Biscoff Layer Cake with Biscoff Cookie Butter Frosting

This Biscoff Layer Cake is a Biscoff cookie lover’s dream come true! It consists of moist yet fluffy brown sugar- based cake, layered with Biscoff buttercream frosting, and finally decorated with more Biscoff cookies and a cookie butter drizzle.

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Like most of us, I first discovered Biscoff cookies many years ago on an airline flight. At first they were very hard to find anywhere else, but now they’re available in most grocery stores. Their crunchy, caramelly, spiced flavor makes them a prime candidate for using in all sorts of desserts. I usually buy the large party-size pack available in most stores. If you love the cookies, you must try the cookie butter!

Biscoff cookie butter is one of the most fantastic foods ever created. Seriously, I love to dip apples in it, slather it on waffles, scones, or cookies, use it in baked goods, or just to eat from a spoon. I stock up on it through Amazon so I always have it in my pantry.

The brown sugar in the cake helps keep it moist and contributes to the overall caramel flavor of the cake. I’ve also used half butter and half oil since oil helps keep a cake moist but butter makes it taste better.

To get perfectly flat and even cake layers like the ones above, simply wrap cake strips around the outside of the cake pans to insulate the pans. This prevents the top from rising in that typical dome shape. I buy cake strips on Amazon, but you could simply try searching for DIY cake strips if you don’t want to buy any. The trick is to wet the strips and wring them out before wrapping around the cake pans.

This recipe makes pretty deep layers, so you can feel free to use 3 8-inch cake pans if you want a 3-layer cake. Just watch the baking time and take them out when they are just done. Remember that the cakes will keep baking once you take them out of the oven, so it’s better to pull them out slightly early rather than leaving them in too long.

After allowing the cakes to cool completely, you’ll layer them with the most delicious Biscoff buttercream ever. It’s simply a vanilla-based buttercream to which you add Biscoff cookie butter. It’s one of my favorite frosting recipes I’ve ever had. This stuff is addictive. I had to shoo my adult sons away from it several times while I was decorating this cake!

Rather than spreading the buttercream on top, I like to pipe it in big swirls. Then I decorate with whole Biscoff cookies around the edges. Finally I melt more of the cookie butter and drizzle it over the top, then sprinkle gold-colored sprinkles all over for a dramatic finish. You could also crumble the cookies and use them to decorate the top as well.

It really is a show-stopping cake when fully decorated. And as fantastic as it looks, it tastes even better! One note- if you can’t find Biscoff Cookies where you live, try Trader Joe’s. Their Speculoos and Speculoos Cookie Butter taste very similar and would make a perfect subsitute.

The melted cookie butter drizzle just takes it over the top and makes it so indulgent! I don’t know anyone who could resist this cake.

Biscoff Layer Cake would be a perfect birthday cake, or a centerpiece for a special party event. Prepare for oohs and ahhs if you bring this to a potluck or work event!

Please let me know if you try this cake! I’d love to see how you decorate it!

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Biscoff Layer Cake with Biscoff Buttercream Frosting

Biscoff Layer Cake is a moist, fluffy cake with Biscoff buttercream frosting, decorated with Biscoff cookies and a cookie butter drizzle.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 10

Ingredients

 

US CustomaryMetric

 

1x2x3x

Biscoff Layer Cake

• 3/4 cup oil + 3 tbsp Canola or Vegetable oil
• 1 stick butter + 2 tbsp room temperature
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 7 eggs (6 eggs plus one egg yolk)
• 1/2 cup sour cream May substitute buttermilk or yogurt
• 2 tsp vanilla
• 3 cups self-rising flour
• 2 tsp baking powder

Biscoff Cookie Butter Buttercream

• 1 cup butter room temperature
• 4 cups powdered sugar
• 1 cup Biscoff cookie butter use more for deeper taste
• 2 Tbsp cream or milk as needed

Decorations

• 10-12 Biscoff cookies
• 1/2 cup Biscoff cookie butter, melted
• 1/4 cup gold sprinkles

Instructions

 

• Preheat oven to 350F / 177C / gas mark 4. Prepare 2 9-inch cake pans by spraying with cooking spray (I prefer Baker's Joy). Lining with parchment paper is optional.
• In a stand mixer (or in a large bowl with an electric hand-held mixer), beat butter, oil, and sugar together until creamy.
• Add eggs and egg yolk, one at a time, until combined after each addition. Add sour cream and vanilla and beat until just combined.
• Add flour and baking powder and stir by hand until just combined. Avoid over-mixing or the cake will turn out dense and tough. If the batter is too thick, try adding milk a tablespoon at a time, stirring gently.
• Divide batter evenly between cake pans, smoothing out the top. Bake for 25-30 minutes, or until cakes are golden and the top springs back when lightly pressed, or a skewer or toothpick comes out clean. (May have moist crumbs but should not have wet batter!)
• Allow to cool in pans for 10 minutes, then turn out onto wire racks to finish cooling completely.

Biscoff Cookie Butter Buttercream

• In a stand mixer (or large bowl if using electric hand mixer), beat butter for a few minutes to loosen.
• Add powdered sugar and mix slowly at a low speed until the sugar is incorporated. Increase speed and beat 3-4 minutes or until creamy.
• Add cookie butter and beat until thoroughly combined and creamy.
• If the buttercream is too thick, slowly add cream or milk, a little at a time, until it reaches a creamy, spreadable consistency. Beat for up to 5 minutes until it is perfectly creamy and smooth.
• Using a piping tip, pipe large dollops of buttercream onto the first layer of cake once it has completely cooled. You may also spread with a spatula, but make sure the buttercream goes to the edges so it is visible.
• Top with the second cake layer and pipe large dollops of buttercream on top and in the center. Top with Biscoff Cookies. Using a spoon, drizzle melted cookie butter over the top. Sprinkle with gold cake sprinkles or crumbled cookies as desired.

Keyword Biscoff, Biscoff Layer Cake with Biscoff Buttercream Frosting, cake, Speculoos

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