Decadent Biscoff Layer Cake Recipe

This Biscoff cake—also called cookie butter cake—features moist layers flavored with Biscoff, a creamy Biscoff buttercream, and a filling of warmed cookie butter with crushed Lotus cookies. The buttercream is rich and creamy without being overly sweet—a perfect indulgence for cookie butter lovers.

I bake with Biscoff often (and, full disclosure, I sometimes eat it straight from the jar). Its caramelized brown sugar and warm spice notes make it ideal for baked treats. This cookie butter layer cake captures that flavor without being cloying: you’ll get caramel, brown sugar and cinnamon in a tender, moist crumb.

The Biscoff buttercream balances sweetness with a hint of cream cheese and cinnamon, while the middle filling of slightly warmed cookie butter and crumbled Lotus biscuits adds texture and extra flavor.

What Exactly is Biscoff?

Biscoff is a brand of cookie butter: a spread similar in texture to peanut butter made from crushed speculoos (speculaas) biscuits originating in Belgium. It tastes of caramelized sugar and warm spices. Any cookie-butter-style spread will work here, but I use the Biscoff spread and Lotus speculoos biscuits for the crumble and decoration.

Making Biscoff Cake

This recipe yields very moist, tender layers. Because cookie butter has a unique consistency, getting the right balance so the cake isn’t dense or dry took some testing.

1. Preheat the oven to 350°F (180°C). If you use a convection oven, reduce the temperature by 25°F (10°C). Line the bottoms of two round pans with parchment and lightly grease the sides. You can also grease and flour the pans, but lining the bottoms makes removing the cakes easier.
2. Whisk the dry ingredients together in a medium bowl to distribute the baking powder and soda evenly. Measure the flour carefully—too much leads to a dry cake. A kitchen scale gives the best results; otherwise spoon flour into measuring cups and level.
3. In a large bowl, beat softened butter with brown sugar, granulated sugar, and the Biscoff spread until smooth and free of lumps. Brown sugar enhances the Biscoff notes.
4. Beat in the oil and vanilla. This cake uses both butter and oil: butter for flavor and oil to keep the cake moist longer.
5. Add the eggs one at a time, mixing gently between additions to avoid overmixing, which can create tunnels and a tough crumb.

6. Alternate adding the dry ingredients and buttermilk to the Biscoff mixture, beginning and ending with the dry ingredients: about one-third dry, half the buttermilk, another third dry, the remaining buttermilk, then the final third of dry. Mix gently—start with a spatula and finish with a whisk—to avoid overworking the batter. Buttermilk keeps the crumb moist without making it dense.
7. Divide the batter evenly between the two prepared pans. If you use cake strips, soak and wrap them around the pans to help the layers bake flat without doming.

8. Bake in the middle of the oven for about 35–40 minutes. The cakes are done when they pull away slightly from the pan sides and a toothpick comes out clean. Cool in the pans for 15 minutes, then carefully transfer to a rack to cool completely.

The frosting is an American-style buttercream made with butter, a small amount of cream cheese, Biscoff, cinnamon, powdered sugar, salt, and a splash of cream. The cream cheese cuts sweetness without making it a cream cheese frosting, and a little cinnamon complements the spiced cookies. Sift powdered sugar before mixing to avoid lumps.

Assembling Your Layer Cake

Make sure the cake layers are completely cool. If the tops are domed, trim them so the layers stack evenly.

Place the first layer on your serving plate and spread a thin layer of frosting on top. Pipe or pipe-like a thick band of frosting around the edge to form a barrier so the filling won’t run out. Warm about 1/3 cup Biscoff in a small bowl (about 30–45 seconds in the microwave) until easily spreadable but not hot, then spread it into the center and sprinkle with crushed Lotus cookies.

Top with the second cake layer and apply a thin crumb coat of frosting to the sides. Chill the cake for about 20 minutes to set the crumb coat. Finish by frosting the sides and top with swirls of buttercream. Reserve about one-third of the total frosting for the top, one-third for the sides, and one-third for filling and decorating. Sprinkle more crushed Lotus cookies on top for decoration.

With tender, moist layers, a pronounced Biscoff flavor, and a creamy cookie-butter buttercream plus a cookie-butter filling, this cake is a decadent treat for anyone who loves speculoos-style spreads.