Biscoff Cookie Butter Cake is the recipe that Lucia makes every birthday and every special celebration when she wants to create the most completely extraordinary and the most genuinely show-stopping three-layer cake that transforms the most beloved and the most warmly spiced speculoos cookie into the most dramatic and the most deeply indulgent celebration cake imaginable — because the combination of cookie butter creamed into the most moist and the most tenderly crumbed butter cake layers.
Real broken Biscoff cookies folded through the batter for the most beautifully unexpected crunch in every individual slice, and the most luxuriously smooth and the most deeply cookie-butter-flavored buttercream frosting drizzled over with the most beautifully melted cookie butter and the most gorgeous crushed Biscoff cookie decoration creates the most completely extraordinary and the most genuinely crowd-stopping celebration cake that makes every person at the table immediately reach for the largest possible slice. She creams the butter with cookie butter and sugar, adds oil and egg whites and vanilla, alternates flour with milk and sour cream, folds through the broken cookies, bakes three layers, and finishes with the most magnificent cookie butter buttercream.
Biscoff Cookie Butter Cake is the most easy and deeply extraordinary 3-layer celebration cake made by creaming butter cookie butter and sugar adding vegetable oil egg whites and vanilla alternating cake flour baking powder baking soda salt milk and sour cream folding in Biscoff cookies baking at 350°F for 24 to 27 minutes and frosting with butter cookie butter powdered sugar heavy cream and vanilla buttercream. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
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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 unique celebration layer cake that delivers the most warmly spiced and the most deeply caramel-like cookie butter flavor in every single component — in the most moist and the most tenderly crumbed cake layers, in the broken Biscoff cookies folded through for texture, and in the most luxuriously smooth and the most deeply flavored cookie butter buttercream that coats every most beautifully finished individual layer.
Using both egg whites and vegetable oil alongside the butter and cookie butter in the cake layers is the most brilliantly clever combination for the most perfectly white and the most beautifully fluffy individual cake layer that is simultaneously the most properly moist and the most tenderly crumbed. Egg whites rather than whole eggs produce the most beautifully lighter and the most elegantly white crumb that showcases the most beautiful Biscoff cookie pieces throughout. Our Biscoff Cookie Butter Cake makes a beautifully equally Biscoff-rich and equally celebration-worthy companion for a complete and wonderful cookie butter collection.
Ingredients Needed for This Biscoff Cookie Butter Cake Recipe
For the 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 (approximately 1½ cups)
For the Biscoff Buttercream:
- 1 cup Salted Butter, room temperature
- 1 cup Cookie Butter
- 4 cups Powdered Sugar
- 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 using an electric mixer for 2 to 3 minutes until the most light and the most beautifully fluffy mixture forms. Add the vegetable oil, egg whites, and vanilla extract and mix until the most completely smooth and the most well combined, cara mia.
Gradually add half the cake flour, baking powder, baking soda, and salt while mixing on low speed. Pour in half the whole milk and the sour cream and mix until smooth. Repeat with the remaining flour mixture, milk, and sour cream.
Gently fold in the broken Biscoff cookies until the most evenly distributed throughout the batter. Divide the batter evenly among the three prepared pans — approximately 538g per pan for the most consistent baking.
Bake for 24 to 27 minutes until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then transfer to wire racks to cool completely.
For the Biscoff buttercream, beat together the room-temperature salted butter and cookie butter until the most completely smooth. Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Beat for several minutes until the most fluffy and the most beautifully spreadable consistency forms.
To assemble, place the first layer on a serving plate and spread approximately three-quarters cup of buttercream evenly over the top, then drizzle with a quarter cup of melted cookie butter. Repeat with the second layer. Add the final layer and apply a crumb coat of buttercream then freeze for 30 minutes to set. Finish frosting with the remaining buttercream, drizzle with melted cookie butter, and sprinkle with crushed Biscoff cookies.
How to Serve This Biscoff Cookie Butter Cake Recipe
Serve at room temperature for the most beautifully softened and the most luxuriously spreadable buttercream frosting and the most properly tender cake layers. The cookie butter buttercream is at its most gorgeously creamy and the most perfectly soft-spread consistency when the cake has been out of refrigeration for 20 to 30 minutes.
Present on a beautiful white cake stand with additional whole Biscoff cookies leaned decoratively against the frosted sides for the most completely stunning and the most genuinely impressive celebration centerpiece. Our Lemon Blueberry Cake makes a beautifully equally layered and equally celebration-worthy companion for a complete and wonderful layer 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 tightly in plastic wrap for up to 1 week — allow to come to room temperature before serving for the most beautifully softened buttercream. Freeze wrapped tightly in plastic wrap then placed in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Tips to Make This Biscoff Cookie Butter Cake Recipe
Ensure all butter, egg whites, and sour cream are fully at room temperature before beginning. Cold ingredients prevent the most proper emulsification of the cookie butter cake batter and produce lumps and a less properly aerated cake rather than the most beautifully smooth and the most light individual layer. At least one hour of room-temperature resting produces the most properly softened ingredients.
Weigh the batter in each pan using a kitchen scale — approximately 538g per pan — for the most uniformly thick and the most consistently baked individual cake layers that stack the most beautifully and the most elegantly in the finished three-layer cake.
Helpful Notes for This Biscoff Cookie Butter Cake Recipe
Apply the crumb coat and freeze for 30 minutes before the final frosting application for the most beautifully smooth and the most professionally finished exterior. The crumb coat traps any cookie crumbs or cake particles and creates the most perfectly clean base for the most gorgeous final cookie butter buttercream application.
A melted cookie butter drizzle made by gently warming the cookie butter in the microwave in 15-second intervals until the most beautifully pourable creates the most stunning decorative drip down the sides of the finished frosted cake for the most completely show-stopping presentation.
Variation of This Biscoff Cookie Butter Cake Recipe
Maria made a version substituting half the cookie butter in the cake layers with Nutella for the most completely extraordinary and the most deeply chocolate-Biscoff hybrid layer cake. Teresa tried adding half a teaspoon of ground cinnamon and a pinch of ground cardamom to the batter for the most beautifully warm and the most deeply spiced Biscoff cookie butter cake.
For a chocolate Biscoff version, replace a 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 cookie butter cake that combines two of the most beloved flavors. Our Vanilla Butter Cake makes a beautifully equally layered and equally celebration-perfect companion for a complete and wonderful celebration cake collection.
FAQs About This Biscoff Cookie Butter Cake Recipe
What is cookie butter and where do I find it?
Cookie butter — most commonly sold under the Biscoff brand as Speculoos Cookie Butter — is a spreadable paste made from ground spiced speculoos cookies with a texture similar to peanut butter and a most warmly caramelized and most gently spiced flavor. It is most commonly found in the peanut butter and nut spread aisle of most major grocery stores. Trader Joe’s also sells a highly regarded house brand speculoos cookie butter.
Why use egg whites rather than whole eggs?
Egg whites produce the most beautifully lighter and the most elegantly pale crumb in the finished cake compared to whole eggs, which add yellow color from the yolk and a slightly richer and heavier texture. For a cookie butter cake where the most delicate cookie pieces throughout the crumb are a design element, the most pale and the most elegantly white crumb from egg whites showcases the cookies most beautifully. For a richer texture, two whole eggs substitute for the five egg whites.
Can I make this cake ahead of time?
Yes. Bake the three cake layers up to 3 days ahead — cool completely, wrap each layer tightly in plastic wrap, and refrigerate. The Biscoff buttercream can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Bring both the cake layers and buttercream to room temperature before assembling for the most beautifully spreadable and the most properly soft frosting.
Conclusion
This Biscoff Cookie Butter Cake is the most completely extraordinary and the most deeply indulgent celebration layer cake that makes every birthday and every special gathering feel genuinely and completely magnificent through the most warmly spiced cookie butter layers and the most satisfyingly crunchy broken Biscoff cookies and the most luxuriously smooth cookie butter 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.
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Biscoff Cookie Butter Cake The Most Easy Moist 3 Layer Cookie Butter 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 until light and fluffy adding 1/2 cup vegetable oil 5 egg whites and 1 tbsp vanilla mixing 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 gently folding in 1 1/2 cups broken Biscoff cookies dividing evenly approximately 538g per pan baking 24 to 27 minutes cooling completely then making Biscoff buttercream by beating 1 cup 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 frosting and melted cookie butter drizzle between layers applying crumb coat freezing 30 minutes finishing with remaining buttercream decorated with melted cookie butter drizzle and crushed Biscoff cookies. A completely extraordinary Biscoff cookie butter layer cake recipe.
Ingredients
1 cup Salted Butter softened
1 cup Cookie Butter Biscoff spread
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
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 vegetable oil, egg whites, and vanilla. Mix until 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. Divide evenly among pans approximately 538g each.
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. For buttercream: beat room temperature salted butter and cookie butter until smooth.
10. Gradually add powdered sugar then heavy cream and vanilla. Beat until fluffy.
11. Place first layer on plate. Spread 3/4 cup buttercream. Drizzle 1/4 cup melted cookie butter.
12. Repeat with second layer. Add final layer.
13. Apply crumb coat. Freeze 30 minutes.
14. Finish frosting with remaining buttercream.
15. 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 cookie butter cake recipe 3 layers buttercream, best biscoff cookie butter layer cake celebration, speculoos cookie butter frosting cake
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