This cookie butter cake is packed with biscoff flavor! The cake layers are moist and tender with a cookie butter spread and crushed speculoos cookie filling. The best light and silky cookie butter frosting ties it all together giving the prettiest cake slices!
This post was originally published in October of 2018 and has been updated with helpful information and new photos. The recipe remains the same.
Reader Amira commented: “This cake was amazing! RAVE reviews!! Moist cake! Dreamy SMBC!!!! Awesome recipe!”
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Since cake recipes from scratch are always a winner in my book, I’ve got this updated two sugar bugs original for you. This cookie butter cake is the first recipe I developed and published!!! As a busy mama and self taught baker, this one looks impressive, but comes together easily.
The two cake layers are lightly spiced with biscoff cookies baked in them. More flavor is packed in the filling with cookie butter spread and more cookies. The dreamy buttercream also has lovely hints of biscoff. Much like my cookie butter cupcakes, cookie butter cake roll, biscoff blondies and biscoff icebox cake, this recipe is loaded with flavor!
Jump to:
💗 what makes this biscoff cake special
I created this cake because I love the cookie butter flavor and wanted it to shine through in every bite. You get cookies {ground to flour consistency} in the batter, a layer of pure cookie butter and cookie butter buttercream with some crushed cookies between the layers. It's cookie butter heaven!!! Don't let the Swiss meringue buttercream scare you, the lightness of the frosting is key to letting the cookie butter be the star of the show.
💭 what the heck is cookie butter?
Cookie butter is a spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and not so much molasses. You can use it as an alternative to nut butters or chocolate spreads. Cookie butter is also nut free, so it’s an option for those with nut allergies.
🛒 biscoff cake key ingredients
I tested a range of ingredients to create the best homemade version of this cookie butter cake. Here are a few that make this cake extra special.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Biscoff or speculoos cookies ~ I have baked this cake with both Lotus biscoff cookies and Trader Joe’s speculoos cookies. Both work and are important for bringing the cookie butter flavor to this cake.
Buttermilk ~ use store bought buttermilk and have it at room temperature before baking. It will give the biscoff cake more flavor and moisture than a homemade version. Kefir can be substituted. I include how to make your own in the recipe card notes, but suggest using store bought for the best results.
Cookie butter ~ Trader Joe's cookie butter and Lotus Biscoff Cookie Butter spread are the two brands that I regularly use. You will want the creamy version for the frosting and creamy or crunchy can be used for the filling.
Eggs ~ should be at room temperature to give the cake the best rise and soft texture. The egg whites for the cookie butter buttercream will separate better when cold and do not need to be room temperature. I originally developed this recipe with extra large eggs, but have notes in the recipe card for how to substitute large eggs.
🥣 how to make this homemade cake
Preheat the oven to 350°F.
Prepare two 8-inch round baking pans; butter the pans, line the bottom of each pan with parchment paper, butter again and dust lightly with flour. Set aside.
Place 6 biscoff/speculoos cookies in a food processor and pulse several times to reach a flour-like consistency.
In a bowl, whisk together all-purpose flour, ground biscoff cookies, baking powder and kosher salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy. Scrape down the bowl.
Add your eggs and vanilla extract and mix on medium until well combined.
With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.
Divide your batter equally between the two prepared pans and bake until the tops are lightly browned and a toothpick or cake tester comes out mostly clean.
Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto a wire rack to cool completely.
🍰 how to fill, frost and decorate
Make the cookie butter swiss meringue buttercream once the cakes are cool. If you need photos and trouble shooting for Swiss meringue buttercream, see this chocolate buttercream post.
Once the cakes are cool, level with a large serrated knife or cake leveler, if needed. The cakes bake fairly flat, so I don’t usually need to do this.
Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread cookie butter evenly over the layer.
Add about 1 cup of the frosting and spread evenly over the cookie butter.
Then sprinkle the 6 crumbled biscoff cookies over the buttercream and gently press into the frosting.
Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. Chill cake for 30 minutes to set the crumb coat.
Frost with remaining buttercream, smoothing evenly over the top and sides of the cake.
Decorate with swirls of frosting around the top edge of the cake, if desired. Wilton 1M is my favorite tip. You can also embellish with extra biscoff/speculoos cookies between the swirls and sprinkle crushed cookies around the base of the cake.
For the look created in these photos I used this off-set spatula, which I lightly pressed into the frosting while I turned the turntable. Start at the bottom of the cake, slightly moving the spatula up the cake as each turn is complete.
👩🏻🍳 tips for the best biscoff cake
Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour. I use this OXO scale in my kitchen and if your budget is tight, this Escali scale is also fantastic!
For the perfect crumb, use room temperature ingredients and store bought buttermilk. It gives the cookie butter cake more flavor and moisture.
Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop the mixer when all the ingredients have just come together and use a spatula to finish the mixing.
The cake batter is thick so an off-set spatula works great to smooth it into the pans. Once the batter is in the pan, drop the pan on the counter a couple times to remove any air bubbles.
Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The easy cookie butter cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the cake to cool completely before adding the filling and frosting.
Now get to your kitchen and make this biscoff cake, you won't be disappointed!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Cookie Butter Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
📖 recipe
Moist Cookie Butter Cake
This cookie butter cake is packed with biscoff flavor! The cake layers are moist and tender with a cookie butter spread and crushed speculoos cookie filling. The best light and silky cookie butter frosting ties it all together giving the prettiest cake slices!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
biscoff cake
- 2 cups all-purpose flour (250g)
- 6 ground biscoff/speculoos cookies (50g/yields a shy ½ cup)
- 2 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter room temperature (170g)
- 1 cup granulated sugar (200g)
- ½ cup dark brown sugar, packed (100g)
- 2 extra large eggs, room temperature (or 3 large eggs)
- 1 teaspoon pure vanilla extract
- ¾ cup buttermilk, room temperature* (180mL)
cake filling
- 6 biscoff or speculoos cookies, crumbled (50g)
- ¾ cup cookie butter spread (180g)
Cookie Butter swiss meringue buttercream
- 5 extra large egg whites (or 6 large egg whites/180-200g)
- 1 ¼ cups granulated sugar (150g)
- ½ teaspoon kosher salt
- 1 ½ cups unsalted butter, room temperature** (339g)
- ½ cup cookie butter spread (120g)
Instructions
- For the cake: preheat the oven to 350°F.
- Prepare two 8-inch round baking pans; butter the pans, line the bottom of each pan with parchment paper, butter again and dust lightly with flour. Set aside.
- Place 6 biscoff/speculoos cookies (50g) in your food processor and pulse several times to reach a flour-like consistency. This will yield a shy ½ cup of ground cookies. You can also use a zip-top bag and a rolling pin or meat mallet to crush the cookies, do your best to make them as fine as possible.
- In a bowl, whisk together all-purpose flour (2 cups/250g), ground biscoff cookies (6 cookies/50g), baking powder (2 ¼ teaspoons) and kosher salt (½ teaspoon). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter (¾ cup/170g) and both sugars (1 cup granulated sugar/200g and ½ cup brown sugar/100g). Start on low until incorporated and increase to medium-high (speed 6 on KitchenAid) until light and fluffy, approximately 5 minutes. Scrape down bowl, add your eggs (2 extra large OR 3 large) and vanilla extract and mix on medium (speed 4 on KitchenAid) until well combined. If using 3 large eggs, add 2 and mix until incorporated, then add the 3rd egg and vanilla.
- With the mixer on low (stir on KitchenAid), add the flour mixture and buttermilk (¾ cup/180mL) in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter. (I do ⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour)
- Divide your batter equally between the two prepared pans, then lightly drop the pans on the counter a couple times to remove and air bubbles. Then bake 30-35 minutes, until tops are lightly browned and a toothpick or cake tester comes out mostly clean. Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto the wire rack to cool completely. Be sure to leave them topside up.
For the buttercream:
- Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
- Whisk egg whites (5 extra large OR 6 large), granulated sugar (1 ¼ cups/250g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (if you would like to ensure the eggs are hot enough, they should be 160°F).
- Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (speed 8 on KitchenAid) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 10 minutes.
- Switch to the paddle attachment, reduce the speed to medium (speed 4) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. (1 ½ cups/339g total butter) *** Once all butter is incorporated, scrape down sides of the bowl and add cookie butter spread (½ cup/120g) and whip on high (speed 8 or 10) until a thick, whipped consistency is reached, about 3-5 minutes.
Assemble the cake:
- Once the cakes are cool, level with a large serrated knife or cake leveler, if needed.
- Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread cookie butter (¾ cup/180g) evenly over the layer. Add about 1 cup of buttercream and spread evenly over the cookie butter. Then sprinkle the 6 crumbled biscoff/speculoos cookies over the buttercream and gently press into the frosting.
- Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. This does not have to be perfect, it is meant to lock all the crumbs into the thin layer of frosting. Chill cake for 30 minutes to set the crumb coat.
- Frost with remaining buttercream, smoothing evenly over the top and sides of the cake. Decorate with swirls of frosting around the top edge of cake, if desired. Wilton 1M is my favorite tip. You can also embellish with extra biscoff/speculoos cookies between the swirls and sprinkle crushed cookies around the base of the cake. For the look created in these photos I used this off-set spatula, which I lightly pressed into the frosting while I turned the turntable. Start at the bottom of the cake, slightly moving the spatula up the cake as each turn is complete.
Notes
The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
*The buttermilk can be substituted with kefir.
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2-3 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ¾ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
** Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft.
*** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip. If you need more photos and trouble shooting for Swiss meringue buttercream, see this chocolate buttercream post.
If you only have salted butter, eliminate the kosher salt.
If you only have table salt, start with half the amount of salt.
The cake tastes best served at room temperature.
The cookie butter cake can be stored at room temperature in an airtight container for up to 2 days. It can also be stored tightly wrapped in the refrigerator for up to 5 days. The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.
Buttercream recipe slightly adapted from livforcake.com
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 689Total Fat: 44gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 198mgSodium: 320mgCarbohydrates: 69gFiber: 1gSugar: 46gProtein: 7g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
coleen frey says
Sounds yummy. Can't wait to try it!
Tasia says
Thank you Coleen! I hope you love it as much as we do 🙂
Lynne says
i know my brain is not functioning correctly this morning, but when you say 'cookie butter' what are you referring to? Sorry to be such a dummy 😊
I'd really like to try this!
Tasia says
Hi Lynne! Cookie butter is a spread with a consistency like peanut butter, but it is made with spice cookies, commonly called Biscoff or Speculoos. Trader Joe's sells a version and I also find it at Target. It typically is sold near the peanut butter. You'll have to let me know if you make it. 🙂
Sarah H says
Finally got a chance to try this one - my entire family LOVED it, and when I took the rest into work it was GONE in a couple of hours. Amazing recipe!!
Tasia says
Thank you Sarah! So happy to hear that it was so loved!!❤️
Denise says
Loved this cake! I will cut back on the salt in the frosting. But other than that, it was a hit. I could not find cookie butter so made my own. Not sure what bought tastes like or consistency but I thought the homemade came out fine.
Tasia says
Thank you for making my cookie butter cake and coming back to leave a comment. I truly appreciate both and am so happy you loved it! I am also happy to hear that homemade cookie butter worked well as I haven't tested that myself.
Cynthia says
Hi Tasha!
This looks great I have a question that I HOPE you can answer. First, I am afraid to make the traditional method of SMBC. I tried twice years ago and could never get it to emulsify. Heat, chilling, more whipping nothing worked. I live in Orlando and it’s hot and humid so....
Anyway, I make my SMBC different, without making a meringue. I whip the butter then add cool sugar syrup in 2 batches and viola! Firm, Easy. Always. Also, I slowly microwave the sugar-eggs til 160 and it’s fast!
Have you ever tried my method? I am making my son’s birthday cake tonight and he LOVES LOVES cookie butter. I want to add 1/2-3/4 a cup of the cookie butter, but I don’t have more ingredients if it gets messed up. Do you if my method is basically the same? The butter is a more solid ingredient chemistry-wise to add another ingredient to so I have been making this fast way for a long time. Love it. Soft and fluffy. Yum. Very fast too. Plus I double the egg-sugar portion and put half in freezer for next even faster batch. It doesn’t freeze as the sugar level is too high.
Any suggestion would be great! Thank you!
Tasia says
Hi Cynthia. I'm sorry traditional SMBC hasn't worked for you. I wish I could see you go through the process to help! It's frustrating to waste the time and money on a failed project.
I've never tried your method (I don't even own a microwave!) so I cannot guarantee the results. Given that your method works for you every time, I would suspect that adding the cookie butter to yours should work just fine.
I'm not sure if it's just the cookie butter that you are short on or all the buttercream ingredients. If it's just the cookie butter and you are worried about the results, you could start with a quarter cup and make sure it's emulsifying fine. When everything's okay, you could add more. Good luck! I know you can do this and I look forward to hearing how it goes! 😊
Amanda says
Im preparing the cake tonight for a contest tomorrow. My mother seems to think that anything with meringue needs to be consumed immediately or it will break back down to a liquid..... Do I need to do the frosting closer to time??
Tasia says
Hi Amanda. No, the Swiss meringue will stay stable for days after the addition of all the butter. I recommend chilling it well once you've frosted it, especially if you need to travel with it. I always store my cakes in the refrigerator, but take them out a few hours prior to serving to allow them to warm to room temperature. The frosting will last at room temperature for a day or two as well. I hope you win!!
Amira says
This cake was amazing! RAVE reviews!! Moist cake! Dreamy SMBC!!!! Awesome recipe!
Tasia says
Hi Amira, your sweet comment just made my night. I am so happy to hear that you enjoyed this cake, I too find the cookie butter swiss meringue to be incredibly dreamy!
Hope Martinez says
I don;'t have a stand mixer will I have issue if it use my hand mixer for the SMBC?
Tasia says
Hi Hope, I have never used a hand mixer to make SMBC. I typically run my stand mixer on high for 10-15 minutes to reach the stiff peak stage with the meringue. Then it's probably another 10-15 to add in all the butter. It's do-able, but consider that your times will likely be longer than with a stand mixer. I Googled "making SMBC with a hand mixer" and several articles come up. Please let me know how it comes out!
Tee says
Hi! Can this be made into cupcakes?
Tasia says
Hi Tee! I have halved this recipe and made it into 12 cupcakes, but was not overly thrilled with the cupcake texture. I currently am testing cupcakes and hope to have a perfect cookie butter cupcake recipe to share soon.💗
Juliana J says
Made this for my father's birthday! Doubled the recipe and put them into 9x13 pan to make it as a sheet cake! I may have baked it a little too long, but that was my own error. Other than that it was great!! really good cookie butter taste and the butter cream was pretty easy! No curdling or hassle for me! 12/10 for sure!! Thanks for the recipes, I look forward to making more from your new discovered blog!! Lots of love!!
Tasia says
Hi Juliana, thank you for the sweet comment! So happy you enjoyed this cake for your father's birthday!💗
Amy C says
Hello. Ive made the cake before but want to make in a quarter sheet pan, 11x17. Will doubling it do the trick,
along w the frosting? And bake time?
If you have the info. Thanks. One of the most delicious cakes and frosting. My daughter requested for her birthday.
Tasia says
Hi Amy, I am so happy to hear you love this cookie butter cake! I have not attempted baking this cake on a sheet pan, so I don't have any true feedback to give you. If I am understanding the bake pan correctly, a sheet pan will yield a much thinner cake so the bake time will decrease. If I were attempting this, I would start checking the cake at half the bake time.
Letscurry says
Tasia
Cookie butter is a new thing to me but atleast now I know what it is and I have your directions to help me try this recipe. Thanks for bringing some more summery joy to my baking. Hope you have a lovely weekend.
Tasia says
I hope you have a lovely weekend too, Hasin! It seems like I've been introducing lots of people lately to cookie butter.😉. It is definitely a favorite around here!
Mushili says
Hi Tasia, this looks like a great recipe!
I’m looking to make this cake for my mum’s birthday. Is it possible to convert the ingredients into grams please?
Tasia says
Hi Mushili, here are the ingredients in gram measurements. 2 cups all-purpose flour, 250g. 6 Biscoff cookies, 50g. 3/4 cup butter, 170g. 1 cup granulated sugar, 200g. 1/2 cup dark brown sugar, 100g. 3/4 cup buttermilk, 180mL. 3/4 cup cookie butter spread, 180g. 1 1/4 cup granulated sugar, 250g. 1/2 cup cookie butter spread, 120g. Phew, I think I got all of them for you. Happy birthday to your mum, I hope she loves the cake!
Mushili says
So kind of you! Thank you so much Tasia!
Emily says
Just want to say thank you so much for this recipe. I was looking for an excellent cake recipe to make for my birthday and this was beyond excellent. I’d go so far as to say this is the best cake I’ve ever made. The SMBC is intimidating but patience is key, I wasn’t sure it’d turn out the way it should but it did! Thank you thank you for making my birthday so great with this recipe.
Tasia says
Aww, thank you Emily! You just made my day and I'm thrilled that my recipe got to help celebrate your birthday! Thank you for coming back to share your results. SMBC is definitely more challenging to make and I'm glad you gave it a try! Happy belated birthday!
Lisa says
Made this last night for my son’s birthday, instructions were spot on about the frosting, we haven’t cut it yet but it looks delicious I used the Biscott chocolate bottomed cookies for the decorating on top!
Tasia says
Thank you for coming back to comment Lisa! I love the idea of chocolate coated cookies for the garnish. I hope you son has had the best birthday!
Jennifer says
I made this but turned it into a keto recipe. Absolutely delicious. Instead of cookie butter in the icing I just used cookie butter flavoring. Perfect!
Tasia says
Hi Jennifer ~ I'm so happy to hear that you enjoyed this cake recipe! Thank you for coming back to comment.
Hilary Vandrunen says
I made this yesterday...twice actually. Both times I would deem somewhat failures! I followed the directions and they just did not bake properly and I don't know why. I have successfully made the cupcake version a couple of times! The cake was for a friend so used the best two of the four. It still tasted delicious and the icing is a dream.! Hesitant to try it again but I might. I use Wilton 8 inch pans with baking strips. Thanks for the recipes 🙂
Tasia says
Hi Hilary, thank you for coming back to comment. I'm sorry the cakes misbehaved, but am happy you found them delicious. I've never used the baking strips and don't think they should be the culprit, but I wonder if that played any roll. Thank you again for trying it, I find the cookie butter Swiss meringue to be dreamy as well.
Hilary Vandrunen says
Another friend has asked me to make her one so I will be attempting again!
Tasia says
Yay! Now you've got me wanting to make it again too.
Thanh says
Finally! I finally found a cookie butter recipe that isn't dry and tasted like cookie butter without having to add it into the filling or frosting. But how long can it keep in the fridge or in the freezer for?
Jenn says
This cake is a dream! It’s the best from scratch cake I’ve ever made. Thank you for the excellent recipe.
Tasia says
Hi Jenn, I'm so happy you love this cookie butter cake! Thank you for making it and sharing your results!