This Biscoff Cake pairs fluffy vanilla cake layers with a sweet cookie butter frosting and crushed speculoos cookies.
Where are my cookie butter fans at? This Biscoff Cake is for YOU. It is pure cookie butter heaven.
I didn’t know cookie butter was a thing until a friend of mine brought me back a jar from Trader Joe’s. We don’t have Trader Joe’s here and I am forever sad about that. I don’t get down to the US that often so I’m unable to partake in all of the amazing goodies they have there.
Thankfully, we can now get our own cookie butter in the stores here in Canada. The brand we have is called Penotti and you can find it wherever you’d find peanut butter or other spreads.
What Is Cookie Butter?
Cookie butter is made from Belgian Speculoos cookies. Speculoos (or Biscoff) cookies have a unique flavor that is hard to describe — spiced, crisp, gingersnap-like cookies.
They are delicious dunked in tea, and even better in the form of a spread!
You can use it just as you’d use something like peanut butter or chocolate hazelnut spread. Cookies, cakes, frostings, ice cream — the delicious possibilities are endless.
The Biscoff Cake I bring you today uses both Smooth snd Crunchy Cookie butter spreads. I used the smooth spread in the buttercream, and the crunchy spread on top of each cake layer.
How to Make this Biscoff Cake
I chose to do a simple vanilla cake so that I could let the cookie butter stand out in the to-die-for Biscoff buttercream.
I made my favorite Swiss meringue buttercream and added some of the smooth cookie butter spread to it. It’s important not to add too much as this can (and will) affect the texture of your buttercream and might make it too soft.
Using the crunchy cookie butter is optional, but I like the extra flavor and texture it gives the cake. You could also just use crushed speculoos cookies between the layers.
I kept the decorating fairly simple. Smooth sides with crushed speculoos cookies along the top and bottom of the cake and finished it off with some rosettes piped with a 6B tip.
If you’re a cookie butter fan, you will LOVE this cake!
And if you’ve never had cookie butter before, run (don’t walk) to your nearest grocery store to get yourself some. And then come make this cake!
Tips for this Biscoff Cake:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- I used both Smooth snd Crunchy Cookie butter spreads in this cake.
- If you don’t have crunchy cookie butter, you can use smooth on each layer or just leave it out.
- Alternatively, you can use crushed cookies on top of the frosting between the layers for some crunch.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Biscoff Cake (Cookie Butter Cake)
Ingredients
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsps baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk room temperature
Biscoff Buttercream:
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature, cubed
- 1/2 cup smooth cookie butter
Assembly:
- crunchy cookie butter
- speculoos cookies crushed (optional)
Instructions
Vanilla Cake:
- Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Biscoff Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or reaches 160F (about 5mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add cookie butter and mix until smooth.**
Assembly:
- Place one layer of cake on a cake stand or serving plate. Spread a thin layer of crunchy cookie butter on the cake. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
Originally published December 2016
Jo Vanderwolf says
I’ve always wanted to try a cheesecake with it! 🙂
Olivia says
That would be delicious!
Wanda Grisak says
I think cheesecake with a Biscoff cookie base and spreaad with hazelnut butter would be the way to go. Its so great to see a contest open to Canadian residents for a change🍁🍁🍁. I don’t make many cakes but I love all your insperational ideas and I enjoy following you on Instagram 👍👍👍😊🍁
Olivia says
Thank you Wanda! The cheesecake is a great idea!!
Ellie says
Wow! Yum! I would make your Cookie Butter Cake! Looks absolutely incredible!
Olivia says
Thanks Ellie! 🙂
Ivy says
Can’t wait to try this recipe!
Olivia says
I hope you like it!! 🙂
Samantha | My Kitchen Love says
Looks like a cookie butter lover’s dream! I actually buy their chocolate hazelnut spread … it has better ingredients than the other brand we may be familiar with. Penotti is a brand you can feel good about feeding your kids.
Olivia says
I agree! They have won me over in the dessert spread category. 🙂
PJ says
I would make this delicious cake! It looks amazing.
Olivia says
That’s a good place to start! 😀
Terri@FoodMeanderings says
I am shocked that I have never heard of this – need to try it! Cake looks amazing -pinning!
Olivia says
Thanks Terri! I hope you find and try the spreads!
Kasia says
Yum!!! Another one to add to the list … but seriously I’d probably eat that hazelnut spread straight outta the jar … 😀
Olivia says
That has been known to happen!! Though the Cookies & Milk one might be my favourite 😀
ceecee says
Well, if I can stop myself from eating it out of the jar. I’d make cookies or this gorgeous cake!!
Olivia says
Sounds like a great plan! 🙂
Rachel says
Sounds and looks delicious!!
Olivia says
Thanks Rachel! 🙂
Natasha says
Cookie butter frosting sounds amazing! I would love to try it with a chocolate cake! Yum
Olivia says
Ohhh I like that combo! 🙂
Kate says
So many ideas, but I’m thinking it would be great whipped with some mascarpone and used in a stuffed French toast. 🙂
Olivia says
Ok, I might just be having something like that for breakfast this weekend! 😮
Elizabeth says
I’ve never had cookie butter, but think it is something I should try. Your cake looks amazing! I would sample a few spoonfuls of cookie butter (or maybe most of the jar) while baking this recipe with my little guy.
Olivia says
This is true! Much sampling happened before, during, and after the baking process! Haha.
Saira says
Oh My! Really!! I’m so excited seeing these cookie spreads that I can’t hold in all my excitement!! I would definitely try cookies and on a vanilla caramel cake!! Oh my so excited, I can’t believe I haven’t seen these products before!
I entered the contest, fingers crossed
Your cake looks yummy!! So many things to bake and not enough time 🙁
Olivia says
I know exactly how you feel!! And I’m glad to see you’re as excited as I am :D. Good Luck!! xo
Christina Burton says
I also have never tried cookie butter before buuut it sounds like the perfect ingredient in winter baking. Currently, I’m experimenting with dacquoise mousse cakes and macarons – I’d love to make a cookie spiced macaron with browned butter filling. Or a vanilla bean dacquoise with cookie butter wafer crunch, and a caramel mousse. Or maybe a pecan florentine with cookie butter filling! Ahhhhh.
Olivia says
So many delicious ideas!! You clearly need cookie butter in your life 😉
Juli Varvarezis says
I’ve never tried this before, but it sounds delicious! I think I’d start out with some cookies.
Olivia says
Cookies are a great way to start out! 🙂
Marisa says
I don’t believe that I’ve ever come across this product before but I definitely need some Pernotti in my life! And your cake is absolutely beautiful as usual😊
Olivia says
Thanks so much Marisa! You need to get your hands on some cookie butter! 🙂
Julia says
I’ve never tried cookie butter! I saw it at Costco once and for some reason didn’t buy it. I’ve been regretting it for a few years and I haven’t seen it anywhere else since. First, I’d eat half of it with a spoon 🙂 and then I wouldn’t be original, so I’d make cookies with it!
Olivia says
Lol! I hear you with the spoon. That’s how I eat it most of the time too 😉
Heather says
I love cookie butter, but not nearly as much as I love this cake. As always your desserts are stunningly beautiful.
Olivia says
You are the sweetest, thank you Heather!! xo
Jenn says
Looks delicious! I’ve never baked with cookie spread but I’m definitely going to need to try this recipe.
Olivia says
Hi Jenn! I hope you do try it, it’s delicious. Cookie butter is so versatile in baking 🙂
Judy says
Where go you buy cookie butter?
Olivia says
Hi Judy! Where are you located?
In Canada, Penotti products can be found in Loblaws, Sobeys, Metro, Thrifty Foods, Shoppers Drug Mart, London Drugs, Buy Low Market, H.Y. Louie, Co-Op, Walmart and Whole Foods.
I know that Penotti is also available in the US, but I’m not sure of the stores. Maybe check Whole Foods?
Debbie says
everyone you just have to understand if you haven’t tried it or made it yet please if you do nothing else over this holiday you’ve got to make this date it is absolutely divine but you’re not going to have a clue until you make it and I promise you you will love it thanks so much Debbie and God bless everyone
Olivia says
Hi Debbie! I’m so glad you liked it 🙂
Stacia says
Cookie butter is to die for! Was so very good. My daughter and I made this whole cake. It was heavenly. We are not big bakers but my youngest is a die hard little chef who is making me scratch it now lol. My only questionable thought is, these scratch cakes are much denser. I am curious how to moisten and lighten them up some? But the cake was so cook and the tops both heavenly! I would so make this again!
Olivia says
Hi Stacia! I’m so happy to hear that you and your daughter liked this one! I actually find the cake quite light, hmm. Overmixing can sometimes lead to a denser cake. You could also try using cake flour in place of all-purpose for a lighter version. I hope that helps!