If you love cookie butter or Biscoff cookies, this Ultimate Biscoff Cake is for you! This cake has three layers of Biscoff crumbs right in the cake, a Biscoff crust, a creamy cookie butter filling, and finally, it’s topped with a vanilla buttercream. This cake is a DREAM!
You need to make this Biscoff Cake ASAP! This cake is a Biscoff lovers biggest dream. It has a Biscoff cookie crust, biscoff cake layers, cookie butter filling, and vanilla buttercream. The layers are so fluffy and the filling is perfection Try bringing this cake to your next get together and I guarantee you will be asked to bring it from now on!
If you are still looking for other recipes to try check these out!
Cinnamon Dulce De Leche Cake Brown Butter Chocolate Chip Blondie Graham Cracker Cake
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Why this recipe is so amazing
- Biscoff cookie crust-It is made with Biscoff cookies, butter, and sugar. This cookie crust gives the cake a deliciously crunchy texture.
- Tender Biscoff layers-I put ground up Biscoff cookies right into the cake layers to give them that delicious Biscoff taste.
- Cookie butter filling-Thiscreamy cookie butter filling is made with cookie butter spread, powdered sugar, cream, and butter. Don’t be surprised if you end up licking the bowl clean on this one.
- Vanilla buttercream-I decided to go basic on the frosting so it wouldn’t conflict with the delicious flavor of the Biscoff cake layers. A vanilla buttercream is the perfect blend.
- Layered cake-This is a three layer 8 inch cake, but if you have 4, 6 inch pans, that will also work.
- The perfect dessert for any occasion-Whether this is a dessert just for the family or a fun friend get together, you’re going to need this one in your life.
Ingredient notes
Here are some things that you will need to make this recipe:
- Biscoff cookies-I like to use Lotus brand Biscoff cookies, but if you find another brand, like Speculoos, you can totally use that too.
- Unsalted butter-This recipe uses a lot of butter. In fact, each element of this cake has butter in it. For the cake layers, make sure to pull the butter out of the fridge so it is at room temperature when you begin making the cake. This is so important!!
- Large eggs-The eggs need to be pulled out 2-4 hours before you make your cake batter.
- Cookie Butter spread-I like to use Lotus, but Walmart and Trader Joe’s both have brands that are great too!
- Buttermilk-This recipe uses a lot more buttermilk than most of my other recipes. Make sure to pull it out at least 2 hours before you start baking the cake batter.
- Powdered sugar-You need to sift the powdered sugar when you make your vanilla buttercream. It will your cake so much smoother.
Substitutions
Although I don’t recommend substitutions, if you are ever in a pinch, here are a few things you can substitute:
Vanilla extract-You can always use vanilla flavoring or imitation vanilla.
Buttermilk-You can use whole milk and lemon. For every cup of milk, add one Tablespoon of lemon juice. Just let it sit for 15 minutes before using.
Brown sugar-If you are low on light brown sugar, you can use white granulated sugar.
Step by step instructions:
STEP 1: Beat the butter, sugar, and oil. Beat these ingredients on high for 5 minutes to get a light and fluffy texture. This creates air pockets in your cake that also help it rise. I recommend beating them for 2 minutes, then scraping down the sides, and beating for the remaining 3 minutes.
STEP 2: Beat the eggs. Beating the eggs after each addition is considered the “creaming method.” You’ll want to scrape down the bowl after each egg to really ensure that they are creamed into the butter and sugar.
STEP 3: Add the vanilla extract. After adding the eggs, add the vanilla extract.
Step 4: Add in the dry ingredients and buttermilk. Alternate these and mix on low.
Step 6: Bake the cake. Bake the cake layers low and slow for 36-41 minutes, depending on your oven. Mine took 39 minutes
Step 7: Make the filling. Make the cookie butter filling by beating all the ingredients on high for 3-4 minutes.
Step 8: Make the vanilla buttercream. Make the vanilla buttercream the same way you make the filling. I just beat it a little longer (5-6 minutes).
Step 9: Assemble the cake. Assemble the cake, do a crumb coat, and finish frosting!
ASSEMBLING THE CAKE
- Place a small amount of frosting on the center of the cake board. This will act like a glue to help you keep your cake on the cake board while you decorate.
- Make sure your cakes are level. Place the first cake layer on a cake board with the Biscoff crust layer on the bottom.
- Make sure your layers are cold or frozen, this will help reduce crumbs and make it so the layers don’t slide around.
- Spread about half of the filling onto the center of the cake with the back of a spoon.
- Place a second cake layer on top of the filling, bottom side down, and repeat steps 2 and 3. Place the final cake layer, bottom side down, on the second layer of filling.
- Crumb coat. This is SOOO important, this locks those pesky crumbs in!
Expert Baking Tips
- When you are making the cake batter, make sure to really cream the butter and the sugar. I can’t stress this enough. This helps create air pockets in your cake layers that also help it rise.
- Use high quality cake pans. This helps prevent your cake layers from browning on the side. I always use Fat Daddios.
- I say this a lot, but there is a reason. USE ROOM TEMP ingredients! That is a must! Make sure all of your ingredients are at the same temp!
- To get a creamy and smooth buttercream, When you finish making the buttercream, add a Tablespoon of cream to your buttercream and beat by hand with a rubber spatula to get all the air bubbles out.
- Do a crumb coat. Don’t skip out on this step. It totally helps secure the crumbs onto the cake and makes decorating easier.
- Use a turn table to help decorate your cake.
- I love using an offset spatula to help spread the buttercream onto the sides of the cake.
Storing
If I am dividing my cake making into multiple days, I bake my cake layers and then cool them and wrap them with plastic wrap and store them in the fridge or freezer. This help reduce crumbs and also makes it so the layers don’t slide around when decorating. They can be stored in the fridge for 3-5 days.
FREEZING
If you want to make the entire cake ahead of time, you can freeze the decorated cake by simply wrapping it with plastic wrap and popping it in the freezer. If you want to store it for longer than a few days, put a layer of aluminum foil over the plastic wrap. It can be stored in the freezer like this for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and thaw it in the fridge to help decrease condensation.
If you love Ultimate Biscoff Cake, here are other recipes you should try:
Banana Biscoff Bread Cookie Dough Brownies Pumpkin Biscoff Cake
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Janice says
I’ve made this cake a couple of times already, it’s soo good! If your a cookie butter/biscoff aficionado like me and my fam then you’ll like this cake. My sister requested it (again) for her bday!
Natalie Ouimet says
Can I use the reverse creaming method with this biscoff cake recipe?
Molly Murphy says
I have not tested that before! You can totally try it out, and let me know how it goes!
-Molly
Aminah says
I made this cake for my sisters birthday. EVERYONE loved it and felt it was one of the best cakes they’ve ever eaten