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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with three tender layers and a fluffy Biscoff frosting. Whisked dry ingredients, baked in 8-inch rounds, then frosted and finished with crushed Biscoff cookies pressed into the sides.
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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

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cake layers
  1. Preheat the oven to 350F, then grease three 8-inch round pans.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. Beat the butter and brown sugar until fluffy, then beat in the eggs, Biscoff cookie butter, vanilla, and buttermilk.
  4. Fold the flour mixture into the wet ingredients until just combined.
  5. Divide the batter between the three pans.
  6. Bake for 30-35 minutes, until the centers spring back lightly when touched.
  7. Cool the cakes completely before frosting.
Make and apply the frosting
  1. Beat the frosting ingredients until fluffy: butter, Biscoff spread, powdered sugar, cream, and vanilla.
  2. Spread frosting between each cake layer and then over the top.
  3. Press crushed Biscoff cookies onto the frosting on the sides for decoration.

Notes

Pro tip: cool layers fully before assembling so the frosting stays thick and doesn’t melt. Store covered in the refrigerator for up to 4 days; for best texture, bring to room temperature for 20-30 minutes before serving. Freezing: yes—freeze unfrosted layers wrapped well for up to 2 months, then thaw and frost. For a lighter option, use low-fat butter in both cake and frosting (texture slightly softer).