Name: Cookie Butter Swiss Roll
Prep time: 20 min
Cook time: 15 min
Total time: 3 h
Yield: 10
Ingredients: Cookie Butter Roll Cake; 1 cup all-purpose flour; 4 Biscoff cookies, ground to flour consistency; 1 ¼ teaspoons baking powder; ½ teaspoon salt; 5 large eggs, separated; ½ cup granulated sugar; 1/3 cup dark brown sugar; 2 Tablespoons canola oil; 1 teaspoon pure vanilla extract; ¾ cup powdered sugar; ½ cup cookie butter spread; ½ cup unsalted butter, room temperature; 2 ounces cream cheese, room temperature; 1 ¾ cups powdered sugar; 1 teaspoon pure vanilla extract; 4 Biscoff cookies, ground (a few remaining larger chunks are okay)

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This Swiss roll is exploding with cookie butter flavor! Biscoff cookies in the cake batter and frosting and a layer of pure cookie butter spread in between. You will love this pretty spiraled cake!

I think it's becoming clear that I have an obsession with Biscoff and cookie butter! The spiced, slightly gingerbread and cinnamon flavor just screams fall baking to me. Cookie butter is absolute heaven, in my opinion. If you haven't tried it yet, I seriously suggest you give it a try!

Cookie butter Swiss roll with a lit candle.

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We are also celebrating around here this coming week. On Tuesday two sugar bugs officially turns one year old!

Thank you to each one of you for following along!! It makes my heart so happy to see you making and enjoying my recipes.💗. I have content planned until the end of the year, but would love to hear from YOU about any recipes that you would like to see.

It's crazy to me to have hit this milestone. I can honestly tell you that it doesn't feel like a year has passed. Maybe because it's still a few days away??

In all honesty, it has been a whirl wind of a year. I always thought my grandparents were crazy when they talked about how fast time was going. Truth be told, somewhere in my mid 20's I started to understand their perspective. These days I feel like I blink and three months have flown by!😂

My cookie butter cake was one of the first recipes that I posted on two sugar bugs. I thought it was only fitting to celebrate the blog's first birthday with a twist ~ see what I did there? ~ on what is still the most popular recipe here.

Enough about me though, let's make this cookie butter Swiss roll cake!

Slice of cookie butter Swiss roll on a plate

SO WHAT EXACTLY IS A SWISS ROLL CAKE?

A Swiss roll cake is a sponge cake typically filled with whipped cream, jam or frosting. The cake is baked on a sheet pan and rolled up in a thin towel or parchment paper while hot. After the cake has cooled it gets unrolled, spread with a layer of filling and then it is rolled back up. A Swiss roll has a spiraled appearance once sliced.

HOW DID BISCOFF GET IT'S NAME?

I love how David at Spiced explains it, "Lotus is the most common brand of speculoos, and in Europe these cookies are sold as “Lotus Speculoos” cookies. If you order a coffee at just about any cafe in Belgium, chances are it will be served with a speculoos cookie. So where does Biscoff come into the picture? Well, Delta signed on to serve speculoos cookies on its’ flights, but it feared that Americans would have a hard time pronouncing ‘speculoos.’ So they merged biscuit (European for cookie) with coffee. Bis-coff. Interesting back story, huh?" Thanks for the information David!

IS MAKING A COOKIE BUTTER SWISS ROLL HARD?

No. There are many steps in making this cookie butter Swiss roll, but none of them are hard. The trickiest parts are folding in the whipped egg whites and flipping the hot pan over after the cake has baked. I tell you though, if I can do it, I know you can too!

Face on shot of cookie butter Swiss roll

STEP-BY-STEP DIRECTIONS TO HELP YOUR CONFIDENCE

First, grind your Biscoff cookies to a flour-like consistency. I like using my Cuisinart mini-prep for this step. You can also crush the cookies in a heavy duty zip-top bag with a rolling pin. I prepare the cookies for the cake and the frosting at the same time, but in two separate batches.

Ground Biscoff cookies in a food processor.

Next, prepare your baking pan. It was important to me that this recipe be developed to use a half sheet pan. I don't know about you, but I have a hard time buying specialty pans that I rarely use. My half sheet baking pans are work horses in my kitchen; cookies, brownies, focaccia bread, roasted vegetables and pizza are just a few things I use them for.

The baking pan needs to be greased well as we want an extremely non-stick surface for this cake. This is so the cake will effortlessly release from the hot baking pan so we can quickly roll it up after it has baked.

I prefer to use butter, but I suspect if you like baking spray that it would do the job too. Butter the entire pan; making sure to get all the sides, corners and bottom of pan.

Once the whole pan is greased, lay down a piece of parchment paper and grease it well. Parchment paper is an absolute MUST for letting the cake seamlessly release.

NEXT PREPARE THE CAKE BATTER

Whisk the flour, ground Biscoff cookies, baking powder and salt together and set aside.

Then separate the egg whites and yolks. Place the egg whites into the bowl of your stand mixer fitted with the whisk attachment. Whisk on high for 3-4 minutes until medium-stiff to stiff peaks form. Carefully move the egg whites to a clean bowl and set aside.

Medium stiff to stiff peaks with egg whites.

Add the egg yolks, granulated sugar and brown sugar to the mixing bowl (no need to clean it in between!) and whisk until pale and creamy. Then add in the canola oil and vanilla and mix well.

Next, scrape down the bowl and add half of the flour mixture. Mix on low until barely combined. Stop the mixer and scrape up and down the bowl again and add the remaining half of the flour mixture. Mix on low again until barely combined. Finish by hand mixing until fully combined. The mixture is VERY thick.

Finally, fold in the whipped egg whites. I start with a small scoop to loosen the mixture. Then add the remaining egg whites in three additions. Gently fold in the egg whites until completely combined. Avoid over mixing and deflating the egg whites! Spread the batter evenly into the prepared pan and bake.

Egg yolk and granulated and brown sugar mixture in a mixing bowl.

Batter with egg whites folded in (in a bowl).

I tested this cake multiple times and 15 minutes was the magical time for having it bake through. It will lightly spring back when touched with your finger or you can test with a cake tester or toothpick. It should not take any longer than 17 minutes.

GET READY TO ROLL THE CAKE!

While the cake is baking, get prepared for rolling the cake. Place a thin towel or a large piece of parchment paper on the counter. Sprinkle generously with powdered sugar.

Once the cake is baked, immediately invert it onto the prepared surface. I've done this lots of times and I still find it a little nerve wracking. If you prepared your pan well the cake should release without a problem.

Work quickly to gently remove the parchment paper from the bottom of the cake. Then starting with a narrow side gently roll the cake up with the towel or parchment paper. Allow the cake to cool completely, about 2 hours. You can speed this process up by placing the cake in the refrigerator.

Baked Swiss roll with the parchment paper being peeled off.

PREPARE THE COOKIE BUTTER FROSTING

Using a hand mixer or stand mixer, beat the butter for 3-4 minutes until lighter in color. Next add the cream cheese and beat another 1-2 minutes until smooth and well combined. Add the powdered sugar and vanilla and mix on low until combined; then beat another 2 minutes until combined and creamy. Finally, beat in the 4 ground Biscoff cookies.

butter and cream cheese in a mixing bowl

Butter and cream cheese in a mixing bowl with crushed Biscoff cookies on top.

HOW TO ASSEMBLE A SWISS ROLL CAKE

Once the cake is cool, gently and slowly unroll the cake. Flatten it out and spread a thin layer of cookie butter spread over the cake. Then spread the frosting evenly over the layer of cookie butter.

Gently roll the cake back up, without the towel this time. Be sure to go slowly and roll the cake tightly. Some frosting may spill out of the sides. Cover loosely with plastic wrap and refrigerate at least 20 minutes before slicing and serving.

Cake layer with frosting being rolled up. — I did not change towels ~ I took photos with a couple different test cakes!

Making this cookie butter Swiss roll cake is a bit more involved than most of my other recipes. I apologize for all the dirty dishes that will be created. Trust me when I tell you the time and dirty dishes are worth it when you take that first bite! Enjoy and THANK YOU again for following along!!

Pinterest graphic for cookie butter Swiss roll

WANT MORE COOKIE BUTTER RECIPES?

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Yield: 10-12 slices