Biscoff Cake with Cookie Butter Buttercream

This cake is a Biscoff lover’s dream.

It starts with soft, moist cake layers flavored with Biscoff cookie butter, cinnamon, and brown sugar, then gets layered with creamy cookie butter cream cheese frosting and crushed Biscoff cookies for a little crunch in every bite.

I wanted this cake to have familiar cozy flavors of a spice cake, but with a Biscoff twist. The cookie butter in the cake gives the layers a subtle caramelized cookie flavor, while cinnamon and brown sugar add warmth without overpowering it.

And then there’s the frosting. It’s a classic cream cheese buttercream with cookie butter mixed right in, so you get that little bit of tang to balance all the sweetness. Between each layer, a sprinkling of crushed Biscoff cookies adds the perfect bit of texture.

The finished cake is soft, creamy, crunchy, and full of warm Biscoff flavor without feeling like too much of a good thing.

Why you’ll love this Biscoff cake

Soft and moist: The combination of butter and oil keeps the cake tender and moist without making it heavy.

Full of warm flavor: Biscoff, cinnamon, and brown sugar give the cake a cozy, caramelized-cookie flavor.

Creamy and slightly tangy: The cream cheese in the frosting helps balance the sweetness of the cookie butter and powdered sugar.

A little crunch: Crushed Biscoff cookies between the layers add just the right amount of texture.

Perfect for decorating: The frosting recipe makes plenty for filling, covering, and adding a few pretty piped details to the finished cake.

How much buttercream does this recipe make?

This recipe makes plenty of buttercream for a three-layer 8-inch cake. You’ll have enough to spread a generous, even layer of frosting between each cake layer, cover the outside of the cake, and still have extra for piping and decorating the top.

I prefer having a little more frosting than I technically need when making a layer cake. It makes assembling and frosting the cake much easier, and you don’t have to worry about running out before you get to the pretty part.

If you have any leftover buttercream, you can refrigerate it for another use or freeze it for later.

Additional tips for this cake:

Don’t overbake the cake. This is especially important for keeping the layers soft and moist. Start checking the cakes toward the end of the baking time and remove them once a toothpick comes out clean or with a few moist crumbs.

Let the layers cool completely. Warm cake and buttercream are not a good combination. Make sure the layers are completely cool before assembling.

Don’t skip the crushed cookies. They add a little crunch between the soft cake and creamy frosting, which is one of my favorite parts of the finished cake.

Chill before decorating if needed. If your frosting or cake layers feel soft while you’re assembling, pop the cake in the refrigerator for a bit before finishing the outside. A chilled cake is much easier to decorate cleanly.

Serve at room temperature. If you do choose to chill the cake, allow enough time to let the cake come to room temperature before serving. This ensures the best balance of moisture and texture!

Make Ahead

The cake layers can be baked a day ahead. Once completely cooled, wrap them tightly in plastic wrap and keep them at room temperature until you’re ready to assemble the cake.

The finished cake should be refrigerated because of the cream cheese frosting. For the best texture and flavor, let the cake sit at room temperature for a little while before serving.