My Biscoff Cake (aka cookie butter cake) features three layers of rich chocolate cake with a velvety and fluffy Biscoff frosting in between. It’s incredibly easy to make and uses pantry staples. 

As much as I love peanut butter and Nutella, the MVP of spreads is Biscoff cookie butter. Not only is it delicious on its own, but it’s fabulous when used in my Biscoff cake.

Now, this isn’t your classic Biscoff cake recipe. Instead, it features a chocolate cake base with layers of Biscoff between each one, topped with a thick coating. I’ve done this on purpose because a full-on cake would be a little too overpowering (it’s SO sweet!). I’ve tested this recipe multiple times to find the perfect combination of chocolate and Biscoff. My family requests this for every birthday, celebration, or whenever they crave some cake (which is far too often).

Key Ingredients

Find the printable recipe with measurements below.

• All-purpose flour. Preferably sifted to remove any clumps.
• Cocoa powder. I used Dutch-processed unsweetened cocoa powder, but any cocoa powder will work. I sometimes use dark or black cocoa powder for the richer flavor.
• Sugar. I prefer white sugar over brown sugar in this recipe since the Biscoff will add plenty of caramelized flavor. 
• Baking soda. For the cake to rise. 
• Salt. To bring out the flavor of the other ingredients.
• Vinegar. Reacts with baking soda to create air bubbles, eliminating the need to add eggs!
• Vanilla extract. A must for any good cake recipe. 
• Oil. For moisture and to bind the ingredients. I used vegetable oil, but any neutral oil will work. 
• Milk. I used unsweetened almond milk, but you can use any dairy or non-dairy milk.
• Frosting. A deliciously simple combination of butter, Biscoff cookie butter, and powdered sugar.

How to make Biscoff cake

Arman’s recipe tips

• Let the cakes cool completely before frosting. Otherwise, the frosting will slip off.
• Use Lotus Biscoff spread. More and more grocery stores are introducing their own generic ‘cookie butter’, which is delicious, but often doesn’t work correctly as a frosting for my cake. Please use the Lotus brand where possible.
• Make a single-layered cake. If you’re too lazy to make a layered cake, cut the recipe in half and only bake one cake. I do it all the time!
• Or make Biscoff cupcakes instead. Transfer the batter to two cupcake pans lined with cupcake liners and bake them for 18-20 minutes. 
• Change the texture of the frosting. Sometimes, the frosting’s texture is too thin when I make it, so I have to add more powdered sugar to thicken it. If the frosting is too thick, add a small amount of extra milk (start with one teaspoon, then add more as needed).

Storage instructions

To store: Leftover cake can be stored in an airtight container and kept at room temperature for 3-4 days or in the fridge for up to two weeks. 

To freeze: If I want to keep my cake fresher for longer, I’ll wrap any leftover slices in parchment paper and store them in a freezer-safe container. They’ll keep in the freezer for up to 3 months. 

If you tried this Biscoff Cake recipe, please leave a star rating and comment. It helps others thinking of making this.

More impressive cakes

• Flourless chocolate cake
• Snickerdoodle cake
• Chocolate raspberry cake
• Healthy carrot cake
• If you love all things Biscoff, try my Biscoff brownies, Biscoff cookies, and Biscoff cheesecake.