Biscoff Drip Cake with all the Biscoff

- tender & soft -

Soft, tender, moist layers, biscoff in every layer, and a silky smooth whipped biscoff buttercream.

Cookie butter cream cheese frosting Biscoff baked into the cake layers The softest, tender, moist texture Easy melted cookie butter drip

Why you will LOVE this recipe:

The cake layers have butter in them for the best buttery flavour. A touch of vegetable oil gives them a soft texture that will stay moist for days! 

That cake texture

what you will need:


– butter  – vegetable oil – brown sugar – granulated sugar – sea salt – vanilla – eggs  – sour cream – all purpose flour  – baking powder – cinnamon – milk  – biscoff cookies – 1 cup butter  – powdered sugar – biscoff spread  – cream cheese  – heavy whipping cream 




Beat together butter, oil, and sugar until light and fluffy. Add eggs one at a time, scraping the bowl. Add the rest of the wet ingredients - it's ok if the mixture curdles.


Sift the dry ingredients into the same bowl and mix until a smooth batter forms. Add crushed biscoff cookies and fold.


Divide batter evenly into greased and lined cake tins and smooth. Bake until a toothpick inserted into the middle comes out clean.


Cool for 10 minutes before flipping cake pan over and releasing layers. Let cool completely before frosting.


To make the frosting, beat butter and sugar until light and fluffy. Add biscoff and beat. Add cream cheese gradually and beat well. Add the cream 1 tablespoon at a time, beating until light and loose. 


Fill and stack the cake. Layer cake - frosting - crushed biscoff. Continue with the rest of the layers. 


Spread frosting on outside of cake and smooth. Set in freezer for 10 minutes before adding the biscoff drip.


Pour melted biscoff spread on top and set in freezer for 10 minutes. Add a border with leftover frosting and decorate with more crushed biscoff.

The ultimate biscoff and cookie butter layer cake! 

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