Biscoff Cookie Recipe

Prep

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line bottoms with parchment paper. Bring eggs, milk, and butter to room temperature for best emulsion (about 30 minutes).

Dry ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium speed for 1 minute until smooth. Add the dry mixture and beat slowly for 30 seconds to combine, then increase speed and beat 1–2 minutes until mixture is light and slightly fluffy.

Add wet ingredients

With the mixer on low, add eggs one at a time, mixing until incorporated after each. Add 2 teaspoons vanilla extract. Alternate adding the milk (1 cup) and sour cream (1/2 cup) in three additions, beginning and ending with the flour mixture if you used the dry-first method; if you followed the above instruction mixing dry into butter, simply add milk and sour cream in two additions, scraping bowl between additions. Mix only until just combined to avoid overworking the batter.

Bake

Divide batter evenly between prepared pans (use a kitchen scale or scoop evenly). Smooth tops. Bake in preheated 350°F oven for 22–28 minutes for 8-inch pans (longer for 9-inch), or until a toothpick inserted in center comes out with a few moist crumbs and the top springs back when lightly pressed. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks, peel off parchment, and cool completely before assembly (at least 1 hour).

If cookie butter is very runny, chill the jar briefly or stir in up to 1/2 cup powdered sugar to reach a scoopable but spreadable consistency. Fold 1 cup finely crushed Biscoff cookies into 1 1/4 cups cookie butter until evenly distributed. Transfer to a piping bag or bowl and refrigerate briefly if too soft (10–15 minutes) so it holds shape when layered between cake layers.

Reserve about 1/4 cup of the crushed cookies for sprinkling between layers or on top during assembly.

Beat butter

In a large bowl or stand mixer fitted with the paddle attachment, beat 2 cups softened unsalted butter on medium speed for 2–3 minutes until very creamy and pale.

Add powdered sugar

With mixer on low, gradually add 6 cups powdered sugar, one cup at a time, scraping bowl as needed. Once incorporated, increase speed to medium and beat until smooth and combined.

Adjust texture & flavor

Add 4 tablespoons heavy cream, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt. Beat on medium-high for 2–3 minutes until light and fluffy. If buttercream is too stiff, add additional teaspoon of cream at a time; if too thin, add more powdered sugar 1/4 cup at a time until desired piping/spreading consistency is reached.

Level cakes

If cakes have domes, level the tops with a serrated knife or cake leveler so layers sit flat and even.

First layer

Place first cake layer on a serving plate or cake board. Spread a thin crumb coat (about 1/2 cup) of vanilla buttercream to create a sticky surface, then pipe or spread about 1/3 of the Biscoff cookie butter mixture (approx. 1/3 cup) in the center, spreading to within 1/2 inch of the edge. Sprinkle a tablespoon or two of the reserved crushed Biscoff cookies over the cookie butter so crumbs adhere.

Middle and top layers

Place second cake layer on top and repeat: thin layer of buttercream, then another 1/3 of Biscoff filling and a sprinkle of crushed cookies. Top with final cake layer. If using only two layers, split the batter into two pans and adjust filling amount accordingly (use about half the filling between them).

Crumb coat

Apply a thin crumb coat of vanilla buttercream over the entire cake (~1/2 cup to 1 cup) to lock in crumbs. Chill cake in refrigerator for 20–30 minutes to set the crumb coat.

Final coat

Apply a final smooth layer of buttercream using an offset spatula. Reserve about 1 cup of buttercream to pipe decorations if desired.

Decorate with cookie crumbs and garnish

Press extra crushed Biscoff cookies (about 1/2–3/4 cup) around the sides or sprinkle on top as shown in the photo. Optionally warm 1/2 cup melted white chocolate and drizzle around the top edge for a drip effect or pipe dots. Garnish with whole Biscoff cookies on top (6 cookies spaced evenly) and additional cookie butter dollops (use remaining Biscoff filling in piping bag) if desired.

Chill & serve

Chill the assembled cake for 20–30 minutes to set decorations, then bring to room temperature for 20–30 minutes before slicing for best texture. Store leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving.