Cookie Butter Cake (Biscoff Layer Cake)

Name: Cookie Butter Cake (Biscoff Layer Cake)
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 200 g (1 ½ cups) cake flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 6 Biscoff cookies, finely crushed; 167 g (¾ cup) unsalted butter, softened; 170 g (¾ cup) granulated sugar; 3 large eggs, at room temperature; 130 g (½ cup) Biscoff cookie butter spread; 2 tsp vanilla extract; 170 ml (¾ cup) buttermilk; 2–3 tbsp cookie butter spread

by Fadela on Oct 31, 2023 (updated Dec 5, 2025)

A soft and spiced cookie butter layer cake with creamy frosting and a glossy Biscoff drip — simple to bake, rich in flavor, and perfect for Biscoff lovers.

cookie butter cake with biscoff drip on a table

This cookie butter cake is my go-to Biscoff cake recipe when I want a soft sponge with deep cookie butter flavor — a moist layer cake with creamy frosting and that glossy cookie butter drip.

As a French baker, I make this cookie butter cake often. The sponge stays light, the flavor is deep, and the slices always look clean and perfect.

I’ve tested this Biscoff layer cake many times for birthdays and special occasions — the texture stays light and the flavor is always consistent.

Why you'll love this recipe

Soft and spiced – light sponge with rich cookie butter flavor.
Creamy frosting combo – mascarpone inside, buttercream outside.
That cookie butter drip – glossy, sweet, and totally irresistible.

Flour: cake flour for a soft, fluffy crumb (all-purpose works too).
Leavening: baking powder + soda for a light, airy texture.
Biscoff cookies: finely crushed for that caramel-spice flavor.
Butter: unsalted and softened for easy mixing.
Sugar: a mix of white and powdered for sweetness and structure.
Eggs: room temperature — whole for the cake, whites for the frosting.
Cookie butter spread: adds moisture and that rich cookie flavor.
Milk: buttermilk for tenderness, or swap with yogurt or sour cream.
Vanilla & salt: balance out the sweetness and deepen the flavor.
Mascarpone: full-fat for a creamy, smooth frosting.
Heavy cream: cold, to whip up light and stable layers.

ingredients for cookie butter cake in bowls

Tips for this recipe

Use a kitchen scale. For perfect layers and consistent texture every time.
Don’t overmix. Once the dry ingredients are in, stop when the batter looks smooth.
Room temperature butter and eggs. They blend better and give a lighter crumb.
Cool completely. A chilled cake is easier to frost and gives cleaner layers.
Warm your cookie butter slightly. It spreads and drips more smoothly.

How to Make Cookie Butter Cake

Cream the softened butter and sugar in a large bowl until smooth and fluffy.

mixing butter and sugar for biscoff cake batter

Add the eggs and vanilla, and beat again until light and creamy.

adding eggs and vanilla to creamed butter mixture

Mix in the buttermilk and cookie butter spread until fully combined and the batter looks silky.

mixing buttermilk and cookie butter spread into cake batter

Add the dry ingredients — flour, baking powder, baking soda, and salt — and mix on low speed just until you get a smooth, thick batter.

folding dry ingredients into biscoff cake batter

Divide evenly into three greased and lined cake pans, smoothing the tops with a spatula.

cookie butter cake batter in pans before baking

Bake in a preheated oven at 325°F (165°C) for 35–40 minutes, until golden and springy to the touch.

Let the cakes cool for about 10 minutes in the pans, then transfer to a rack to cool completely before frosting and decorating.

baked biscoff cake layers cooling on a wire rack

For the Biscoff mascarpone frosting, beat the cold mascarpone, heavy cream, powdered sugar, vanilla, and cookie butter spread until thick and creamy.

biscoff whipped cream frosting in mixing bowl

For the Biscoff buttercream, whip the warmed egg and sugar mixture until glossy, then add softened butter and cookie butter spread until smooth.

smooth biscoff buttercream ready to frost cake

To assemble, spread a layer of mascarpone frosting between each cake, add a ring of buttercream, a spoonful of cookie butter, and crushed Biscoff cookies.

frosting the first layer of cookie butter cake

Cover the cake with a thin crumb coat, chill, then add a final layer of buttercream. Finish with a cookie butter drip and swirls of frosting on top.

assembling biscoff layer cake with buttercream filling

Recipe Variations

Biscoff Chocolate Cake: Try a rich chocolate sponge with whipped ganache for a deep, cocoa twist.
Biscoff Caramel Cake: Add a touch of salted caramel sauce in the batter or frosting for extra indulgence.
Pear Biscoff Cake: Layer thin poached pear or apple slices between the cakes for a cozy fall flavor that pairs perfectly with speculoos spices.
Simple one-layer cake: Make it quick and easy — one layer only for an everyday treat.
Lotus Biscoff cake layers: use this recipe as a base for a lotus biscoff birthday cake or a simple biscoff layer cake.

A tender biscoff sponge cake with smooth frosting.

Recipe Questions

Yes — they’re the same thing. Any creamy cookie butter spread works.

Can I make this cake ahead?

Absolutely. Bake the layers a day before, wrap well, and frost the next day.

How do I store it?

Keep covered in the fridge for up to 4 days. Bring to room temperature before serving.

Can I freeze it?

Yes, freeze the unfrosted layers for up to 2 months. Thaw overnight in the fridge before decorating.

Is this the same as a Biscoff cake?

Yes, this cookie butter cake is a classic biscoff cake made with lotus biscoff spread, soft sponge layers, and a creamy frosting.

slice of cookie butter cake with biscoff frosting on plate

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!