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Bright Pinterest-style image of a cookie butter cake on a rustic wooden table with warm lighting. Decorative text overlays read 'Ultimate Cookie Butter Cake Recipe' and 'Moist Layers & Creamy Frosting.

Recipe Cookie Butter Cake

Bettie Bakes
Learn to make a delicious cookie butter cake. This recipe will amaze your friends and satisfy your cravings. Follow the steps to create a tasty treat everyone will enjoy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 2 8-inch round cake pans
  • Mixing bowls
  • Electric mixer (stand or hand mixer)
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack
  • Offset spatula or butter knife (for frosting)

Ingredients
  

For the Cake

  • 2 ½ cups All-purpose flour
  • 2 ½ tsp Baking powder
  • ½ tsp Salt
  • 1 cup Unsalted butter, softened
  • 1 ½ cups Granulated sugar
  • ½ cup Brown sugar
  • 4 large Eggs
  • 1 cup Whole milk
  • ½ cup Biscoff cookie butter
  • 2 tsp Vanilla extract

For the Biscoff Frosting

  • 1 cup Unsalted butter, softened
  • ¾ cup Biscoff cookie butter
  • 3 cups Powdered sugar
  • 2–3 tbsp Heavy cream
  • 1 tsp Vanilla extract

Instructions
 

Cake Preparation

  • Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In another large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in Biscoff cookie butter and vanilla extract until smooth.
  • Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until combined.

Baking the Cake

  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting

  • In a bowl, beat butter and Biscoff cookie butter until creamy.
  • Gradually add powdered sugar, mixing well after each addition.
  • Add vanilla extract and heavy cream, beating until smooth and fluffy.

Assembling the Cake

  • Place one cake layer on a serving plate and spread frosting evenly on top.
  • Add the second cake layer and frost the top and sides.
  • (Optional) Drizzle melted Biscoff cookie butter on top and sprinkle crushed Biscoff cookies for decoration.

Notes

Keep the cake at room temperature in an airtight container for three days. If you want to store it longer, refrigerate it for up to five days. You can freeze the cake for two months by tightly wrapping the cooled layers in plastic wrap and foil. Thaw it overnight in the refrigerator before frosting and serving. For extra flavor, decorate with crushed Biscoff cookies, drizzle melted cookie butter, or sprinkle cinnamon. Bake the cake layers a day ahead & store them wrapped at room temperature if you're short on time before frosting.