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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with tender, cinnamon-speckled layers and fluffy cookie-butter frosting. The frosting is sandwiched between layers and topped, then finished with crushed Biscoff pressed into the sides.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.5 cup brown sugar
  • 4 eggs
  • 0.5 cup Biscoff cookie butter
  • 1 cup buttermilk
  • 2 tsp vanilla
For Biscoff frosting
  • 1 lb butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies

Equipment

  • 1 stand mixer

Method
 

Make the Biscoff cake layers
  1. Preheat oven to 350F, then grease three 8-inch round pans. Visually check the pans look lightly coated so the layers release cleanly.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl. Mix until the dry spices are evenly dispersed.
  3. Beat butter and brown sugar until fluffy. Keep mixing until the mixture looks lighter in color and aerated.
  4. Add eggs one at a time, then mix in Biscoff cookie butter, vanilla, and buttermilk. Stop and scrape the bowl as needed to fully combine.
  5. Fold the flour mixture into the wet ingredients just until no dry streaks remain. The batter should look smooth and thick.
  6. Divide the batter evenly between the three pans. Tap each pan once to level the batter surface.
  7. Bake at 350F for 30-35 minutes, until a toothpick in the center comes out clean. The tops should look set and lightly browned.
  8. Cool the cakes completely before frosting. Wait until the layers feel fully room temperature to prevent the frosting from melting.
Frost and decorate
  1. Beat butter, Biscoff spread, powdered sugar, cream, and vanilla until fluffy. Keep beating until the frosting looks thick, smooth, and spreadable.
  2. Spread frosting between the cooled cake layers and then over the top. Smooth the surface so the sides have an even base for decoration.
  3. Press crushed Biscoff cookies onto the frosting for decoration around the sides and top. Press gently so the cookie pieces adhere without losing frosting.

Notes

For the cleanest slices, chill the assembled cake for 30 minutes if the frosting feels soft, then serve at cool room temperature. Store covered in the refrigerator for up to 4 days; freeze frosted slices up to 2 months. For a lighter option, use reduced-fat butter sticks and replace cream with half-and-half, expecting a slightly softer frosting.