Biscoff Cake

Biscoff is one of my favorite flavors, and I wanted to turn it into a cake that truly delivers. This Biscoff cake has soft, moist layers filled with cookie butter and finished with a rich cookie butter frosting. It’s decadent and perfect for anyone who loves Biscoff.

The original version of this cake included a Biscoff crumble baked into the layers and a Biscoff ganache filling, along with a drip and truffle topping. It was delicious, but more of a multi-step, two-day process.

This updated version keeps the same flavor profile but simplifies the process so you can make it more easily without losing what makes it special. If you want the original, please comment below and I’ll send it to you!

Why you’ll love this cake

This is one of those cakes that feels impressive but is actually very manageable.

• It slices cleanly and holds its shape really well
• The layers stay soft and moist for days
• The Biscoff flavor is built into every part of the cake
• The frosting is creamy and balanced, not overly sweet
• The filling adds richness without making it heavy

Key ingredients & why I use them

Biscoff cookie butter: I use it in the batter, filling, and frosting so the flavor actually comes through clearly. This is the key for any biscoff dessert. I use for recipes like my Biscoff Cheesecake and Biscoff Blondies.

Butter + oil: Butter adds flavor, oil keeps the cake soft. I’ve tested cakes both ways, and this combination consistently gives the best texture.

Sour cream: This is one of those ingredients I don’t skip. It keeps the crumb soft and slightly dense in a good way.

Buttermilk: Helps keep the cake tender and adds a slight tang that balances the sweetness.

Brown sugar + granulated sugar: The brown sugar adds moisture and depth, which pairs really well with Biscoff.

Cream cheese (in the frosting): Just enough to cut the sweetness and make the frosting smoother.

How to make Biscoff Cake

As always, I have the full recipe below, but here are detailed instructions for how I make it step by step!

Step 1: Prep and start the cake layers

Preheat your oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment.

Whisk together the flour, baking powder, baking soda, and salt.

In your mixer, beat the butter for about 1 minute. Add the sugars and beat for 2 minutes until light and fluffy.

Step 2: Add the sour cream and Biscoff cookie butter

Mix in the sour cream and Biscoff cookie butter until well-combined.

Step 3: Add the oil

Add in the vegetable oil. It should be coming together now.

Step 4: Add the eggs

Add the eggs one at a time, mixing fully between each addition. Add the vanilla with the last egg.

Step 5: Alternate the buttermilk and dry ingredients

Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.

Once everything is combined, I stop mixing. This is where overmixing usually happens and can make the cake dense.

Step 6: Pour into your cake pans

Divide the batter between the pans and smooth the tops.

Step 7: Bake

Bake for 30–35 minutes, until the tops spring back and a toothpick comes out clean.

Let the layers cool completely. I often wrap and freeze them, then bring them to room temperature for about 30 minutes before assembling.

Step 9: Make the Biscoff frosting

Beat the butter for 1 minute, then add the cream cheese and mix again. Next, add the Biscoff cookie butter and whip until smooth.

Step 9: Add the powdered sugar

Gradually add the powdered sugar on low speed, then increase to medium-high.

Adjust with heavy cream if needed.

Finish with vanilla.

Step 10: Assemble the cake

Place one cake layer on your plate and brush with sugar syrup. Spread a thin layer of frosting, then pipe a border around the edges. Fill the center with about ⅓ to ½ cup of Biscoff cookie butter. Repeat with the remaining layers. Apply a thin crumb coat all over the cake with the frosting and chill for about 30 minutes.

Step 11: Finsh the cake

Frost the cake fully, smoothing the sides with a bench scraper and the top with an offset spatula.

Press Biscoff crumbs around the bottom.

Warm some cookie butter slightly and pour it over the top, letting it drip down the sides. Let that chill for at least 1 hour before decorating with more frosting and Biscoff cookies!

Storage & make ahead

I usually store this cake in the fridge for up to 4–5 days. Before serving, I let it sit out for 20–30 minutes.

You can freeze the assembled cake (without decorations) for up to 1 month. I usually make the cake layers ahead and freeze them until I’m ready to assemble.

Variations

I keep this version simple, but here are a few ways I change it up:

• Add a layer of Biscoff ganache if you want to recreate the original version
• Mix in crushed Biscoff cookies for texture (similar to the original crumble idea)
• Turn this into cupcakes using the same batter
• Add a light chocolate element, like I do in my Biscoff chocolate cheesecake

FAQ

More recipes you might like

If you like this cake, you’ll probably also enjoy my Biscoff blondies for a quicker version of the same flavor, or my Biscoff cheesecake if you want something creamier and more decadent. My chocolate cake and coffee cake follow a similar method and have that same soft, reliable texture.

Final thoughts

If you make this cake, I’d love to hear how it turns out. And if you’ve made both versions, I’m really curious which one you prefer.

Feel free to leave a comment below or tag me on Instagram so I can see your version.

Biscoff Cake

Camila Hurst

This Biscoff Cake has soft, moist layers flavored with cookie butter, filled with a creamy Biscoff center, and finished with a smooth cookie butter frosting. It’s rich without being overly sweet, with that warm, spiced Biscoff flavor coming through in every bite.

4.70 from 10 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Chilling & Assembly 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Calories 230 kcal

Ingredients

 

Biscoff Cake Layers

• 2½ cup all-purpose flour 318g
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter 113g
• ½ cup Biscoff cookie butter 125g
• ¾ cup vegetable oil 180ml
• 1 cup granulated sugar 200g
• ½ cup brown sugar 100g
• 4 large eggs
• 2 tsp vanilla extract
• ⅓ cup sour cream 80g
• ¾ cup buttermilk 180ml

Sugar Syrup

• ¾ cup granulated sugar 150g
• ⅔ cup water 150g

Biscoff Frosting

• 1½ cups unsalted butter 339g
• 6 tbsp cream cheese 84g
• 1 cups Biscoff cookie butter 240g
• 5-6 cups powdered sugar 625-750g
• 3 –6 tbsp heavy cream 45 to 90ml
• 2 tsp vanilla extract

Filling and Topping

• 1⅓ cups Biscoff cookie butter 320g
• ¾ cup Biscoff crumbs

Instructions

 

Biscoff Cake Layers

• Preheat the oven to 350°F.
• Grease three 8-inch round cake pans and line the bottoms with parchment paper.
• In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
• With an electric mixer or in the bowl of a stand mixer, beat the butter for 1 minute on medium speed. Add the granulated and brown sugar. Beat on medium for 2 minutes, until the mixture is creamy and fluffy.
• Add the sour cream and Biscoff butter and mix.
• Add the eggs, one at a time. Make sure one egg is incorporated before adding the next.
• Along with the final egg, you can add the vanilla.
• Add one third of the flour mixture and mix to combine.
• Add half of the buttermilk and mix.
• Alternate the flour and buttermilk until you finish with the remaining third of flour.
• Fold until combined. Don’t over mix the batter at this point.
• Divide the batter between the 3 cake pans. Use an offset spatula to smooth it out.
• Bake the cakes in the pre-heated oven for 30 to 35 minutes, until the cake springs back when touched on top, and the edges are golden, or a toothpick inserted in the cake comes out clean.
• Let the cake layers cool down completely before frosting and assembling the cake. I like to wrap each layer in plastic and place them in the freezer overnight or for up to 1 month.
• To frost the cake from frozen, simply let the layers sit at room temperature for about thirty minutes before assembling the cake.

Sugar Syrup

• Bring the sugar and water to a boil in a small saucepan. Once the sugar melts, turn the heat off, and let it cool completely.

Biscoff Frosting

• To make the Cookie Butter Biscoff Frosting, beat the butter for one minute. Add the cream cheese and cookie butter and beat for another minute.
• Add the powdered sugar gradually, while mixing on low. Once about five cups are incorporated, raise the speed to medium-high and beat for another minute.
• If the frosting is too thick, add the heavy cream, one tablespoon at a time. If the frosting is too thin, add the remaining powdered sugar.
• Add the vanilla and mix to combine.
• Place some of the frosting in a piping bag. Leave the rest aside in a covered bowl.

To Assemble

• To assemble the cake, place one cake layer on a cake stand.
• Brush with the sugar syrup.
• Spread a thin layer of Biscoff frosting on top.
• Snip the ends of the piping bag with scissors and pipe a ring of the Biscoff Frosting around the edges of the cake layer.
• Fill the center with ⅓ to ½ cup of Biscoff cookie butter, using an offset spatula to spread it to the edges.
• Top with another cake layer.
• Repeat with the syrup, frosting, and Biscoff spread. Then another cake layer. Repeat again.

Crumb Coat & Frosting

• Once the cake is assembled, spread a thin layer of frosting over the entire cake, including the top. This is the crumb coat—it seals in any loose crumbs so they don’t show in the final finish. Smooth it out with a bench scraper or cake scraper, then refrigerate for about 30 minutes.
• Once chilled, apply a generous layer of frosting to the cake. Hold a bench scraper at a 90-degree angle against the sides, keeping light contact with the cake. Rotate the cake stand while applying minimal pressure to smooth the sides and remove excess frosting.
• Use an offset spatula to smooth the top by sweeping from the edges toward the center.
• Press Biscoff cookie crumbs gently around the bottom of the cake. Chill for about 20 minutes.
• Meanwhile, microwave about 1/2 cup of Biscoff cookie butter for 5–10 seconds, until fluid. Pour it over the slightly chilled cake, spreading it to the edges with a spatula and allowing it to drip down the sides.
• Refrigerate the cake for at least 1 hour for the cookie butter to set.
• Transfer the remaining frosting to a piping bag fitted with your preferred tip (I used a 4B) and pipe swirls on top. Finish by decorating with halved Biscoff cookies and extra cookie crumbs.

Notes

Sugar Syrup: This step is optional, but it helps keep the cake extra moist. To make it, combine equal parts sugar and water (by weight) and heat until the sugar dissolves. You can store a larger batch in the fridge for future use. Just be sure to pour out a small amount to use each time—avoid dipping your brush directly into the main container to keep it free of crumbs.

Storage: Store the cake in an airtight container in the fridge for up to 4–5 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture and flavor. You can also freeze the fully assembled cake (without the final decorations) for up to 1 month. Thaw overnight in the fridge.

Cake Layers: The cake layers can be baked ahead and frozen for up to 1 month. Wrap tightly in plastic wrap. Let them sit at room temperature for about 30 minutes before assembling.

Biscoff Cookie Butter: Use creamy Biscoff cookie butter, not crunchy, for a smooth filling and frosting.

Buttermilk Substitute: If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Sour Cream Substitute: You can substitute the sour cream with full-fat Greek yogurt in equal amounts.

Nutrition

Serving: 1sliceCalories: 230kcal

Keyword biscoff, cake

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