Description

Experience the irresistible flavor of Biscoff cookies in a show-stopping cake! This recipe features spiced, moist cake layers paired with creamy cookie butter buttercream and a decadent drizzle of warm Biscoff spread. Perfect for celebrations or any day you want to indulge, this cake is easy to make yet elegant enough to impress.

Ingredients

For the Cake Layers:

3 cups all-purpose flour (375g)
1 cup granulated sugar (200g)
2 cups packed dark or light brown sugar (400g)
2½ tsp baking powder (10g)
2 tsp ground cinnamon (5g)
1 tsp fine salt (6g)
1 cup unsalted butter (226g), at room temperature
1 cup pasteurized egg whites or 7 large egg whites (235g), at room temperature
1½ cups buttermilk (360g), at room temperature
2 tbsp vegetable oil (28g)
2 tsp vanilla extract (8g)

For the Vanilla Buttercream Frosting:

3 cups unsalted butter (678g), at room temperature
1 tbsp vanilla extract (12g)
1½ tsp fine salt (9g)
11 cups powdered sugar (1375g)
⅓ cup heavy cream or whipping cream (80g)

For the Cookie Butter Buttercream Add-Ins:

1 cup cookie butter (390g)
¼ cup heavy cream (60g)

For Decoration and Filling:

12 Biscoff cookies, cut into small pieces
1 cup cookie butter (390g), warmed for drizzling

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Instructions

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
Add the butter to the dry ingredients and mix on low speed until crumbly.
Gradually mix in the egg whites, buttermilk, vegetable oil, and vanilla extract. Beat until just combined—avoid overmixing.
Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Vanilla Buttercream Frosting

In a large mixing bowl, beat the butter on medium-high speed until creamy and light.
Mix in the vanilla extract and salt.
Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until fluffy.
Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 3: Prepare the Cookie Butter Buttercream

Combine the cookie butter and heavy cream with the prepared vanilla buttercream.
Beat on medium speed until smooth and evenly mixed.

Step 4: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a layer of cookie butter buttercream over the top, drizzle with warmed cookie butter, and sprinkle with small pieces of Biscoff cookies.
Repeat with the second cake layer.
Place the final cake layer on top and apply a thin crumb coat of buttercream. Chill the cake in the refrigerator for 20 minutes.

Step 5: Decorate the Cake

Frost the chilled cake with a smooth final layer of buttercream.
Use a piping bag with a French tip to pipe decorative swirls around the edges of the cake.
Drizzle warm cookie butter over the top and sides, then garnish with crushed or whole Biscoff cookies.

Notes

Use room-temperature ingredients for the best results.
To ensure clean frosting layers, chill the cake between steps.
Warm the cookie butter in the microwave in 10-second increments to make it drizzle easily.
The cake can be baked up to two days ahead and stored tightly wrapped at room temperature.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American