Biscoff Cake with cookie butter frosting is every bit as decadent and delicious as it sounds…if not a little more so. It’s easy to make and so worth it!
Have you ever had Biscoff cookies (<–affiliate link)? If not, you need to try them. If you read the Biscoff cookie package, it says that Biscoff cookies are “Europe’s favorite cookie with coffee”. They’re a brand name of speculoos, and they’re also served on Delta Airlines. I’d never had them, though, until a few years ago when I ran across them in Publix. It didn’t take long for me and Philip to get be sold on them. We can’t buy them very often because we just.can’t.stop.eating them. They are OUR favorite cookie with coffee.
Even better, not too long after we discovered Biscoff cookies, we discovered Biscoff spread (<–affiliate link). You guys, I loved cookie butter when cookie butter wasn’t cool. See, cookie butter has become a huge trend in the last several months, but I wrote about ruining a batch of Biscoff fudge years ago! Cookie butter has been popularized by the Trader Joe’s crowd, but we don’t have Trader Joe’s around here. That’s okay, because I’ve got Biscoff spread, which is now called Biscoff Cookie Butter (I’m pretty sure that’s a fairly new development, presumably to capitalize on the cookie butter trend).
At Christmas, I made an amaretto pie, which called for a graham cracker crust (I am going to tweak this recipe then post it for you guys, because it was amahzing <– not a typo). Philip abhors graham crackers, though, so I always try to find a substitute for graham crackers. For this sweet tea lemonade tart, animal crackers made a perfect sub, but for amaretto pie I wanted something, well, spicier. In come Biscoff cookies. I can’t even imagine graham crackers here; Biscoff were fabulous.
Okay, okay, let me get to the cake. When I bought the cookies for the pie I bought two packages so that we could have some to go with coffee (Christmas is all about indulgence, which is probably why I ripped my favorite jeans last week???). I ended up only needing about half of the package for the pie, though, so Philip suggested that I save the second package to incorporate into his birthday cake somehow. My wheels started spinning immediately.
The first thing that I thought of was a cake from The Smitten Kitchen Cookbook (<–affiliate link) for a s’mores cake. That cake had (you guessed it) graham crackers ground up as one of the flours. I was always intrigued by the concept, but I never made it because graham crackers. But the idea stuck with me, so I knew that was how I was going to make the Biscoff cake. I decided to swirl in a little coffee (for obvious reasons). And I turned it into a sheet cake because that’s how I roll.
And for the icing? Cookie butter. Biscoff cake with cookie butter frosting. Cookie butter cream cheese frosting, at that. With some Biscoff crumbled on top. I had to wing the recipe a little bit but let me tell you…it was perfect. Completely perfect. I couldn’t have asked for a better cake. Oh, oops. Philip couldn’t have asked for a better birthday cake?.
Have you ever had Biscoff cookies or cookie butter? Whether the answer is yes or no, you’re going to want to make this cake!
This post contains Amazon affiliate links for The Smitten Kitchen Cookbook, Biscoff cookies, and Biscoff spread. If you click through these links and make a purchase, I will receive a small commission. This does not affect the cost to you. Thank you for supporting my blog! For more information about affiliate links, see my disclosures.
Yield: 1 9x13 cake, about 20 servings
20 minPrep Time:
40 minCook Time:
1 hrTotal Time:
Save Recipe
Ingredients
- 20 Biscoff cookies or speculoos (this will take most of the package)
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, at room temperature, plus more for greasing pan. 2/3 cup (130 grams) granulated sugar
- 1 cup (190 grams) brown sugar (dark or light is fine)
- 4 large eggs
- 2 cups buttermilk
- 2 tablespoons instant coffee
- 8 tablespoons (1 stick or 1/2 cup) unsalted butter, at room temperature
- 4 ounces (1/2 package) cream cheese, at room temperature
- 3/4 cup Biscoff spread or other cookie butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 pan with butter and set aside.
- Place 14 of the Biscoff cookies into a food processor and process until finely ground. In a medium bowl, whisk the Biscoff "flour" with the all-purpose flour, baking powder, baking soda, and salt. Place the remaining cookies into a sandwich bag and use a rolling pin to crush into coarse crumbs.
- Place the butter and sugars into the bowl of a stand mixer (or use a large bowl with an electric hand mixer). Beat on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy. Add the eggs one at a time, beating until completely combined after each addition. Add 1/3 of the flour mixture and beat until completely incorporated, then follow with half of the buttermilk. Continue alternating the flour and buttermilk until all has been incorporated.
- Pour 1/3 of the cake batter into a separate bowl (the bowl that you used for the flour would be fine for this) and stir in the instant coffee.
- Pour the remaining 2/3 of the cake batter into the prepared cake pan. Spoon the coffee cake batter in dollops on top of the cake batter then run a knife through a few times to marble. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- To make the icing, beat the butter, cream cheese, and cookie butter with an electric mixer until well-combined. Scrape down the sides of the bowl then beat in the powdered sugar, 1/2 cup at a time. Spread the frosting on top of the cake then sprinkle with the remaining cookie crumbs. Cut the cake into squares and serve.
Click here to print the recipe for Biscoff cake with cookie butter frosting!
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