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
Candice Ray says
Made it this weekend. LOVE. Came out beautiful. Wish I could upload picture. The frosting is out of this world! Can’t wait to try some more of your recipes.
Olivia says
Hi Candice! Yay! I’m so glad you liked it. I LOVE that frosting too, so good.
Mollie says
If I added some cookie crumbs to the batter would it effect the baking time and/or the texture or density of the cake?
Olivia says
Hi Mollie! Yes, it would affect the cake, depending on how much you’d want to add. I’d recommend swapping 1/4 cup of the flour for cookie crumbs and trying it that way. I hope that helps!
Megan E says
Hi there! This cake looks AMAZING and I’m going to try out the recipe tomorrow, I was wondering though what time you would recommend if I was using 8 in. pans instead…
Olivia says
Hi Megan! Are you planning to double the recipe and use three 3″ pans? Or 1.5x the recipe and use two 8″ pans? Either way, I would start checking them around 25mins or so 🙂
Lauren says
Did a trial run of this cake to see if we wanted that flavour for my little one’s first birthday. It is sooo good! I did dbl the recipe and split into two 9″ round pans instead of the 3×6″. Took my oven an extra 3-5 mins to bake but was lovely. I agree that I think the buttercream flavour would pair better with a mocha cake imo.
But I am officially obsessed with this website though and your recipes!! So easy to follow and understand. 💕
Olivia says
Thanks so much Lauren! I will have to try it with a mocha cake 😀 So glad you liked it!
Lauren says
Btw not that it tasted bad with vanilla, let’s be honest it’s friggin great 👍 I just think the cookie flavour will “pop” even more with mocha or chocolate 💕 Mmm
That being said your vanilla cake in this recipe is what we ended up deciding on being the best …beyond the most perfect vanilla cake I’ve ever eaten in my whole life and I made it thanks to you!!! xo
Olivia says
Yay, I’m so happy to hear that! Thank you 😀
Lauren says
Sorry for stalking…just wanted to add another update. I have officially used this cake version at least another 3 times since my original post. I don’t think I could not use Swiss meringue buttercream ever again. You are truly a genius with your recipes! Thanks for sharing with the rest of us 💕
Olivia says
Lol, you’re totally not stalking, I appreciate the comments! Swiss meringue is the BEST. Honestly no other frosting even comes close, I am glad you are on my side with this 😉 Thanks Lauren!
Samantha says
I’ve been on the hunt for a good vanilla recipe for what seems like FOREVER! I tried this one the other day and I added some chocolate chips to the batter and it actually turned out nice! My only problem is I have a convection oven so it’s hard for me to time properly. Any suggestions? Also, I see you have a cupcake recipe with oil. Would you ever suggest that for a cake recipe as well? Thank you!! And thank you for sharing such amazing fun recipes I can’t wait to try more 🙂
Olivia says
Hi Samantha! I’ve only used a convection oven a couple of times, but from what I remember, you should decrease the suggested oven temp by 25 degrees. So if a cake recipe calls for 350K, set yours to 325F. I have used oil in cakes before, specifically my chocolate cakes. I generally prefer cakes without oil because it gives them a bit of a greasier texture, but they will still be delicious!
Daniela says
Hi Olivia,
This cake looks fantastic! Have you ever made this cake as an 8in or 10in?
Olivia says
Hi Daniela! I haven’t, but if you try it in an 8″ I would 1.5x the recipe for two 8″ pans or double it for three 8″ pans. I hope that helps!
Daniela says
Thank you so much! I’m going to try it out 🙂
Julie Lawson says
I was going to ask the same question. Daniela, did you try it with 8″ pans? Did you do x 1.5 or double? Thanks; planning to make this tonight!!
Kim @ The Baking ChocolaTess says
Love all of your beautiful creations! I am always drooling when I see them which is quite often!
Olivia says
Thanks so much Kim!
Jaime B says
To all of you who live in the US, the speculoos cookie butter can be bought at Trader Joe’s, and the Biscoff brand ( both are the same thing) can be found at many supermarkets. If you’ve never tried the speculoos/Biscoff cookies, they are so addictive and perfect with coffee, tea or a glass of cold milk! Delta airlines also give them out as a snack on their flights.
Olivia says
Thanks for the tips Jamie! I LOVE the cookies dipped in tea, it’s one of my favourite things ever 🙂
Judy says
Great to know going going to Trader Joe’s in the morning. That’s my Black Friday shopping! Cookie butter and Biscoffs for the weekend while putting up the Christmas tree.
Olivia says
Ohhh nice!! Sounds like the perfect weekend to me. We’re putting up the tree too!
Le passioni di Mim says
Wonderful cake receipe, I made the cake with Swiss meringue buttercream but with the aroma paste Panettone from Funcakes. Delicious and my father said it was the most delicious cake I have ever eaten.
Here we do not find Cookie Notti
Olivia says
I’m so glad you liked it! 🙂
Irina Stiles says
I would start exploring many different recipes. Would make this cake first.
Olivia says
😀
jacquee | i sugar coat it! says
This is a beaut!! I love cookie butter and have used it in a few recipes, but I especially like it in ganache, so that is what I would make! I am about due for a couple fresh jars!
Olivia says
Ohh I’m gonna have to try it in ganache! I didn’t even think of that 😮
Mel says
Oh my gosh, this looks amazing!!!
We don’t have cookie butter in Australia so I will have to find a suitable sub 😭😭
Olivia says
What?! No cookie butter in Aus? That cannot be :o. The Penotti website says it’s available there — but I’m not sure what stores :(.
http://www.penotti.com/en/penotti-worldwide/59
Kennedy says
I can’t wait to try this recipe! I made your milk & cookies cake for the girls at work and it got devoured!
Olivia says
Yay! So glad to hear it. I hope you like this one as well 🙂
Sara says
I’d be afraid I’d eat it all by the spoonful before I had a chance to bake with it! I’d try making a frosting with it!
Olivia says
Sounds like a good plan 😄
Ashlee Murracas says
Oh lord! I feel like I would eat this stuff with a spoon!
Olivia says
That’s pretty much what I’ve been doing!! 😀
Dana says
I’m going to make this cake, but might have to get a second jar to eat with a spoon. lol
Olivia says
Yes, that is highly recommended! 🙂
Judith says
i’d make cookies
Olivia says
Sounds delicious!
Marianne says
I would make stuffed french toast with the cookie butter, topped with caramelized bananas. Yum!
Olivia says
I am coming over for breakfast! Haha
Sadiya says
I was without cookie butter in my life once. Never ever again. Now I don’t even need a spoon fingers are good enough and I dont share my jar of heaven
Olivia says
Haha! I know how you feel.
Christina D says
Use it in a crepe and add some fruit on top of it!
Olivia says
Sounds delicious!