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Cake with biscoff drip

Biscoff Cake

This biscoff cake has soft and moist layers, a whipped cookie butter cream cheese frosting, and a biscoff drip. There are crushed cookies in every single layer! It’s full of biscoff cookie and cookie butter flavour. The frosting is so light and creamy, it’s impossible to not lick the spoon and everything that it touches. And it works so well with the fluffy and moist cake layers. You will need one jar of biscoff spread and one and a half regular sized packs of biscoff cookies for this recipe.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Chill Time 20 mins
Total Time 1 hr
Course Baking, Cake, Dessert
Cuisine American, English
Servings 12 people




  • 1 ½ cup unsalted butter softened
  • cup vegetable oil
  • 1 ½ cup brown sugar packed
  • cup granulated sugar
  • ½ teaspoon sea salt
  • 1 tablespoon vanilla
  • 7 large eggs room temperature
  • ¾ cup sour cream room temperature
  • 4 ¾ cup all purpose flour (570g)
  • 3 ¾ teaspoon baking powder
  • 1 ½ tablespoon cinnamon
  • 1 cup milk room temperature
  • 12 biscoff cookies crushed


  • 1 cup unsalted butter slightly softened at room temperature for 30 minutes
  • 3-4 cups powdered sugar
  • ¾ cup biscoff spread room temperature
  • 8 oz cream cheese softened for 10 minutes at room temperature
  • 3-6 tablespoons heavy whipping cream cold


Makes: 8inch round



  • Preheat oven to 180°C (350°F). Grease three 8” round cake pans with a pat of cold butter and line the bottoms with rounds of parchment paper.
  • Combine butter, oil, brown sugar, granulated sugar, and salt in a stand mixer or a large bowl. Beat until light and fluffy. Scrape down the bowl.
    1 ½ cup unsalted butter, ⅓ cup vegetable oil, 1 ½ cup brown sugar, ⅓ cup granulated sugar, ½ teaspoon sea salt
  • Add vanilla and eggs, one by one. Scrape down the bowl between each egg and beat well to combine. Add sour cream and beat well. It’s ok if it looks lumpy.
    1 tablespoon vanilla, 7 large eggs, ¾ cup sour cream
  • Sift flour, baking powder, and cinnamon right into the same bowl. Fold until mostly incorporated. Add milk, crushed biscoff cookies, and fold until smooth.
    4 ¾ cup all purpose flour, 3 ¾ teaspoon baking powder, 1 ½ tablespoon cinnamon, 1 cup milk, 12 biscoff cookies
  • Divide the batter evenly into the cake pans and smooth. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for 10 minutes before flipping the cake pans onto a cooling rack. Run a knife around the outside edge of the cake to help release it if needed. Let cool completely upside down on cooling rack.


  • Using a paddle attachment, beat butter and 3 cups powdered sugar until very light in colour for 6-8 minutes, scraping down the sides of the bowl halfway through.
    1 cup unsalted butter, 3-4 cups powdered sugar
  • Add biscoff spread and beat until well combined and light, about 2 minutes.
    ¾ cup biscoff spread
  • With the mixer running, add cream cheese one small piece at a time into the beaten butter mixture. Beat until light and fluffy, scrape down the bowl, and beat again. Add the last cup of powdered sugar if you want it sweeter.
    8 oz cream cheese
  • Add whipping cream, 1 tablespoon at a time until the frosting loosens up and becomes even fluffier to the consistency that you prefer. I added about 5 tablespoons.
    3-6 tablespoons heavy whipping cream


  • Melt biscoff spread in a microwave or in a double boiler (as you would chocolate) until it becomes thin - like melted chocolate or caramel sauce. Set aside to cool to room temperature.
    ½ cup biscoff spread
  • Place a dollop of frosting on the cake plate or cake stand. Place the first layer on top, right side up. Spread frosting on top and crumble 5 biscoff cookies over the frosting. Continue with the second cake layer, frosting, and another 5 crumbled cookies. Place the last cake layer on top, upside down.
    10 cookies for between layers
  • Spread the rest of the frosting all over the outside of the cake, smoothing the sides with a long spatula. Push 8 crumbled cookies onto the side of the cake on the bottom half. Chill the cake in the freezer for 10 minutes.
    8 cookies for bottom
  • Pour the melted and cooled biscoff spread on top of the cake, pushing it off the edges to make drips with an offset spatula or spoon. Smooth the top. Chill the cake again for 10 minutes to set the drip.
  • Top the cake with piped leftover frosting, and 8 crumbled cookies. Slice and serve!
    8 cookies for top


You can make the cake layers a day ahead of decorating. Wrap or cover so that they don’t dry and leave at room temperature.
The cake can be assembled and decorated the day before serving. Store in the refrigerator and let it come to room temperature for one hour before serving so that the butter in the frosting anc cake layers become soft again.
Keyword biscoff cookie cake, biscoff cream cheese frosting, Biscoff drip cake, biscoff frosting, Biscoff Spread Cake, cookie butter cake, Cookie butter drip cake
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