Biscoff Cookie Butter Layer Cake

The Story Behind the Recipe – A Slice of Sweet Comfort 🍪✨

If comfort had a flavor, I’m convinced it would taste like Biscoff cookie butter — that warm, spiced, caramel-y magic that makes you feel like everything’s right with the world.

This Biscoff Cookie Butter Layer Cake was born one rainy afternoon when I needed a little pick-me-up. I remember sitting at the kitchen counter with a cup of coffee, spreading Biscoff cookie butter on a cracker, and thinking… this would taste incredible in a cake.

And just like that — whisk, bowl, and a spark of creativity — I began testing.

The first time I baked it, the smell that filled my kitchen was unbelievable — warm cinnamon, toasty brown sugar, and that signature caramel spice of Biscoff cookies. When I took the first bite, I knew I’d struck gold. It was soft, buttery, and layered with creamy cookie butter frosting that melted in your mouth.

Now it’s one of those desserts I make for special celebrations — birthdays, cozy weekends, or just because. My family calls it the golden cake because of its warm color and even warmer flavor. It’s nostalgic, comforting, and just fancy enough to impress guests — but easy enough that you can make it anytime you need a little extra sweetness in your life. 🍰💛

---

What Makes This Recipe Special 🌟

• 🍪 Cookie Butter Magic: That spiced caramel flavor in every bite.
• 🎂 Moist & Fluffy Layers: Soft vanilla cake infused with Biscoff goodness.
• 🧁 Dreamy Frosting: A whipped cookie butter buttercream that’s silky and rich.
• 💫 Looks Bakery-Worthy: Gorgeous layers and elegant texture.
• 🕒 Perfect for Any Occasion: Birthdays, holidays, or cozy weekends.

This is one of those cakes that doesn’t just taste good — it feels good. It’s like a warm hug in dessert form.

---

Ingredients – Simple, Cozy & Full of Flavor 🍰

🧈 For the Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• ½ cup Biscoff cookie butter (melted slightly)
• 1 cup buttermilk (or milk + 1 tsp vinegar)

---

🍪 For the Frosting:

• 1 cup unsalted butter, softened
• ½ cup Biscoff cookie butter
• 3 cups powdered sugar
• 2–3 tablespoons heavy cream or non-dairy milk
• 1 teaspoon vanilla extract
• Pinch of salt

---

🍯 For Decoration (Optional but Stunning!):

• Crushed Biscoff cookies (for topping)
• Drizzle of melted Biscoff spread
• Mini Biscoff cookies for garnish

---

Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Preheat & Prep

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

---

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Set aside — this is your warm, cozy base!

---

Step 3: Cream the Butter & Sugar

In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

This step gives your cake that irresistible soft crumb.

---

Step 4: Add the Eggs & Flavor

Add eggs one at a time, mixing well after each. Then stir in vanilla extract and melted cookie butter.

Your batter should smell divine right about now.

---

Step 5: Combine Wet & Dry

Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Mix until just combined — don’t overbeat.

---

Step 6: Bake

Divide the batter evenly among your cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

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

---

Step 7: Make the Frosting

In a large bowl, beat butter and cookie butter until creamy and smooth.
Add powdered sugar gradually, then mix in vanilla and a pinch of salt.
Add heavy cream, one tablespoon at a time, until light and fluffy.

Taste test (mandatory!) — it’s like a cookie butter cloud. ☁️

---

Step 8: Assemble the Cake

Once cakes are completely cool, trim any domed tops for even layers.
Place one layer on a serving plate, spread a generous amount of frosting, then repeat with the next two layers.

Frost the entire cake with the remaining buttercream, smoothing it out with a spatula.

---

Step 9: Decorate & Finish

Drizzle melted Biscoff spread over the top, letting it drip down the sides.
Sprinkle crushed cookies over the top and finish with a few whole Biscoff cookies for garnish.

It’s bakery-beautiful — and every bite will make your taste buds dance. 💃

---

Serving Suggestions – What to Pair It With 🍽️

• ☕ Coffee or Espresso: The bold flavor balances the sweet, spiced cake.
• 🥛 Cold Milk or Oat Milk: Classic and comforting.
• 🍨 Vanilla Ice Cream: Adds a creamy, cool contrast.
• 🍷 Sweet Dessert Wine or Baileys Latte: For an adult treat!

This cake is perfect for birthdays, fall gatherings, or cozy nights in with your favorite people.

---

Customization & Variations 🎨

• 🍫 Chocolate Biscoff Cake: Add ¼ cup cocoa powder to the batter for a chocolate twist.
• 🥜 Peanut Butter Fusion: Mix half peanut butter, half Biscoff in the frosting for nutty richness.
• 🧁 Cupcake Version: Make 24 cupcakes and bake for 18–20 minutes.
• 🍰 Vegan Option: Use dairy-free butter, non-dairy milk, and flax eggs.
• 🍏 Autumn Spice: Add grated apple or pear for a fall-inspired touch.
• 🧁 Drip Cake: Add melted white chocolate drizzle for a bakery finish.

---

Storing & Reheating Tips 🧊

• Room Temperature: Keep covered for up to 2 days.
• Refrigerate: Store up to 5 days in an airtight container.
• Freeze: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and thaw before frosting.

(Pro Tip: Frosting can be made ahead — store in the fridge for up to 1 week. Let it come to room temp before using!)

---

Nutritional Snapshot (Per Slice – Approx.)

• Calories: 480
• Protein: 5g
• Fat: 24g
• Carbohydrates: 60g
• Sugar: 42g
• Fiber: 1g

A sweet indulgence — best enjoyed slowly, with a smile. 😊

---

Reader Q&A – Common Questions 💬

1. Can I make this as a two-layer cake instead of three?
Yes! Just use 9-inch pans and increase baking time slightly.

2. Can I use crunchy Biscoff spread?
You sure can — it adds a fun texture!

3. What’s a good substitute for buttermilk?
Mix 1 cup milk with 1 teaspoon vinegar or lemon juice.

4. Can I make it gluten-free?
Yes — use a 1:1 gluten-free all-purpose baking flour.

5. Can I make it ahead for a party?
Absolutely! Bake the layers the day before and frost the next day.

6. Does it need to be refrigerated?
If your kitchen is warm, yes. Otherwise, it’s fine at room temp for 1–2 days.

7. Can I turn it into cupcakes?
Yes — bake for 18–20 minutes, then top with frosting and crushed cookies.

8. How do I get smooth frosting edges?
Use an offset spatula and chill between layers for cleaner edges.

9. Can I use store-bought frosting?
Sure, but homemade cookie butter frosting is what makes this cake special!

10. How long does it last?
Up to 5 days in the fridge — and it tastes even better the next day.

---

Final Thoughts 🍽️

This Biscoff Cookie Butter Layer Cake is the dessert of dreams — sweet, spiced, and luxuriously creamy.

It’s more than just a cake; it’s a celebration of comfort, creativity, and all things cozy. From the first swirl of batter to that final crumb on the plate, it’s a baking experience that feels as good as it tastes.

Serve it at birthdays, holidays, or just because you deserve something wonderful — because trust me, one bite of this cake, and you’ll feel like you’re wrapped in a cinnamon-scented hug. 💛

So grab your apron, turn on your favorite playlist, and bake your way into cookie butter bliss. Your kitchen is about to smell amazing.

---

Tried This Recipe? 💕

Did you make this Biscoff Cookie Butter Layer Cake?

📸 Snap a photo and share it on Pinterest — tag @Granny’s Lil Kitchen so I can feature your creation!

Tell me in the comments: did you go all out with the drizzle, or keep it rustic and homey? Either way, I bet it was delicious. 💛

Here’s to warm ovens, cookie crumbs, and the sweetest kind of kitchen memories. 🍪🎂