Biscoff Cookie Butter Cake with Cream Cheese Filling

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

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Cream the Butter, Cookie Butter & Sugar

In a large mixing bowl, beat the softened butter, cookie butter, and granulated sugar until light and fluffy, about 2–3 minutes.

4. Add the Eggs & Vanilla

Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.

5. Alternate Dry Ingredients and Milk

Add the dry ingredients in three additions, alternating with milk in two additions. Begin and end with the dry mixture. Mix gently until just combined—do not overmix.

6. Bake the Cake

Divide the batter evenly between the two pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cakes

Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Make the Cream Cheese Filling

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.

9. Assemble the Cake

Place one cooled cake layer on a serving plate. Spread the cream cheese filling evenly across the top. Place the second cake layer on top and press down lightly.

10. Prepare the Glaze

In a small bowl, whisk melted cookie butter, powdered sugar, and milk until smooth and pourable.

11. Glaze & Decorate

Pour the glaze over the cake, letting it drip down the sides. Sprinkle with crushed Biscoff cookies and top with mini Biscoff cookies.

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.