A sweet Biscoff Cookie Butter Cake for all you cookie butter lovers out there! A decadent and rich cookie butter flavored cake, layered between thick and fluffy layers of easy-to-make cookie butter buttercream frosting. Bonus? It’s so much easier to make than you might think and real celebration of all things cookie butter. Each and every bite is sweet, slightly cinnamon-y, and just SO DELICIOUS! Truly the perfect cake for any and all ocassions.
About The Recipe
Ever since my mom and I started our food blog, one of our most requested recipes have been a cookie butter cake. Though, the issue was…we could never find any! I don’t know why, but we could never find any at the store.
Well, that was true until about a week ago! My mom and I were at the store, as per usual, when we stumbled upon the very last jar of cookie butter on the shelf.
We were shocked!
In the almost five years of blogging, my mom have never ever seen one single jar. So, of course, we KNEW we had to finally make a cookie butter cake!
Though, the only thing was, my mom and I had never had cookie butter…or a biscoff cookie.
Trying both was definitely something new and fun for us! The texture of the cookie butter reminded us of peanut butter. So, we based the cake recipe off an old peanut butter cake my great-grandmother used to make.
We made a few adjustments, as cookie butter is much sweeter than peanut butter, as well as changing few other things (like using butter instead of shortening!).
The first test bake, this cake came out like a dream.
Honestly, my mom and I ate a whole layer together. It was SO good and needed no adjustments. So, we whipped up a full recipe with an easy to make buttercream and were ready to go.
All together, this cake creates true celebration of the classic cookie we all love so much!
What is Cookie Butter?
If you’re like us, we had honestly never heard of cookie butter until we started blogging and everyone requested a cookie butter cake! So, after some research, we found out that cookie butter is…well, exactly what it sounds like.
Cookie butter is a paste (very similiar to peanut butter) made from speculoos cookies.
Reasons You Will Love This Cookie Butter Cake
- If you love cookie butter, you will LOVE this cake!
- So much easier to make than you might think.
- Full of flavor!!
- Can be made ahead of time.
- Perfect for parties and celebrations.
- A real crowd pleaser!
- Stand Mixer
- 8 Inch Cake Pans
- Cake Tester
- Rubber Spatula
- Cake Stand
- Offset Spatula
- Piping Bags
- Piping Tips
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Cake:
- All-Purpose Flour – No need for any cake flour for this recipe! Regular unbleached all-purpose flour creates the perfect structure for this cake.
- Baking Powder – Leavening is essential in baking! This provides the perfect rise in the cake to give is a light, tender, and delicious texture.
- Salt – Cuts some of the sweetness, while also enhancing the flavors in this cake.
- Unsalted Butter – We opted to use unsalted butter for this cake so we could control the amount of salt in the recipe!
- Cookie Butter – This is what adds all of the delicious flavor into this cake.
- Granulated Sugar – Adds just the right amount of sweetness, without being too much.
- Brown Sugar – We opted to add a little bit of brown sugar to compliment the flavor of the cookie butter.
- Large Eggs – This cake uses 6 large eggs to create the ultimate structure in this cake.
- Whole Milk – Using whole fat milk makes this cake incredibly tender!
- Vanilla Extract – Gives this cake a subtle undertone and delicious flavor.
For The Frosting:
- Salted Butter – Remember to set the butter out ahead of time to allow it to come to room temperature.
- Cookie Butter – Adds flavor and a natural color to the frosting.
- Powdered Sugar – For the smoothest buttercream, sift your powdered sugar!
- Heavy Cream – A splash of heavy cream loosens the frosting to make it spreadable, but also keeps it light and fluffy.
- Vanilla Extract – Adds flavor and a slight sweet undertone.
How To Make This Cookie Butter Cake
Step 1: Prepare cake batter
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
With an electric mixer, beat butter, cookie butter, and both sugars until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with milk, beginning and ending with flour.
Stir in vanilla.
Step 2: Bake
Divide evenly among prepared pans. Bake for 35 minutes, or until cake tests done.
Step 3: Make frosting
With an electric mixer, beat butter and cookie butter until smooth, about 1 minute.
Beat in powdered sugar.
Add cream and vanilla. Beat until light and fluffy, about 2-3 minutes.
Place one cake layer on cake plate and spread with a layer of frosting.
Repeat with second layer. Add third layer.
Frost entire outside cake with a thin layer of frosting (crumb coat). Set aside (or in refrigerator) to set. Frost entire cake and decorate as desired.
FAQ’s and Troubleshooting
Why is my cake dry/crumbly?
Dryness can be a common issue with baking cakes. It’s either a result of over-mixing or over-baking! Though, keep in mind that under-mixing and under-baking can be equally as bad. So, be sure to follow the directions in the recipe card below (and make sure your oven is at the right temperature!) for the best results in this cake!
Why are there lumps of flour in my batter/cake?
If there are lumps of dry ingredients in your batter and/or cake, this is likely due to the dry ingredients not being incorporated properly. Be sure to follow the recipe below for best results!
Why is my cake tough?
Tough cake is usually caused by over-mixing, which over-develops the gluten and that leads to a tough, dry, and dense cake.
Why is my frosting lumpy?
Well, this is usually caused the powdered sugar wasn’t sifted and had lumps in it. A few minutes on high in the mixer should fix this problem!
Can this recipe be made into cupcakes?
Definitely! All you need to do is line a muffin pan with cupcake papers and fill each paper about ¾ full. Bake for 20 minutes, or until the cupcakes test done!
How To Achieve The Perfect Buttercream
There are are a few things you can do to make sure you get the creamiest, silkiest buttercream every single time!
The first is making sure your butter is room temperature. This is super important! Another is sifting your powdered sugar. Lumps of powdered sugar = lumpy buttercream!
Then, thoroughly whip/beat your buttercream. You want it light, fluffy, and completely smooth.
Once this cake is assembled, it is a blank canvas! There are SO many things you can do with this cake, but here are a few ideas to help you get started.
- Make cookie butter drips (tutorial below).
- Make extra frosting and pipe some on top and/or botttom of cake.
- Press Biscoff cookie crumbs to the bottom of the cake.
- Use Biscoff cookie chunks/whole cookies to decorate around the cake.
How To Make Cookie Butter Drips (2 Simple Steps!)
If you want to decorate this cake the same way we did, no worries! Making cookie butter drips is actually SUPER simple. Below is a quick guide on how to make it!
- Place ½-1 cup of cookie butter in a medium-sized bowl. Heat in the microwave at 10 second intervals, stirring well with a rubber spatula in-between each, until the cookie butter is completely melted and smooth.
- Using a spoon (or a piping bag!), spoon a small amount of melted cookie butter onto the edge of the cake. Gently push over the edge with your spoon and it will create a drip! Repeat as often as you’d like. The bigger the drip, the more cookie butter you will need to push off the edge. Fill in the middle once the drips are complete.
How To Store
Since this is a very moist cake, the best way to store it is in a covered cake plate and in the fridge for 5-6 days!
Though, if needed, you can also freeze this cake. You can either freeze the individual layers before assembly or you can freeze individual slices of this cake for up to 2 months.
Looking for more recipes like this? Here are a few you may like:
- Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
- Check your baking powder to make sure it’s still in-date.
- Remember to preheat your oven!
- Scrape down the sides of your mixing bowl OFTEN! This is super important to make sure the butter is fully incorporated.
- Be careful to not over-mix your batter.
- If you’re unsure the cakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!
- Let the cake cool COMPLETELY before frosting it.
- If you need to level the cakes, it’s best to use a serrated knife.
- Don’t skip the crumb coat for this cake!
When you make this Biscoff Cookie Butter Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Biscoff Cookie Butter Cake
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 ¼ cups cookie butter
- ⅞ cup granulated sugar
- ½ cup brown sugar
- 6 large eggs, room temperature
- 1 ½ cups whole milk, room temperature
- 2 ½ teaspoons vanilla extract
- 1¼ cups salted butter, room temperature
- 1 cup cookie butter
- 6 cups powdered sugar, sifted
- 8-10 Tablespoons heavy cream
- 1½ teaspoons vanilla extract
- Heat oven to 350℉.
- Spray three 8 inch round pans with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- With an electric mixer, beat butter, cookie butter, and both sugars until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with milk, beginning and ending with flour.
- Stir in vanilla.
- Divide evenly among prepared pans.
- Bake for 35 minutes, or until cake tests done.
- With an electric mixer, beat butter and cookie butter until smooth, about 1 minute.
- Beat in powdered sugar.
- Add cream and vanilla.
- Beat until light and fluffy, about 2-3 minutes.
- Level cake layers, if needed.
- Place one cake layer on cake plate and spread with a layer of frosting.
- Repeat with second layer.
- Add third layer.
- Frost entire outside cake with a thin layer of frosting (crumb coat).
- Set aside (or in refrigerator) to set.
- Frost entire cake.
- Decorate as desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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