
For Biscoff frosting
  • 1 cup butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies for decoration

Equipment

  • 3 sheet pan
  • 1 stand mixer

Method
 

Bake the Biscoff cake layers
  1. Preheat oven to 350F and grease three 8-inch round pans.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. Beat softened butter and brown sugar until fluffy, then add eggs, Biscoff cookie butter, vanilla, and buttermilk and mix until smooth.
  4. Fold the flour mixture into the batter just until no dry streaks remain.
  5. Divide batter between the three prepared pans.
  6. Bake at 350F for 30-35 minutes, until the centers spring back and a toothpick comes out mostly clean.
  7. Cool the layers completely before frosting.
Make frosting and assemble
  1. Beat butter with Biscoff spread until smooth, then beat in powdered sugar alternating with cream until fluffy.
  2. Add vanilla and beat briefly to finish the frosting texture.
  3. Spread frosting between layers and over the top of the cake.
  4. Press crushed Biscoff cookies onto the frosting on the sides and top for decoration.

Notes

For clean, level layers, bake until the edges pull slightly from the pan and then cool completely before stacking. Store covered in the refrigerator up to 4 days. Freeze unfrosted cake layers up to 2 months; thaw overnight in the fridge and frost after thawing. For a lighter option, use low-fat cream in the frosting (texture may be slightly softer but still spreadable).