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Biscoff Cookie Butter Cake: A Deep Dive into the Ultimate Speculoos Dessert

Biscoff Cookie Butter Cake: A Deep Dive into the Ultimate Speculoos Dessert
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A soft, buttery cake infused with warm speculoos flavor — this Biscoff Cookie Butter Cake is pure bliss for cookie lovers. With tender vanilla–cookie butter layers, creamy Biscoff buttercream, and crunchy cookie crumbs, every bite is heavenly. Perfect for celebrations or whenever you crave something irresistibly rich!

Ingredients

Scale

For the Cake Batter

  • 2 ½ cups + 2 tbsp cake flour

  • 1 ½ cups granulated sugar

  • 1 tbsp baking powder

  • ½ tsp fine sea salt

  • 6 ½ tbsp unsalted butter, room temperature, cubed

  • ⅓ cup cookie butter

  • 1 cup sour cream, room temperature

  • ¼ cup vegetable or canola oil

  • 1 cup whole milk, room temperature

  • 2 large eggs, room temperature

  • 1 ½ tsp vanilla extract

  • 3 tbsp melted cookie butter (for swirling)

For the Biscoff Buttercream

  • 1 ½ cups unsalted butter, softened

  • ⅔ cup cookie butter

  • 1 ¾ cups powdered sugar

  • 2 tbsp heavy cream

  • ½ tsp vanilla extract

  • ½ cup Biscoff cookie crumbs (for filling and sides)

  • ½ cup melted cookie butter (for layers and topping)

Instructions

1. Prepare the Cake Layers

  1. Preheat the oven to 350°F (180°C). Line three 6-inch cake pans with parchment circles.

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Add the butter and cookie butter. Mix on low speed until the mixture looks like coarse sand.

  4. Add the sour cream and oil. Mix just until combined — the batter will be thick.

  5. Add the milk, eggs, and vanilla. Mix on low, scraping the bowl, until smooth.

  6. Divide half of the batter evenly between the three pans.

  7. Drizzle 1 tbsp melted cookie butter over each pan of batter.

  8. Spread the remaining batter evenly over the top.

  9. Bake for 30–35 minutes, until a toothpick comes out clean.

  10. Let cakes cool in the pans for 10 minutes, then transfer them to a rack to cool completely.

2. Make the Biscoff Buttercream

  1. Beat the butter and cookie butter together until creamy.

  2. Add the powdered sugar and mix until combined.

  3. Add heavy cream and vanilla.

  4. Beat on medium-high speed for 2–3 minutes, until light and fluffy.

3. Assemble the Cake

  1. Once fully cooled, slice each cake layer in half horizontally (optional for 6 thin layers).

  2. Place a dollop of buttercream on your serving plate and set the first layer on top.

  3. Drizzle with 1–2 teaspoons melted cookie butter.

  4. Spread on a thin layer of buttercream and sprinkle with cookie crumbs.

  5. Repeat layering, finishing with the last layer upside down to create a flat top.

  6. Apply a thin crumb coat and chill until set.

  7. Add a final thick layer of buttercream.

  8. Drizzle the top with the remaining melted cookie butter and decorate with cookie crumbs.

Notes

  • Room temperature ingredients mix more smoothly and create a softer cake.

  • Don’t overmix—this keeps the layers tender and fluffy.

  • Chill the crumb coat for clean, sharp edges when frosting.

  • For a stronger Biscoff flavor, add extra cookie crumbs between each layer.

  • If the buttercream is too soft, chill it for 10 minutes before frosting the cake.

Find it online: https://chocotune.com/biscoff-cookie-butter-cake-a-deep-dive-into-the-ultimate-speculoos-dessert/