Biscoff Cake with Cookie Butter Frosting

Name: Biscoff Cake with Cookie Butter Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cup unsalted butter (softened); ⅓ cup vegetable oil; 1 ½ cup brown sugar (packed); 1/3 cup granulated sugar; ½ teaspoon sea salt; 1 tablespoon pure vanilla extract; 7 large eggs (room temperature); ¾ cup sour cream (room temperature); 4 ¾ cup all purpose flour (570g); 3 ¾ teaspoon baking powder; 1 ½ tablespoon cinnamon; 1 cup milk (room temperature); 12 biscoff cookies (crushed); 1 cup unsalted butter (slightly softened at room temperature for 30 minutes); 3-4 cups powdered sugar; ¾ cup biscoff spread (room temperature); 8 oz cream cheese (softened for 10 minutes at room temperature); 3-6 tablespoons heavy whipping cream (cold); ½ cup biscoff spread (melted); 10 biscoff cookies (for between layers); 8 biscoff cookies (for around base); 8 biscoff cookies (for top)

Imagine sinking your fork into a cake that’s bursting with rich, cinnamon-spiced biscoff flavor, wrapped in a luscious, velvety frosting that tastes like pure cookie butter heaven. That’s exactly what you get with this Biscoff Cake with Cookie Butter Frosting Recipe. It’s one of those desserts that instantly makes the kitchen feel cozy and your guests ask for seconds.

The cake has three main layers: the bottom part is covered with light brown smooth frosting, the top is covered with a dark chocolate shiny glaze that drips down the sides in uneven strips, and the very top edge has light brown swirls of cream evenly spaced around the circle. On top of the swirls, there are several pieces of square-shaped brown cookies arranged loosely. The base of the cake is decorated with broken cookie chunks pressed into the frosting, wrapping around the whole cake. The cake sits on a simple white plate on a white marbled surface, with a white cloth casually placed nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Cake with Cookie Butter Frosting Recipe
Top Tip
How to Serve Biscoff Cake with Cookie Butter Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Cake with Cookie Butter Frosting Recipe

Why You'll Love This Recipe

Every time I make this cake, it feels like inviting all my favorite flavors to a party. The way the biscoff cookies are crushed into each layer keeps the texture interesting, while the cookie butter frosting pumps up the creaminess to a totally dreamy level. This is no ordinary cake — it's a real showstopper that tastes as indulgent as it looks.

Deep Flavor Profile: The blend of cinnamon, brown sugar, and biscoff creates a warm, spiced base that’s irresistible.
Moist & Tender Crumb: Thanks to sour cream and oil, the cake stays soft and luscious for days.
Whipped Cookie Butter Frosting: Light, creamy, and perfectly sweet — it’s what makes this cake stand apart.
Crushed Cookies in Every Bite: A fun, crunchy surprise that makes the texture pop and keeps your taste buds happy.

Ingredients & Why They Work

This cake is a careful dance of ingredients that balance moisture, flavor, and texture. I always stress buying good-quality biscoff spread and cookies — they’re the stars here. Using room temperature and softened ingredients really helps everything come together smoothly.

Flat lay of a small pile of soft unsalted butter, a small white bowl of golden vegetable oil, a small white bowl of packed brown sugar, a small white bowl of fine granulated sugar, a small white bowl with coarse sea salt, a small white bowl of amber pure vanilla extract, seven large whole brown eggs, a small white bowl of creamy sour cream, a neat mound of all-purpose flour, a small white bowl of fine baking powder, a small white bowl of ground cinnamon, a small white bowl of milk, a small white bowl filled with crushed biscoff cookies, a small white bowl of smooth biscoff spread, a small block of cream cheese, a small white bowl of cold heavy whipping cream, and whole biscoff cookies arranged neatly—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides richness and helps create the cake’s tender crumb and frosting’s creamy texture.
Vegetable oil: Keeps the cake moist and soft, even after a day or two.
Brown sugar: Gives a deep caramel flavor and adds to the cake’s natural moisture.
Granulated sugar: Balances sweetness and helps with the cake's rise.
Sea salt: Enhances all the sweet flavors and balances the richness from the butter and sugar.
Pure vanilla extract: Adds warmth and rounds out the flavor.
Eggs: Bind everything together and add lift to keep the cake fluffy.
Sour cream: Adds tang, moisture, and a tender crumb, making the cake irresistibly soft.
All-purpose flour: The base structure of the cake, ensures it holds up but stays tender.
Baking powder: Leavens the cake to a perfect rise.
Cinnamon: Brings spicy warmth that pairs perfectly with biscoff cookies.
Milk: Adds extra moisture and smoothness to the batter.
Biscoff cookies (crushed and whole): Infuse the cake and decorate with that unmistakable biscoff crunch and flavor.
Biscoff spread: Used in the frosting and drizzle, delivering that iconic cookie butter taste.
Cream cheese: For a tangy creaminess in the frosting that balances sweetness beautifully.
Powdered sugar: Sweetens and thickens the frosting while keeping it silky.
Heavy whipping cream: Whipped into the frosting for a light, fluffy texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Biscoff Cake with Cookie Butter Frosting Recipe is. You can easily tweak the cinnamon level, swap some ingredients for dairy-free options, or add flavors like espresso powder for a coffee twist. Making it your own is part of the fun—and all delicious!

Variation: I’ve tried replacing some of the oil with applesauce for a lighter version, and it still keeps the cake moist without sacrificing flavor.
Dietary swaps: For a dairy-free cake, coconut yogurt works well instead of sour cream, and vegan margarine replaces butter in the frosting.
Extra crunch: Tossing in some toasted nuts like pecans or walnuts adds a great texture contrast alongside the crushed cookies.
Seasonal additions: Around the holidays, I like mixing in a pinch of nutmeg and ground cloves for festive warmth.

The image shows a slice of two-layer cake on a white, ridged plate with a silver spoon beside it. Each cake layer is light brown with a slightly crumbly texture and small darker brown bits inside. Between the layers, there is a thick spread of creamy beige frosting with a swirled, smooth texture. The cake slice is decorated around the bottom edge with small rectangular brown biscuit pieces. In the background, part of the whole cake with a missing slice sits directly on a white marbled surface, with some crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming the Butter, Oil, and Sugars

Start by beating the softened unsalted butter, vegetable oil, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because properly creamed butter holds air that helps your cake rise beautifully. I usually spend about 3-5 minutes on medium-high speed, scraping down the bowl as needed.

Step 2: Adding Eggs, Vanilla, and Sour Cream

Next, crack in your eggs one at a time, mixing well after each addition. This helps prevent any curdling. Add the vanilla extract and sour cream, mixing until fully incorporated. The sour cream ensures your cake is super moist and tender. I always use room temperature eggs and sour cream here because it helps everything blend evenly without the batter getting lumpy.

Step 3: Combining Dry Ingredients and Milk

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and sea salt. Then, alternately add the dry ingredients and milk to your wet mixture, starting and ending with the dry. Mix just until combined—overmixing can make the cake tough. Quickly fold in the crushed biscoff cookies at this point to disperse those delightful cookie bits throughout the batter.

Step 4: Baking the Cake Layers

Divide the batter evenly into your prepared pans (I use three 8-inch round pans). Bake at 350°F (175°C) for about 28-30 minutes, or until a toothpick inserted in the center comes out clean. When I tested this recipe, watching the cake domes rise was like watching a little transformation—it’s a magical moment! Let the layers cool completely before frosting.

Step 5: Whipping Up the Cookie Butter Frosting

In a mixing bowl, beat the slightly softened unsalted butter until smooth and creamy. Add cream cheese and continue beating until fluffy. Gradually sift in powdered sugar to keep your frosting lump-free, then mix in the biscoff spread. Finally, whip in cold heavy cream, a tablespoon at a time, until the frosting reaches a light, fluffy texture that spreads easily but holds its shape. This frosting is the magic that seals the whole flavor experience.

Step 6: Assembling with Cookie Layers and Drizzle

Start by spreading frosting on your first cake layer, then sprinkle a few whole biscoff cookies for added crunch between layers—don’t skip this step! Repeat with the second layer. Once all layers are stacked and crumb-coated, chill the cake briefly to set the crumb coat. Finish frosting the cake evenly. To top it off, drizzle melted biscoff spread around the edges for that irresistible glaze, and garnish with crushed cookies on top and a neat row around the base.

Top Tip

From my experience making this Biscoff Cake with Cookie Butter Frosting Recipe multiple times, a few insider tips helped me avoid common pitfalls and make the cake even better. These little tweaks are game changers in texture and flavor!

Softened Ingredients: Make sure butter, cream cheese, and sour cream are at room temperature to avoid clumps in your batter and frosting.
Don’t Overmix Flour: Stir the dry ingredients in gently to keep the crumb tender and avoid a dense cake.
Mildly Crush Cookies: Crushing your biscoff cookies into medium-sized pieces rather than powder ensures fun bursts of crunch all through the cake layers.
Chill Between Frosting Steps: Letting the cake chill after the crumb coat makes frosting much easier and neater.

Garnishes

I usually keep the garnishes simple because the cake itself is already so packed with flavor. Crushed biscoff cookies sprinkled on top look great and add a satisfying crunch. Sometimes I add a few whole cookies around the base and top for a little decoration—it's a cute, rustic look that friends always compliment.

Side Dishes

Honestly, this cake is so rich and flavorful, I like serving it with something light like a fresh fruit salad or a simple cup of black coffee. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream also pairs nicely if you're feeling a bit indulgent!

Creative Ways to Present

For special occasions, I’ve tried layering this cake in a tall, semi-naked style with the frosting showing through like a bakery cake — it looks effortlessly elegant! Also, piping some frosting rosettes around the top and inserting cookie butter candies or edible gold flakes adds a luxe finish that’s perfect for birthdays or holidays.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices wrapped tightly in plastic wrap or in an airtight container in the fridge. This cake stays moist and delicious for up to 4 days, thanks to the frosting sealing in the moisture. Just take it out about 30 minutes before serving to bring it back to room temperature.

Freezing

You can freeze the cake either before frosting or after assembling it fully. If unfrosted, wrap each layer tightly in plastic and foil, then freeze. For frosted cakes, a quick chill in the freezer to firm up the frosting before wrapping helps prevent damage. It freezes well for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.

Reheating

I usually don’t reheat this cake as it’s best enjoyed chilled or at room temperature. If you want it to be softer, popping a slice in the microwave for 10-15 seconds works nicely without melting the frosting too much.

Frequently Asked Questions:

Can I use store-bought biscoff spread and cookies for this cake?

Absolutely! Store-bought biscoff spread and cookies are perfect for this recipe and deliver authentic flavor that’s hard to beat. Just make sure your spread is at room temperature for easier mixing.

How do I prevent the frosting from being too sweet or heavy?

To keep the frosting balanced, use cream cheese for tanginess and add whipping cream slowly to achieve a fluffy texture. Taste as you go and adjust powdered sugar accordingly. Avoid over-sweetening upfront, as the biscoff spread already adds sweetness.

Can I make this Biscoff Cake ahead of time?

Yes! You can bake the cake layers a day ahead and keep them wrapped tightly in the fridge. Assemble and frost the next day for the best freshness. The flavors even deepen if you let the cake rest overnight after frosting.

What’s the best way to crush biscoff cookies for the cake layers?

I like crushing them gently with a rolling pin inside a sealed plastic bag so you have a mix of smaller bits and larger chunks. This method prevents turning them into powder while giving delightful texture diversity throughout the cake.

Final Thoughts

This Biscoff Cake with Cookie Butter Frosting Recipe has become a go-to for me whenever I want to impress without spending all day baking. It’s truly a crowd-pleaser that feels like a warm hug in dessert form. I hope you have as much fun making it as I do, and definitely enjoy every scrumptious bite with friends and family!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step 1: Creaming the Butter, Oil, and Sugars

Step 2: Adding Eggs, Vanilla, and Sour Cream