Introduction

This Biscoff Cake is a deliciously moist dessert infused with the rich, caramelized flavor of Biscoff cookie butter. Topped with a creamy Biscoff frosting and optional cookie crumbles, it’s a perfect treat for anyone who loves spiced, sweet flavors with a smooth finish.

Two slices of light brown cake with small darker spots inside are stacked on a white plate with crumbs around. The cake has three layers: two thick sponge layers separated by one creamy, smooth caramel-colored frosting layer. The same caramel-colored frosting covers the outside sides of the cake. The texture of the frosting is smooth and slightly shiny. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16.25 oz) white cake mix (dry mix only, do NOT prepare according to package instructions)
1 cup milk
1 cup melted butter
4 eggs
⅓ cup Biscoff cookie butter spread (melted in microwave for 30 seconds)
1 package of Biscoff cookies for crumbling/topping (optional)
8 oz cream cheese (room temperature)
½ cup butter (room temperature)
⅔ cup Biscoff cookie butter spread
1 tsp vanilla extract
2 cups powdered sugar
Splash of milk (to thin frosting if needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease the bottom only of a 9×13-inch baking pan.
Step 2: In a large bowl, combine the dry cake mix, milk, melted butter, and eggs. Beat on medium speed for 2 minutes until smooth.
Step 3: Pour the batter into the prepared pan and use a spatula to spread it evenly.
Step 4: Microwave the Biscoff cookie butter for 30 seconds to make it pourable, then drizzle it evenly over the top of the batter.
Step 5: Use a butter knife to gently swirl the cookie butter into the cake batter to create a marbled effect.
Step 6: Bake for 30–32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool completely in the pan before applying the frosting.
Step 8: To make the frosting, beat together the cream cheese and butter until creamy.
Step 9: Add the Biscoff cookie butter and vanilla extract, mixing until combined.
Step 10: Gradually beat in the powdered sugar, one cup at a time. If the frosting is too thick, add a splash of milk to reach your desired consistency.
Step 11: Spread the frosting evenly over the cooled cake. For an extra touch, sprinkle crumbled Biscoff cookies or cookie halves on top.

Tips & Variations

For a richer cake, substitute the milk with buttermilk.
You can add a pinch of cinnamon or nutmeg to the batter for extra warmth and spice.
If you prefer a thicker swirl pattern, melt the cookie butter less before swirling.
Try garnishing with chopped nuts like pecans or walnuts for added texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

A close-up of a two-layer slice of cake on a white plate, placed on a white marbled surface. The cake layers are light brown with visible bits of darker brown, showing a soft and crumbly texture. Between the layers is a thick, smooth caramel-colored frosting that also covers the outside edge of the slice. The frosting looks creamy with a slightly shiny finish, and there are some cake crumbs on the frosting near the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of a boxed mix?

Yes, you can substitute with your favorite homemade white cake batter, but keep the dry consistency similar for best results when swirling in the cookie butter.

Is it necessary to melt the Biscoff cookie butter before adding it?

Melting the cookie butter slightly makes it easier to swirl into the batter smoothly, but if you prefer more distinct chunks, you can add it at room temperature and swirl gently.