This rich and fluffy Biscoff Cookie Butter Cake is a decadent dessert loaded with creamy cookie butter flavor, a smooth cream cheese layer, and a drizzle of silky Biscoff glaze. It’s the ultimate indulgence for cookie butter lovers and a show-stopping centerpiece for birthdays, holiday tables, or any special gathering.
With layers of soft, cinnamon-spiced cake and a tangy-sweet filling, every bite melts in your mouth. This easy yet elegant treat brings together warm, cozy flavors and eye-catching presentation—all with crowd-pleasing simplicity.
Why You’ll Love This Recipe
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Made with real Biscoff cookie butter for rich, warm flavor
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Includes a luscious cream cheese layer for contrast
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Topped with a simple but stunning cookie butter glaze
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Perfect for birthdays, holidays, or any special occasion
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Eye-catching and bakery-worthy presentation
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Moist and tender crumb with a hint of cinnamon spice
Ingredient Breakdown
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All-Purpose Flour: Forms the structure of the cake
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Baking Powder & Baking Soda: Help the layers rise evenly and become fluffy
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Ground Cinnamon: Adds warmth and enhances the cookie butter flavor
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Unsalted Butter: Provides richness and moisture
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Biscoff Cookie Butter: The star ingredient—creamy and spiced
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Granulated Sugar: Sweetens the cake without overpowering the cookie butter
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Eggs: Bind the batter and add richness
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Vanilla Extract: Boosts overall flavor depth
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Whole Milk: Keeps the cake moist and tender
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Cream Cheese: Adds a tangy filling layer for contrast
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Powdered Sugar: Sweetens both the filling and glaze smoothly
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Crushed Biscoff Cookies: Add crunch and visual appeal
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Mini Biscoff Cookies: Fun and decorative for topping
Pro Tips
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Use room temperature ingredients for smoother batter and even baking.
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Don’t overmix once you add the flour to keep the cake light and tender.
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Cool the cake completely before adding the filling to prevent melting.
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Warm the cookie butter slightly before mixing into the glaze.
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Use an offset spatula for clean filling and glaze application.
Ingredient Swaps or Variations
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Swap milk with buttermilk for extra moisture and tang
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Use a different spread like Nutella or peanut butter for a twist
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Add crushed Biscoff into the batter for a cookie-studded texture
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Turn it into cupcakes by baking in a muffin tin (adjust bake time)
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Make it gluten-free by using a 1:1 gluten-free flour blend
Serving Suggestions
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Serve with hot coffee or chai for a cozy treat
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Add a dollop of whipped cream or vanilla bean ice cream
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Plate on a white cake stand with crushed cookies around the base
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Drizzle extra glaze just before serving for dramatic effect
Make Ahead + Storage Tips
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Make Ahead: Bake the cake layers up to 2 days in advance and store them wrapped in the fridge.
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Storage: Store the assembled cake in the refrigerator for up to 4 days.
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Reheat: Let slices sit at room temp for 15 minutes before serving.
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Freezing: You can freeze the cake layers (unfrosted) for up to 2 months.
Cultural or Historical Notes
Biscoff cookie butter, inspired by the Belgian speculoos cookie, became a worldwide sensation for its caramelized flavor and creamy texture. This cake combines nostalgic spice with American-style layer cake structure—a cross-cultural dessert experience.
Frequently Asked Questions
Can I use another brand of cookie butter?
Yes, any speculoos-style cookie spread works well.
Can I make this in a 9×13 pan instead?
Yes, bake in a greased 9×13 pan for 30–35 minutes.
What can I use instead of cream cheese?
Mascarpone is a smooth, slightly sweeter alternative.
How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken, or a splash of milk to loosen.
Do I need to refrigerate the cake?
Yes, because of the cream cheese filling, store it in the fridge.
Ingredients
Equipment
Method
- Preheat the ovenSet your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix the dry ingredientsIn a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the butter, cookie butter & sugarIn a large mixing bowl, beat softened butter, cookie butter, and sugar until light and fluffy (about 2–3 minutes). This step helps trap air for a softer cake.
- Add eggs & vanillaBeat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry ingredients & milkAdd dry mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix just until combined to avoid overworking the batter.
- BakeDivide batter evenly between pans, smoothing the tops. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completelyLet cakes rest in pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.
- Make the cream cheese fillingBeat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- AssemblePlace one cake layer on a serving plate. Spread cream cheese filling evenly. Top with the second layer and press gently.
- Prepare the glazeWhisk melted cookie butter, powdered sugar, and milk until smooth and pourable.
- Glaze & decoratePour glaze over cake, letting it drip naturally. Sprinkle crushed cookies and add mini Biscoff cookies for garnish.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Sift powdered sugar for lump-free glaze and filling.
- For a cleaner look, place parchment strips under the cake before glazing, then remove after decorating.
