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This Biscoff Cake is irresistibly soft and rich, with warmed spiced cookie butter bake right into every bite of the tender cake. It’s topped with a luscious, creamy cookie butter frosting, making it an absolute dream for Biscoff lovers!
If you’re new to Biscoff, let me convince you that you NEED to give it a try! Biscoff cookie butter is a creamy spread made from crushed Biscoff cookies (yes, the ones you get on the airplane!). Its texture is similar to peanut butter but has the flavor of brown sugar, warm spices, and caramel! SO good and perfect for baking!
Why You’ll Love This Biscoff Cake
- Ultra moist and tender!
- Loaded with Biscoff flavor – cookie butter in the cake AND the frosting!
- Perfect for any occasion – from casual get-togethers to special celebrations!
- Big flavor, little effort! No fancy tools or piping bags needed for this sheet cake!
Ingredients Needed
For the Cake
- All-Purpose Flour – It’s important to measure the flour properly (spoon into the measuring cup and then level off with a butter knife).
- Sugar
- Brown Sugar – Light or dark brown sugar works great.
- Salt
- Baking Soda – Check the expiration date on your soda; you want it to be fresh for optimal cake texture!
- Butter – I prefer salted butter, but unsalted butter works great, too.
- Water
- Cookie Butter – I always use the Biscoff brand; you can typically find it near the peanut butter at the grocery store.
- Buttermilk – Use store-bought buttermilk or make your own with vinegar and milk (details in the recipe card below).
- Vanilla Extract
- Eggs – I test my recipes with “large” eggs.
For the Frosting
- Butter – It’s important that the butter is softened for a smooth frosting (nobody wants lumpy frosting!)
- Cookie Butter – I buy a 14 ounce jar of Biscoff cookie butter; it’s the perfect size to use 1/2 cup in the cake batter and the rest in the frosting!
- Powdered Sugar – Aka confectioners sugar.
- Vanilla Extract
- Milk – Any milk is fine (skim, whole, almond, soy, etc.)
How to Make Biscoff Cake
Start by adding butter and water to a saucepan. Melt the butter and bring the mixture to a boil. Don’t let it boil for too long – you don’t want too much water evaporating on the stove.
Remove from the heat and stir in the cookie butter. It takes a little time to get it all incorporated, but just keep stirring and it’ll come together!
Pour the mixture over a large bowl with the dry ingredients and stir until smooth.
Now in a separate bowl, whisk together the eggs, buttermilk and vanilla. Pour the liquid ingredients into the rest of the batter and whisk until smooth. It’s such a beautiful shiny batter – almost looks like caramel sauce!
Pour the batter into a greased 9×13-inch pan and bake. I recommend checking the cake at about 25 minutes with a toothpick. Continue to bake until the toothpick comes out clean or with just a few moist crumbs. Remove the cake from the oven and let cool completely.
Make the Biscoff Frosting
Now it’s time for the frosting. It’s important that your butter is softened before you begin so you don’t end up with butter clumps in your frosting. Combine the butter and the cookie butter. Add the powdered sugar, vanilla, and some of the milk. Once it’s combined, add additional milk until the desired consistency has been met.
Make sure the cake is completely cooled before adding the frosting, so it doesn’t melt and get all runny. Spoon the frosting over the cake and carefully spread to an even layer. Top with crushed Biscoff cookies, sprinkles, etc., and enjoy!
Though the cake is absolutely delicious right when it’s done, I find that it just gets better and better over the next day or two! Feel free to make it a day ahead of time for get-togethers and holidays!
Pro Tips for the BEST Cake
- Use room temperature ingredients. This helps create a luxuriously smooth batter that results in a cake with incredible texture.
- Measure the flour properly. Flour should be measured by spooning it into a measuring cup and leveling off the top with a butter knife. Scooping the flour with a measuring cup can add too much flour (by weight) and therefore a more dry cake.
- Don’t over-mix the batter. Though you want to ensure that the ingredients are well-incorporated, don’t mix it too much more than you need to. Excessive mixing will lead to more gluten development and can create a tough cake.
- Don’t over-bake the cake. Over-baking the cake can dry out the cake…and we don’t want that!
Cake Storage and Serving Recommendations
Store the cake at room temperature for up to 3 days or in the fridge for up to 5 days.
You can also freeze the cake. Wrap the leftover cake tightly and store the cake in the freezer for up to 2 months.
No matter what temperature you store the cake at, be sure to let it come to room temperature before serving for the best soft, tender texture!
Other Desserts for Biscoff Lovers!
Biscoff Cake
Equipment
- 1 9×13-inch pan
Ingredients
Biscoff Cake
- 2 cups flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter I use salted butter
- 1 cup water
- 1/2 cup cookie butter ie. Biscoff
- 1/2 cup buttermilk*
- 1 teaspoon vanilla
- 2 eggs
Biscoff Frosting
- 1/2 cup butter softened
- 1 cup cookie butter ie. Biscoff
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
Make the Cake
- Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
- Add the flour, sugar, brown sugar, salt and baking soda to a large bowl; stir and set aside.2 cups flour, 1 cup sugar, 3/4 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon baking soda
- Add the butter and water to a saucepan; bring to a boil then remove from the heat.1 cup butter, 1 cup water
- Stir the cookie butter into the water/butter mixture until smooth.1/2 cup cookie butter
- Pour the cookie butter mixture over the dry ingredients and stir to combine.
- In a small bowl, whisk together the buttermilk, vanilla and eggs; Pour over the batter and stir to combine.1/2 cup buttermilk*, 1 teaspoon vanilla, 2 eggs
- Pour the batter into the prepared pan and spread to an even layer. Bake for 25-30 minutes or until a toothpick pressed into the center of the cake comes out clean or with just a few moist crumbs.
- Let cool for an hour.
Make the Frosting
- Add the butter and cookie butter to a mixing bowl.1/2 cup butter, 1 cup cookie butter
- Use a hand mixer (or a stand mixer) to mix until smooth.
- Add about 1/2 of the powdered sugar and the vanilla; stir until smooth.2 cups powdered sugar, 1 teaspoon vanilla
- Add the remaining powdered sugar and 2 tablespoons of milk.2-3 tablespoons milk
- Beat for 1 minute, until smooth and creamy, adding additional milk, as needed.
- Spread over the cooled cake.
