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This layered cookie butter cake is absolutely delicious! Made with 4 layers of soft cake and a homemade cookie butter crumble, this Biscoff cake will definitely become a new favourite!
I think there are a surprising number of you who are unfamiliar with cookie butter. This is sad. It is a magical invention! It might ring a bell for you if I tell you that cookie butter is made out of the same cookies that many airplanes hand out as a snack. They’re perfectly dippable into your cup of coffee or cappuccino!
Cookie butter is essentially kind of like Nutella, in the sense that it is a sweet spread alternative to peanut butter or another nut butter.
You can put cookie butter on toast, stirred into oatmeal or – bake it into cookies like these ones. Today we’re making a layered cake that tastes just like Biscoff!
Key Ingredients for a Cookie Butter Cake
Get prepared; there is a LONG list of ingredients for this cake in the recipe card but they’re all very simple! I don’t like to make complicated cakes, so you have nothing to worry about here.
Flour: I just use all-purpose flour in this recipe, along with a bit of cornstarch. The cornstarch gives the flour a little bit of a fluffy boost in the baking process.
Butter: I love using butter in a cake for the flavour and the richness! I’ve also added oil to the cake as it creates that perfect moisture.
Buttermilk: One of my favourite ingredients to bake with; buttermilk is such a magical ingredient. It makes things so moist!
Recipe Tip
You can make your own buttermilk if you don’t have store-bought on hand. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and stir to combine and let it rest.
Biscoff Cookies: You will absolutely need Biscoff cookies for this cookie butter cake! You can usually find these at the grocery store in the cookie aisle but you can always count on Amazon as well. That’s where I got mine! Just be sure not to get the sandwich version.
Cookie Butter: This is also a great Amazon purchase if you can’t find it in store. I have been able to find it in some grocery stores though! Usually right where you’d find the Nutella.
Baking Directions Made Easy
First of all, choose your cake pan! For this particular cake I went with 4 smaller pans for a nice sized layered cake. I used 4 6″x2″ round pans.
If you wanted to turn this into more of a traditional 8″ round layered cake, you could opt for 2 8″x 2″ pans instead. The bake time will be around the same time, but as always, check for doneness a bit earlier than the suggested bake time!
1. To bake the cake, start by whisking together the dry ingredients from the flour all the way to the salt.
2. Use a stand mixer or an electric mixer and bowl fitted with the paddle attachment to cream together the butter and both sugars. Add in the oil and combine, followed by the eggs, one at a time! Next, add the vanilla and – the cookie butter!
Tip: Scrape down the sides of the bowl continuously when creaming the wet ingredients together to ensure everything is evenly mixed.
3. Once everything is combined, turn the mixer on low and add in half of the dry ingredients, followed by half of the buttermilk, and then the other half of the dry ingredients, and then the remainder of the buttermilk. Mix on low only until the batter is fully combined, without overmixing!
4. Divide the cake batter evenly among 4 6″x2″ pans. Sometimes I use a kitchen scale for accuracy just to ensure everything will bake up evenly! With the oven preheated to 350F, bake the cakes for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Tip: Begin checking the cakes around 28-30 minutes to be sure they aren’t over-baked and dry!
Cake Pan Tip
I always cut a circle of parchment paper the same size as the cake pan I’m using and put it in the bottom of the pan, then spray the entire bottom and sides of the cake pan with nonstick spray.
This is the best way I’ve found to ensure the cakes come out of their pans cleanly without sticking to the bottom or sides!
5. Once they’re done baking, allow the cakes to cool for 10 minutes in the pans before running a knife around the edges of the pan and inverting them on to a wire rack to cool completely to room temperature.
Cookie Butter Buttercream
Actually, before we dive in to the fluffy Biscoff buttercream, we need to cover the MIDDLE layer of the cake. I’m quite proud of this layer! Not only does this cake have delicious cookie butter flavoured buttercream, but it also has a rich and delicious cookie crumble layer.
Make this by crushing about 15 Biscoff cookies into crumbs, then combining 1/2 cup of those crumbs with 1/2 cup of cookie butter. It reminds me of the chocolate cookie middle of a DQ ice cream cake! So good.
This middle layer will be spread on top of each buttercream layer. Delicious!
For the buttercream:
Cream together 1 cup of unsalted butter (at room temperature) until light and fluffy, about 2 minutes on high with a mixer. Add in 1-2 cups of powdered sugar and 1 tablespoon of heavy cream and combine, then add in 1/3 cup of cookie butter, followed by the remaining powdered sugar and heavy cream, as well as vanilla extract.
Note: You may need to adjust the amount of powered sugar or heavy cream a little at a time. You want the consistency of the buttercream to be light and fluffy and easy to spread on to a cake!
Assemble The Cookie Butter Cake
Begin by placing one layer of cooled cake on to a cake plate or round cake cutout. Add about 1/2 cup of the buttercream to the top of this layer, and spread it out evenly with a cake spatula. Next, drop 4-5 teaspoons of the cookie butter crunch on top of the frosting and use a spoon to smooth it around.
Repeat with the remaining layers until you have the top layer left. Once you add the last layer of cake, use the remaining buttercream to decorate the outside of the cake!
Top with cookie crumbles, broken Biscoff cookies and whatever else you like!
Enjoy!!
This cake is a perfect little birthday cake or just a fun cake to serve when you’re in the mood for a celebration. You could even just celebrate the end of the week! I will be enjoying a slice of this cake today in honour of my Dad’s birthday.
Other Recipes You May Enjoy
There are a few other cakes from the blog I think you might like, including:
Or if you’re just here for the cookie butter, be sure to try my cookie butter cookies!
Cookie Butter Cake
- Total Time: 2 hours
- Yield: 1 cake 1x
Description
This layered cookie butter cake is absolutely delicious! Made with 4 layers of soft cake and a homemade cookie butter crumble, this Biscoff cake will definitely become a new favourite!
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup avocado oil (or vegetable oil)
- 3 eggs, room temperature
- 2 tsp pure vanilla extact
- 1/2 cup Biscoff cookie butter
- 1 cup whole buttermilk**
Biscoff Middle Layer
- 1/2 cup Biscoff cookie butter
- 15 Biscoff cookies, crumbled (1/2 cup)
Cookie Butter Buttercream
- 1 cup unsalted butter, room temperature
- 4–5 cups powdered sugar
- 2–3 tbsp heavy cream
- 2 tsp pure vanilla extract
- 1/3 cup Biscoff cookie butter spread
Instructions
- Preheat the oven to 350 F and grease 4 6″x 2″ pans thoroughly.* See recipe notes in the blog post for tips on how I grease my cake pans.
- In a large mixing bowl, whisk together the dry ingredients from the flour all the way to the salt. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and both sugars on high for 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl, then add in the oil and continue to combine.
- With the mixer running on low, add the eggs, one at a time. Next, add the vanilla and – the cookie butter! Scrape down the sides continuously.
- Once the wet ingredients are thoroughly combined, turn the mixer on low and add in half of the dry ingredients, followed by half of the buttermilk, and then the other half of the dry ingredients, and then the remainder of the buttermilk. Mix on low only until the batter is fully combined, without over-mixing!
- Divide the cake batter evenly among the 4 cake pans. Sometimes I use a kitchen scale for accuracy just to ensure everything will bake up evenly! Bake the cakes for 30-35 minutes or until a toothpick inserted in the centre comes out clean. I begin checking my cakes at around the 28-30 minute mark to ensure they aren’t over-baked and dry!
- Once you remove the cakes from the oven, allow the cakes to cool for 10 minutes in the pans before running a knife around the edges of the pan and inverting them on to a wire rack to cool completely to room temperature.
- Make the middle layer. Measure out 1/2 cup of Biscoff cookie crumbs into a bowl. Add 1/2 cup of cookie butter and use a large spoon to combine the crumbs with the spread until the crumbs are saturated. Set aside.
- Make the cookie butter buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on high until light and fluffy, about 2 minutes. Add in 1-2 cups of powdered sugar and 1 tablespoon of heavy cream and combine, then add in 1/3 cup of cookie butter, followed by the remaining powdered sugar and heavy cream, as well as vanilla extract until the consistency of the buttercream is light and fluffy and easy to spread.
- Assemble the cake. Begin by placing one layer of the cake on to a cake plate or round cake cutout. Add about 1/2 cup of buttercream frosting to the top of this layer, and spread it out evenly with a cake spatula.
- Next, drop 4-5 teaspoons of the middle layer (the cookie butter crumbles) on top of the frosting and use a spoon to smooth it around. It doesn’t have to be perfect!
- Repeat with the remaining layers until you have the top layer left. Once you add the last layer of cake, use the remaining buttercream to decorate the outside of the cake! Finish decorating the cake by topping it with cookie crumbles, broken Biscoff cookies and whatever else you like!
Notes
*See blog post above for converting this cake to a 2 layer 8″ round cake
**To make your own buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of whole milk and let it sit for 10 minutes before using it in the recipe.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: cakes
- Method: oven bake
- Cuisine: american
I love that you always remember your Dad on his birthday. The cake looks delicious 💞.
Thank you Aunt Linda. We always have cake to celebrate! 🙂
You are my favorite food blogger for so many different reasons! The fact that I get to enjoy this very cake, today, is one of them 🙂