Biscoff Cake

Oct 01

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

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 could taste the quality!
When we moved to Utah almost two 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 ago 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.
My little brother finally got a chance to try Rockwell’s and called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!


This cake has Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip. It’s basically heaven and I would highly recommend that you make this cake immediately!

Biscoff Cake

Yield 1 4-layer 6-inch or 3-layer 8-inch round cake

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


For the Biscoff Cake

  • 18 Biscoff or Speculoos Cookies
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large or extra large eggs, at room temperature
  • 2 cups buttermilk, at room temperature 

For the Cookie Butter Filling

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Biscoff spread or other cookie butter
  • 1 cup powdered sugar, sifted 

For the White Chocolate Frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 4 ounces white chocolate, melted and cooled slightly
  • 2 tablespoons heavy whipping cream 

For the White Chocolate Drip

  • 1 cup white chocolate baking morsels
  • 1/3 cup heavy whipping cream 

Garnish and Filling

  • 6 Biscoff Cookies


For the Biscoff Cake

  1. Preheat your oven to 350 degrees F. Spray your 6-inch or 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
  2. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
  3. 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.
  4. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  5. With the mixer on low speed, add 1/3 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.
  6. Divide the batter evenly among your pans and bake for 30-35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

For the Cookie Butter Filling

  1. 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.
  2. Gradually add the powdered sugar and beat for 2-3 minutes. 

For the White Chocolate Frosting

  1. Pour the white chocolate chips into a microwave safe bowl and microwave for 60 seconds. Stir and, if needed, microwave for another 30 seconds. Set aside to cool slightly.
  2. In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  3. 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.
  4. Slowly add the cooled white chocolate while mixing on medium-low speed.
  5. Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, 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 White Chocolate Drip

  1. 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.
  2. Best to use the drip on a chilled cake. 


  1. Level each cake layer with a knife or cake leveler.
  2. Place the first cake layer on a cake board and top with 1/2 or 1/3 (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.
  3. Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
  4. Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
  5. Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

14 thoughts on “Biscoff Cake

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  1. I made this cake the other day and then life interferred and I wasn’t able to frost it that day so I wrapped up my layers in plastic wrap and stuck them in the fridge. I didn’t get back to it for 3 days. I finally made some biscoff icing (different recipe from another site because I wanted as much biscoff in the cake as I could get) and put it all together. OMG it was awesome. This cake is so wonderfully moist! Even after 3 days in a refrigerator. It has a wonderful biscoff flavor from the crumbs. I made my husband take the rest of the cake to work with him so I didn’t eat it all and I’m already regretting that decision. He said the cake disappeared within minutes. Raves all around! I’m already thinking of making another. It’s THAT good. Thank you Courtney!!

  2. I made this cake last week for my coworkers birthday, and it was a huge hit! I bake for work often, and many of my coworkers said this was my best cake yet! The cake layers were so moist and had such great flavor, the white chocolate buttercream worked really well, but let me tell you — the cookie butter filling brought the whole thing together and was definitely my favorite part!

    I made the cake into 2 9-inch layers and they baked almost perfectly flat – no leveling necessary. We fed about 18-20 people small servings (but many wanted seconds it was so good!). Will definitely make again.

    I can’t wait to try even more of your delicious recipes!

  3. Wow! I like biscoff cookies but I honestly don’t love cookie butter. I’ve been wanting to try this but tried others first because I just really wasn’t sure I would be into it. But my GOODNESS. I made this today and it is SO good!! I’m so glad I gave it a shot, and I’ll definitely be making it again to share soon!

  4. I might have just missed this but what do you recommend to use to make the drip that blue color? Also, what is best way to keep the cake after cut into? Thanks! Cant wait to try this!

    1. I like Americolor food gels. This is the navy color. After I cut a cake to serve and have leftover, I actually cut it up in individual slices and wrap each in plastic wrap and freeze them.

  5. I am planning to make this cake for my son’s birthday next week. He doesn’t like white chocolate – what other frosting recipe would you suggest? Thank you!