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