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
Made with real Biscoff cookie butter for rich, warm flavor
Includes a luscious cream cheese layer for contrast
Topped with a simple but stunning cookie butter glaze
Perfect for birthdays, holidays, or any special occasion
Eye-catching and bakery-worthy presentation
Moist and tender crumb with a hint of cinnamon spice
Ingredient Breakdown
All-Purpose Flour: Forms the structure of the cake
Baking Powder & Baking Soda: Help the layers rise evenly and become fluffy
Ground Cinnamon: Adds warmth and enhances the cookie butter flavor
Unsalted Butter: Provides richness and moisture
Biscoff Cookie Butter: The star ingredient—creamy and spiced
Granulated Sugar: Sweetens the cake without overpowering the cookie butter
Eggs: Bind the batter and add richness
Vanilla Extract: Boosts overall flavor depth
Whole Milk: Keeps the cake moist and tender
Cream Cheese: Adds a tangy filling layer for contrast
Powdered Sugar: Sweetens both the filling and glaze smoothly
Crushed Biscoff Cookies: Add crunch and visual appeal
Mini Biscoff Cookies: Fun and decorative for topping
Pro Tips
Use room temperature ingredients for smoother batter and even baking.
Don’t overmix once you add the flour to keep the cake light and tender.
Cool the cake completely before adding the filling to prevent melting.
Warm the cookie butter slightly before mixing into the glaze.
Use an offset spatula for clean filling and glaze application.
Ingredient Swaps or Variations
Swap milk with buttermilk for extra moisture and tang
Use a different spread like Nutella or peanut butter for a twist
Add crushed Biscoff into the batter for a cookie-studded texture
Turn it into cupcakes by baking in a muffin tin (adjust bake time)
Make it gluten-free by using a 1:1 gluten-free flour blend
Serving Suggestions
Serve with hot coffee or chai for a cozy treat
Add a dollop of whipped cream or vanilla bean ice cream
Plate on a white cake stand with crushed cookies around the base
Drizzle extra glaze just before serving for dramatic effect
Make Ahead + Storage Tips
Make Ahead: Bake the cake layers up to 2 days in advance and store them wrapped in the fridge.
Storage: Store the assembled cake in the refrigerator for up to 4 days.
Reheat: Let slices sit at room temp for 15 minutes before serving.
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.
