The Most Delicious Biscoff Cake with Biscoff Filling

January 31, 2024

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.
Print
4.89 from 90 votes

Biscoff Cake

Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
Course: Dessert
Cuisine: Cake
Keyword: Biscoff Cake, white chocolate buttercream
Yield: 1 4-layer 6-inch or 3-layer 8-inch round cake

Materials

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.

Join the Conversation

  1. I just made this cake and holy cannoli! This is such a delicious cake. I am such a fan. I am totally trying ALL of your cake recipes!!! HAHAHA I am so excited!

    1. So glad you loved it!

  2. I made this Cake last week and it was delicious everybody loved it.

  3. Would you be able to use browned butter instead of regular butter?

    1. You can. It will just give it a different taste.

  4. The cake recipe calls for one cup 2 sticks butter. Is that one cup AND 2 sticks butter or just 2 sticks equals one cup? Thanks!

    1. 2 sticks equals one cup!

  5. Hi Courtney, am I able to color this frosting in red without affecting the taste of it. Thank you!

  6. 5 stars
    Could you please tell me why frosting and dripping are so white if white chocolate is yellow?
    Do you put any white dye? Thank you!

    1. I only use the Guittard white drops to get that color.

  7. Summer Bryant says:

    5 stars
    This cake is incredible! I made this cake for Thanksgiving and it was veryy tasty! I think it’s very important to grind those cookies down as fine as you can so the cake is not gritty. I will for sure make this one again!

  8. 5 stars
    Best cake I’ve EVER made. Perfect and delicious with every single bite. My family went crazy for it. I made a sheet cake and cut numbers out for my husbands birthday. New birthday favorite.

    1. Thank you so much!!

  9. sabrinalusk says:

    do you use light or dark brown sugar for this cake?!

  10. sabrinalusk says:

    is 1 and 3/4 teaspoons required or 3/4?

    1. For the baking powder? 1 and 3/4

      1. Can you make the filling ahead of time?

  11. And if the filling can be made ahead, is it stored in the fridge or counter? Thanks!

    1. Fridge if you aren’t going to use it that day.

  12. 5 stars
    Courtney, this cake is delish!!! Probably the moistest, most delicious cake I’ve ever made. It was a big hit with everyone and will become my go to. Thanks so much!!

    1. Thank you so much!!

  13. Hi! I’d like to make this next week. A few prep questions… I see it calls for 6” or 8” pans. What gave you found works best w this batter quantity. How many layers of which size? Do you split baked cakes into multiple layers? Lastly, what do you think about pairing w vanilla SMBC (a family fave) vs the white chocolate?

    1. The recipe will work perfectly for 3-8 inch pans or 4-6 inch pans. And vanilla sounds great!

  14. Jill Fikkert says:

    5 stars
    -this was the best cake I have baked! Thanks so much for sharing the recipe. I made it in a 6inch cake pan. Although I couldn’t achieve the white frosting (it was more like a baked cake—I should get the cake disk lol) it still tasted amazing. It was perfect. I do have a question though—- if I wanted to make a 4” mini cake should I bake it in a sheet pan first then use a cutter or just bake directly in a 4” cake pan which I have. What would the suggested time you would recommend it to be in the oven?

    1. You can bake it in the 4 inch cake pan! Just keep your eye on it!

  15. 5 stars
    Made this cake for my daughter’s birthday today. I used other speculos cookies but was concerned because they looked bigger than Biscoff. Sure enough, I looked up the weight of one serving (4 cookies) and mine were bigger. Your recipe does not give a weight for the ground up cookies, so I did the math and came up with 18 Biscoff is about 140 grams. It worked perfectly, and the cake was delicious! Thank you for posting this recipe. I love your cakes!

  16. 5 stars
    Hey Courtney, quick question.
    What can I use to substitute the heavy cream in the frosting part of the recipe? Mine expired 🙁

    1. You need heavy cream!

  17. Christina says:

    I’ve read this recipe multiple times and I can’t find what brand of white chocolate chips is your favorite brand. It says that this is your favorite brand but nowhere in the recipe unless I’m missing it does it tell me which brand. I used ghirardelli tonight and I didn’t love how it turned out. It was more yellow.

    1. Guittard white baking chips. You can find them at orson gygi

  18. Hi, I’m planning on making this stunning cake recipe of yours,
    I was wondering if I didn’t add the crushed cookies to the batter would it affect the texture of the cake when it’s baked? Would I need to reduce any of the other ingredients without the addition of the 18 cookies?

    1. If you don’t use the Biscoff cookies in the cake, it won’t taste like Biscoff. So I would just follow a different recipe like my yellow cake.

  19. Carlie Bond says:

    5 stars
    So excited to make this for my daughter’s birthday tomorrow! I have 3 9 inch pans… should I just do two and use the left over batter to make a mini cake, or do you think I could do the three inch layers? Don’t want it to be too overwhelming since cakes would be thinner.

    1. If you have 3 9-inch pans, 1 1/2 the recipe.

  20. Jaden bobadilla says:

    How many cupcakes does this recipe make

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