Introduction

This Biscoff Cookie Butter Cake is a decadent treat for anyone who loves the rich, caramelized flavor of cookie butter. Moist layers of cake are infused with cookie butter and topped with a creamy, luscious buttercream. It’s perfect for celebrations or whenever a sweet indulgence is in order.

A tall cake with five light tan sponge layers separated by thin, creamy beige frosting layers is shown with one large slice removed. The outside of the cake is covered smoothly in the same creamy beige frosting, with some crumbly brown cookie pieces sprinkled generously on the top and edges. Larger cookie chunks and sticks decorate the top, adding texture and contrast. The cake sits on white parchment over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups + 2 tbsp cake flour (see notes for measuring)
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp fine sea salt
6 ½ tbsp unsalted butter (room temperature and cubed)
⅓ cup cookie butter
1 cup sour cream (room temperature)
¼ cup vegetable or canola oil
1 cup whole milk (room temperature)
2 large eggs (room temperature)
1 ½ tsp vanilla extract
3 tbsp melted cookie butter (for swirling)
1 ½ cups unsalted butter (softened, for buttercream)
2/3 cup cookie butter (for buttercream)
1 ¾ cups powdered sugar
2 tbsp heavy cream
½ tsp vanilla extract
½ cup Biscoff cookie crumbs (for the center and sides)
½ cup cookie butter (for layers and top)

Instructions

Step 1: Line three 6-inch pans with parchment paper on the bottoms and preheat the oven to 350°F (180°C).
Step 2: Combine the dry ingredients (flour, sugar, baking powder, salt). Mix in the cubed butter and cookie butter on low speed until the mixture resembles coarse sand.
Step 3: Add the sour cream and oil, mixing until just combined. The batter will be thick; scrape down the bowl.
Step 4: On low speed, mix in the milk, eggs, and vanilla extract. Scrape down the bowl again and mix until smooth. Divide the batter evenly by pouring half (about 210 g or 1 ½ cups) into each pan. Drizzle 1 tbsp of melted cookie butter on top of each, then spread the remaining batter evenly over it. Bake for 30–35 minutes.
Step 5: Cool the pans on a wire rack for 10 minutes, then remove the cakes from the pans and let them cool completely.
Step 6: For the buttercream, beat the softened butter and cookie butter together. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract. Beat on medium-high speed for 2–3 minutes until light and fluffy.
Step 7: When the cake layers are completely cool, cut each one in half horizontally to create six thin layers. This step is optional if you prefer a 3-layer cake.
Step 8: To assemble, place a dollop of buttercream on your serving plate and set the first cake layer on top. Drizzle 1–2 teaspoons of melted cookie butter over the layer, then spread a thin layer of buttercream. Sprinkle about 1 tablespoon of cookie crumbs. Repeat this process, building layers until finished. Place the last layer upside down to create a flat top.
Step 9: Apply a crumb coat of buttercream to seal the cake and chill in the fridge until set. Once firm, spread a thicker layer of buttercream over the entire cake, pour the remaining melted cookie butter on top, and sprinkle with cookie crumbs. Serve and enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth and even batter.
To make measuring cake flour easier, weigh it or spoon and level it rather than scooping with a cup to avoid dense cake.
For extra texture, fold in chopped Biscoff cookies into the batter before baking.
Substitute sour cream with Greek yogurt for a slight tang and moistness.
Try swirling in cinnamon or nutmeg with the melted cookie butter for a warm spice twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. The cake can also be frozen after assembly—wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

A tall, round cake with one visible layer is covered in smooth light beige frosting with uneven patches of crushed cookie crumbs scattered on the sides. The top of the cake has a thick, glossy caramel-colored layer that looks like a soft ganache, topped with three whole rectangular brown cookies placed near the edge, some cookie crumbs sprinkled around them. The cake sits on parchment paper over a round white marble board, set on a white marbled surface with extra whole cookies and cookie crumbs placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but baking times will vary. For larger pans, expect shorter baking times for thinner layers; for smaller pans, layers may be thicker and take longer to bake. Adjust accordingly and test with a toothpick.

What is cookie butter?

Cookie butter is a spread made from ground spiced cookies (often Biscoff), similar in texture to peanut butter but with a sweet, caramelized flavor. It adds richness and depth to baked goods.