Calling all cookie butter lovers! This Biscoff Cake has cookie butter and cookie crumbs baked into the cake, cookie butter drizzled over the baked cake, and a cookie butter swirled frosting. There’s biscoff flavor in every bite!
Why you’ll love this recipe:
- Cookie Butter Cake – There’s biscoff cookie butter and cookie crumbs baked into the cake batter for tons of delicious cookie butter flavor.
- Cookie Butter Filling – After the cake is baked, we’re poking holes in it and drizzling in cookie butter.
- Cookie Butter Frosting – Finally, the cake is topped off with a silky cookie butter swirled frosting.
- Single Layer Cake – This cake is perfect for any level baker – there are no cake layers to worry about filling and stacking. It’s just one easy cake layer!
- Cookie Butter – Biscoff spread (also called cookie butter), is made by Biscoff, but you can of course use any brand you like (Trader Joe’s makes a great one!).
- Biscoff Cookies – Lotus Biscoff Cookies are a classic and they’re used in the cake batter, and for garnish on top of the cake. You can find these near the cookies in most grocery stores. They’re sometimes called speculoos cookies.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Cake Flour – Cake flour produces a lighter crumb and more tender cake than all-purpose flour does.
- Sour Cream – Use full-fat sour cream at room temperature.
- Eggs – Bring your large eggs to room temperature before baking.
- Cream Cheese – This is used in the frosting – it only needs about 15-20 mins at room temperature before mixing into the frosting since it’s softer than butter is from the fridge.
- Dairy-Free – Use your favorite dairy-free butter, sour cream, and cream cheese to make this recipe dairy-free.
- Cookie Butter – Use whatever brand of cookie butter you prefer.
- Biscoff Cookies – If you can’t find biscoff cookies, try gingersnaps or something with a similar cinnamony flavor.
- Sour Cream – Full fat greek yogurt can be substituted for sour cream, although it will produce a cake that’s a bit less light in texture.
How to Make this Recipe Step-by-Step:
Step 1: Make the Cake Batter. Cream together the butter and cookie butter in a large bowl. Then mix in the white sugar, then the eggs and vanilla.(Photo on left.) Add the dry ingredients – the flour, baking powder and soda, salt, cinnamon, and biscoff cookie crumbs. Add the remaining wet ingredients – the vegetable oil and sour cream.
Step 2: Bake the Cake. Grease and flour your cake pan. Add the batter and bake as directed in the recipe card below for best results. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack (I did this twice to get it right side up) to cool completely.
Step 3: Fill the Cake with Cookie Butter. Poke holes in the cooled cake using the back of a wooden spoon. Use a piping bag to pipe melted cookie butter into the holes, then spread the overflow over the top of the cake.
Step 4: Make the Cookie Butter Frosting. Cream together butter, cream cheese, and cookie butter. Then add powdered sugar, vanilla extract, and a splash of heavy cream. The frosting will not have the silkiest looking texture at first, so if you want it to look smoother chill it in the fridge for 1 hour, then mix it again.
Frost your cooled cake with the cookie butter frosting, and swirl on a few extra dollops of cookie butter. Sprinkle crushed lotus biscoff cookies on top, and enjoy this incredibly delicious cake – biscoff lovers will swoon!
Expert Success Tips:
- Mix Properly – Mix the ingredients for the cake batter as directed in the recipe card to avoid a dry cake. Don’t over mix the dry ingredients – stop as soon as the last bits disappear into the batter.
- Frosting – Don’t melt the cookie butter for the frosting – mix it in from room temperature.
- Can I make this recipe ahead? The cake can be baked, cooled, and stored in an airtight container at room temperature for a day before frosting. The frosting can be made a day ahead, stored in the fridge, then re-mixed with an electric mixer to make it spreadable again.
- Can I make this as a layer cake? Yes! Double the cake batter and triple the frosting recipe. See the note in the recipe card below.
- Can I use a stand mixer? Yes, you can use a stand mixer or hand mixer.
- Other Nut Butters – Even though cookie butter is obviously not a nut butter, you can theoretically sub in peanut butter or almond butter for the cookie butter in this recipe (disclaimer – I have not tried this, but the general consensus is that it works). Avoid natural nut butters.
Serving + Storing this Recipe:
Store leftover cake in an airtight container in the fridge for 3-4 days. It shouldn’t be left out overnight due to the frosting.
- Offset Spatula – Offset spatulas make frosting this delicious dessert so easy! They can also be used for spreading cake and brownie batters evenly in your pan.
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip.
- Oven Thermometer – Always make sure your oven is running at the correct temperature to avoid failed bakes. An oven thermometer is priceless for all bakers!
More Cake Recipes to Love:
- Gluten-Free Banana Cake with Maple Frosting
- Caramel Apple Crumb Cake
- White Forest Cake
- Key Lime Bundt Cake
- Small-Batch Carrot Cake with Brown Butter Cream Cheese Frosting
- Small-Batch Chocolate Cake with Fudgy Frosting
Did you make this recipe? Snap a photo and leave a comment!
Lotus Biscoff Cake with Biscoff Buttercream
For the Biscoff Cake:
- 1/2 cup salted butter, softened at room temperature 8 tbsp, 1 stick, or 113 grams
- 1/3 cup biscoff cookie butter
- 1 and 1/4 cups granulated sugar
- 3 and 1/2 large eggs, at room temperature see note
- 1 and 1/2 tsp vanilla extract
- 1 and 1/3 cups cake flour, spooned & leveled 155 grams
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup vegetable oil
- 1/2 cup full fat sour cream, at room temperature
- 1/2 cup biscoff cookie crumbs
For the Cookie Butter Filling:
- 1/2 cup cookie butter
For the Cookie Butter Frosting:
- 6 tbsp butter, softened at room temperature
- 6 ounces cream cheese, softened at room temperature
- 1/2 cup biscoff cookie butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- pinch of cinnamon
- Prep: Preheat your oven to 325° F. Grease a 9 inch cake pan with shortening (use a paper towel and make sure to get into all the corners well). Then, dust the pan with flour, tapping it around so the shortening is coated. This will ensure your cake pops out perfectly after baking!
- Make the Cake Batter: In a medium bowl, whisk together the dry ingredients, including the biscoff crumbs. In a large mixing bowl, cream the butter well with electric mixer on high speed. Cream the cookie butter into the butter until completely combined. Add the sugar and cream for 2 minutes on high speed. Add the eggs one at a time, mixing on low speed, just until each egg disappears into the batter, adding the vanilla with the last egg. Add the flour mixture and mix on low speed until just combined, scraping the sides of the bowl to get everything incorporated. Add the oil and sour cream and mix on low speed just until they disappear into the batter.
- Bake: Pour cake batter into your prepared pan and bake for 45 to 50 minutes. A toothpick inserted in the middle of the cake will pull out some moist crumbs, but not wet batter. Let cake cool in the pan for 10 minutes, then invert onto a cooling rack (do this twice to get it right side up) and let it cool completely before frosting.
- Make the Frosting: Place cream cheese and butter in a medium mixing bowl and cream on high speed with an electric mixer, for 2 minutes. Add the cookie butter and mix until well creamed. Add the powdered sugar & vanilla, and mix on medium speed until creamy. Mix in the salt, cinnamon, and heavy cream. If the frosting is too soft, chill it until it sets up and re-mix to smooth it back out. Frost the cooled cake with a butter knife or offset spatula and create swoops and swirls for a pretty look.
- Assemble, Serve & Store the Cake: Poke holes the top of the cake with the end of a wooden spoon. Melt the 1/2 cup of cookie butter in the microwave for 10 seconds, until pourable. Use a piping bag to fill the holes, and spread any overflow over the top of the cake. Frost the cake, adding a few dollops of cookie butter towards the end and swirl it into the frosting lightly with the back of a spoon. Serve the cake immediately, and store leftovers in an airtight container in the fridge for 3-4 days.