Cookie Butter Cake (Biscoff Cake with Biscoff Buttercream)
This perfectly spiced cookie butter cake starts with three thick layers of Biscoff cake filled and frosted with a super easy silky Biscoff buttercream!
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!
Notes
*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.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow