If you love rich, buttery desserts with a unique twist, then the Biscoff Cookie Butter Cake is going to become your new favorite indulgence. This cake combines the deep caramelized flavor of Biscoff cookie butter with the soft crumb of a classic cake, creating a perfect harmony of taste and texture that’s hard to resist. Whether you’re baking for a special occasion or just treating yourself, this cake brings warmth and comfort to every bite.

Biscoff Cookie Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential to achieving the beautiful texture and flavor of your Biscoff Cookie Butter Cake. Each one plays a key role—from the flour that gives structure to the luscious cookie butter that infuses every bite with that unmistakable caramel spice.

Cake flour, 2 ½ cups + 2 tbsp: Provides a tender crumb and delicate structure; remember to spoon and level for accuracy.
Granulated sugar, 1 ½ cups: Sweetens the cake perfectly without overpowering the cookie butter’s flavor.
Baking powder, 1 tbsp: The leavening agent that ensures your cake rises beautifully and stays light.
Fine sea salt, ½ tsp: Enhances all the flavors and balances the sweetness.
Unsalted butter, 6 ½ tbsp (room temperature, cubed): Adds richness and moisture; make sure it’s soft for easy mixing.
Cookie butter, ⅓ cup: The star ingredient, giving the cake its signature spiced, caramel flavor.
Sour cream, 1 cup (room temperature): Keeps the cake moist and tender while adding a subtle tang.
Vegetable or canola oil, ¼ cup: Contributes to a moist texture that stays fresh longer.
Whole milk, 1 cup (room temperature): Adds creaminess and helps the batter blend smoothly.
Large eggs, 2 (room temperature): Bind everything together and add structure for a perfect slice.

How to Make Biscoff Cookie Butter Cake

Step 1: Prepare Your Dry Ingredients

Start by whisking the cake flour, granulated sugar, baking powder, and fine sea salt together in a large bowl. This ensures all the dry ingredients are evenly distributed, setting the foundation for a well-balanced cake.

Step 2: Cream Butter and Cookie Butter

In a separate bowl, beat the cubed unsalted butter with the cookie butter until smooth and creamy. This step is crucial for infusing the batter with that rich and aromatic cookie butter flavor that you’ll recognize and love.

Step 3: Combine Wet Ingredients

Add the sour cream, vegetable oil, whole milk, and eggs to your butter mixture. Beat everything together until the mixture is silky and perfectly blended. Having all the wet ingredients at room temperature helps achieve a smoother batter and ensures the cake bakes evenly.

Step 4: Incorporate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix here; a few lumps are okay, and this will keep your cake tender and moist.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured cake pan, smoothing the top with a spatula. Bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this stage is simply irresistible!

How to Serve Biscoff Cookie Butter Cake

Garnishes

Sprinkle crushed Biscoff cookies or a drizzle of warm cookie butter over the top for a charming presentation. Adding a dollop of whipped cream or a dusting of cinnamon can elevate the flavors even more and create a stunning contrast to the cake’s rich texture.

Side Dishes

A scoop of vanilla ice cream or a cup of freshly brewed coffee pairs beautifully with this cake. The cool creaminess balances the cake’s buttery spice, making each bite even more satisfying, while a warm beverage complements the cozy flavors perfectly.

Creative Ways to Present

For a festive touch, serve individual cake slices with a sprig of fresh mint or edible flowers. You could also layer the cake with frosting or cookie butter cream for a decadent dessert centerpiece that’s sure to impress friends and family alike.

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Proper storage keeps the Biscoff Cookie Butter Cake moist and flavorful, ready for enjoyment anytime.

Freezing

If you want to keep your cake longer, freeze it by wrapping it well with plastic wrap and then aluminum foil. It can last up to 3 months in the freezer. Thaw it overnight in the refrigerator for the freshest taste.

Reheating

Warm slices gently in the microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F (150°C) for 5 to 10 minutes. Reheating brings back that lovely soft texture and revives the cake’s enticing aroma.

FAQs

Can I substitute cake flour with all-purpose flour?

Yes, but because all-purpose flour has a higher protein content, your cake might turn out a little denser. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.

Is cookie butter the same as Biscoff spread?

Absolutely! Biscoff cookie butter and Biscoff spread refer to the same creamy, spiced cookie paste that’s made from Biscoff cookies, offering that signature caramelized flavor.

How long does the Biscoff Cookie Butter Cake stay fresh?

When stored properly at room temperature in an airtight container, the cake stays fresh for about 3 days. For longer storage, freezing is your best bet.

Can I make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as using vegan butter, coconut yogurt in place of sour cream, and your favorite non-dairy milk. The flavor will be similar, though the texture might vary slightly.

What is the best way to level the cake after baking?

Once cooled, use a serrated knife to carefully trim the domed top for a flat surface. This makes frosting or stacking layers much easier, especially if you plan to make a layered Biscoff Cookie Butter Cake.

Final Thoughts

There’s something truly comforting about a homemade Biscoff Cookie Butter Cake. The way the cookie butter infuses every bite with warm caramel and spice feels like a hug from the inside out. I encourage you to try this recipe—you might just find a new favorite to share with those you love or to savor on your own on a cozy afternoon. Happy baking!

Biscoff Cookie Butter Cake Recipe

Print Recipe

★★★★★

5.1 from 21 reviews

This Biscoff Cookie Butter Cake is a moist, flavorful dessert that combines the rich, caramelized taste of Biscoff cookie butter with a tender cake crumb. Perfect for Biscoff lovers, this cake uses sour cream and oil to create a soft texture, balanced by a subtly spiced sweetness and a delicate crumb.

Author: Bella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 ½ cups + 2 tbsp cake flour (see notes for measuring)
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp fine sea salt

Wet Ingredients

6 ½ tbsp unsalted butter (room temperature, cubed)
⅓ cup cookie butter (Biscoff)
1 cup sour cream (room temperature)
¼ cup vegetable or canola oil
1 cup whole milk (room temperature)
2 large eggs (room temperature)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure the cake bakes evenly and releases easily.
Mix Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and fine sea salt. This ensures even distribution and a light texture in the cake.
Cream Butter and Cookie Butter: In a separate bowl, cream the cubed unsalted butter and the cookie butter together until smooth and fluffy. This will add the signature Biscoff flavor and richness to the cake.
Add Wet Ingredients to Butter Mixture: Beat in the sour cream, vegetable oil, and milk to the creamed butter mixture until fully combined. The mixture should be smooth and homogenous.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure proper emulsification and structure in the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
Bake the Cake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven; start checking at 45 minutes.
Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

For best results, measure the cake flour by spooning it into a measuring cup and leveling it off with a knife instead of scooping directly from the bag to avoid excess flour.
Room temperature ingredients help create a smooth, evenly mixed batter.
This cake pairs beautifully with a creamy Biscoff frosting or whipped cream topping.
Make sure not to overmix the batter to keep the cake light and tender.
Store leftovers wrapped in plastic wrap or airtight container at room temperature for up to 3 days or refrigerated for up to a week.