Biscoff Cookie Butter Cake is the recipe that Maria makes every most anticipated birthday and every holiday gathering when she wants to create the most completely extraordinary and the most genuinely magnificent three-layer celebration cake that fills the entire house with the most warm and the most completely irresistible caramelized speculoos aroma from the first moment the pans enter the oven — because this most brilliantly conceived cake uses cookie butter in every single component of the recipe, from the most moist and the most beautifully light cake batter where it is creamed alongside the most properly softened butter for the most warmly caramelized flavor in every crumb.
To the most satisfyingly crunchy broken Biscoff cookies folded through the batter for the most beautifully textured surprise in every individual slice, to the most luxuriously smooth Biscoff buttercream that coats every layer and is crowned with the most gorgeous melted cookie butter drizzle and the most decorative crushed Biscoff topping for the most completely extraordinary and the most genuinely breathtaking celebration cake centerpiece. She prepares the batter in one bowl, bakes three equally generous layers, and assembles with the most magnificently flavored cookie butter buttercream.
Biscoff Cookie Butter Cake is the most easy and deeply extraordinary speculoos 3-layer celebration cake made by creaming butter cookie butter and sugar adding oil egg whites and vanilla alternating cake flour and milk and sour cream folding broken Biscoff cookies baking at 350°F for 24 to 27 minutes and frosting with Biscoff buttercream. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Biscoff Cookie Butter Cake Recipe
This Biscoff Cookie Butter Cake recipe is the most completely extraordinary and the most genuinely beloved celebration cake that delivers the most warmly caramelized and the most deeply spiced speculoos cookie butter flavor in the most beautifully moist and the most tenderly aerated individual cake layer through the most clever and the most comprehensively Biscoff-flavored recipe design that incorporates cookie butter at every possible opportunity.
Using egg whites rather than whole eggs produces the most beautifully pale and the most elegantly light crumb that showcases the most beautifully caramelized Biscoff cookie pieces most dramatically throughout every slice while also creating the most wonderfully fluffy and the most properly aerated texture. Sour cream adds the most essential additional moisture and the most subtle tang that balances the most sweet caramelized cookie butter character most perfectly. Our Vanilla Butter Cake makes a beautifully equally layered and equally celebration-ready companion for a complete and wonderful celebration cake collection.
Ingredients Needed for This Biscoff Cookie Butter Cake Recipe
For the Three Cake Layers:
- 1 cup Salted Butter, softened
- 1 cup Cookie Butter (Biscoff spread)
- 2 cups Granulated Sugar
- ½ cup Vegetable Oil
- 5 large Egg Whites
- 1 tbsp Pure Vanilla Extract
- 2 cups Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Whole Milk
- ½ cup Sour Cream
- 14 Biscoff Cookies, broken into pieces (approximately 1½ cups)
For the Biscoff Buttercream:
- 1 cup Salted Butter, room temperature
- 1 cup Cookie Butter
- 4 cups Powdered Sugar, sifted
- ¼ cup Heavy Cream
- 1 tsp Pure Vanilla Extract
- Melted cookie butter and crushed Biscoff cookies for decoration
How to Make This Biscoff Cookie Butter Cake Recipe
Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray with baking spray.
In a large mixing bowl, cream together the softened salted butter, cookie butter, and granulated sugar for 2 to 3 minutes until light and fluffy. Add the vegetable oil, egg whites, and vanilla extract, mixing until the most completely smooth, cara mia.
Gradually add half the cake flour, baking powder, baking soda, and salt on low speed. Pour in half the milk and sour cream, mixing until smooth. Repeat with the remaining flour, milk, and sour cream.
Gently fold in the broken Biscoff cookies until the most evenly distributed. Divide evenly among the three pans — approximately 538g per pan on a kitchen scale for the most consistent baking.
Bake for 24 to 27 minutes until tops spring back and a toothpick comes out clean. Cool in pans 10 minutes then transfer to wire racks to cool completely.
For the buttercream, beat room-temperature salted butter and cookie butter until smooth. Add powdered sugar gradually, then heavy cream and vanilla. Beat several minutes until fluffy.
Assemble with three-quarter cup buttercream and a quarter cup melted cookie butter drizzle between each layer. Apply crumb coat and freeze 30 minutes. Finish frosting, then drizzle with melted cookie butter and crushed Biscoff cookies.
How to Serve This Biscoff Cookie Butter Cake Recipe
Serve at room temperature when the Biscoff buttercream is at its most beautifully softened and the most luxuriously spreadable consistency. Allow 20 to 30 minutes out of the refrigerator before serving for the most properly softened and the most completely delicious individual slice experience.
Pair with a bold espresso or a cup of afternoon tea for the most completely extraordinary contrast of the most deeply caramelized speculoos cake with the most warm and aromatic beverage. Our Cinnabon Cinnamon Roll Cake makes a beautifully equally warmly spiced and equally celebration-indulgent companion for a complete and wonderful spiced cake collection.
How to Store This Biscoff Cookie Butter Cake Recipe
Store in an airtight container at room temperature for up to 3 to 5 days. Refrigerate wrapped in plastic wrap for up to one week — bring to room temperature before serving. Freeze wrapped tightly for up to 3 months. Bake the three cake layers up to 3 days ahead, wrap and refrigerate; make buttercream up to 5 days ahead and refrigerate in an airtight container. Bring both to room temperature before assembling.
Tips to Make This Biscoff Cookie Butter Cake Recipe
Weigh the batter into each pan rather than estimating by eye — approximately 538g per pan produces the most uniformly thick and the most consistently baked individual layers that stack the most beautifully. Unweighed layers produce the most uneven and the most difficult to assemble three-layer cake.
Freeze the crumb-coated cake for exactly 30 minutes before applying the final buttercream layer for the most beautifully smooth and the most professionally clean final frosting that traps every crumb beneath the crumb coat rather than dragging any through the most pristine final layer.
Helpful Notes for This Biscoff Cookie Butter Cake Recipe
Use fresh and crispy Biscoff cookies with a clear snap for the most beautifully textured pieces throughout the batter. Stale or broken cookies produce a less satisfying and the most less distinctly crunchy individual piece in the finished cake.
This recipe produces the most spectacular and the most genuinely impressive results when made as written — but the most adventurous baker can add half a teaspoon of ground cinnamon and a pinch of cardamom to the cake batter for the most completely extraordinary and the most beautifully warm spiced Biscoff cake.
Variation of This Biscoff Cookie Butter Cake Recipe
Maria made a version adding a quarter cup of crushed Biscoff cookies to the buttercream itself before frosting for the most completely extraordinary and the most beautifully textured Biscoff crumble buttercream. Teresa tried adding a layer of the most beautiful sliced bananas between the first and second cake layers alongside the buttercream for the most completely extraordinary banana Biscoff layer cake.
For a chocolate Biscoff version, replace one quarter cup of the cake flour with the same quantity of natural unsweetened cocoa powder for the most completely extraordinary and the most deeply chocolate-Biscoff hybrid celebration cake. Our Cinnabon Cinnamon Roll Cake makes a beautifully equally warmly sweet and equally celebration-worthy companion for a complete and wonderful spiced cake collection.
FAQs About This Biscoff Cookie Butter Cake Recipe
Can I substitute all-purpose flour for cake flour?
Yes. Substitute all-purpose flour in the same quantity as the cake flour with the addition of an extra half teaspoon of baking powder. Cake flour has a lower protein content that produces the most beautifully tender and the most finely crumbed individual cake layer. All-purpose flour produces a slightly more structured and the most slightly less tender crumb that is still completely delicious.
Can I make individual cupcakes from this batter?
Yes. This batter produces approximately 36 standard cupcakes filled two-thirds full. Reduce the baking time to approximately 18 to 20 minutes at 350°F and check doneness with a toothpick. Frost with the same Biscoff buttercream using a piping bag for the most beautifully professional and the most completely extraordinary individual Biscoff cupcake.
How do I prevent my frosted cake from sliding?
The crumb coat and freeze technique is the most essential structural step for the most stable assembled and the most properly supported three-layer Biscoff cake. Applying a thin crumb coat of buttercream and freezing for 30 minutes before the final frosting application allows the crumb coat to set firmly as the most solid structural anchor for the most beautifully smooth final buttercream without any sliding or shifting during the final assembly.
Conclusion
This Biscoff Cookie Butter Cake is the most completely extraordinary and the most deeply warmly caramelized speculoos celebration cake that makes every birthday and every gathering feel genuinely and completely magnificent through the most moist cookie butter layers and the most satisfyingly crunchy Biscoff pieces and the most luxuriously smooth Biscoff buttercream in every single beautifully layered and completely irresistible Biscoff cookie butter cake slice.
We hope it brings the same deeply joyful Biscoff celebration and the same completely delighted gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Print
Biscoff Cookie Butter Cake The Most Easy Moist Speculoos Egg White Sour Cream Biscoff Buttercream Celebration Cake You Will Bake
- Total Time: 1 hour 30 minutes including cooling
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
The most extraordinary Biscoff Cookie Butter Cake made by preheating oven to 350°F lining three 8-inch pans creaming 1 cup softened salted butter 1 cup cookie butter and 2 cups sugar 2 to 3 minutes adding 1/2 cup oil 5 egg whites and vanilla smooth alternating 2 cups cake flour baking powder baking soda and salt with 1 cup milk and 1/2 cup sour cream in two additions folding in 1 1/2 cups broken Biscoff cookies weighing approximately 538g per pan baking 24 to 27 minutes cooling completely then beating 1 cup room temperature salted butter and 1 cup cookie butter smooth adding 4 cups powdered sugar 1/4 cup heavy cream and vanilla beating fluffy assembling with 3/4 cup buttercream and melted cookie butter drizzle between layers applying crumb coat freezing 30 minutes finishing with remaining buttercream melted cookie butter drizzle and crushed Biscoff decoration. A completely perfect Biscoff celebration cake recipe.
Ingredients
1 cup Salted Butter softened
1 cup Cookie Butter Biscoff spread for cake
2 cups Granulated Sugar
1/2 cup Vegetable Oil
5 large Egg Whites
1 tbsp Pure Vanilla Extract
2 cups Cake Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Whole Milk
1/2 cup Sour Cream
14 Biscoff Cookies broken approximately 1 1/2 cups
1 cup Salted Butter room temperature for buttercream
1 cup Cookie Butter for buttercream
4 cups Powdered Sugar sifted
1/4 cup Heavy Cream
1 tsp Pure Vanilla Extract for buttercream
Melted cookie butter for drizzle
Crushed Biscoff cookies for decoration
Instructions
1. Preheat oven to 350°F 175°C. Line three 8-inch pans with parchment. Spray with baking spray.
2. Cream softened salted butter, cookie butter, and sugar 2 to 3 minutes until light and fluffy.
3. Add oil, egg whites, and vanilla. Mix smooth.
4. Alternately add half the flour mixture and half the milk and sour cream. Repeat.
5. Fold in broken Biscoff cookies until evenly distributed.
6. Weigh approximately 538g batter into each prepared pan.
7. Bake 24 to 27 minutes until tops spring back and toothpick clean.
8. Cool in pans 10 minutes. Transfer to wire racks. Cool completely.
9. Beat room temperature salted butter and cookie butter until smooth.
10. Add powdered sugar gradually, then heavy cream and vanilla. Beat several minutes until fluffy.
11. Assemble with 3/4 cup buttercream and 1/4 cup melted cookie butter drizzle between each layer.
12. Apply crumb coat. Freeze 30 minutes.
13. Finish frosting. Drizzle melted cookie butter. Sprinkle crushed Biscoff cookies.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert, Cake, Celebration
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: biscoff cookie butter cake, easy moist biscoff speculoos cake recipe egg white sour cream buttercream, best biscoff three layer celebration cake cookie butter frosting, speculoos cookie butter layer cake
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