The Ultimate Biscoff Cake: Layers of Cookie Butter Perfection for Any Celebration

If you’re a devoted fan of cookie butter, Biscoff cookies, or simply crave an extraordinary dessert, this **Ultimate Biscoff Cake** is an absolute must-try! This isn’t just any cake; it’s a meticulously crafted masterpiece designed to deliver an unparalleled Biscoff experience in every single bite. Imagine sinking your teeth into three moist, flavorful cake layers infused with crunchy Biscoff crumbs, sitting atop a delightful Biscoff cookie crust, all enrobed in a luscious, creamy cookie butter filling, and finished with a smooth, sweet vanilla buttercream. This cake truly is a **DREAM** come true for any dessert enthusiast.

This isn’t just a recipe; it’s an invitation to create a show-stopping dessert that will leave a lasting impression. From the moment you present it, with its beautifully layered structure, to the very last forkful, this Biscoff Layer Cake promises an unforgettable experience. The fluffy cake layers perfectly complement the rich, smooth cookie butter filling, while the vanilla buttercream adds a touch of classic sweetness that ties all the flavors together without overwhelming the star — Biscoff! Whether you’re a seasoned baker or new to the world of layer cakes, our detailed guide will help you bake this sensational dessert with confidence. Prepare to be the hero of your next gathering; once your friends and family taste this, they’ll be requesting it again and again!

Looking for more amazing dessert recipes? Don’t miss these other delightful creations:

• Cinnamon Dulce De Leche Cake
• Brown Butter Chocolate Chip Blondie
• Graham Cracker Cake

Why This Ultimate Biscoff Cake Recipe Will Amaze You

This isn’t just a cake; it’s an experience. Here’s what makes our Ultimate Biscoff Cake truly exceptional and a dessert you’ll want to bake again and again:

• Irresistible Biscoff Cookie Crust: We start with a foundation of finely crushed Biscoff cookies, blended with butter and a touch of sugar. This creates a beautifully golden, crunchy crust that provides a delightful textural contrast to the soft cake layers and rich filling. It’s the perfect base, adding another layer of that signature caramelized spice flavor right from the start.
• Tender Biscoff-Infused Cake Layers: Our cake layers are far from ordinary. We incorporate ground Biscoff cookies directly into the batter, ensuring that every bite of the moist, fluffy cake is bursting with that distinctive Biscoff flavor. These tender layers are perfectly spiced and bake up beautifully, forming the heart of this incredible dessert.
• Luxuriously Creamy Cookie Butter Filling: Prepare to fall in love with our rich and velvety cookie butter filling. Made with generous amounts of cookie butter spread, powdered sugar, cream, and butter, this filling is incredibly smooth, sweet, and intensely flavorful. It’s so good, you might find yourself sneaking spoonfuls straight from the bowl! This filling is the luscious glue that holds our Biscoff cake dream together.
• Perfectly Balanced Vanilla Buttercream: To ensure the star of the show—Biscoff—shines brightest, we’ve opted for a classic, smooth vanilla buttercream. Its subtle sweetness and creamy texture provide a beautiful counterpoint to the bold Biscoff flavors, without competing. It’s the ideal topping, allowing the Biscoff cake layers and filling to truly stand out.
• Stunning Layered Cake Presentation: This recipe yields a magnificent three-layer, 8-inch cake, making for an impressive presentation. The height and distinct layers, visible when sliced, add to the allure. If you prefer, you can also adapt the recipe for four 6-inch pans for a slightly taller, more delicate cake.
• The Ideal Dessert for Any Occasion: Whether you’re baking for a special family dinner, a festive holiday gathering, a birthday, or just a delightful treat for yourself and friends, this Biscoff cake is always a hit. Its unique flavor and crowd-pleasing appeal guarantee it will be the star of any dessert table.

Essential Ingredient Notes for Your Biscoff Cake

Using the right ingredients and preparing them correctly is key to achieving the ultimate Biscoff cake. Here are some important notes:

• Biscoff Cookies (or Speculoos): For the most authentic flavor, we recommend using Lotus brand Biscoff cookies. Their distinct caramelized and spiced notes are crucial for both the crust and the cake layers. However, if you find other similar Speculoos-style cookies, they can be a suitable alternative. Ensure they are pulverized to a very fine crumb for best results.
• Unsalted Butter: This recipe calls for a substantial amount of unsalted butter across all components – the crust, cake layers, filling, and buttercream. For the cake layers and buttercreams, it is absolutely crucial that your butter is at **room temperature**. This allows it to cream properly with sugar, incorporating air and creating a light, tender crumb in the cake and a smooth, fluffy frosting. Remember to pull it out of the fridge several hours before you start baking.
• Large Eggs: Similar to butter, your large eggs should also be at **room temperature**. This helps them emulsify better with the butter and sugar mixture, resulting in a more uniform batter and a lighter cake texture. Plan to take them out of the refrigerator 2-4 hours before baking.
• Cookie Butter Spread: This is the star of our creamy filling! Lotus Biscoff Cookie Butter Spread is our top recommendation for its rich, unmistakable flavor. Many grocery stores, like Walmart and Trader Joe’s, also carry excellent store-brand versions that work wonderfully. Choose your favorite for maximum enjoyment.
• Buttermilk: This recipe utilizes buttermilk to achieve a supremely moist and tender cake crumb. The acidity in buttermilk reacts with the baking soda, aiding in leavening and creating a soft texture. Just like the butter and eggs, ensure your buttermilk is at **room temperature** for optimal mixing and activation.
• Powdered Sugar (Confectioners’ Sugar): For a truly silky-smooth vanilla buttercream, sifting your powdered sugar is a non-negotiable step. This removes any lumps, ensuring a perfectly smooth and pipeable frosting that will make your cake look professionally finished.

Helpful Ingredient Substitutions

While we always recommend using the exact ingredients listed for the best results, sometimes you might find yourself in a pinch. Here are a few common substitutions that can work:

• Vanilla Extract: If pure vanilla extract is unavailable, you can use vanilla flavoring or imitation vanilla. Keep in mind that pure extract offers a richer, more complex flavor, but the substitutes will still provide the vanilla notes needed.
• Buttermilk: No buttermilk on hand? No problem! You can easily make a homemade substitute. For every cup of milk required (whole milk works best), add one tablespoon of lemon juice or white vinegar. Stir gently and let it sit for about 15 minutes. The milk will curdle slightly, becoming a suitable buttermilk alternative.
• Brown Sugar: If you’re running low on light brown sugar, white granulated sugar can be used as a direct substitute. However, note that brown sugar adds a lovely moistness and a subtle caramel flavor to the cake, which white sugar won’t quite replicate. The cake will still be delicious, but the flavor profile will be slightly different.

Detailed Step-by-Step Instructions: Creating Your Biscoff Masterpiece

Follow these comprehensive steps to ensure your Ultimate Biscoff Cake turns out perfectly. Remember, patience and attention to detail are your best friends in baking!

Preparing the Biscoff Cake Layers

1. STEP 1: Cream the Butter, Sugars, and Oil. Begin by creaming your room temperature unsalted butter with both the light brown sugar and vegetable oil in a stand mixer on high speed for a full 5 minutes. This extended beating time is crucial as it incorporates plenty of air into the mixture, which creates tiny air pockets in your cake batter. These air pockets expand during baking, contributing to a light, fluffy, and tender cake texture. Remember to scrape down the sides of the bowl halfway through (at the 2-minute mark) to ensure everything is evenly combined.
2. STEP 2: Incorporate the Eggs. Add the room temperature eggs one at a time, beating well after each addition. This technique, known as the “creaming method,” allows each egg to fully emulsify with the butter and sugar, creating a stable and smooth base for your batter. Scrape down the bowl after each egg to ensure thorough mixing.
3. STEP 3: Add the Vanilla Extract. Once all the eggs are incorporated, add the vanilla extract. Mix on the lowest speed just until it’s fully combined.
4. STEP 4: Alternate Dry Ingredients and Buttermilk. With your mixer set to the lowest speed, alternate adding the dry ingredients mixture (flour, Biscoff crumbs, baking powder, baking soda, salt) and the room temperature buttermilk. Start and end with the dry ingredients. Mix just until combined after each addition. Overmixing at this stage can develop the gluten in the flour too much, leading to a tough cake. Once all ingredients are incorporated, give the bowl a final scrape down with a rubber spatula and gently fold any remaining streaks by hand.
5. STEP 5: Bake the Cake Layers. Divide the batter evenly among your prepared cake pans (each with a baked Biscoff crust). Bake them “low and slow” at 325°F (160°C) for approximately 36-41 minutes. Baking at a slightly lower temperature for longer ensures a moist cake and even baking. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Since this recipe contains Biscoff cookies and brown sugar, a slightly darker golden-brown top is expected and desired. Allow them to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely. For best results when decorating, chill or freeze the cooled layers.

Crafting the Fillings

6. STEP 6: Prepare the Cookie Butter Filling. In a clean stand mixer bowl, combine all ingredients for the cookie butter filling (room temperature butter, Biscoff spread, powdered sugar, heavy cream, and a tiny pinch of salt). Beat on high speed for 3-4 minutes until the mixture is incredibly light, fluffy, and smooth. This creates that irresistible, creamy texture.
7. STEP 7: Make the Vanilla Buttercream. Follow a similar process for the vanilla buttercream. Beat the room temperature unsalted butter on medium-high for about 3 minutes until light. Then, gradually add the sifted powdered sugar, heavy whipping cream, pure vanilla extract, and salt. Start on low speed until combined, then increase to high and beat for 4-5 minutes until the buttercream is perfectly smooth, light, and airy. For an extra smooth finish, hand mix with a rubber spatula for a minute to remove any large air bubbles.

Assembling Your Magnificent Biscoff Cake

The assembly stage is where your Biscoff cake truly comes to life. Follow these steps for a stable and beautiful layered cake:

1. Secure the First Layer: Place a small dollop of frosting in the center of your cake board or serving plate. This acts as an edible glue, preventing your cake from sliding around while you decorate. Carefully center your first cooled cake layer on top, ensuring the Biscoff crust side is facing down.
2. Ensure Even Layers: Before assembling, make sure your cake layers are level. If they have a dome, gently trim the tops with a serrated knife to create flat surfaces. This ensures your cake stands straight and looks professional.
3. Chill Your Layers: For easier handling and fewer crumbs, it’s highly recommended that your cake layers are cold or even partially frozen. This firm texture makes them less likely to break or slide during assembly and helps contain crumbs during frosting.
4. Apply the Cookie Butter Filling: Using an offset spatula or the back of a spoon, spread about half of the creamy cookie butter filling evenly over the first cake layer. You can optionally drizzle a thin layer of melted Biscoff cookie butter spread on top of the filling for an extra flavor boost.
5. Add the Second Layer: Carefully place the second cake layer on top of the filling, again with the Biscoff crust side facing down. Repeat steps 4 and 5: spread the remaining cookie butter filling and optionally add melted cookie butter.
6. Top with the Final Layer: Position the final cake layer on top of the second layer of filling, with the Biscoff crust side facing down. Gently press down to ensure it’s level.
7. Perform the Crumb Coat: This is a crucial step for a professional-looking cake! Apply a thin, even layer of your vanilla buttercream all around the entire cake – sides and top. Don’t worry about perfection; this layer is meant to trap any loose crumbs. Once applied, refrigerate the cake for 15-20 minutes, or freeze for 10-15 minutes, until the crumb coat is firm. This “locks” the crumbs in, preventing them from mixing into your final frosting layer.
8. Final Frosting and Decoration: Once your crumb coat is firm, apply the remaining vanilla buttercream for your final, smooth layer of frosting. Use an offset spatula or a bench scraper to achieve a smooth finish. For decoration, sprinkle some extra Biscoff cookie crumbs on top or around the base of the cake for an appealing finish.

Expert Baking Tips for Your Perfect Biscoff Cake

Achieving a truly professional-quality cake often comes down to a few key techniques and considerations. Here are our top expert tips to help you bake and decorate your Ultimate Biscoff Cake with confidence:

1. Master the Creaming Method: As emphasized in the instructions, thoroughly creaming the butter and sugar is paramount. Beat them together on high speed for the full recommended time (around 5 minutes). This process creates tiny air pockets, which are essential for a light, airy, and tender cake crumb that rises beautifully. Don’t rush this step!
2. Invest in Quality Cake Pans: Using high-quality cake pans can make a significant difference. Pans with light-colored, even-thickness metal, like those from Fat Daddio’s, distribute heat more uniformly. This helps prevent the edges of your cake layers from over-browning or drying out, ensuring a consistently tender cake.
3. Room Temperature Ingredients are Non-Negotiable: This is arguably one of the most critical rules in baking, especially for cakes and buttercreams. Ensure all your perishable ingredients—butter, eggs, buttermilk—are at the same room temperature. This allows them to emulsify and combine smoothly, creating a homogeneous batter/frosting that traps air efficiently and results in a superior texture.
4. Achieve a Silky Smooth Buttercream: After your buttercream is fully mixed by machine, take a moment to hand mix it with a sturdy rubber spatula or wooden spoon. Stir and press the buttercream against the sides of the bowl for about a minute. This simple technique helps to release any trapped air bubbles, resulting in an incredibly smooth, velvety, and professional-looking frosting.
5. Don’t Skip the Crumb Coat: The crumb coat is a baker’s secret weapon! This thin, initial layer of frosting traps any loose crumbs, sealing them against the cake. Chilling the cake after the crumb coat sets it firmly. This ensures that your final layer of frosting will be pristine and crumb-free, making decoration much easier and yielding a cleaner finish.
6. Utilize a Turn Table: A revolving cake turntable is an invaluable tool for frosting a cake evenly and smoothly. It allows you to rotate the cake effortlessly as you apply frosting to the sides and top, making the process much quicker and more precise, especially when aiming for sharp edges or a perfectly smooth finish.
7. Employ an Offset Spatula: An offset spatula is your best friend for spreading frosting. Its angled blade keeps your knuckles away from the cake, allowing you to smooth frosting over the sides and top with greater ease and precision. For a super smooth finish, pair it with a bench scraper.

Storing Your Biscoff Cake

Proper storage is essential to keep your Ultimate Biscoff Cake fresh and delicious. Here’s how to do it:

Unfrosted Cake Layers: If you’re planning to bake your cake over several days, you can bake the cake layers ahead of time. Once completely cooled, wrap each layer tightly in plastic wrap to prevent them from drying out. They can be stored in the refrigerator for 3-5 days or in the freezer for up to 2 months. Freezing the layers is particularly helpful as it makes them firmer and easier to handle, reducing crumbs during assembly and decorating.

Freezing a Decorated Biscoff Cake

If you wish to make the entire decorated cake in advance or save leftovers, it freezes beautifully. Simply wrap the entire decorated cake tightly with several layers of plastic wrap. For longer storage (beyond a few days and up to 6 months), add an additional layer of aluminum foil over the plastic wrap for extra protection against freezer burn. When you’re ready to serve, transfer the frozen cake to the refrigerator to thaw slowly overnight. Thawing in the fridge helps minimize condensation on the outside of the cake, preserving its appearance and texture.

If you’ve fallen in love with this Ultimate Biscoff Cake, here are some other Biscoff-inspired and delicious recipes you should definitely try next:

• Banana Biscoff Bread
• Cookie Dough Brownies
• Pumpkin Biscoff Cake

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Recipe Card: Ultimate Biscoff Cake

Ultimate Biscoff Cake

Molly Murphy

This incredible layered cake features moist Biscoff-infused cake layers, a delightful Biscoff cookie crust, a luscious cookie butter filling, and is elegantly finished with a light vanilla buttercream.

4 from 29 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine Cake

Servings 18

Calories 709 kcal

Ingredients

 

 

For the Biscoff crust

• 32 Biscoff cookies pulverized to a fine crumb
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the Biscoff cake layers

• 22 Biscoff Cookies pulverized to a fine crumb
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 ⅔ cups light brown sugar packed
• ¼ cup vegetable oil
• 4 large or extra large eggs at room temperature
• 1 teaspoon vanilla
• 2 cups buttermilk at room temperature

For the Cookie Butter filling

• ½ cup unsalted butter at room temperature
• 1 ½ cups Biscoff cookie butter spread
• 1 ½ cups powdered sugar
• 2 Tablespoons heavy cream
• tiniest pinch of salt

For the vanilla buttercream

• 2 cups unsalted butter room temperature
• 6 cups powdered sugar sifted
• ⅓ cup heavy whipping cream
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt

Instructions

 

For the crust

• Preheat the oven to 325 degrees F. Using 3, 8 inch cake pans, spray the bottom of the cake pan with cooking spray, line with parchment paper, and spray again. Set aside.
• In a blender, pulverize the Biscoff cookies to resemble a fine crumb.
• In a medium sized bowl, whisk the melted butter, sugar, and pulverized Biscoff cookies until they are evenly combined. You should be able to grab the mixture by hand it have it stick together.
  32 Biscoff cookies, ⅓ cup granulated sugar, ½ cup unsalted butter
• Pour about ¾ cup of the mixture into each prepped cake pan. With a flat surface, firmly and evenly press the Biscoff mixture into each pan, making sure to get it in the corners too. Bake for 8 minutes. Let them cool for 10 minutes before putting the batter into them.
• While the layers are baking, start making the Biscoff cake batter.

For the Biscoff cake

• Place the Biscoff cookies in a blender and blend until the cookies are finely ground into a fine crumb.
• In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  22 Biscoff Cookies, 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
• In the bowl of a stand mixer fitted the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 5 minutes. The mixture will start looking light in color.
  1 cup unsalted butter, 1 ⅔ cups light brown sugar, ¼ cup vegetable oil
• Add the eggs, one at a time, beating on medium speed for 30 second after each addition. Add the vanilla and mix on the lowest speed, just until combined.
  4 large or extra large eggs at room temperature, 1 teaspoon vanilla
• With the mixer on the lowest speed, add ⅓ of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step. Add the rest of the flour mixture and continue to mix on the lowest speed until the flour and the buttermilk have all been incorporated. With a rubber spatula scrape down the sides and bottom of the bowl and slowly mix by hand.
  2 cups buttermilk at room temperature
• Divide the batter evenly among your pans, (about 20 ounces in each pan) and bake for about 35-39 minutes. To check, insert a toothpick. Once little to no crumbs come out on your toothpick, the cakes are done. (my oven runs a little cooler than most, so mine took 39 minutes) Because of the cookies and the brown sugar in this recipe, the cake layers will brown on top. That is normal and what you want.
• After they are out of the oven, I let mine cool for 15 minutes. Then I transfer them onto a wire rack to finish cooling. Let them come to room temperature before wrapping them in plastic wrap and freezing or refrigerating.

For the cookie butter filling

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread, cream, powdered sugar, and salt on medium speed until light and fluffy, about 3 minutes.
  ½ cup unsalted butter at room temperature, 1 ½ cups Biscoff cookie butter spread, 1 ½ cups powdered sugar, 2 Tablespoons heavy cream, tiniest pinch of salt

For the vanilla buttercream

• In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about 3 minutes.
  2 cups unsalted butter, 6 cups powdered sugar, ⅓ cup heavy whipping cream, 2 teaspoons pure vanilla extract, ½ teaspoon salt
• Add powdered sugar, vanilla extract, salt and heavy cream. Mix on low. Once incorporated, beat on high for 4-5 minutes.
• Before frosting your cake, use a wooden spoon or rubber spatula to hand mix the frosting to push out any air bubbles.

Assembly

• Smear a dollop of frosting in the middle of the cake board to act as a glue. Place the first cake layer on a cake board, with the Biscoff crust layer on the bottom. Gently and evenly spread half of the cookie butter filling, followed by a some melted cookie butter. (The melted cookie butter is optional)
• Repeat with the second layer of cake.
• Place your final cake layer, with the Biscoff crust on the bottom, right on top of the second layer of filling.
• Apply a thin layer of the vanilla buttercream around the entire cake and freeze the cake for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting and decorating the cake with the remaining vanilla buttercream. Garnish with Biscoff cookie crumbs.

Nutrition

Calories: 709kcalCarbohydrates: 86gProtein: 2gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 102mgSodium: 315mgPotassium: 62mgFiber: 1gSugar: 73gVitamin A: 1192IUVitamin C: 1mgCalcium: 61mgIron: 1mg

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