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A fully frosted three-layer Biscoff cookie butter cake on a white cake stand with a sliced portion served on a plate next to it.

Foolproof Biscoff Cookie Butter Cake Recipe (Moist, Never Greasy)

Moist, tender caramel-spiced layers filled and frosted with rich cookie butter buttercream. This homemade Biscoff cookie butter cake explains exactly why cookie butter cakes turn greasy and how to avoid it.
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Prep Time 35 minutes
Cook Time 27 minutes
Total Time 1 hour 2 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American, Belgian-inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Biscoff Cookie Butter Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup neutral oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup Biscoff cookie butter warmed slightly, not melted
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
Cookie Butter Buttercream
  • 1 cup unsalted butter softened
  • 3/4 cup Biscoff cookie butter room temperature
  • 4 cups powdered sugar sifted
  • 3 to 4 tbsp heavy cream
  • 1 pinch salt

Equipment

  • 3 8-inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Offset spatula For smooth frosting application
  • 1 Wire cooling rack For cooling the layers
  • 1 Cake turntable For even, professional frosting

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three greased and floured round metal cake pans lined with parchment paper rounds sitting on a wooden countertop.
  2. Whisk the cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
    A glass bowl filled with whisked dry ingredients including cake flour, spices, and leavening agents on a wooden countertop.
  3. In a stand mixer, beat the butter, oil, and sugar on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing a light and fluffy whipped mixture of butter, oil, and sugar on a wooden countertop.
  4. With the mixer on low, add the slightly warmed cookie butter in two additions, mixing just until incorporated.
    A glass bowl filled with a smooth, blended mixture containing cookie butter on a wooden countertop with a jar of Biscoff spread in the background.
  5. Add eggs one at a time, mixing until just combined after each.
    A glass bowl containing cookie butter batter with fresh eggs being added on a wooden countertop next to jars of Biscoff spread.
  6. Mix in the vanilla extract.
    A glass bowl containing cookie butter cake batter swirled with vanilla extract on a wooden countertop.
  7. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour.
    A glass bowl containing fully combined cake batter with alternating additions of flour mixture and buttermilk on a wooden countertop.
  8. Divide the batter among the three pans and bake for 25 to 29 minutes, until a toothpick comes out clean.
    Three cake pans filled evenly with cookie butter batter on a wooden countertop next to a bowl of Biscoff cookies.
  9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three baked round Biscoff cake layers cooling on a wire rack set on a wooden countertop.
  10. Beat the butter and cookie butter together for 2 minutes until smooth. Add powdered sugar one cup at a time, alternating with the heavy cream. Add salt, then beat on high for 2 minutes until fluffy.
    A glass bowl filled with smooth, fluffy cookie butter frosting on a wooden countertop next to a jar of Biscoff spread and a small bowl of salt.
  11. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting and top with crushed Biscoff cookies.
    A fully frosted three-layer Biscoff cookie butter cake topped with piped frosting and crushed Biscoff cookies on a white cake stand.
  12. Slice and serve, or refrigerate until ready to serve.
    A sliced three-layer Biscoff cookie butter cake on a stand with a single slice on a white plate and a knife on the wooden counter.

Notes

  • Warm the cookie butter until just pourable. Never melt it into a thin liquid.
  • Add the cookie butter to the batter gradually, not all at once.
  • Use room temperature ingredients throughout for the smoothest emulsion.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.