This cookie butter cake is soft, spiced, and full of cozy flavor. A moist Biscoff layer cake with creamy frosting, smooth layers, and that glossy cookie butter drip everyone falls for.
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If you love the taste of cookie butter, this cake will be your new favorite. Each bite brings that warm, caramel spice flavor from Biscoff spread, layered between soft sponge and creamy frosting. It’s sweet, buttery, and the perfect mix of comfort and indulgence.
I used my Biscoff mascarpone frosting between the layers for a creamy center, and my smooth Biscoff Swiss buttercream for a silky finish. Simple to make, beautiful to serve — this cake is made for Biscoff lovers.
Why you'll love this cake
Ingredients for Cookie Butter Cake
- 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.
Want to see my tools? Here’s what I use for all my cakes.
How to Make Cookie Butter Cake
Cream the softened butter and sugar in a large bowl until smooth and fluffy. Add the eggs and vanilla, and beat again until light and creamy.
Mix in the buttermilk and cookie butter spread until fully combined and the batter looks silky.
Add the dry ingredients — flour, baking powder, baking soda, and salt — and mix on low speed just until you get a smooth, thick batter.
Divide evenly into three greased and lined cake pans, smoothing the tops with a spatula. 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.
For the Biscoff mascarpone frosting, beat the cold mascarpone, heavy cream, powdered sugar, vanilla, and cookie butter spread until thick and creamy.
For the Biscoff buttercream, whip the warmed egg and sugar mixture until glossy, then add softened butter and cookie butter spread until smooth.
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.
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.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use cookie butter instead of Biscoff spread?
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.
New to layer cakes? Check out my layer cake guide for tips and step-by-step help.
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.
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I hope you love this Cookie butter cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Cookie Butter Cake (Biscoff Layer Cake)
- Total Time: 1 hour 15 minutes
- Yield: 8 sices
Description
Soft and spiced, this cookie butter cake is layered with creamy Biscoff frosting and topped with a glossy cookie butter drip. A rich, cozy dessert that’s perfect for birthdays or any day you crave a slice of sweetness. Makes one 3-layer 6 inch cake, about 8-10 servings.
Ingredients
Vanilla Biscoff Cake
- 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
Cookie Butter Mascarpone Whipped Cream
Follow my Biscoff mascarpone frosting recipe.
Cookie Butter Swiss Meringue Buttercream
Follow my Biscoff Swiss buttercream recipe.
Cookie Butter Drip
- 2–3 tbsp cookie butter spread
Instructions
Vanilla Biscoff Cake
- Preheat the oven to 325°F (165°C) and line the bottom of three 6-inch (15 cm) pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and crushed Biscoff cookies.
- In another bowl, beat the softened butter and sugar for about 3 minutes until creamy.
- Add the eggs and vanilla, and mix until smooth.
- Mix in the buttermilk and cookie butter spread until fully combined.
- Fold in the dry ingredients with a spatula until the batter is smooth.
- Divide evenly into the pans and bake for 35–40 minutes, until golden and a toothpick comes out clean.
- Let cool 10 minutes, then unmold onto a wire rack to cool completely.
Cookie Butter Swiss Meringue Buttercream
Follow my Biscoff Swiss buttercream recipe, then mix in the cookie butter spread. Keep at room temperature until assembly.
Cookie Butter Mascarpone Whipped Cream
Follow my Biscoff mascarpone frosting recipe and chill until ready to use.
Assembly & Decoration
- Trim the cake tops if needed. Place the first layer on a turntable, pipe a ring of buttercream, and fill the center with mascarpone frosting, crushed cookies, and a spoonful of cookie butter.
- Repeat with the remaining layers.
- Cover the cake with a thin crumb coat, chill, then add a smooth final layer of buttercream.
- Drizzle warm cookie butter on top for the drip effect, then decorate with buttercream swirls and crushed Biscoff cookies.
Notes
Storage Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving. Makes one 3-layer, 6-inch cake (8–10 servings).
Tips:
- Always use a kitchen scale for precise measurements.
- Don’t overmix once the dry ingredients are added.
- Make sure your butter and eggs are room temperature.
- Chill the cake before frosting for clean layers.
- Warm the cookie butter slightly for a smooth drip.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Cake, layer cake
- Cuisine: American
Buenas tardes tengo dudas sobre dos ingredientes...
Crema espesa y la mantequilla para galletas. No se exactamente qué son, gracias
Hello, heavy cream is liquid cream with at least 30% fat and the other ingredient is lotus brand spread.
Good evening, can buttermilk be ribot milk?
Is it necessary to soak the sponges or not?
Good morning, this cake looks wonderful and I plan to make it for my adult son's birthday. Can you clarify if the oven temp of 165C is fan forced or not.
Many thanks
Chris
Good morning, Chris! Thank you for your kind words. Yes, the oven temperature of 165°C is for a fan-forced oven. I hope your son's birthday cake turns out beautifully! If you have any more questions or need further assistance, feel free to ask. Happy baking!