Buttery Biscoff Cake is a quick and simple recipe perfect for indulging your sweet tooth! Loaded with Biscoff spread and white chocolate, this cake delivers big on flavour. Enjoy it plain or dolled up with some cream cheese frosting!
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If you haven’t tried Biscoff spread, it’s time to get on board! This smooth and creamy spread (sometimes called ‘cookie butter’) is made with crushed speculoos cookies which give it that classic spiced caramel flavour. I won’t hide the fact that I just dig into the jar with a spoon. It’s that good!
This cookie butter cake recipe is adapted from one the latest cake books I just can’t get enough of ‘Snacking Cakes’ by Yossi Arefi. The original recipe is for a ‘Salty Caramel Peanut Butter Cake’ (which is amazing by the way). Since peanut butter and cookie butter have similar textures, they are easily interchangeable in this Biscoff cake recipe.
This is at its heart, a simple loaf cake. Adding the Biscoff spread makes it feel a bit fancier, but it still remains a quick and easy cake to make when the mood strikes. I love an impressive layered drip cake as much as anyone else, but there’s something about the humble loaf that I just can’t resist.
The star of the show is, you guessed it, the cookie butter! The recipe also calls for buttermilk and oil, both of which add moisture to the cake. In the end, you’ll have a golden-brown cookie butter cake that’s crispy on the outside and soft and tender on the inside.
You can enjoy this loaf unadorned, or slather on your favorite frosting. I chose to add my Biscoff Cream Cheese Frosting and sprinkled over some crushed Biscoff cookies for added crunch. Triple the Biscoff, triple the fun!
Keep the cookie butter spread party going with my recipe for Biscoff Millionaires ‘Shortbread’.
Things to love about Biscoff Cake
- It’s quick to make. 10-minutes of prep and then off to the oven to bake while you get on with other things!
- No fancy equipment required. Sure, you can use an electric mixer to whip up this cake, but it’s just as easy to use a handheld whisk.
- No dry cake here. This cake is tender and moist thanks to the oil and buttermilk.
Ingredients
You can find the complete list of ingredients in the recipe card at the end of this post.
- Biscoff Spread: This gives the cake the irresistible taste of buttery speculoos cookies. I use Lotus Biscoff Spread, but you can use a comparable brand. Sometimes you’ll see it referred to as ‘cookie butter’.
- Brown sugar: Along with the Biscoff spread, brown sugar helps to give the cake a caramel flavor. Plus, it adds to the moistness.
- Eggs: I used 2 large eggs at room temperature to make them easier to whisk into the sugar.
- Buttermilk: This milk has a slight tang and adds moisture to cakes. Make sure to give it a good shake before pouring.
- Oil: Look for a neutral tasting oil. I used canola oil. Do not use olive oil! The taste is too strong.
- Flour: All-purpose flour works well here.
- Baking powder and baking soda: This classic pairing helps the cake to rise.
- Vanilla: A perfect flavor enhancer! I prefer pure vanilla for its flavor.
- White chocolate (optional): I chopped up some baking chocolate to mix into the batter. You could also throw in some white chocolate chips.
How to Make this Cookie Butter Cake Recipe
Grab a bowl and a whisk and follow the steps below for the best Biscoff cake every time!
- Prepare your pan. Preheat the oven and line a loaf pan with parchment paper. Make sure it hangs over two sides to make the loaf easier to lift out once it’s baked.
- Whisk wet ingredients. Whisk together the brown sugar and eggs until foamy, then add the Biscoff spread and keep whisking until smooth. Pour in the buttermilk, oil, vanilla, and salt and whisk some more.
- Add dry ingredients. Spoon in the flour, baking powder and baking soda and keep whisking until all the lumps are gone. Stir in the chopped white chocolate until combined.
- Bake. Pour the batter into the loaf pan and bake for 50 – 60 minutes. The loaf will be golden brown and crispy on the outside when it’s done.
- Decorate. If you’re planning to frost the cake with Biscoff cheesecake frosting, let the cake cool completely first. You can also crush up some Biscoff cookies to sprinkle over the top of the frosting for some added crunch.
Expert Tip
To check that your cake is baked through, insert a wooden toothpick or skewer into the middle of the cake. It should come out clean with no wet crumbs clinging to it.
Storing
Unfrosted cake can keep tightly wrapped with plastic wrap at room temperature for 3 days.
If you’re planning to frost your cake with cheesecake frosting, place it in an airtight container and store in the fridge for 3 days.
Frequently Asked Questions
Absolutely! You can make the cake the day before and wrap it tightly and store at room temperature until you’re ready to serve it. I recommend storing the cake this way and then frosting it on the day you plan to serve it.
Yes you can! I have tried it in a 9-inch round pan and worked beautifully. Grease the pan with butter and line it with parchment paper before adding the batter. Since this layer is thinner than the loaf cake, you only need to bake it for 35 – 40 minutes.
You bet! Yossi Arefi’s original recipe is for a peanut butter cake. Simply substitute the same amount of peanut butter for the cookie butter
Share your baking!
If you make this cake recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Treat your family and friends to this delicious buttery Biscoff Cake!
Biscoff Cake
Equipment
- 1 standard loaf pan
Ingredients
- ¾ cup brown sugar (150g)
- 2 large eggs
- ½ cup Biscoff spread, smooth (125g)
- ½ cup buttermilk (120ml)
- ½ cup canola oil, or other neutral tasting oil (120ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (160g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅓ cup chopped white chocolate (or chips)
Instructions
- Preheat oven to 350°F (180°C) and line a standard loaf tin with parchment paper. Allow the paper to overhang two sides of the pan.
- In a large bowl, use a handheld whisk to combine brown sugar and eggs. Keep whisking until everything turns light and foamy. This will take a minute or two.
- Pour in the buttermilk, canola oil and vanilla and keep whisking until everything is smooth. The mixture will start to thicken up a bit at this stage.
- Now add in the dry ingredients: flour, baking powder, baking soda, and salt. Whisk everything until combined and all of the lumps are gone. The batter should be smooth.
- Add the chopped white chocolate and gently fold into the batter.
- Pour the batter into the prepared loaf pan and bake on the centre rack of the oven for 50 minutes. Check to see if the loaf is done. If it needs more time, continue baking for another few minutes. The total baking time usually will not exceed 1 hour.
- Let the loaf cool on a cooling rack before frosting or cutting into slices.
Notes
- To check that the cake loaf is baked through, insert a toothpick into the centre of the cake. It should come out clean with no wet crumbs clinging to it.
- To bake a round cake, grease a 9 inch round cake pan and line with parchment paper. Pour in the batter and bake for 35 – 40 minutes.
Tim says
Do you think it would be ok to add nuts?
Julianne says
Hi Tim,
That’s a great suggestion! I haven’t tried the cake with nuts, but I imagine throwing in a handful of toasted chopped walnuts or pecans would taste great! let me know if you give it a go.
Julianne