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Biscoff Cookie Butter Cake

Biscoff cookie butter cake with tender cinnamon cake layers and fluffy Biscoff spread frosting, built in three 8-inch rounds. The caramel-colored frosting is finished with crushed Biscoff cookies pressed on the sides for a crisp, speckled look.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscoff cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.5 cup brown sugar
  • 4 eggs
  • 0.5 cup Biscoff cookie butter
  • 1 cup buttermilk
  • 2 tsp vanilla
For Biscoff frosting
  • 1 lb butter
  • 0.5 cup Biscoff spread
  • 3 cup powdered sugar
  • 3 tbsp cream
  • 1 tsp vanilla
  • 1 cup crushed Biscoff cookies for decoration

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cake
  1. Preheat the oven to 350°F and grease three 8-inch round pans.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl until evenly combined.
  3. Beat butter and brown sugar until fluffy, then add eggs, Biscoff cookie butter, vanilla, and buttermilk.
  4. Fold the flour mixture into the batter until just combined.
  5. Divide the batter evenly between the three pans.
  6. Bake for 30-35 minutes, until a toothpick in the center comes out clean.
  7. Cool the cakes completely before frosting.
Frost and decorate
  1. Beat the frosting mixture (butter, Biscoff spread, powdered sugar, cream, and vanilla) until fluffy.
  2. Spread frosting between the layers and over the top of the cake.
  3. Press crushed Biscoff cookies onto the frosting on the sides for decoration.

Notes

Pro tip: fully cool the cake layers before frosting so the Biscoff frosting stays thick and doesn’t melt. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers wrapped well for up to 2 months (thaw overnight in the fridge) and frost after thawing. For a lighter option, swap half the butter in the frosting for an equal amount of dairy-free butter-style spread, then beat until fluffy as written.