Biscoff Cookie Butter Cake

There’s a certain kind of magic in the kitchen when a dessert can remind you of your childhood cookie jar—sweet, nostalgic, and unexpectedly indulgent. I remember the first time I tried cookie butter; I spread it over toast, expecting something mild, and was hit with warm, spiced sweetness. This Biscoff Cookie Butter Cake captures that exact feeling—wrapped into fluffy layers and topped with a creamy, dreamy frosting. If you’re a beginner baker craving something impressive yet approachable, this cake is a delicious place to start. It’s straightforward, forgiving, and delivers bakery-style results without the complexity.

This easy sheet pan-style dessert (yes, you can bake it in layers or a single pan) is not only a celebration of Biscoff cookie butter, but a perfect entry into baking for those new to the kitchen. With its simple steps, minimal tools, and cozy spice-forward flavor, it’s a quick and healthy-ish dessert option that feels like a treat and looks like a masterpiece.

Why This Recipe is Special

This Biscoff Cookie Butter Cake is a tribute to cookie butter lovers—those who can’t resist the creamy, spiced spread made from crushed speculoos cookies. What makes this recipe stand out is how it uses cookie butter three ways: in the batter, in the frosting, and sprinkled with crushed cookies for texture. Each element adds warmth and richness without requiring complex techniques. Plus, you don’t need fancy baking tools or advanced skills to nail it. It’s the kind of cake that looks impressive but comes together with basic pantry items and beginner-level steps.

Ingredients and Preparation

All-purpose flour – Forms the structural base of the cake, giving it lift and softness. You can swap with a 1:1 gluten-free blend if needed.

Granulated sugar – Adds sweetness and helps with browning. Coconut sugar works for a deeper flavor.

Baking powder and baking soda – These leavening agents help the cake rise and stay fluffy. Make sure they’re fresh.

Salt – Enhances the flavor of the cookie butter and balances the sweetness.

Eggs – Bind the ingredients and add richness. You can use flax eggs for a vegan alternative, but expect a slightly denser crumb.

Unsalted butter – Adds moisture and depth. For dairy-free, substitute with margarine or neutral oil.

Biscoff cookie butter – The star ingredient. It infuses the cake and frosting with spiced caramel flavor. Other brands like Trader Joe’s Speculoos work fine too.

Sour cream – Keeps the cake tender and moist. Greek yogurt can be used in its place.

Vanilla extract – Rounds out the flavor with a warm undertone.

Milk – Loosens the batter slightly and adds moisture. Any dairy or plant-based milk is fine.

Biscoff cookies (crushed) – Added for crunch and flavor contrast. Use graham crackers or digestive biscuits in a pinch.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (175°C) and grease your cake pans or line a sheet pan with parchment paper. This ensures the cake doesn’t stick and bakes evenly.

Step 2 In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture provides the foundation for a well-risen, fluffy cake.

Step 3 In a separate mixing bowl, cream together the butter, sugar, and cookie butter until light and fluffy, about 2–3 minutes. This step helps incorporate air, which makes the cake tender.

Step 4 Add in the eggs, one at a time, mixing until fully combined. Stir in the vanilla extract and sour cream until smooth.

Step 5 Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until everything is incorporated—overmixing can make the cake dense.

Step 6 Pour the batter into your prepared pan(s) and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 7 Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8 While the cake cools, make the frosting by creaming together butter, cookie butter, and powdered sugar. Add a splash of milk if it’s too thick. Beat until fluffy.

Step 9 Frost the cooled cake and top with crushed Biscoff cookies for extra crunch and flair.

Beginner Tips and Notes

If your cake overbakes or browns too quickly, tent it loosely with foil halfway through baking. This protects the top without interrupting the bake. Forgot to bring ingredients to room temp? Submerge your eggs in warm water for 5 minutes and microwave your butter for 10 seconds on low. No stand mixer? A hand mixer or a sturdy whisk and elbow grease work just fine. Always cool the cake completely before frosting to avoid melting the buttercream.

Serving Suggestions

This Biscoff Cookie Butter Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a flavor boost, drizzle melted cookie butter or caramel sauce over each slice. If you’re serving it at a party, cut it into squares and top with a mini Biscoff cookie for presentation. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days—just bring to room temp before serving for the best texture.

Conclusion

There’s something deeply satisfying about creating a cake that looks like it came from a bakery, but was made by your own hands—especially when it’s as easy and indulgent as this cookie butter cake. Whether you’re baking it for a celebration or simply to satisfy a craving, this Biscoff Cookie Butter Cake recipe is bound to become a favorite in your kitchen. If you try it, I’d love to hear how it went—drop a comment and share your version. Happy baking!

FAQ About Biscoff Cookie Butter Cake

More Relevant Recipes

• No Bake Chocolate Cheesecake
• Blueberry Crumble Cheesecake Recipe
• Strawberry Cheesecake Cookies

Print