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Biscoff Cake with Cookie Butter Frosting

A moist brown sugar and cinnamon sponge cake layered with creamy cookie butter buttercream and crunchy Biscoff crumbs.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Belgian-Inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour spooned and leveled
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.75 cup unsalted butter room temperature
  • 1.5 cups light brown sugar packed
  • 2 tbsp vegetable oil
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk room temperature
Cookie Butter Frosting
  • 1 cup unsalted butter softened
  • 1 cup Biscoff cookie butter creamy
  • 3.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
Assembly
  • 10-12 Lotus Biscoff cookies crushed and whole

Equipment

  • Two 8-inch Cake Pans
  • Stand mixer or hand mixer
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a mixer, cream butter, brown sugar, and oil for 3-4 minutes until fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Alternately add dry ingredients and buttermilk to the mixer on low speed, starting and ending with flour.
  6. Divide batter between pans. Bake 28-32 minutes until a toothpick comes out clean. Cool completely.
  7. For frosting: Beat butter until creamy. Add cookie butter and mix until smooth.
  8. Slowly add powdered sugar, then whip on high. Add cream and vanilla to adjust consistency.
  9. Assemble: Frost the top of the first layer, sprinkle with crushed cookies, place second layer on top.
  10. Frost the entire cake and garnish with more cookie pieces.

Notes

Ensure cake layers are completely cool before frosting to prevent sliding.