The Most Delicious Biscoff Cake with Biscoff Filling

Biscoff Cake: Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

Cake on a cake stand.

Ice Cream Standards

 
After living in the Bay Area for a couple years, my standard for quality ice cream hit an all-time high. We experienced some of the best ice cream ever! Humphry Slocombe. Bi-Rite Creamery. Three Twins. Smitten. Ici. Mitchell’s. (To name a few). All of which made everything for their ice creams from scratch. You really could taste the quality!
 
 
Slices of cake on plates.
When we moved to Utah just over four years ago, I was sad to say goodbye to my favorite creameries and even sadder when I realized Utah didn’t have anything that even came close to these San Francisco gems. That is, until about a year into our Utah residency when Rockwell Ice Cream opened in Provo. As soon as I heard about this San Francisco-like ice cream spot, I had to check it out and it did not disappoint. With home made ingredients and seasonal flavors, Rockwell’s has stolen my heart.
 
When my little brother finally had a chance to try Rockwell’s, he called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!
 
Slice of cake with a bite eaten.

BISCOFF CAKE

This cake has finely ground Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip.
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Of course, if you can’t find the Biscoff brand of spread and cookies, you can certainly use the Trader Joe’s Cookie Butter and Speculoos cookies or any other brand of Speculoos spread.
 
 

Tips for This Cake

  • Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
  • When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
  • This is my favorite brand of white chocolate. I use it for the frosting and the drip.

Video Tutorial

Cake on a cake stand.

Biscoff Cake

4.85 from 66 votes
Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

Ingredients
 

FOR THE CAKE

  • 18 Biscoff or Speculoos Cookies
  • 2 cups plus 2 tablespoons (255 g) all-purpose flour
  • 1 3/4 teaspoons (7 g) baking powder
  • 3/4 teaspoon (3 g) baking soda
  • 3/4 teaspoon (4.5 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 2/3 cup (133 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 4 eggs, at room temperature
  • 2 cups (480 g) buttermilk, at room temperature 

FOR THE FILLING

  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 1 cup (250 g) Biscoff spread or other cookie butter
  • 1 cup  (125 g) powdered sugar, measured then sifted

FOR THE BUTTERCREAM

  • 2 cup (452 g) unsalted butter, slightly chilled
  • 6 cups (750 g) powdered sugar, measured then sifted
  • 1/2 teaspoon (2.1 g) vanilla
  • 6 ounces white chocolate
  • 1/4 cup (57.75 g) heavy whipping cream 
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

FOR THE DRIP

GARNISH

  • 6 Biscoff Cookies

Instructions
 

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
  • Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
  • In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
  • In the bowl of a stand mixer fitted the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat for about two minutes, until the mixture looks lighter in color and fluffier in texture.
  • With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
  • Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

  • In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
  • Gradually add the powdered sugar and beat for 2-3 minutes. 

FOR THE BUTTERCREAM

  • In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  • Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.
  • With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 

FOR THE DRIP

  • Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
  • Best to use the drip on a chilled cake. 

ASSEMBLY

  • Level each cake layer with a knife or cake leveler.
  • Place the first cake layer on a cake board and top with ½ or ⅓ (depending on if it’s 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
  • Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
  • Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
  • Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.
Cuisine Cake
Course Dessert
Keyword Biscoff Cake, white chocolate buttercream

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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Comments

  1. 3 stars
    Made this cake for the first time. Tasted delicious, however it turned out very heavy and dense cake, was thinking it would be light and airy. Maybe I did something wrong to make it turn that way. Still enjoyed it.

  2. 5 stars
    Love this cake! So soft and smooth! Simply delicious. I live in Costa Rica and had cookies and cream that a friend got me ( I can not find in CR)
    It is now one of our favorite cakes.
    Thank you so much!

  3. 2 stars
    I really wanted to love this recipe. I really did. I tried it twice to make sure I did it correctly. I run a rather successful cake business, and have made countless different recipes with a lot of success. This batter curdles SO easily. I purposely warm my buttermilk until warm. I soak my eggs in hot water until room temp. I make sure my butter is soft, my fingers glides in with ease. Everything is optimal temperature, border line TOO warm.
    But this recipe curdled twice on me now, no matter what I tried, it just wouldn’t come together. I even made sure to milk the eggs well each time. Wiping down the bowl to mix in the egg, let it mix another 15 seconds or so, then add another. Nada. No difference.

    Unfortunately not a winner.

  4. 5 stars
    FANTASTIC cake! First time making a cake from scratch as I made this for my sons 2nd birthday and boy did it not disappoint! This was the perfect cake for his construction themed birthday as I used extra biscoff crumbles as dirt for decor. Super simple to follow instructions. Made a 2 tier cake using 4” and 6” pans. Paired this cake with a simple yet yummy cream cheese frosting from a separate recipe I have and the combination was heavenly! Since this was a denser cake, not being overly sweet was appreciated. Officially have a new favorite cake flavor and my son and everyone else devoured it!

    1. It’s probably do to the fact that it’s too much batter in pan, and this is meant to only be about 1.25″ tall cake layers. You can try putting a piping pin/needle on the bottom of the mini pans. It helps cakes not sink in the large 10″ and 12″ pans so it might work for the loaf pans too?

  5. 5 stars
    Super delicious, as expected! Made this as a 4-layer 6 inch for my engagement party since biscoff is always a crowd pleaser! Everyone loved it obviously! I was a bit skeptical about the white chocolate buttercream since people usually think white chocolate is too sweet. When I tasted the buttercream on its own, I didn’t love it and was a little worried about it going with the biscoff, but I stuck with it and since its only for the outside of the cake it was not overpowering at all and it went really well, nobody said it was too sweet. You really can’t go wrong with this cake!

  6. I can’t wait to try this cake!! Can the whole assembled cake be frozen until it’s ready to serve? I’m making it in advance for my husband’s birthday. Also would it be enough to refrigerate the cake after the crumb coat and for the drip instead of freezing it?

    1. Yes, you can make the entire cake and freeze it. Give it about 6 hours to thaw to serve at room temp. The fridge doesn’t work quite as well for chilling the crumb coat.

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