I always look forward to creating new desserts, and this recipe is a favorite from Easy Fun Cake Recipes. Soft cake layers made with all-purpose flour, eggs, and buttermilk serve as the perfect base for Biscoff cookie butter frosting and crushed Biscoff cookies, offering an irresistible twist to any celebration.

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I’ve been experimenting in the kitchen lately and decided to take on this Biscoff Cookie Butter Cake. I love how it brings together fluffy cake layers made with 2 cups all-purpose flour, 1 1/2 cups granulated sugar, and 1/2 cup unsalted butter along with 3 eggs and 1 cup buttermilk.

When I mixed crushed Biscoff cookies into the batter (and even saved some to swirl through) I knew I was about to create something really special. The icing, made from a generous amount of unsalted butter and a good dollop of Biscoff cookie butter, brings its own twist to traditional recipes – while I even tweaked it with a bit of heavy cream and sifted powdered sugar to hit that perfect texture.

This dessert reminds me of those fun, easy, and almost unexpected treats like a Costco Biscoff Cake or the best Bake Off Desserts that inspire me every time I bake. I’m excited to share this little slice of cookie butter heaven with you.

Why I Like this Recipe

I really love this recipe because it mixes classic cake stuff with the fun crunch of crushed Biscoff cookies that makes every bite interesting. I love that its Biscoff buttercream is super creamy and sweet, like eating cookie butter heaven, and it always makes me smile even when im a bit messy in the kitchen. Plus, I like that its easy-to-follow steps lets me be creative with extra cookie swirls and garnish, letting me add my own little twist every time I make it.

Ingredients

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All-purpose flour provides the cake with strong carbohydrates that help give it structure and support other ingredients.
Granulated sugar is mainly used for sweetness, it also retains moisture and tenderizes the cake during baking.
Unsalted butter adds a rich flavor and moisture making the cake soft and really delicious.
Eggs provide protein and act as a binder to create a nice, fluffy texture throughout the cake.
Buttermilk gives a slight tang while keeping the cake extra moist and tender.
Biscoff cookie butter infuses a spiced, caramel like sweetness along with extra creaminess.
Additional whole Biscoff cookies offer a crunchy garnish that boosts texture and adds a hint of spice.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened (for the cake)

3 large eggs

1 cup buttermilk

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1/2 cup crushed Biscoff cookies (reserve a few extra to swirl into the batter)

1 cup unsalted butter, softened (for the Biscoff buttercream)

3 to 4 cups sifted powdered sugar

1/2 cup Biscoff cookie butter (plus a little extra for drizzling)

2 to 3 tbsp heavy cream

Additional whole Biscoff cookies for garnish

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch cake pans with a bit of butter or nonstick spray.

2. In a large bowl, cream 1/2 cup softened unsalted butter (for the cake) with 1 1/2 cups granulated sugar until light and fluffy, then beat in 3 large eggs one at a time.

3. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.

4. Stir in 1 cup buttermilk and 1 tsp vanilla extract to the wet mixture, then gradually fold in the dry ingredients until just combined.

5. Gently fold in 1/2 cup crushed Biscoff cookies into the batter and reserve a few extra to swirl into the batter if you like.

6. Divide the batter evenly between the pans and give a quick gentle swirl with a spoon using the extra crushed cookies, then bake for about 25-30 minutes or until a toothpick comes out clean.

7. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

8. For the Biscoff buttercream, cream 1 cup softened unsalted butter with 1/2 cup Biscoff cookie butter until smooth, then slowly add 3 to 4 cups sifted powdered sugar and beat well.

9. Mix in 2 to 3 tbsp heavy cream gradually until you reach a creamy and spreadable consistency, and add a little extra Biscoff cookie butter for drizzling if desired.

10. Assemble the cake by spreading a generous layer of buttercream between the cake layers, frost the top and sides, garnish with whole Biscoff cookies, and enjoy your cookie butter heaven!

Equipment Needed

1. Oven (preheated to 350°F)
2. Two 9-inch cake pans (greased)
3. Large mixing bowl (for creaming butter, sugar, and eggs)
4. Hand mixer or stand mixer
5. Medium bowl (to whisk together flour, baking powder, and salt)
6. Whisk
7. Measuring cups and spoons
8. Rubber spatula (for folding in ingredients and swirling extra crushed cookies)
9. Sifter (for powdered sugar)
10. Toothpick (to check for doneness)
11. Cooling rack (for cooling cakes after baking)
12. Offset spatula or knife (for frosting and assembling the cake)

FAQ

Question: Can I make the cake ahead of time?

Answer: Yes, you can totally prep it a day ahead and store it in the fridge. Just let it sit at room temp for a bit before serving so it tastes its best.

Question: Can I use a substitute for buttermilk?

Answer: Sure you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar for each cup of buttermilk. It works pretty good in this recipe.

Question: What can I do if I don’t have Biscoff cookie butter?

Answer: If you dont have it, you might try using a spread like speculoos spread or even a mix of melted butter and a little extra crushed Biscoff cookies as a workaround.

Question: Do I need to use unsalted butter?

Answer: Its best to use unsalted butter in the cake and buttercream so you can control the salt in the recipe. Using salted butter might make it a bit too salty.

Question: How do I know when the cake is done baking?

Answer: Check the center with a toothpick. If it comes out clean or with just a few crumbs, its ready. If not, bake it a little longer but keep a close eye on it.

Biscoff Cookie Butter Cake Recipe Substitutions and Variations

If you don’t have granulated sugar, try using coconut sugar in equal amounts to give the cake a light caramel flavor.
Don’t have buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes.
You can use regular margarine or even coconut oil instead of unsalted butter, but know that it might change the taste a bit.
If all-purpose flour isn’t available, a gluten free flour blend can be used as a replacement, just be mindful it may alter the texture slightly.

Pro Tips

1. Make sure your butter is really soft before creaming it with sugar. If its too cold, it might not mix properly and you could end up with lumps in your cake batter.
2. When you’re folding in the crushed cookies, be super gentle. Overmixing can break down the cookie pieces too much and lose that cool chunky texture.
3. Always sift your powdered sugar before mixing it into the buttercream. Trust me, it prevents those annoying clumps and makes your frosting really smooth.
4. Keep an eye on the cake in the oven and test it with a toothpick a few minutes before the recommended time. Ovens can vary and you don’t want to overbake it.