Take a familiar treat and turn it into something new and exciting! Biscoff Cookie Cake is packed with the Biscoff cookie flavor and is a simple yet beautiful cake to prepare for guests.

The first time I had cookie butter, I was sititng on a hotel bed in Virginia. I had picked up a jar at Trader Joe’s to try, and wow. I was hooked after one bite.

The best thing about this Lotus Biscoff Cake is that it combines a familiar flavor (cookie butter 😍) but puts it in something that may be surprising or unexpected to some. If you like cookie butter, this Biscoff Drip cake is for you!

photo shows the inside of a three layer iced cake with a caramel colored drizzle and biscoff cookies decorating the top.

About this Biscoff Cake Recipe:

Flavor: Packed with Biscoff biscuits and Cookie Butter flavor. You’ll love the slightly caramelized flavor.
Texture: Soft, bouncy, slightly dense cake is filled with crushed biscoff cookies and biscoff butter. The cake layers are frosted with a rich, smooth, velvety cookie butter frosting.
Method: Use three 9-inch round cake pans

What are Biscoff Cookies?

Biscoff cookies, also known as speculoos cookies, are a type of cinnamon spiced shortbread cookie that originated in Belgium. They are made with brown sugar, which gives them a rich, sweet flavor.

Biscoff cookies have become particularly popular in recent years as a flavor for ice cream and other desserts.

Please note: Biscoff cookies may be dairy-free, but this cake is not dairy free.

Where can you buy Biscoff cookies?

Biscoff cookies are sold under various brand names, including Lotus Biscoff cookies in Europe and Biscoff in the United States. They are available in several different varieties, including traditional cookies and spreadable cookie butter, both of which you’ll need in this recipe.

Ingredients

Use all-purpose flour in this cake. There’s no need for special flour, but if you have cake flour you need to use up, you can use that.
Shortening helps keep the cake tender and light, but if you don’t want to bake with shortening, replace the shortening with extra butter.
Sour cream and buttermilk both help keep the cake tender. Use Greek yogurt instead of sour cream if you’d like.

Tips for Making Biscoff Cake

To prevent over mixing, mix the wet and dry ingredients separately.
Once the flour has been added, only mix until incorporated as over mixing will cause the gluten to over develop creating rubbery and crumbly cakes.
Cake bake even strips are a great tool for making cakes rise as evenly as possible with a flat surface. This is especially important in cakes with several layers.
If the frosting is too thick, mix in 1-2 teaspoons of heavy whipping cream or half and half at a time until the right consistency has been achieved.

Arial view of biscoff layer cake showing the cookie butter ganache, frosting, and biscoff cookie crumbles on top.

Use this cake batter recipe to make Biscoff cupcakes. They’ll take less time to bake, so watch the time closely.

Storage Instructions

Room temperature: Store in an airtight container on the counter for up to 24 hours.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.

whole iced cake with caramel drizzle, frosting swirls and biscoff cookies as decoration

Biscoff Cake

4.17 from 6 votes

Take a familiar treat and turn it into something new and exciting! Biscoff Cookie Cake is packed with the Biscoff cookie flavor and is a simple yet beautiful cake to prepare for guests.

Servings 15 slices

Prep Time 1

Cook Time 30

Chill time 30

Total Time 2

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Ingredients

For the cake:

2 ⅔ cups all-purpose flour
1 cup biscoff cookie crumbs
2 teaspoons baking powder
1 ¼ teaspoons salt
¼ teaspoon baking soda
1 cup granulated sugar
¾ cup brown sugar
¾ cup salted butter room temperature
¼ cup shortening
3 large eggs
2 large egg yolks
1 ¼ cups buttermilk
⅓ cup vegetable oil
¼ cup sour cream
¼ cup biscoff cookie butter
2 ½ teaspoons vanilla extract

For the Biscoff buttercream:

6 cups powdered sugar
2 cups salted butter room temperature
⅔ cup biscoff cookie butter
1 teaspoon vanilla extract

For the topping:

⅔ cups biscoff cookie butter melted for dripping
biscoff cookie pieces for decorating

Instructions

Make the cake:

Preheat the oven to 350ºF. Line three 9” cake pans with parchment paper and spray with baking spray.
To make the cake batter, start by whisking the flour, biscoff crumbs, baking powder, salt and baking soda together in a large mixing bowl. Set aside.
Next, add the sugar, brown sugar, butter and shortening to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1 minute or until smooth and creamy.
Add the eggs and beat together until incorporated, about 30 seconds.
Add the remaining ingredients and mix until fully combined.
Lastly, add the flour mixture and mix just until combined.
Evenly divide the batter between the cake pans. Place the pans into the preheated oven to bake for 30 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
Once baked, remove from the oven and place onto a cooling rack to cool completely.

Make the frosting:

To make the frosting, add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until smooth and fluffy.

Assemble the cake:

Fill a 12” piping bag fitted with an open star tip (Wilton 1M or 2D) with frosting and set aside.
To assemble the cake, place one cake layer onto a cake stand or serving plate. Use a rubber or offset spatula to spread frosting onto the surface of the cake.
Place the second cake layer directly on top and frost.
Place the last cake layer on top and use the remaining frosting to frost the top and sides of the cake.
Once the cake is frosted and smooth, pour the melted biscoff butter on top of the cake and gently spread to the edges to allow it to drip down the sides.
Pipe swirls of frosting around the top edge of the cake. Sprinkle biscoff cookie crumbs then top with biscoff cookie pieces between the frosting swirls.
Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**