Oatmeal Biscoff Cake – Biscoff crust, oatmeal chocolate chip cake, Biscoff spread and Biscoff buttercream.
Cake Inspiration
I know I’ve been dangling this cake in front of you for a little while now, but the wait is officially over! Today, I’m sharing my new Oatmeal Biscoff Cake, inspired by the Twisted Sugar cookie, Oatmeal Biscoff.
My friend introduced me to this cookie a few months back and it’s been a favorite ever since. I love the sugar cookie base with the ground oats and chocolate chips in it. And then it’s just topped with a generous serving of Biscoff (cookie butter) spread. It’s simply delicious!
Oatmeal Biscoff Cake
For this cake, I decided to include the Biscoff a little differently than I have with my Biscoff Cake. Instead of using the cookies in my cake layers, I created a giant Biscoff cookie layer that the cake actually bakes on. And similar to the cookie, I used just the Biscoff spread for my filling and then created a Biscoff buttercream.
For the cake layers, I wanted to stay true to the flavor of the cookie, so I didn’t use my oatmeal cake layers from my Oatmeal Chocolate Chip Cookie Cake. Those layers are delicious, but they definitely taste more like an oatmeal cookie than a sugar cookie. So, I opted for a vanilla based and added my ground oats and chocolate chips.
Stacking and Crumb Coat Tutorial
When you make this cake, you’ll bake the cookie crust first and then pour the cake batter right on top of the cookie crust in the cake pan, and then bake again. Allow the layers to cool for about 15 minutes in the pan before inverting them onto cooling racks. Some of the crust will crumble. That’s ok.
TIP: Use a cake lifter to help move the layers around once they’re out of the pan.
Then when you’re ready to stack and decorate your cake, you’ll simply apply the Biscoff spread right on the cake layers (pictured below).
Start by placing your cake on a cake board. Spread about ¾ cup Biscoff spread on top of your first cake layer. 
Place your second cake layer on the filling and use your offset spatula to apply more Biscoff spread. The final cake layer will also go top-side up. Using the Biscoff Buttercream, apply a thin coat of frosting around the entire cake.
TIP: freezing your crumb coat ensures you don’t get crumbs in your final coat of buttercream.
For your final coat of buttercream, you can place your acrylic disk right on top of the chilled cake. From there, you’ll fill in your sides and smooth them with your straight scraper.
Place the acrylic disk on top of your cake and then apply frosting on the outside of the cake. Use your cake scraper to smooth the sides. Be sure to get eye level with your cake throughout the decorating process to make sure the cake is level. With the disk on, freeze the cake for 10 minutes. Use a knife to cut the disk away from the cake. Use your offset icing spatula to fill in the top.
TIP: be sure to freeze your cake again with the disk on so you’re able to cut it off with a knife and get that sharp edge!
How to Create the Perfect Buttercream Swirl
Think of your cake like a clock. Always apply swirls at 6 o’clock, so you’re right above the swirl. Keep the bag lifted as you make your swirls so they look fluffy and not smashed. Add cookies or other decorations gently.
Ingredients
Make sure you have the following special ingredients on hand. These are ingredients I’m assuming just aren’t in your pantry normally. For the full list of ingredients, be sure to read the recipe below.
- Biscoff or other cinnamon flavored biscuit cookies
- Biscoff spread or cookie butter
- Milk or semi-sweet chocolate chips
- Old fashioned oats
Make Ahead Tips
- Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
- Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.
This cake also stores really well completely finished. Just make sure to put it in a cake box or airtight container. One night in the fridge is ok, otherwise, if you need to store it longer, place it in the freezer.
How to Make This Cake a Sheet Cake
My Oatmeal Biscoff Cake can easily be made into a sheet cake. Just follow these steps:
- Spray a 9″x13″ rectangular baking pan with nonstick spray, line the bottom with parchment paper and spray again.
- Prepare the cake elements as instructed in the recipe below.
- You’ll bake the crust in the pan for the same time in the recipe.
- You’ll then bake the cake on top of the crust, but the baking time will increase about 10 minutes. REMEMBER, the cake is done when a toothpick inserted in the center of it comes out with a few moist crumbs on it.
- Once the cake has cooled for about 15 minutes, invert it onto a wire cooling rack to cool completely.
- Once the cake has cooled completely, turn it onto a rectangular serving dish.
- Spread the Biscoff cookie butter on top and then the buttercream.
Oatmeal Biscoff Cake
Ingredients
FOR THE COOKIE CRUST
- 2 cups (192 g) crushed Biscoff cookies I like to crush mine in a food processor
- 1/2 cup (113 g) unsalted butter melted
- ⅓ cup (67 g) granulated sugar
FOR THE CAKE
- 3 cups (360 g) all-purpose flour
- 1 tbsp (10 g) baking powder
- 1 tsp (5.6 g) salt
- 1 tsp (2.6 g) ground cinnamon
- 1 cup (103 g) ground oats I used old fashioned oats and ground them in a food processor.
- 1 cup (226 g) unsalted butter at room temperature
- 1 3/4 cups (450 g) granulated sugar
- 4 large eggs at room temperature
- 1 tsp (4.2 g) vanilla extract
- 1 1/2 cups (360 g) whole milk at room temperature
- 1 cup (186 g) milk or semi-sweet chocolate chips
FOR THE BISCOFF SPREAD
- 1 1/2 cups Biscoff spread from the jar, can also use cookie butter
FOR THE BUTTERCREAM
- 5 cups (625 g) powdered sugar measured and then sifted
- 1 1/2 cups (339 g) unsalted butter slightly cold
- 1 cup (250 g) Biscoff spread can also use cookie butter spread
- 1 tsp (4.2 g) vanilla extract
- 1/4 cup (47.8 g) heavy whipping cream
- Pinch of salt
- *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake.
Instructions
FOR THE COOKIE CRUST
- Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
- Divide evenly between the three pans or four pans (4oz. in 8" pans and 3 oz. each in the 6' pans) and press down firmly with your hand or the back of a measuring cup.
- Bake for 5 to 7 minutes, until golden brown. Let cool while you make the cake batter.
FOR THE CAKE
- Preheat your oven to 325 degrees F.
- In a medium sized mixing bowl, whisk together the flour, finely ground oats, cinnamon, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
- Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the vanilla.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ of the milk. Repeat the additions, ⅓ cup flour mixture, ½ milk and the final ⅓ cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
- Toss the chocolate chips in one tablespoon flour and then fold the chocolate chips into the cake.
- Evenly divide the cake batter between the three 8-inch pans or the four 6-inch pans (20 oz. in each 8" pans and 15 oz. in each 6" pan). Bake the cake layers (either size) at 325 for 28 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let cool for about 15 minutes in the pans before inverting onto a wire rack to cool completely.
- Once cooled completely, each layer can be wrapped in plastic wrap and stored in the freezer for up to a week. For longer storing, also wrap in foil.
FOR THE BUTTERCREAM
- In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
- Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
- Beat frosting by hand with a wooden spoon to get air bubbles out.
ASSEMBLY
- Place the first layer on your cake plate or cake stand (see above tutorial) and cover with about ¾ cup Biscoff spread.
- Place the second layer on top and evenly spread more Biscoff on top.
- Place the final cake layer, also top-side up, on the filling and cover the cake with a thin layer of the Biscoff buttercream. This is the crumb coat. Freeze the crumb coated cake for 10 minutes in the freezer.
- Continue frosting the cake with the Biscoff buttercream. (Tutorial above)
Hey cant wait to try this!!! Tysm for your amazing recipes.
If i halved this recipe could i use 3x 6inch pans do you think?
Xx
It would fit in two 6 inch pans.
Totally going to make it! Exactly the kind of dream cake I wanted! Please please do share your oatmeal Biscoff cookies you used for decoration, thanks a lot!
They are from a Utah bakery called Twisted Sugar.
Quick question: in the ingredients it calls for 1 1/2c of milk but in the instructions it says to add 1/2c and then the other 1/2c of milk. I assume it means to just add 1/2 of the milk in each addition? Thanks!
Yes you were right!
If I wanted to do this milk bar style, would you still use a quarter sheet pan? Or a bigger pan?
Half sheet pan.
could you use buttermilk instead of milk ? could you use 2 9 inch rounds instead of 3 8inch?
thanks your cakes look beautiful can’t wait to make this one !!
yes and yes!
Hi Courtney, this cake looks amazing! Two questions:
1) Is the one cup of oats measured before or after they are ground up?
2) Could you just use oat flour instead of ground oats? And if so, would it be one cup of oat flour?
After ground. ANd I haven’t used out flour but it might work!
I was lazy and used 103g of Oat Flour and it worked beautifully!
I want to 1/2 this recipe. Would I cook it in a 9×13 or an 8×8?
8×8
The cake sounds amazing and I would like to add that cookie to the top…could you give us an idea of how to replicate the recipe? I know they are from a local Utah bakery. I have checked there website and it looks like they do not ship. Thank you
I don’t have the recipe so I would make oatmeal chocolate chip cookies and spread the top with cookie butter.
Hi! What piping tip do you use for the swirls on top? Thanks!
Wilton 1m
How can I make a 9×13 out of this? I checked your FAQ page but the answer isn’t loading for some reason.
Thank you!
Turn the oven to 325 and it will bake for about 10-15 minutes longer than this recipe says.
Do we keep the cookie layer in the pan with the cake batter and bake again?? Making this right now 🙂
Yes!
Did you make it? How did it turn out? 😋
If you’re reading these comments to decide whether you should bake this cake, I can answer this question for you: Bake. This. Cake. It’s SO good!!
The flavors and textures are incredible—it made me wonder why every cake doesn’t have cookie layers. The Biscoff butter and oatmeal cookie flavors marry beautifully, making each creamy, crunchy bite better than the last.
Honestly, good luck not eating your husband’s entire birthday cake yourself, lol! Hypothetically, of course. 😉
Thank you so much!
Made this cake for my son’s 16th birthday. It was absolutely delicious! Don’t be daunted by what may at first seem to be a complicated process. Read through the recipe several times, ensure you have enough time, and give it a try. I did do the actual baking four or five days in advance and froze the layers. (I did thaw them completely before doing the frosting and filling.)
The only I things I modified were the filling – I used my handmixer to beat the Biscoff filling and I beat in a little milk to soften it; it had seemed kind of stiff to spread easily on it’s own (and actually, I used Trader Joes speculoos cookies and spread in place of the Biscoff brand).
For the frosting, I modified the recipe to use 1 cup of butter, about 1.25 (more or less) cups of speculoos, and two cups of powdered sugar. I used heavy cream because that’s what I had on hand, and also tweaked that ratio (along with the salt/vanilla) for desired taste and consistency. Five cups of powdered sugar and the full 1.5 cups of butter seemed like a lot of butter and sugar. I ended up with plenty to frost the cake thoroughly and do some simple stars and enough leftover to use in cake pops (from where I had leveled the layers) with a little more to spare.
Courtney, thanks for a great recipe! I first read about you in the BYU alumni magazine. Will be sure to try some of your other recipes!
This is one of my top 5 cakes for sure! It is so good. If I’m going to make these into cupcakes, do I still bake the cookie crust on its own for 5 mins in the cupcake liners? And then just decrease overall bake time of the cake?
Yes, that’s exactly what I would do.
Hey Courtney! Could you use this recipe for cupcakes?
Yes!
Hi Courtney,
For an 11×15 pan, would you make 1.5x the amounts in the recipe?
Thanks,
Yes!
Made this cake for my daughter’s 1st birthday! Crowd pleaser! Even my friends who usually will try and throw away cake actually couldn’t stop eating.
Thank you for making your recipes so easy to follow! I’m a huge huge fan!
Thank you! So happy you loved it!