I just pulled a 9×13 Biscoff cake bursting with Cookie Butter Spread and an outrageously creamy frosting so you better keep scrolling before I eat it all.

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I’m obsessed with this Biscoff Cake Recipe Easy because it’s pure chaos in the best way. I love the way the Biscoff cookie butter melts into every bite, making the whole cake dangerously addicting.

There’s real butter richness from unsalted butter and a sweet, spicy cookie flavor that sticks with you. But it’s not fussy, which is why I bring it to Dessert Cookoff Ideas and watch people fight for seconds.

It looks impressive, tastes like something from a bakery, and still feels home-rolled. Totally unapologetic about how many times I’ve eaten it for breakfast.

Zero regrets. Worth every crumb.

Ingredients

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All-purpose flour: the cake’s backbone, gives structure so it holds those Biscoff swirls.
Baking powder: makes it rise fluffy and light, so it’s not dense.
Baking soda: reacts with sour cream for a tender crumb and slight lift.
Fine salt: balances sweetness and brings out the cookie butter notes.
Unsalted butter: rich, creamy fat that makes the cake moist and tender.
Granulated sugar: sweetens and helps create a fine, soft crumb.
Large eggs: bind everything together and give the cake body.
Vanilla extract: simple warmth that plays nicely with Biscoff spice.
Whole milk: adds moisture and keeps the batter smooth and creamy.
Sour cream or Greek yogurt: makes the cake tangy and extra tender.
Biscoff cookie butter (filling): that caramelized cookie taste, swirled right into the cake.
Unsalted butter (frosting): the creamy base that helps frosting spread silky.
Powdered sugar: thickens frosting, gives that classic sweet, pipe-able texture.
Biscoff cookie butter (frosting): boosts cookie flavor, makes frosting boldly biscuity.
Milk or heavy cream: thins frosting so it’s smooth and spreadable.
Vanilla extract (frosting): softens sweetness and rounds out the butteriness.
Pinch of fine salt: prevents frosting from tasting cloying or one-note.
Crushed Biscoff cookies (optional): adds crunch and a rustic, cookie-strewn look.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup (240 ml) whole milk, room temp

1/2 cup (120 g) sour cream or plain Greek yogurt

1 cup (250 g) Biscoff cookie butter, at room temp, for filling/swirl

For the frosting: 1 cup (226 g) unsalted butter, softened

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

1/2 to 3/4 cup (125 to 190 g) Biscoff cookie butter, depending how strong you want it

2 to 3 tablespoons milk or heavy cream, to thin the frosting if needed

1 teaspoon vanilla extract

Pinch of fine salt

Optional topping: 1/2 cup crushed Biscoff cookies or cookie crumbs

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, letting some overhang for easy lifting.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl. Set aside.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer. Scrape down the sides.

4. Add 4 large eggs one at a time, mixing well after each. Stir in 1 tablespoon vanilla extract.

5. With mixer on low, add the dry ingredients in three parts alternately with 1 cup (240 ml) whole milk and 1/2 cup (120 g) sour cream or plain Greek yogurt in two parts, beginning and ending with the dry. Mix just until combined, do not overmix.

6. Spread about two thirds of the batter evenly into the prepared pan. Dollop 1 cup (250 g) room temp Biscoff cookie butter over the batter in several spoonfuls, then pour the remaining batter over. Use a knife to gently swirl the Biscoff into the batter, leaving visible ribbons.

7. Bake 30 to 38 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cake cool in the pan on a rack 15 minutes, then lift out using the parchment and cool completely before frosting.

8. For the frosting beat 1 cup (226 g) softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar. Add 1/2 to 3/4 cup (125 to 190 g) Biscoff cookie butter, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons milk or heavy cream as needed to reach a spreadable consistency. Taste and add more cookie butter if you want a stronger flavor.

9. Frost the cooled cake with a spatula, swirl decoratively and, if you like, sprinkle 1/2 cup crushed Biscoff cookies or crumbs on top. Chill 15 to 30 minutes to set the frosting if the kitchen is warm.

10. Slice and serve. Store leftovers covered at room temp up to 2 days or in the fridge up to 5 days. If chilled, bring to room temp before serving for the best texture.

Equipment Needed

1. 9×13 inch baking pan (greased and lined with parchment)
2. Parchment paper (with some overhang for easy lifting)
3. Electric mixer (hand or stand)
4. Mixing bowls (one large, one medium)
5. Dry measuring cups and spoons + liquid measuring cup
6. Rubber spatula and wooden spoon (for scraping and folding)
7. Whisk (for dry ingredients)
8. Butter knife or small chef’s knife (to swirl the Biscoff)
9. Cooling rack and an offset or icing spatula for frosting

FAQ

Q: Can I substitute the sour cream with something else?

A: Yes. You can use plain Greek yogurt in equal amount. It keeps the cake moist and tangy. If you only have regular yogurt, strain it a bit so it is thicker, otherwise the batter gets too loose.

Q: My Biscoff cookie butter is hard. How do I get it spreadable for the swirl and frosting?

A: Warm it slightly in the microwave for 10 to 20 seconds, stir and repeat in 5 second bursts until soft but not runny. Or put the jar in a bowl of hot water for a few minutes. Don’t overheat or it will separate.

Q: How do I get a nice swirl without deflating the batter?

A: Dollop spoonfuls of cookie butter onto the batter then gently run a butter knife in S shapes just a few times. Stop when you see marbling. Overmixing will knock the air out and make the cake dense.

Q: Can I make this cake ahead and freeze it?

A: Yes. Freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months. Thaw in the fridge overnight, bring to room temp before frosting. You can also freeze the frosted cake for shorter times if well wrapped.

Q: My frosting is too thick or too thin. How do I fix it?

A: If too thick, add 1 teaspoon at a time of milk or cream until spreadable. If too thin, add more sifted powdered sugar 2 tablespoons at a time. Beat until smooth. Chill briefly if it gets too soft.

Q: Any tips to keep the cake from crumbling when I frost it?

A: Do a thin crumb coat first, chill 15 to 20 minutes to set, then frost fully. Use an offset spatula and scrape excess off the spatula on the bowl edge. Works wonders.

Biscoff Cake Recipe (easy) Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb (use 2 1/4 cups cake flour for every 2 1/2 cups AP) or use a 1:1 gluten free flour blend if you need GF, same volume but add 1 tsp xanthan gum if the blend doesnt have it.
Unsalted butter: you can use salted butter, just cut salt in recipe by 1/4 tsp, or for a dairy free option use vegetable shortening or a block vegan butter 1:1, texture might be slightly different.
Whole milk: sub with buttermilk for tang and extra tenderness (use same amount, reduce sour cream slightly) or use unsweetened almond milk if dairy free, the cake will be a touch less rich.
Biscoff cookie butter: if you cant source it, try smooth peanut butter for a different but tasty flavor, or mix crushed speculoos cookies with a little melted butter or neutral oil to mimic the spreadable texture.

Pro Tips

1) Warm up the Biscoff just enough so it spreads, not melts. If it gets too liquid you wont get nice ribbons, but if it is way too stiff it will tear the batter when you dollop. A quick 10 to 15 second zap in the microwave, stir, test.

2) Don’t overmix once the flour goes in. Mix until you cant see big streaks, then stop. Overworking makes the cake dense and not as tender, plus your swirls will sink.

3) Use a toothpick in a few places near the center starting at the shorter end of the bake time. If it comes out with a few moist crumbs its done. If you wait too long it dries out, and if it looks jiggy in the middle give it a few more minutes.

4) For the frosting: start with less cookie butter than you think you need, taste as you go, and thin with tiny amounts of milk to get a silky spreadable texture. If your kitchen is warm chill the frosting a few minutes, then re-whip briefly so it spreads nicely without sliding off.

Biscoff Cake Recipe (easy)

Recipe by Louise Nightin

0.0 from 0 votes

I just pulled a 9×13 Biscoff cake bursting with Cookie Butter Spread and an outrageously creamy frosting so you better keep scrolling before I eat it all.

Servings

servings

Calories

872

kcal

Equipment: 1. 9×13 inch baking pan (greased and lined with parchment)
2. Parchment paper (with some overhang for easy lifting)
3. Electric mixer (hand or stand)
4. Mixing bowls (one large, one medium)
5. Dry measuring cups and spoons + liquid measuring cup
6. Rubber spatula and wooden spoon (for scraping and folding)
7. Whisk (for dry ingredients)
8. Butter knife or small chef’s knife (to swirl the Biscoff)
9. Cooling rack and an offset or icing spatula for frosting

Ingredients

2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (240 ml) whole milk, room temp
1/2 cup (120 g) sour cream or plain Greek yogurt
1 cup (250 g) Biscoff cookie butter, at room temp, for filling/swirl
For the frosting: 1 cup (226 g) unsalted butter, softened
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
1/2 to 3/4 cup (125 to 190 g) Biscoff cookie butter, depending how strong you want it
2 to 3 tablespoons milk or heavy cream, to thin the frosting if needed
1 teaspoon vanilla extract
Pinch of fine salt
Optional topping: 1/2 cup crushed Biscoff cookies or cookie crumbs

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, letting some overhang for easy lifting.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl. Set aside.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer. Scrape down the sides.
Add 4 large eggs one at a time, mixing well after each. Stir in 1 tablespoon vanilla extract.
With mixer on low, add the dry ingredients in three parts alternately with 1 cup (240 ml) whole milk and 1/2 cup (120 g) sour cream or plain Greek yogurt in two parts, beginning and ending with the dry. Mix just until combined, do not overmix.
Spread about two thirds of the batter evenly into the prepared pan. Dollop 1 cup (250 g) room temp Biscoff cookie butter over the batter in several spoonfuls, then pour the remaining batter over. Use a knife to gently swirl the Biscoff into the batter, leaving visible ribbons.
Bake 30 to 38 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cake cool in the pan on a rack 15 minutes, then lift out using the parchment and cool completely before frosting.
For the frosting beat 1 cup (226 g) softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar. Add 1/2 to 3/4 cup (125 to 190 g) Biscoff cookie butter, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons milk or heavy cream as needed to reach a spreadable consistency. Taste and add more cookie butter if you want a stronger flavor.
Frost the cooled cake with a spatula, swirl decoratively and, if you like, sprinkle 1/2 cup crushed Biscoff cookies or crumbs on top. Chill 15 to 30 minutes to set the frosting if the kitchen is warm.
Slice and serve. Store leftovers covered at room temp up to 2 days or in the fridge up to 5 days. If chilled, bring to room temp before serving for the best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.