Biscoff Cake with Cookie Butter Frosting: 5 Slices of Joy

By:

Christina R. Jones

June 21, 2025

Biscoff Cake with Cookie Butter Frosting

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Let me tell you about my absolute favorite dessert: Biscoff cake with cookie butter frosting! Oh my goodness, it’s like a warm hug on a plate. The moment you take a bite, you’re greeted with that delightful spiced flavor of Biscoff cookies, all wrapped up in a moist, fluffy cake that practically melts in your mouth. It’s a treat that never fails to impress, whether I’m serving it at a birthday party or just indulging on a cozy evening at home.

Biscoff Cake with Cookie Butter Frosting - detail 1

I remember the first time I made this cake; I was trying to impress my friends during a little gathering. I whipped it up, and as soon as I slathered on that creamy cookie butter frosting, the kitchen was filled with this heavenly aroma that had everyone flocking to the table! Trust me, it’s hard to resist a slice (or two!). The frosting is so smooth and rich, it’s like spreading happiness directly onto the cake. And don’t even get me started on how gorgeous it looks with a sprinkle of crushed Biscoff cookies on top! This cake isn’t just delicious; it’s a showstopper, too. You’re going to want to make this recipe over and over again, I promise!

Ingredients List

Gathering the right ingredients is the first step to creating this dreamy Biscoff cake with cookie butter frosting. Here’s what you’ll need:

2 cups all-purpose flour: Make sure to spoon it into the measuring cup and level it off for accuracy.
1 1/2 cups granulated sugar: This adds just the right amount of sweetness to balance the spices.
1/2 cup unsalted butter, softened: Leave it out at room temperature for about an hour to get that perfect creamy consistency.
1 cup milk: I usually use whole milk for richness, but any kind will work.
3 large eggs: Best if they’re at room temperature to help the batter mix smoothly.
1 tablespoon baking powder: This is what makes the cake rise beautifully!
1 teaspoon vanilla extract: Always opt for pure vanilla for the best flavor.
1/2 teaspoon salt: Just a pinch helps to enhance all the sweet flavors.
1 cup Biscoff cookie butter: This is the star of the show! Make sure it’s well stirred for easy mixing.
1 cup powdered sugar: This will sweeten your frosting and give it that perfect creamy texture.
1/4 cup heavy cream: This helps thin out the frosting to just the right spreadable consistency.

With these simple yet delightful ingredients, you’ll be well on your way to baking a cake that’s not only delicious but also a feast for the eyes. Let’s get ready to mix it all together!

How to Prepare Biscoff Cake with Cookie Butter Frosting

Now that you’ve gathered all those scrumptious ingredients, it’s time to bring this Biscoff cake to life! Just follow these straightforward steps, and you’ll be on your way to baking a cake that’s sure to wow everyone.

Step-by-Step Instructions

Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when your cake goes in, helping it rise to fluffy perfection.
Prepare your pans: Grab two 9-inch round cake pans and grease them well with butter or baking spray. Dust them with flour to prevent sticking—nobody wants a cake that won’t come out of the pan!
Mix the dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This blend is crucial for the cake’s structure, so be sure it’s well combined.
Cream the butter and sugar: In a large mixing bowl, beat 1/2 cup of softened unsalted butter with 1 1/2 cups of granulated sugar until it’s light and fluffy. This step is key for aerating the batter.
Add the eggs: Incorporate 3 large eggs, one at a time, mixing well after each addition. This helps the batter emulsify and ensures a smooth texture.
Combine wet ingredients: Stir in 1 cup of milk and 1 teaspoon of vanilla extract until fully combined. The mixture should be creamy and smooth.
Incorporate the dry mix: Gradually add your flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Add the star ingredient: Now, fold in 1 cup of Biscoff cookie butter. This is where the magic happens! Make sure it’s well incorporated for that delicious flavor throughout.
Divide and bake: Pour the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell heavenly during this time!
Cool the cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Then, gently transfer them to wire racks to cool completely. This is important—frosting a warm cake can lead to a melty mess!
Make the frosting: While the cakes are cooling, prepare your cookie butter frosting. In a mixing bowl, beat together 1 cup of Biscoff cookie butter, 1 cup of powdered sugar, and 1/4 cup of heavy cream until smooth and creamy. You want it spreadable but not too runny!
Frost the cake: Once the cakes are completely cool, take one layer and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Feel free to be a bit generous here—more frosting equals more happiness!

And there you have it! Your Biscoff cake with cookie butter frosting is ready to be devoured. Trust me, once you take that first bite, you’ll understand why this cake is a showstopper!

Why You’ll Love This Recipe

This Biscoff cake with cookie butter frosting is a dessert that’ll have you coming back for seconds, trust me! Here’s why you’ll adore making it:

Irresistible Flavor: The rich, spiced taste of Biscoff cookies paired with the creamy cookie butter frosting creates a flavor explosion that’s simply divine.
Easy to Prepare: With straightforward steps and common ingredients, this recipe is perfect for bakers of all levels. You’ll be amazed at how quickly you can whip it up!
Visually Stunning: This cake is a showstopper! The smooth frosting and optional crushed Biscoff cookie topping make it a gorgeous centerpiece for any gathering.
Perfect for Any Occasion: Whether it’s a birthday, a special celebration, or just because, this cake fits the bill for any event. Everyone will be asking for the recipe!

Once you take a slice, you’ll see why it’s a favorite in my house!

Tips for Success

To make sure your Biscoff cake with cookie butter frosting turns out perfectly every time, here are a few pro tips you’ll want to remember:

Check Your Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer. If it runs hot or cold, adjust your baking time accordingly!
Cooling is Key: Always let your cakes cool completely before frosting. If they’re even a bit warm, the frosting can melt and slide off, and nobody wants that!
Frosting Consistency: If your frosting is too thick, simply add a splash more heavy cream to loosen it up. If it’s too runny, add a bit more powdered sugar to thicken it.
Ingredient Substitutions: If you’re out of heavy cream, whole milk or even a non-dairy milk can work in a pinch. Just keep in mind it might change the texture slightly.

With these tips in your back pocket, you’re all set to impress with this delicious cake!

Variations

Ready to switch things up with your Biscoff cake? There are so many fun ways to customize this recipe and make it your own! Here are a few ideas:

Chocolate Swirl: Add a ribbon of chocolate ganache or cocoa powder to the batter for a rich, chocolatey twist that pairs beautifully with the Biscoff flavor.
Nutty Crunch: Fold in some chopped walnuts or pecans into the batter for a delightful crunch. They add texture and a lovely nutty flavor that complements the cake.
Spiced Variations: Experiment with spices! A dash of cardamom or a sprinkle of ginger can elevate the flavor profile and add warmth to the cake.
Fruit Add-ins: Consider adding diced apples or pears for a fruity surprise. They’ll bring moisture and a lovely contrast to the sweetness of the Biscoff.

These variations can take your Biscoff cake to new heights, so don’t hesitate to get creative!

Storage & Reheating Instructions

Storing your Biscoff cake with cookie butter frosting properly is key to keeping it fresh and delicious! First, make sure the cake is completely cooled before you store it. If you have any leftovers (which, let’s be honest, is rare!), place the cake in an airtight container. This will help keep it moist and flavorful for up to five days at room temperature. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving for the best texture.

If you need to reheat individual slices, pop them in the microwave for about 10-15 seconds—just enough to warm them up without melting the frosting. And if you’re feeling fancy, add a dollop of fresh whipped cream on top before serving! Enjoy every bite of your delicious cake!

Nutritional Information

Let’s talk numbers! Here’s the estimated nutritional breakdown for a slice of this delightful Biscoff cake with cookie butter frosting. Each slice is around 350 calories, which is pretty reasonable for such an indulgent dessert. You’ll be looking at about 15 grams of fat, with 8 grams being saturated fat. The cake has about 28 grams of sugar, which adds that sweet, irresistible flavor we all love. In terms of protein, you can expect around 4 grams per slice. The carbohydrates come in at about 50 grams, with just 1 gram of fiber. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But no matter the numbers, one thing’s for sure: this cake is worth every bite!

FAQ Section

Got questions about making this scrumptious Biscoff cake with cookie butter frosting? Don’t worry, I’ve got you covered! Here are some of the most common queries I get:

Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance. Just make sure to store it in an airtight container once it’s completely cooled. It actually tastes even better the next day as the flavors meld!
Is it possible to freeze the cake? Yes! You can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Just thaw them in the fridge overnight before frosting.
What can I use instead of Biscoff cookie butter? If you can’t find Biscoff cookie butter, try using other cookie spreads like Nutella or even a homemade cookie butter made from crushed cookies and butter. Just keep in mind that it’ll change the flavor slightly!
Can I turn this into cupcakes? Definitely! This batter works beautifully for cupcakes. Just fill your cupcake liners about 2/3 full and bake for 18-20 minutes, watching closely for doneness.
How do I fix a dry cake? If your cake turns out a bit dry, try adding a simple syrup (equal parts sugar and water heated until dissolved) to the layers before frosting. It adds moisture and sweetness!

With these tips, you’re all set to tackle any concerns and enjoy your Biscoff cake with cookie butter frosting to the fullest!