• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mint + Mallow Kitchen logo
  • Recipes
  • Tutorials
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Easter Recipes
  • Recipes
  • Tutorials
  • About Jocelyn
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Recipes
    • Tutorials
    • About Jocelyn
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes and Frostings

    Cookie Butter Cake (Biscoff Cake with Biscoff Buttercream!)

    Published: Nov 10, 2022 by Jocelyn at M+M · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    pin graphic for Biscoff butter cake.

    This perfectly spiced cookie butter cake starts with three thick layers of Biscoff cake filled and frosted with silky Biscoff buttercream. Made with two easy recipes, and five rounds of cookie butter flavor, this cake will be come a go-to sugar and spice favorite in no time!

    Close-up of Biscoff cake layers filled with Biscoff buttercream on white plate with flowers in background.
    Jump to:
    • What is cookie butter?
    • Ingredient Tips for Better Baking
    • Special Tools You'll Need
    • How to Make Biscoff Cake from Scratch
    • Test Kitchen Tips for Sweet Success
    • More Tips + FAQs
    • Other Spiced and Cakey Recipes You'll Love
    • 📖 Full Recipe

    What is cookie butter?

    Many people liken Biscoff cookies and spread to a "speculoos" flavor. But since not a lot of people have a clear concept of what that means, I always describe them as an extra flavorful cinnamon graham cracker. (We used to use them as a base for s'mores gelato when I was a gelato maker and it was super yummy!)

    There is most notably a sweet cinnamon flavor to the Lotus Biscoff cookies, followed by a toasty, caramel, brown sugar flavor - all of which comes through really nicely in this ultimate cookie butter cake recipe.

    What I love about this cake is its rich flavor and tender layers, with a super silky buttercream thanks to that Biscoff spread. The cinnamon flavor also isn't too strong so you can really enjoy the toasty and caramel-y notes too (similar to a snickerdoodle cookie where you can still taste their buttery-ness through the spice).

    And what about that Biscoff cookie butter?

    Biscoff cookie butter goes by many names - Biscoff butter, Biscoff cookie butter, Biscoff cookie spread, Biscoff spread, just cookie butter - but whatever you call it, the stuff is addictively delicious.

    It has the look and texture of peanut butter, but tastes like you ground up a bunch of Biscoff cookies into the most delicious butter you've ever tasted.

    With five rounds of Biscoff spread and cookies going into this tall and oh-so-tasty cake with cookie butter buttercream, you'll be very familiar with this delicious, maybe new, flavor in no time!

    Hand using silver cake server to remove a slice of cookie butter cake from full cake.

    Ingredient Tips for Better Baking

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe

    Flour, eggs, Biscoff cookies, sugar, milk, salt, butter, Biscoff spread, and baking powder in separate bowls.
    cake batter ingredients
    Powdered sugar, Biscoff spread, milk, butter, and vanilla, in individual white bowls.
    frosting ingredients
    (plus an optional orange for zesting!)
    • Butter: we're using a good deal of butter in this recipe so make sure it's unsalted.
    • Biscoff butter: make sure you use smooth Biscoff spread for this recipe. We'll be adding the "crunchy" part ourselves with some extra crushed cookies. I chose to add the crunch ourselves, because the smooth cookie butter incorporates into our batters more easily than the crunchy. (For where you can find Biscoff cookie butter, read the FAQs below!)
    • Milk or Cream: for this cookie butter frosting, I like using milk for a slightly lighter texture, given we have a lot of fat in there with the butter and Biscoff spread already. But if all you have in the house is cream, then you can go ahead and use that instead, and I promise you'll still have a delicious biscoff buttercream in the end.
    • Orange zest: the orange zest is totally optional in this recipe, but adds a nice fresh and bright note to this cake that perfectly compliments the cinnamon spice.

    (p.s. for all the basic tips that no one ever taught you, that are super important to help you bake your best, check out my Baking 101 series!)

    Special Tools You'll Need

    • Hand or stand mixer: to get your butter and sugars light and fluffy
    • Cake turntable: while not technically required, a cake turntable is the way to go for a clean, easy frosting process.  If you don’t have one though, you can certainly still frost your cake by simply turning your serving plate by hand to work your way around the sides.
    • Pastry bags: these are also super helpful for easy frosting, but a zip-top bag with a ½” wide hole cut off the corner works well too.
    Close up of cookie butter cake slice with Biscoff buttercream on white plate with pink mums.

    How to Make Biscoff Cake from Scratch

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe

    TO MAKE THE CAKE:

    1. Preheat oven and prep pans. Cream butter, Biscoff, sugar and vanilla.
    Whipped butters, sugar, and vanilla for Biscoff cake layers in white mixing bowl.
    1. Add the eggs and mix until thickened and fluffy again.
    Whipped batter for Biscoff cake with eggs added to butter mixture in white bowl.
    1. Beat in the milk and dries until batter is smooth and fluffy.
    Final smooth Biscoff cake batter after adding dries and milk in white bowl.
    1. Fold in crushed cookies by hand.
    Hand holding wooden spatula folding crushed Biscoff cookies in to Biscoff cake batter.
    1. Divide batter evenly into the three prepared pans.
    Three silver 6 inch baking pans filled with cookie butter cake batter on white background.
    1. Bake until deep golden brown, and fully set in the center. Allow to cool for 20 minutes, un-pan, then fully cool while preparing the frosting.
    Overhead close-up of baked 6" round Biscoff cake on wire rack.

    TO MAKE THE FROSTING:

    1. Beat butter, Biscoff, and vanilla until lightened in color and fluffy.
    Whipped Biscoff butter and butter for Biscoff buttercream frosting in white mixing bowl.
    1. Add sugar and milk and beat until very light and fluffy.
    Fully mixed Biscoff butter cream in white bowl on white plaster background.

    TO ASSEMBLE THE CAKE:

    1. Level cakes if needed. Adhere bottom layer to serving plate.
    Overhead view of bottom cake layer on white marble plate and white background.
    1. Top with and even layer of frosting.
    Overhead view of first biscoff frosting layer on white marble plate and white background.
    1. Drizzle with melted Biscoff (optional).
    Overhead view of first biscoff spread drizzle layer on white marble plate and white background.
    1. Repeat layering with another layer of cake, frosting, and melted cookie butter.
    Overhead view of second cake, frosting, and spread drizzle layer on white marble plate and background.
    1. Top with the last layer.
    Overhead view of upside down top cake layer on white marble plate and white background.
    1. Add a crumb coat if desired and chill for 30 minutes.
    Side view of crumb coated biscoff cake on white marble plate with tan background.
    1. Finish with a full final layer of frosting.
    Close up of Biscoff buttercream covered layer cake on white table top.
    1. For a simple, and extra tasty decoration, pipe 1" lines of melted cookie butter sporadically around the outside and on top of the cake.
    Close up of Biscoff buttercream frosted cake covered in lines of piped melted Biscoff spread.
    1. Smooth one last time to partially incorporate the cookie butter into the frosting, Then slice and share for a perfectly spiced triple biscoff treat that will make any occasion feel extra special!
    45° angle close-up of Biscoff buttercream frosted cake streaked with Biscoff spread.

    And check out the full RECIPE WEB STORY for a click-through tutorial!

    Test Kitchen Tips for Sweet Success

    • 6" layers or 8" layers? While I really like the tall and skinny proportions of this cake, you can split the batter into two 8" layers instead of three 6" layers if you like. Just note, you will need an addition 5-10 minutes of bake time, and should use the visual cues mentioned in the recipe to determine doneness.
    • To crumb coat or not to crumb coat? How to decorate this cake is really up to you. If you want a really clean, smooth finish, you can apply a crumb coat first (a super thin, quick layer of frosting applied right after stacking the cakes that catches all the crumbs). You can then chill the crumb coat for 30 minutes and continue on your decorating way after that. As long as you keep your crumb coat thin, there's enough frosting in this recipe for a crumb coat, final coat, and a little extra decoration too of course!
    • Level cakes: any time you're stacking cakes, you want to make sure you're working with level tops. This recipe baked flat enough in my experience to not need to level any of my cakes. But, if you find that's not the case for yours, just use a serrated knife to remove any domed top on your layers (and enjoy my favorite mid-baking snack in the process!).
    • Right-side up or upside down? When stacking cakes, we want to keep the flat-est side in the position that will help our cake look as pretty as possible. Because of this, we want the bottom and the middle layers to be right-side up (aka bottom down). The top layer, however, we want to be upside-down, with the flat, bottom surface facing up. This ensures we have a pretty, level surface for the top of our cake.
    Plated biscoff cake slice with a bite out and gold fork with whole cake in background.

    More Tips + FAQs


    Can you make this cake ahead of time?

    If you'd like - while I always recommend serving cake freshly bake and assembled, this cake will keep fully frosted for a day or two if needed.

    The cake layers I recommend making and assembly on the same day so they're freshness is sealed in my the frosting.

    But if you'd like to make the frosting ahead of time, feel free, and then just let it come to room temperature and give it a quick stir again before using it.


    How do you store leftover cake?

    You'll want to store this cake covered in the fridge with all the butter and milk in that buttercream. Once cut, I also like to place a piece of plastic wrap in full contact with the cut surfaces to keep them from drying out as much as possible.


    Where can I find Biscoff cookie spread?

    While it used to be tricky, you can now find Biscoff spread at most specialty food stores and even your run-of-the-mill grocery stores. If all else fails, you can also buy it online from Amazon, Target, or directly from Lotus.


    What can I do with the leftover cookie butter?

    I would be remiss if I didn't mention that Biscoff is delicious as a dip for apples or you can even carefully heat it up in the microwave and pour it over your ice cream.

    Essentially anyway you can use peanut butter, you can use Biscoff spread too!


    Is Biscoff butter and cookie butter the same thing?

    Essentially, yes. My understanding is that Biscoff is the original cookie butter (essentially because it's seemingly made from crushing up Biscoff cookies and turning them into a spread).

    Nowadays, there are several copy-cat versions from Trader Joe's Speculoos Cookie Butter, to a Cookie Butter from Walmart. But in my opinion, the original is still the best and worth searching out for these cookies!


    Five slices of Biscoff cake on white plates with gold forks and flower heads on table.

    Other Spiced and Cakey Recipes You'll Love

    Craving more delicious treats? Here are a few of my other favorite cake recipes on the blog:

    • Old-Fashioned Carrot Cake with Cream Cheese Frosting
    • Red Velvet Cake with Cream Cheese Glaze
    • White Chocolate Raspberry Bundt Cake
    • Lemon and Orange Cream Cheese Pound Cake
    • Golden Vanilla Sheet Cake

    And if you're looking for more cinnamony goodness, be sure to whip up these spiced recipes soon:

    • Fluffy Oreo Cinnamon Rolls with Cream Cheese Frosting
    • Cinnamon Donut Muffins
    • Cinnamon Streusel Apple Hand Pies
    • Blueberry Muffins with Cinnamon Streusel
    • Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
    happy baking graphic font.

    ⭐ If you gave this recipe a try please give it a ⭐ rating and tag me on Instagram @mint.and.mallow.kitchen so I can see what you're baking up! ⭐

    📖 Full Recipe

    Close up of cookie butter layer cake slice on silver cake server with pink flowers behind.
    Print Recipe Pin Recipe

    Cookie Butter Cake (Biscoff Cake with Biscoff Buttercream)

    By Jocelyn Salvatoriello
    This perfectly spiced cookie butter cake starts with three thick layers of Biscoff cake filled and frosted with a super easy silky Biscoff buttercream!
    Prep Time 40 mins
    Bake Time 35 mins
    Cooling Time 1 hr 15 mins
    Total Time 2 hrs 30 mins
    Servings 10 slices (one 6"cake)

    Ingredients

    US Customary | Metric

    FOR THE CAKE:

    • ½ cup (1 stick) unsalted butter (softened)
    • ½ cup smooth Biscoff cookie butter
    • 1 ¼ cups sugar
    • 2 teaspoons vanilla extract
    • 3 large eggs
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ¾ teaspoon fine salt
    • ¾ cup whole milk
    • 1 ½ cups roughly crushed Biscoff cookies (14 cookies*1)

    FOR THE FROSTING:

    • ¾ cup (1 ½ sticks) unsalted butter (softened)
    • ½ cup smooth Biscoff cookie butter
    • 2 teaspoons vanilla extract
    • 4 cups (1 lb) sifted powdered sugar
    • ⅓ cup whole milk or cream
    • ¼ cup smooth Biscoff cookie butter (optional, for assembly)
    • 1 orange (zested)

    Instructions
     

    TO MAKE THE CAKE:

    • Preheat and prep pans: preheat your oven to 350°F. Lightly grease three 6" round cake pans. Line each with a piece of parchment, cut to fit in the bottom of the pan, then lightly grease the top of the parchment paper.*2
    • Cream butter, Biscoff, sugar and vanilla: cream together the butter, biscoff spread, sugar, and vanilla extract until well-blended, significantly lightened in color, and fluffy using a hand or stand mixer (about 2 minutes on medium-high speed).
    • Add eggs: add in the eggs, and beat for 30 seconds on medium until the batter thickens and is slightly fluffy again.
    • Beat in dries and milk: add in the flour, baking powder, salt, and lastly, the milk, and mix on low speed for 30 seconds. Continue mixing on medium-high for an additional 1-2 minutes until all ingredients are fully combined and batter is smooth and very fluffy.
    • Fold in the cookies: add the crushed cookies to the batter and fold them in by hand just until evenly distributed.
    • Portion and bake: divide batter evenly between the prepared pans (about 390g per pan) and spread to level the surface all the way to the edges. Bake for 34-38 minutes*2 until top is a deep golden brown, fully set, and springs back when lightly touched.
    • Cool, frost, and enjoy: allow cakes to cool for 20 minutes on a wire rack, then careful un-pan them and allow them to fully cool (about 45-60 minutes) while you prepare the frosting.*3

    TO MAKE THE FROSTING:

    • Beat butter, Biscoff, and vanilla: beat butter, ½ cup biscoff spread, vanilla extract, and orange zest (if using) with a hand or stand mixer for 1-2 minutes on medium-high speed until smooth, pale and fluffy, with no clumps of butter remaining.
    • Add sugar and milk: add all the sifted powdered sugar and milk to the bowl and mix for 30 seconds on low to roughly combine. Then beat on medium-high speed for about 2 minutes until smooth, significantly lightened in color, and very fluffy.

    TO ASSEMBLE THE CAKE:

    • Level cakes (only if needed): if your cakes have a high dome, level by using a serrated knife and cutting horizontally across the cake while holding the knife parallel to your work surface. (If your cakes came out naturally level-ish, feel free to skip this step - I did!)
    • Adhere cake to serving plate: smear a tablespoon of frosting on your serving plate and press one layer of cake firmly onto the plate.
    • Melt Biscoff (optional): melt the ¼ cup of Biscoff spread in a small microwave safe dish, at 100% power for 15-20 seconds. Transfer to a zip-top bag and cut a super small hole in the corner. (You can skip this step if you don’t want to add the extra layer of biscoff in your cake).
    • Fill and stack layers: using a pastry bag, offset spatula or knife, add about ½ cup of frosting on top of the base cake layer and spread into an even layer. Using the zip-top bag of Biscoff you just made, generously drizzle spread on top of the leveled frosting layer, leaving just ¼” clean around edges.
    • Repeat layers: Top your stack with the second layer of cake (centering it and pressing it gently into the first layer of frosting), then add another layer of frosting, and another layer of drizzled Biscoff spread. Finally, top with the third layer of cake (placed on the frosting upside down for a nice, flat top). Check your layers from the side and wiggle them to the center until all lined up, then gently press down on the top again to fully adhere it to the frosting below. (Don’t worry if some frosting comes out between the layers - you can just smear that onto the sides of the cake.)
    • Frost, decorate and enjoy! Use the remaining frosting to frost the entire cake to your desired level. Use a crumb coat (a very thin coat of frosting smeared all over the cake to lock down the crumbs), and chill your cake for 30 minutes before adding the final frosting layer if you like, or just frost fully right after stacking. Add extra swirls of biscoff spread*4, whole or crushed cookies, or whatever other festive decorations you like. Slice and share for a perfectly spiced triple biscoff treat that will make any occasion feel extra special!

    Test Kitchen Tips

    • *1Crushed Biscoff Cookies: these should be roughly crushed, so they are in quarter-sized pieces or smaller, but shouldn't be fully pulverized to crumbs either (check out the ingredient photo in the full recipe post for a visual example).
    • *2Pan size - 6” or 8" layers? While I really like the tall and skinny proportions of this cake in 6” rounds, you can split the batter into two 8" layers (about 575g of batter each) instead of three 6" layers. Just note, you will need an addition 5-10 minutes of bake time, and should use the visual cues mentioned in the recipe to determine doneness.
    • *3Did your dome drop? Please note, the cakes’ domes may settle to a flat top which is normal and exactly what we want for stacking, so don’t worry if you see this happen.  You may find your cake comes out flat from the start which is totally fine too.
    • *4Biscoff spread decoration: for a multi-toned, simple, and extra tasty decoration like the one shown in these photos, pipe 1” lines of the leftover melted cookie butter on various spots around the sides and on top of your cake once fully frost. Then gently smooth out your frosting one final time, to partially incorporate the spread into the biscoff buttercream to your desired level of stripey-ness.
    • Storage: be sure to store any leftovers - not that you're likely to have any - in the fridge, and thaw your cake on the counter for at least an hour before enjoying for the tastiest experience.

    Nutrition

    Serving 1 slice | Calories 872kcal | Carbohydrates 121g | Protein 10g | Fat 40g | Saturated Fat 19g | Polyunsaturated Fat 1g | Monounsaturated Fat 8g | Trans Fat 1g | Cholesterol 118mg | Sodium 607mg | Potassium 122mg | Fiber 1g | Sugar 87g | Vitamin A 880IU | Vitamin C 7mg | Calcium 134mg | Iron 2mg
    ⭐ Did you bake up this tasty recipe? ⭐Please add a star rating and let me know in the comments how it went for you!

    More Tasty Cake and Frosting Recipes

    • Close up of cross-section of sliced Bundt cake with white chocolate sauce showing raspberry swirl.
      Heavenly White Chocolate Raspberry Bundt Cake
    • Side view of sliced red velvet Bundt cake with white glaze on pink crystal plate.
      Red Velvet Bundt Cake with Cream Cheese Glaze (mini or big!)
    • candy corn decorated cake with candy corn spilling out of middle with slices on plates
      Halloween Candy Corn Cake (candy-filled!)
    • a peach cobbler pound cake sliced on a white marble board and pink background.
      Fresh Peach Cobbler Pound Cake Loaf

    Share a little sweetness!

    • Facebook
    • Twitter

    About Jocelyn at M+M

    Since 2011, Jocelyn has worked as a pastry professional in restaurants and test kitchens across the country, before creating M+M Kitchen to share all her knowledge with you. She'll help fuel your creative baking fire by showing you how to take all your bakes to the next level, so you can join her mission of bringing people together through the universal language of sweets.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    headshot of Jocelyn in front of flower wall with meringue-covered whist.
    Hiya love, I'm Jocelyn!
    ...the professional baker turned blogger here to help you live your best life through baking. I'll teach you how to bake everything better, and give you the confidence in the kitchen to know your food will not only taste incredible, but look beautiful as well. So let's get baking and spread some love and light in my favorite way - through the universal language of sweets!

    More about me →


    Easter Brunch Treats

    • 45° shot of lemon pancakes stacked up with whip cream and lemons in bowl in back.
      Fluffy Lemon Pancakes
    • a peach cobbler pound cake sliced on a white marble board and pink background.
      Fresh Peach Cobbler Pound Cake Loaf
    • side angled shot of brioche french toast casserole in white ceramic pan with blueberries and vases.
      Brioche French Toast Casserole (with blueberries!)
    • Woven basket filled with cinnamon streusel muffins on white towel with eggs in background.
      Quick & Easy Cinnamon Streusel Muffins
    • close up of sliced glazed citrus cream cheese pound cake.
      Citrus Cream Cheese Pound Cake (with lemon soak and orange glaze)
    • Side view of six pancakes stack with corner cut out and syrup dripping down.
      Cinnamon French Toast Pancakes (quick n' easy!)

    Featured in...

    publication logos that jocelyn at mint and mallow was featured in

    Tried + True Treats

    • white plate piled with multi-colored sugar cookies on coral background with ranunculus on table.
      Soft & Chewy Sugar Cookies (without baking powder!)
    • Overhead of golden vanilla sheet cake in gold pan on pink background.
      Easy Vanilla Sheet Cake (in a 9x13 pan!)
    • Overhead of raspberry cream cheese frosting swirled on vanilla sheet cake surrounded by flowers.
      Raspberry Cream Cheese Frosting (made with jam!)
    • close up of a glazed maple blueberry scone on torn out recipe pages
      Better Than Starbucks Blueberry Scones (easy drop scones style!)
    • carrot cake with pineapple slices on plates stacked up with ranunculus flowers for decoration.
      Old-Fashioned Carrot Cake with Pineapple and Whipped Cream Cheese Frosting
    • Hand holding spoon with white chocolate sauce dripping off into clear glass container.
      Easy White Chocolate Sauce (2-ingredient ganache!)

    Footer

    ↑ back to top

    RECIPES + TUTORIALS

    • the recipe book
    • ingredient tutorials
    • equipment tutorials
    • technique tutorials

    ABOUT

    • about jocelyn
    • privacy policy + disclaimer
    • terms of use
    • accessibility policy

    CONTACT

    • get in touch
    • work with me
    • newsletter

    This website contains Amazon affiliate program links. This means that I earn a small commission on qualifying purchases at no additional cost to you. I will never provide a link to nor recommend any product or service that I don’t genuinely love or personally use. Thank you for supporting MINT + MALLOW kitchen and the brands and companies that keep this blog running.

    Copyright © 2022 MINT + MALLOW