This Biscoff cake recipe is fluffy and light, and topped with a delicious creamy cookie butter buttercream frosting. It’s a simple sheet cake that anyone can make, with no complicated layering or intricate frosting required!
Easy to make, this speculoos cake is great to serve as an afternoon snack or a dessert and decadent enough to serve as an occasion cake.
This cake is unbelievable. I still can’t get over how good it is. I can’t wait to make it again. And the frosting? Forget about it. I’m gonna be talking about this for weeks/months/forever.
★★★★★
– britt –
This is a true Biscoff cake recipe. You see, most cookie butter cake recipes are just vanilla cakes with a cookie butter frosting! This recipe has cookie butter in the cake mixture for a moist, fluffy and delicious treat.
Cookie butter (also called speculoos spread) is made from speculoos cookies, which are spiced cookies originating from the Netherlands that have a faint gingerbread flavor to them. The biscuits are ground up and mixed with vegetable oils to create a smooth, peanut butter like spread.
Speculoos spread is the most addicting, delicious treat you can imagine! It’s one of those things that you simply have to grab when you go to Trader Joe’s- I promise you won’t regret it! If you love this cookie butter cake recipe, you’re going to love my cookie butter ice cream too.
You guys are going to love this recipe, it’s been a real hit with everyone in our house! Made with everyone’s favorite speculoos spread, I know you’ll enjoy this one as much as we do.
Shopping List
- All Purpose Flour
- Baking Powder
- Salt
- Salted Butter
- Cookie Butter
- Eggs
- Pure Vanilla Extract
- Buttermilk
- Powdered Sugar
- Heavy Whipping Cream
Tools
- Mixer
- Liquid Measuring Cups
- Baking Spray
- 11×7 or 9×9 cake pan (We use our favorite 10.5×7.5 Staub)
To Store
- Room Temperature – Leave this cake sitting out at room temperature for up to 2-3 days.
- Refrigerate – Refrigerate in an airtight container for up to one week.
- Freeze – This Biscoff cake recipe can be frozen for up to six months, however, fresh is always best!
More Cookie Butter Recipes
Biscoff Cake Recipe
Ingredients
Cookie Butter Cake
- 1½ cups all-purpose flour (120 grams)
- 1½ teaspoons baking powder (7.19 grams)
- ½ teaspoon salt
- 4 tablespoons salted butter room temperature (115 grams)
- 1 cup white granulated sugar (200 grams)
- ½ cup cookie butter (4 ounces, 60 grams)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract (4.2 grams)
- ¾ cup buttermilk at room temperature (180 grams)
Cookie Butter Frosting
- ½ cup unsalted butter room temperature (227 grams)
- 14 ounces cookie butter (1 jar, 396.893 grams)
- 3 cups powdered sugar (390 grams)
- ¼ cup + 1 tablespoon heavy cream or the heaviest milk you have on hand
Instructions
Cookie Butter Cake
- Preheat oven to 350℉. Spray an 11×7 or 9×9 cake pan, lining with parchment paper and giving it a light dusting of flour.
- In a medium mixing bowl bowl, whisk together flour, baking powder and salt. Set aside.1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl or stand mixer fitted with with a paddle attachment, beat the butter until it is smooth on medium. Add sugar and cookie butter, beating on medium-high speed until mixture is pale and fluffy (about 2-3 minutes).4 tablespoons salted butter, 1 cup white granulated sugar, ½ cup cookie butter
- Reduce speed to low and add eggs one at a time, and add vanilla until just incorporated.2 large eggs, 1 teaspoon vanilla extract
- Alternating, gradually add dry mixture and buttermilk to butter mixture (beginning and ending with flour) Incorporate fully after each addition.¾ cup buttermilk
- Pour battered into prepared pan, using a spatula to smooth.
- Bake in the center of oven 45 minutes or until a toothpick inserted into the center comes out clean. Bring cake to room temperature before frosting.
Frosting
- In a large mixing bowl or stand mix on medium speed, beat butter and cookie butter until smooth. Gradually add powdered sugar and beat on medium until smooth.½ cup unsalted butter, 14 ounces cookie butter, 3 cups powdered sugar
- Beat in heavy cream a tablespoon at a time over medium-low until light and fluffy.¼ cup + 1 tablespoon heavy cream
- Spread frosting onto cooled cake.
Julie’s Tips
How to Store
- Room Temperature – Leave this cake sitting out at room temperature for up to 2-3 days.
- Refrigerate – Refrigerate in an airtight container for up to one week.
- Freeze – This Biscoff cake recipe can be frozen for up to six months, however, fresh is always best!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
How to Make
- Prep – Preheat oven and grease baking dish or line with parchment paper.
- Combine Dry Ingredients – In a medium bowl, whisk together flour, baking powder and salt.
- Combine Wet Ingredients – Using a stand mixer with a paddle attachment, beat butter until smooth. Add the sugar and cookie butter and combine. Add eggs and vanilla.
- Create the Batter – Alternate adding the flour mixture and then the buttermilk (beginning and ending with the flour.) Incorporate fully after each addition and do not over mix.
- Bake – Transfer batter to baking dish and spread with a spatula. Bake until a toothpick inserted into the center comes out clean. Bring cake to room temperature before frosting.
How to Make Cookie Butter Frosting
- Beat butter, cookie butter and powdered sugar until smooth.
- Add heavy cream a tablespoon at a time until light and fluffy.
- Frost room temperature cake.
How much salt does the cake call for? There’s no salt in the ingredient list but the recipe states that salt is one of the dry ingredients.
This cake is unbelievable. I still can’t get over how good it is. I can’t wait to make it again. And the frosting? Forget about it. I’m gonna be talking about this for weeks/months/forever.
You’re too kind! So glad you enjoyed it, Britt! You’ll have to try my Peanut Butter Cake next!
Thank you for the recipe. I wanted to know how to use cookie butter. Haven’t cut it yet but it has the whole house smelling good.
Ever made a double recipe in a 13×9?
I haven’t tested it, but if you do, let me know!
There is not measurements for the ingredients. Why?
There are, simply scroll to the recipe card.