Biscoff Cookie Butter Cake has rapidly gained popularity among dessert lovers worldwide, offering a delectable fusion of rich, spiced cookie flavor with the soft, fluffy texture of homemade cake.

Inspired by the beloved Lotus Biscoff cookies, which originated in Belgium in the 1930s, this cake combines nostalgia and innovation for a truly unique dessert experience.

Biscoff cookies, often referred to as speculoos, are renowned for their deep caramel notes and crunchy bite, making them a beloved treat with coffee and tea.

The invention of cookie butter-a creamy, sweet spread made from finely ground Biscoff cookies, oil, and sugar-introduced a new way to enjoy this cherished flavor profile.

The trend of using cookie butter in baked goods has only intensified with the rise of creative home bakers keen to experiment with these caramelized, slightly spiced flavors. Biscoff Cookie Butter Cake is a crowd-pleaser at birthdays, holidays, and special gatherings, bringing a modern twist to classic cake recipes.

Whether you're a fan of Biscoff cookies or just exploring new dessert trends, this recipe promises a rich, tender crumb, silky-smooth Biscoff buttercream, and an addictive topping of crushed cookies.

The following Biscoff Cookie Butter Cake recipe is a must-try for anyone seeking to impress family and friends with a show-stopping centerpiece dessert that perfectly blends tradition and creativity.

Ingredients

2 ½ cups (315g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 teaspoon ground cinnamon
1 cup (226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
½ cup (110g) packed light brown sugar

4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk, at room temperature
¾ cup (180g) Biscoff cookie butter, creamy

2 cups (240g) Biscoff cookies, crushed (for layers and topping)
For the Biscoff Buttercream:
1 cup (226g) unsalted butter, softened
1 cup (240g) Biscoff cookie butter

4 cups (480g) powdered sugar
2-4 tablespoons heavy cream or milk
½ teaspoon salt

Instructions

Preheat your oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Add the Biscoff cookie butter and mix until well combined.
With the mixer on low, add in half of the dry ingredients, followed by the milk, then the remaining dry ingredients. Mix until just combined; do not overmix.
Gently fold in 1 cup of the crushed Biscoff cookies for extra texture, if desired.
Divide the batter evenly between the three prepared cake pans. Smooth the tops with a spatula.

Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Biscoff Buttercream: In a large bowl, beat the butter and Biscoff cookie butter together until creamy and smooth. Gradually add powdered sugar, salt, and 2 tablespoons heavy cream or milk. Beat on medium-high speed for 3-4 minutes, adding more cream as needed for desired consistency.
Level the cooled cakes if necessary. Place the first cake layer on a serving plate and spread a thick layer of buttercream. Sprinkle a layer of crushed cookies over the frosting.
Repeat with the second layer. Add the final cake layer on top, then spread a thin crumb coat all over the cake. Chill for 20-30 minutes.

Once set, apply a generous layer of Biscoff buttercream over the entire cake. Decorate with piped rosettes and more crushed Biscoff cookies as desired.
Refrigerate the cake for at least 1 hour before slicing to help set the layers. Serve at room temperature for best flavor and texture.

Nutritional Information

A slice of Biscoff Cookie Butter Cake is a luxurious treat, best enjoyed in moderation as part of a balanced diet. Each serving, based on 16 equal portions, offers an estimated 410-450 calories, making it a decadent dessert option.

The cake is rich in carbohydrates and sugars due to the combination of granulated sugar, brown sugar, Biscoff cookie butter, and Biscoff cookies. Significant fats are present, mainly from butter and cookie butter, providing a creamy, melt-in-your-mouth texture but also contributing to the overall calorie count.

Each slice typically contains around 25 grams of fat, 58 grams of carbohydrates, and 4 grams of protein. While it supplies a small amount of calcium from milk and eggs, alongside trace minerals from the cookies and flour, it is not a primary source of vitamins or nutrients.

The sodium content is moderate, so those monitoring salt intake should be mindful of their serving size. To lighten the nutritional load, you could reduce butter or sugar amounts, select low-fat ingredients, or enjoy smaller portions.

Remember to pair this dessert with fresh fruit or lighter meals during the day to balance its indulgence. As always, those with food allergies or sensitivities should note that this cake contains gluten, dairy, and eggs.

Wine and Beverage Pairings

Biscoff Cookie Butter Cake pairs wonderfully with a variety of beverages to complement its sweet, spiced notes. Classic options include a piping hot cup of coffee or a well-brewed black tea, both of which balance the cake's richness and highlight its caramel undertones.

For a more indulgent pairing, a glass of dessert wine such as Moscato d'Asti, which offers a lightly bubbly, honeyed sweetness, works beautifully. If you prefer non-alcoholic options, try sipping chai tea or cinnamon-spiced milk-both echo the cake's aromatic elements.

For a festive feel, serve with a creamy cappuccino or an iced latte topped with a sprinkle of cinnamon. The right beverage enhances the cake's allure, making each bite even more enjoyable.

Cooking Tips and Variations

For a superior Biscoff Cookie Butter Cake, ensure that all wet ingredients, such as eggs, milk, and butter, are at room temperature; this helps the batter blend smoothly and evenly.

If you would like to intensify the spiced flavor, a dash of ground nutmeg or ginger can be added to the dry ingredients. For added moisture, consider brushing each cake layer with a light syrup made from equal parts water and sugar before assembling the cake.

Those wishing for a greater crunch can stir extra crushed Biscoff cookies into the buttercream filling or sprinkle them between the layers. Creativity is welcome: swap half the flour for cake flour for a finer crumb, or add a spoonful of espresso powder to highlight the caramel notes.

If making in advance, bake the cake layers up to two days ahead and wrap them tightly in plastic wrap; assemble and frost the cake the day you serve for optimal freshness. To suit dietary needs, experiment with plant-based butter and milk alternatives, or gluten-free flour blends.

Finally, always let your cake chill after frosting, as this not only helps the flavors meld but also ensures cleaner slices when serving.

Serving Suggestions

Properly serving Biscoff Cookie Butter Cake elevates its flavors and showcases its gorgeous presentation. Before slicing, allow the cake to come to room temperature so the buttercream softens for a smooth, creamy texture.

To achieve neat, bakery-quality slices, dip a sharp knife in hot water and wipe clean between every cut. Present each slice on a cake plate, optionally topped with a dollop of whipped cream or a drizzle of melted Biscoff cookie butter for added indulgence.

If you're serving at a party or buffet, consider pre-cutting the cake into tidy squares or slices and wrapping each piece in parchment for a stylish touch. For an extra decorative flair, garnish servings with half a Biscoff cookie, a dusting of cinnamon, or a sprinkle of crushed cookies.

Biscoff Cookie Butter Cake is perfect as the centerpiece for afternoon tea, family gatherings, or birthdays, delighting guests with both its visual appeal and luxurious taste. To highlight its continental origins, serve alongside fresh berries or a fruit compote, which add a pleasing contrast to the cake's sweetness.

Store any leftovers in an airtight container in the refrigerator for up to five days, retrieving slices as needed for spontaneous treats or lunchbox surprises.

Health Benefits

While Biscoff Cookie Butter Cake is undeniably a decadent dessert, it can be enjoyed mindfully as part of a balanced diet. The central ingredients-Biscoff cookies and cookie butter-provide a source of carbohydrates and small amounts of plant-based iron from the enriched wheat flour.

Eggs contribute high-quality protein and essential nutrients, such as vitamin B12 and choline, which are beneficial for brain health. Using whole milk adds a modest quantity of calcium, vital for bone health.

For a healthier twist, one could substitute part of the butter with Greek yogurt or unsweetened applesauce, lower the sugar, or use reduced-fat dairy in the batter and frosting. Additionally, the warming spices, including cinnamon, present in Biscoff cookies, are recognized for their antioxidant and anti-inflammatory properties.

While Biscoff Cookie Butter Cake is not a low-calorie dessert, enjoying it in moderate portions alongside nutritious meals can help satisfy sweet cravings without derailing health goals. As always, individuals with specific dietary requirements or allergies should review the ingredient list carefully.

Frequently Asked Questions

Can I make Biscoff Cookie Butter Cake in advance?

Yes, the cake layers can be baked and wrapped in plastic up to 2 days ahead. Assemble and frost the cake the day you plan to serve it for peak freshness.

Is there a gluten-free option for this recipe?

You can substitute a gluten-free all-purpose flour blend and choose gluten-free speculoos-style cookies. Be sure to check all labels if you have strict dietary needs.

How do I store leftover Biscoff Cookie Butter Cake?

Store leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, let slices come to room temperature before serving.

Can I use crunchy Biscoff cookie butter or just creamy?

Both varieties work well! Crunchy cookie butter adds a bit more texture to the cake layers or buttercream, while creamy creates a smoother finish.

Can I freeze this cake?

Yes, you can freeze cake layers (unfrosted) for up to 1 month. Wrap tightly in plastic and thaw at room temperature before assembling and frosting.

Biscoff Cookie Butter Cake is a standout dessert that seamlessly marries nostalgic cookie flavor with the comfort of homemade cake. Perfect for celebrations and special occasions, it's sure to impress with its soft crumb, luscious Biscoff buttercream, and eye-catching presentation. This recipe invites bakers of all levels to harness the unique, caramelized sweetness of Biscoff in a new and exciting way. Whether you follow the classic instructions or try creative variations, Biscoff Cookie Butter Cake promises to satisfy your sweet tooth and earn a permanent place in your dessert repertoire. Enjoy every spiced, creamy bite-sharing with friends and family or savoring as your own delicious treat.