Cookie Butter Cake: Decadent Biscoff Layer Cake with Creamy Speculoos Frosting
Indulge in the ultimate dessert experience with this Cookie Butter Cake, featuring moist brown sugar cake layers infused with Biscoff flavor, creamy cookie butter frosting, and crunchy speculoos crumbs. This showstopping cake combines the warm spices of speculoos cookies with rich, buttery goodness – perfect for birthdays, holidays, or any occasion that calls for something extra special.
Prep Time:
40 minutes
Cook Time:
30 minutes
Calories:
~650 per slice (12 servings)
ingredients
Cookie Butter Cake Layers
2 cups (240g) all-purpose flour, spooned & leveled
1½ cups (300g) light brown sugar, packed
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup (120ml) vegetable oil
½ cup (125g) smooth cookie butter (Biscoff or speculoos)
2 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) buttermilk, room temperature
Cookie Butter Frosting
1½ cups (340g) unsalted butter, softened
½ cup (125g) smooth cookie butter
4 cups (480g) powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream
Pinch of salt
Assembly & Decoration
½ cup crushed Biscoff cookies
Whole Biscoff cookies for garnish
Cookie butter for drizzle (optional)
Directions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and line with parchment paper.
Whisk dry ingredients: In a bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl, whisk oil, cookie butter, eggs, and vanilla until smooth.
Combine mixtures: Alternate adding dry ingredients and buttermilk to wet ingredients in 3 additions, mixing just until combined.
Divide batter evenly among pans. Bake for 25-28 minutes until a toothpick comes out clean. Cool completely.
2. Make the Frosting
Beat butter and cookie butter for 3 minutes until light and fluffy.
Add powdered sugar 1 cup at a time, mixing on low speed.
Add vanilla, salt, and cream until desired consistency is reached.
3. Assemble the Cake
Layer 1: Place first cake layer on a plate. Spread with ¾ cup frosting and sprinkle with crushed cookies.
Repeat with second layer.
Final layer: Top with third layer and frost entire cake with remaining frosting.
Decorate with cookie crumbs, whole Biscoff cookies, and cookie butter drizzle.
Frequently Asked Questions
1. Can I use crunchy cookie butter?
Yes, but the frosting will have texture. For smooth frosting, use creamy version.
2. How do I store this cake?
Keep at room temperature for 1 day or refrigerate for up to 5 days. Bring to room temp before serving.
3. Can I make this as cupcakes?
Yes! Bake at 350°F for 18-20 minutes (makes about 18 cupcakes).
4. What if I don’t have buttermilk?
Make your own by adding 1 tbsp lemon juice to 1 cup milk and letting it sit for 5 minutes.
5. Can I freeze this cake?
Freeze unfrosted layers for up to 3 months. Thaw before frosting and assembling.
Tools You'll Need
Three 6-inch round cake pans
Stand mixer or hand mixer
Offset spatula
Cake turntable (optional but helpful)
Piping bags and tips (optional)
Tips
Measure flour correctly by spooning into cup and leveling off
Room temperature ingredients incorporate better
Don’t overmix batter to avoid dense cake
Chill cake layers before assembling for easier handling
Toast cookie crumbs for extra flavor (350°F for 5 minutes)
Warm cookie butter slightly for easier mixing
Allergy Information
Contains: Wheat, dairy, eggs, soy (in some cookie butters)
Dairy-free option: Use plant-based butter and milk alternatives
Gluten-free: Use GF flour and gluten-free speculoos cookies
Egg-free: Substitute each egg with ¼ cup applesauce
Conclusion
This Cookie Butter Cake is pure indulgence in every bite – a dream come true for speculoos lovers! With its perfect balance of spice, sweetness, and irresistible cookie flavor, it’s guaranteed to impress at any gathering. Don’t be surprised when everyone asks for seconds (and the recipe!). Share your beautiful creations with #CookieButterDream – we can’t wait to see your delicious masterpieces!
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