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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with fluffy layers and a creamy Biscoff frosting, baked in three 8-inch rounds for easy stacking. Caramel-colored cake is finished with crushed Biscoff cookies pressed into the frosting for a crisp, textured edge.
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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: 610
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 cup butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies

Equipment

  • 3 sheet pan
  • 1 stand mixer

Method
 

Bake the Biscoff cake layers
  1. Preheat oven to 350F, then grease three 8-inch round pans and set aside with a light coating of fat so the layers release easily.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. Beat butter and brown sugar until fluffy, about 2 to 3 minutes, to aerate the batter.
  4. Add eggs one at a time, then mix in Biscoff cookie butter, vanilla, and buttermilk until the batter looks smooth and uniform.
  5. Fold the dry ingredients into the wet ingredients just until no flour streaks remain.
  6. Divide batter evenly between the three pans so the layers bake at the same rate.
  7. Bake at 350F for 30 to 35 minutes, until the centers spring back lightly and a toothpick comes out mostly clean.
  8. Cool the cakes completely in the pans before frosting so the frosting stays thick and doesn’t melt.
Frost and decorate
  1. Beat frosting ingredients until fluffy, using butter and Biscoff spread as the base, then mix in powdered sugar, cream, and vanilla until spreadable.
  2. Spread frosting between the cooled layers and smooth a layer on top for a caramel-colored, even finish.
  3. Press crushed Biscoff cookies onto the frosting on the sides and top so they adhere to the creamy surface.

Notes

For clean slices, chill the assembled cake for 20 to 30 minutes so the frosting firms up; store covered in the refrigerator up to 4 days, and freeze unfrosted baked layers up to 2 months (wrap tightly). If you prefer a lighter cake, use low-fat buttermilk and reduce butter in the cake by 2 tablespoons without changing the baking soda/baking powder amounts.