If you love the warm, cozy flavor of Biscoff cookies and that irresistibly creamy cookie butter, this cake will be your new go-to dessert. It’s soft, moist, and layered with a velvety Biscoff buttercream that tastes like a hug in every bite. The best part?
You don’t need fancy tools or techniques—just a bowl, a whisk, and a love for cookies. Whether you’re baking for a birthday, a potluck, or a weekend treat, this recipe delivers on both flavor and ease. Expect rave reviews and empty plates.
What Makes This Recipe So Good
- Big Biscoff Flavor: Cookie butter goes into the batter and the frosting, with crushed cookies for crunch and extra spice.
- Moist and Tender Crumb: Sour cream and oil keep the cake soft for days without drying out.
- Beginner-Friendly: No complicated steps.
If you can stir and spread, you can make this cake.
- Flexible Format: Bake as a sheet cake, layer cake, or cupcakes—whatever fits the occasion.
- Make-Ahead Friendly: The flavors actually deepen after a day, and it holds up beautifully in the fridge.
Shopping List
- For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Fine salt
- Ground cinnamon (optional, but great)
- Granulated sugar
- Light brown sugar
- Unsalted butter, melted and slightly cooled
- Neutral oil (canola or vegetable)
- Large eggs
- Vanilla extract
- Cookie butter (Biscoff spread)
- Sour cream (or full-fat Greek yogurt)
- Whole milk
- Crushed Biscoff cookies (for folding in and topping)
- For the Biscoff Buttercream:
- Unsalted butter, room temperature
- Cookie butter (Biscoff spread)
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
- Pinch of salt
- Optional Garnishes:
- Extra crushed Biscoff cookies
- Warm, melted cookie butter for drizzling
- Flaky sea salt (a tiny pinch adds contrast)
Instructions
- Prep your pan and oven: Heat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment, leaving overhang for easy lifting. For a layer cake, use two 8-inch round pans, greased and lined.
- Mix dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- Combine wet ingredients: In another bowl, whisk 1/2 cup melted butter, 1/4 cup neutral oil, 3/4 cup granulated sugar, and 3/4 cup light brown sugar until glossy.
Whisk in 3 large eggs, one at a time, then 1 tablespoon vanilla.
- Add cookie butter and dairy: Warm 2/3 cup cookie butter in the microwave for 10–15 seconds until loosened. Whisk it into the wet mixture along with 3/4 cup sour cream and 1/2 cup milk until smooth.
- Combine batter: Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
Fold in 1 cup roughly crushed Biscoff cookies for pockets of crunch.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes for a 9×13, or 24–28 minutes for 8-inch layers, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
- Make the buttercream: Beat 1 cup (2 sticks) softened butter on medium-high for 2 minutes until fluffy. Add 3/4 cup cookie butter and beat until smooth.
Gradually add 3–3 1/2 cups powdered sugar, mixing on low. Add 2–4 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Beat on high for 1–2 minutes until light and silky.
- Frost and finish: Spread buttercream over the cooled cake.
Top with extra crushed cookies and a warm cookie butter drizzle. Add a tiny pinch of flaky sea salt if you like contrast.
- Slice and serve: Let the frosting set for 15–20 minutes for cleaner slices. Enjoy at room temperature for the best texture and flavor.
Storage Instructions
- Room Temperature: Keep the frosted cake covered for up to 2 days if your kitchen is cool.
- Refrigerator: Store covered for 4–5 days.
Let slices sit out 20–30 minutes before serving to soften.
- Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw in the fridge overnight, then frost. You can also freeze individual frosted slices, well wrapped, for up to 1 month.
Health Benefits
- Portion Control: This cake is rich, so a small slice satisfies a sweet tooth, helping you keep portions in check.
- Balanced Ingredients: Using oil plus butter gives moisture with less saturated fat than all-butter cakes.
- Enjoyment Factor: A mindful treat can support a balanced approach to eating, making room for joy without overdoing it.
- Easy Swaps: You can reduce sugar slightly or use Greek yogurt for added protein without sacrificing texture.
Common Mistakes to Avoid
- Overmixing the Batter: This toughens the cake.
Stir just until the flour disappears.
- Cold Ingredients: Use room-temperature eggs and sour cream so the batter blends smoothly.
- Overbaking: Start checking early. Pull the cake when a toothpick has moist crumbs, not a dry clean stick.
- Frosting a Warm Cake: Heat melts buttercream. Make sure the cake is fully cool before frosting.
- Skipping the Salt: A pinch in both cake and frosting sharpens the flavors and balances sweetness.
Recipe Variations
- Layer Cake: Bake in two 8-inch rounds.
Fill the center with buttercream and a thin smear of warmed cookie butter.
- Cupcakes: Bake 18–20 cupcakes at 350°F for 18–22 minutes. Pipe tall swirls of frosting and top with half a cookie.
- Swirl Topping: Dollop warmed cookie butter over the cake batter and swirl with a knife before baking for a marbled look.
- Chocolate Drip: Add a dark chocolate ganache drizzle over the frosted cake for a sweet-bitter contrast.
- Lighter Frosting: Swap half the buttercream with stabilized whipped cream for a softer, less sweet finish.
- Dairy-Free: Use plant-based butter, dairy-free yogurt, and non-dairy milk. Choose a vegan-friendly cookie butter brand.
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FAQ
Can I use crunchy cookie butter instead of smooth?
Yes.
Crunchy cookie butter adds little bits that echo the crushed cookies. The frosting won’t be perfectly smooth, but the texture is great.
What if I don’t have sour cream?
Use full-fat Greek yogurt. The texture stays tender, and the slight tang balances the sweetness nicely.
Can I reduce the sugar?
You can cut each sugar by about 1/4 cup in the cake without harming texture.
Avoid reducing sugar in the frosting too much or it may lose structure.
How do I keep the cake moist?
Don’t overbake, and store it covered. The combination of oil, butter, and sour cream helps lock in moisture for several days.
Is cookie butter the same as Biscoff spread?
Yes. Biscoff is a brand of cookie butter made from speculoos cookies.
Any similar cookie butter will work.
Can I make this gluten-free?
Use a quality 1:1 gluten-free baking flour blend and check that your cookie butter and cookies are gluten-free. Texture may be slightly more delicate.
How do I get clean slices?
Chill the frosted cake for 20–30 minutes, then slice with a warm, sharp knife, wiping between cuts.
Can I bake this as a Bundt cake?
Yes. Grease and flour a 10–12 cup Bundt pan, bake 40–50 minutes, and glaze with thinned cookie butter or a simple vanilla icing.
Wrapping Up
This Easy Biscoff Cookie Butter Cake is all about comfort and simplicity, with big flavor and a tender crumb.
The batter comes together fast, the frosting is silky, and the decorations can be as simple as a cookie crumble. Keep it as a casual sheet cake or dress it up as layers—either way, it’s a guaranteed crowd-pleaser. Make it once, and it’s bound to become a regular in your dessert rotation.
Enjoy every warmly spiced bite.
Easy Biscoff Cookie Butter Cake Recipe - Soft, Buttery, and Packed With Spice
Ingredients
- For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Fine salt
- Ground cinnamon (optional, but great)
- Granulated sugar
- Light brown sugar
- Unsalted butter, melted and slightly cooled
- Neutral oil (canola or vegetable)
- Large eggs
- Vanilla extract
- Cookie butter (Biscoff spread)
- Sour cream (or full-fat Greek yogurt)
- Whole milk
- Crushed Biscoff cookies (for folding in and topping)
- For the Biscoff Buttercream:
- Unsalted butter, room temperature
- Cookie butter (Biscoff spread)
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
- Pinch of salt
- Optional Garnishes:
- Extra crushed Biscoff cookies
- Warm, melted cookie butter for drizzling
- Flaky sea salt (a tiny pinch adds contrast)
Instructions
- Prep your pan and oven: Heat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment, leaving overhang for easy lifting. For a layer cake, use two 8-inch round pans, greased and lined.
- Mix dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- Combine wet ingredients: In another bowl, whisk 1/2 cup melted butter, 1/4 cup neutral oil, 3/4 cup granulated sugar, and 3/4 cup light brown sugar until glossy.Whisk in 3 large eggs, one at a time, then 1 tablespoon vanilla.
- Add cookie butter and dairy: Warm 2/3 cup cookie butter in the microwave for 10–15 seconds until loosened. Whisk it into the wet mixture along with 3/4 cup sour cream and 1/2 cup milk until smooth.
- Combine batter: Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.Fold in 1 cup roughly crushed Biscoff cookies for pockets of crunch.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes for a 9x13, or 24–28 minutes for 8-inch layers, until a toothpick comes out with a few moist crumbs.
- Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
- Make the buttercream: Beat 1 cup (2 sticks) softened butter on medium-high for 2 minutes until fluffy. Add 3/4 cup cookie butter and beat until smooth.Gradually add 3–3 1/2 cups powdered sugar, mixing on low. Add 2–4 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Beat on high for 1–2 minutes until light and silky.
- Frost and finish: Spread buttercream over the cooled cake.Top with extra crushed cookies and a warm cookie butter drizzle. Add a tiny pinch of flaky sea salt if you like contrast.
- Slice and serve: Let the frosting set for 15–20 minutes for cleaner slices. Enjoy at room temperature for the best texture and flavor.