The Most Delicious Biscoff Cake with Biscoff Filling
Biscoff Cake: Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
Ice Cream Standards
After living in the Bay Area for a couple years, my standard for quality ice cream hit an all-time high. We experienced some of the best ice cream ever! Humphry Slocombe. Bi-Rite Creamery. Three Twins. Smitten. Ici. Mitchell’s. (To name a few). All of which made everything for their ice creams from scratch. You really could taste the quality!
When we moved to Utah just over four years ago, I was sad to say goodbye to my favorite creameries and even sadder when I realized Utah didn’t have anything that even came close to these San Francisco gems. That is, until about a year into our Utah residency when Rockwell Ice Cream opened in Provo. As soon as I heard about this San Francisco-like ice cream spot, I had to check it out and it did not disappoint. With home made ingredients and seasonal flavors, Rockwell’s has stolen my heart.
When my little brother finally had a chance to try Rockwell’s, he called me immediately after, asking if I would turn their Biscoff ice cream into a cake for his birthday. Absolutely!
BISCOFF CAKE
This cake has finely ground Biscoff cookies baked into the cake layers, Biscoff cookie spread in the filling, Biscoff cookie chunks, white chocolate frosting and a white chocolate drip.
Of course, if you can’t find the Biscoff brand of spread and cookies, you can certainly use the Trader Joe’s Cookie Butter and Speculoos cookies or any other brand of Speculoos spread.
Tips for This Cake
- Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
- When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
- This is my favorite brand of white chocolate. I use it for the frosting and the drip.
Video Tutorial
Biscoff Cake
Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.
Ingredients
FOR THE CAKE
- 18 Biscoff or Speculoos Cookies
- 2 cups plus 2 tablespoons (255 g) all-purpose flour
- 1 3/4 teaspoons (7 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.5 g) salt
- 1 cup (226 g) unsalted butter, at room temperature
- 2/3 cup (133 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 4 eggs, at room temperature
- 2 cups (480 g) buttermilk, at room temperature
FOR THE FILLING
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1 cup (250 g) Biscoff spread or other cookie butter
- 1 cup (125 g) powdered sugar, measured then sifted
FOR THE BUTTERCREAM
- 2 cup (452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, measured then sifted
- 1/2 teaspoon (2.1 g) vanilla
- 6 ounces white chocolate
- 1/4 cup (57.75 g) heavy whipping cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
FOR THE DRIP
- 1 cup (150 g) white chocolate chips
- 1/3 cup (77 g) heavy whipping cream
GARNISH
- 6 Biscoff Cookies
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
- Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
- In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
- In the bowl of a stand mixer fitted the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat for about two minutes, until the mixture looks lighter in color and fluffier in texture.
- With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
- Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
FOR THE FILLING
- In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
- Gradually add the powdered sugar and beat for 2-3 minutes.
FOR THE BUTTERCREAM
- In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture.
FOR THE DRIP
- Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
- Best to use the drip on a chilled cake.
ASSEMBLY
- Level each cake layer with a knife or cake leveler.
- Place the first cake layer on a cake board and top with ½ or ⅓ (depending on if it’s 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
- Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
- Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
- Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.
I made this cake the other day and then life interferred and I wasn’t able to frost it that day so I wrapped up my layers in plastic wrap and stuck them in the fridge. I didn’t get back to it for 3 days. I finally made some biscoff icing (different recipe from another site because I wanted as much biscoff in the cake as I could get) and put it all together. OMG it was awesome. This cake is so wonderfully moist! Even after 3 days in a refrigerator. It has a wonderful biscoff flavor from the crumbs. I made my husband take the rest of the cake to work with him so I didn’t eat it all and I’m already regretting that decision. He said the cake disappeared within minutes. Raves all around! I’m already thinking of making another. It’s THAT good. Thank you Courtney!!
Oh I’m so happy to hear that! I love that you love this cake. It’s one of my favorites too!!!
Your creations are utterly beautiful and amazing
Thank you so much!
I made this cake last week for my coworkers birthday, and it was a huge hit! I bake for work often, and many of my coworkers said this was my best cake yet! The cake layers were so moist and had such great flavor, the white chocolate buttercream worked really well, but let me tell you — the cookie butter filling brought the whole thing together and was definitely my favorite part!
I made the cake into 2 9-inch layers and they baked almost perfectly flat – no leveling necessary. We fed about 18-20 people small servings (but many wanted seconds it was so good!). Will definitely make again.
I can’t wait to try even more of your delicious recipes!
Yay! I love hearing this! Thank you for sharing this with me. I’m so happy you loved it!!
Wow! I like biscoff cookies but I honestly don’t love cookie butter. I’ve been wanting to try this but tried others first because I just really wasn’t sure I would be into it. But my GOODNESS. I made this today and it is SO good!! I’m so glad I gave it a shot, and I’ll definitely be making it again to share soon!
Yay! I’m so glad you loved it!
I might have just missed this but what do you recommend to use to make the drip that blue color? Also, what is best way to keep the cake after cut into? Thanks! Cant wait to try this!
I like Americolor food gels. This is the navy color. After I cut a cake to serve and have leftover, I actually cut it up in individual slices and wrap each in plastic wrap and freeze them.
Hi! Can I make the white chocolate frosting in advance?
Yes, and keep it stored in an airtight container in the fridge and then bring back to room temperature and re-beat it.
I am planning to make this cake for my son’s birthday next week. He doesn’t like white chocolate – what other frosting recipe would you suggest? Thank you!
I would just use my vanilla buttercream.
Planning on making this tomorrow! I always have super drippy drip. For the drip do you use chocolate of melting candy wafers?
Use less cream in your drip – 1/4 cup cream to 1 cup white chocolate or white candy melts.
What kind of white chocolate is your fav? I must’ve missed it…
I love the Guittard white cookie drops. I linked them in the recipe 🙂
I’m a massive fan of your baling from the UK! Planning on making this cake for my boyfriends birthday, we both love biscoff… do you have a recipe converted in grams?
Thank you! I don’t, but Google has good conversion charts.
For the life of me, I can’t find the link to the white chocolate chips. Do you use the Guittard A’Peels Super White, or the regular Guittard White Chocolate chips?
They are called Guittard White Cookie Drops
Made this yesterday, it was yummy! Can’t find where you said the type of white chocolate and chips you used. My drip turned out more yellow with the white chips I picked. What brand do you use? Sorry if I missed this
Guittard White Cookie Drops
Didn’t see which type of white chocolate you use… can you provide please? Mine turned out too clear\yellow.
I used Ghittard White Baking Chips
I love your recipes and tutorials! Quick question—I’ve made a few of your recipes and have been so thrilled each time, but I wondered if the little dollops of frosting on top are from extra frosting you’ve whipped up, or from the amounts to make the batch listed in the recipe. It seems like once I fill between the cake layers with the 1/2 or 1/3 c listed, do a very thin crumb coat, then try to get the sides nice and smooth, that I don’t really have enough frosting to do anything beautiful and decorative like frosting swirls. Maybe I’m just not rationing my frosting correctly?
Yes, for piping frosting, I usually make an extra half batch of frosting.
Hi! I’m wondering how can I keep the white chocolate frosting store.. Can I leave it out or should I refrigerate it? And for how long? So I can make it in advance..🙏🏼💜
I would refrigerate it covered well and then bring it back to room temperature and rebeat it.
Hi,
First time trying one of your recipes, I’ve been meaning to for ages. In Australia I can get the Biscoff biscuits but what would you suggest I substitute for the buttercream as we cannot get Biscoff spread. Any other flavour suggestions. Thanks so much
Any kind of spread of cookie with a hint of ginger would be great
I made this today, made the cake and filling three days ago. Made the rest and put it all together today. It was delicious! Eleven people ate it and eleven people loved it! THANKS for a great recipe!
Can this be made into cupcakes? If so, how full would I fill the liners and how long would the bake time be?
This was my very first “fancy” cake to attempt ! I’m not going to lie, it was amazing if I do say so myself ! It was surprisingly fairly easy. I’m so excited to make another of Courtney’s cakes 🎂 😀!!!
Yay! So happy it was a success. Hope there’s many more cakes to come!
I just made this cake and holy cannoli! This is such a delicious cake. I am such a fan. I am totally trying ALL of your cake recipes!!! HAHAHA I am so excited!
So glad you loved it!
I made this Cake last week and it was delicious everybody loved it.
Would you be able to use browned butter instead of regular butter?
You can. It will just give it a different taste.
The cake recipe calls for one cup 2 sticks butter. Is that one cup AND 2 sticks butter or just 2 sticks equals one cup? Thanks!
2 sticks equals one cup!
Hi Courtney, am I able to color this frosting in red without affecting the taste of it. Thank you!
Could you please tell me why frosting and dripping are so white if white chocolate is yellow?
Do you put any white dye? Thank you!
I only use the Guittard white drops to get that color.
This cake is incredible! I made this cake for Thanksgiving and it was veryy tasty! I think it’s very important to grind those cookies down as fine as you can so the cake is not gritty. I will for sure make this one again!
Best cake I’ve EVER made. Perfect and delicious with every single bite. My family went crazy for it. I made a sheet cake and cut numbers out for my husbands birthday. New birthday favorite.
Thank you so much!!
do you use light or dark brown sugar for this cake?!
Light
is 1 and 3/4 teaspoons required or 3/4?
For the baking powder? 1 and 3/4
Can you make the filling ahead of time?
Yes.
And if the filling can be made ahead, is it stored in the fridge or counter? Thanks!
Fridge if you aren’t going to use it that day.
Courtney, this cake is delish!!! Probably the moistest, most delicious cake I’ve ever made. It was a big hit with everyone and will become my go to. Thanks so much!!
Thank you so much!!
Hi! I’d like to make this next week. A few prep questions… I see it calls for 6” or 8” pans. What gave you found works best w this batter quantity. How many layers of which size? Do you split baked cakes into multiple layers? Lastly, what do you think about pairing w vanilla SMBC (a family fave) vs the white chocolate?
The recipe will work perfectly for 3-8 inch pans or 4-6 inch pans. And vanilla sounds great!
-this was the best cake I have baked! Thanks so much for sharing the recipe. I made it in a 6inch cake pan. Although I couldn’t achieve the white frosting (it was more like a baked cake—I should get the cake disk lol) it still tasted amazing. It was perfect. I do have a question though—- if I wanted to make a 4” mini cake should I bake it in a sheet pan first then use a cutter or just bake directly in a 4” cake pan which I have. What would the suggested time you would recommend it to be in the oven?
You can bake it in the 4 inch cake pan! Just keep your eye on it!
Made this cake for my daughter’s birthday today. I used other speculos cookies but was concerned because they looked bigger than Biscoff. Sure enough, I looked up the weight of one serving (4 cookies) and mine were bigger. Your recipe does not give a weight for the ground up cookies, so I did the math and came up with 18 Biscoff is about 140 grams. It worked perfectly, and the cake was delicious! Thank you for posting this recipe. I love your cakes!
Hey Courtney, quick question.
What can I use to substitute the heavy cream in the frosting part of the recipe? Mine expired 🙁
You need heavy cream!
I’ve read this recipe multiple times and I can’t find what brand of white chocolate chips is your favorite brand. It says that this is your favorite brand but nowhere in the recipe unless I’m missing it does it tell me which brand. I used ghirardelli tonight and I didn’t love how it turned out. It was more yellow.
Guittard white baking chips. You can find them at orson gygi
Hi, I’m planning on making this stunning cake recipe of yours,
I was wondering if I didn’t add the crushed cookies to the batter would it affect the texture of the cake when it’s baked? Would I need to reduce any of the other ingredients without the addition of the 18 cookies?
If you don’t use the Biscoff cookies in the cake, it won’t taste like Biscoff. So I would just follow a different recipe like my yellow cake.
So excited to make this for my daughter’s birthday tomorrow! I have 3 9 inch pans… should I just do two and use the left over batter to make a mini cake, or do you think I could do the three inch layers? Don’t want it to be too overwhelming since cakes would be thinner.
If you have 3 9-inch pans, 1 1/2 the recipe.
How many cupcakes does this recipe make
About 24
This was the first cake that I made completely from scratch, and that was 4 years ago. It remains a family favorite! It’s truly a crowd pleaser and on of the best recipes I’ve ever made.
Thank you!! It’s one of my favs too!
I’m attempting to make this but dairy free. I am substituting the butter for dairy free butter and thought I could use oat milk with vinegar instead of the buttermilk. Do you have reason to believe this wouldn’t work? Or other suggestions for the buttermilk substitution?
You could do 1/2 coconut or oat yogurt with 1/2 oat milk..
Excellent cake. Made it for work and it was a hit. Had several requests for your recipe. Thanks!!
It’s one of my favs too!!
Hey Courtney I know this is one of your fav cakes and I’ve seen you make it into a wedding cake before and was wondering if this is your go to for wedding cases? Or is you have other recipes you could also recommend if I am planning to decorate it for a wedding? Should I select one of your recipes with white frosting?
This is a great wedding cake! You can use any of my cakes and then sub my vanilla buttercream on recipes that don’t have vanilla.
Hi Courtney! I’ll be making this for a friend for her upcoming birthday (I can’t wait!). Two questions- do I bake it at 350 F and fan forced? Also, at what point do I add the heavy cream in the buttercream recipe? Thank you xx
Bake at 325 actually but not fan forced. Use your regular bake setting. Should take about 25 to 30 minutes to bake. The cream is added to the white chocolate to melt it and create a ganache before you add it to the butter.
Yes at 350. Heavy cream is added at the end after butter and powdered sugar have been combined.
All your recipe’s I’ve tried are amazing! But how do you get your drip white? Are you adding some type of food colouring? Every recipe I’ve done with a white drip has been yellow ish.
I only use guittard white cookie drops. You can get them at orson gygi. They are the whitest chip out there!
I’m planning to do this for my sons 4th birthday(Dino cake). I have few questions –
Will your 1.5 * recipe work for 2 9” round pans? Any suggestions you can give for change of pan size?
when you say prepare your pans do you grease sides of the pan too? Does your cakes rise in the middle? Or do they bake flat? Do you use cake strips?
Thank you so much in advance. I love your recipes. Looking forward to bake this n taste it
I would keep the recipe the same for 2 9-inch pans. This is a flatter cake. You don’t need to use cake strips.
Hi Courtney,
Every time I make this cake it is an absolute hit. So much so that my sister in law asked me to make it for her daughter’s communion party.
I need it to feed 30-35 people so I was wondering how you’d suggest to adjust the recipe, and what size cake pans/number of pans to use?
Thank you so much!
I would double the recipe and bake it in 4 8-inch pans. Then you can have bigger layers. When cutting, start by cutting through the first two layers and serve that slice. Cut around the whole top half of the cake before moving on to the bottom half. That should give you plenty.
Hi! If I was going to make a half sheet cake, would I need to double the recipe or 1.5? Thank you!
It depends how thick you want the layers! For sure one and a half but I would probably double
Hi!! Unsure if I’m just not reading the recipe properly, but wondering how many 8 inch cake layers this recipe is meant to make? Thank you!
Someone else made this cake for me and layered strawberries in between! It was AMAZING, I will be adding this to my favorite recipes and making it for friends and family over and over!
Oh my! This cake is next level delicious. My new please a crowd cake all the way across the globe in Australia!
Makes me so happy!!
Delicious! One of my most favorite cakes!
Quick question, your link for the white chocolate doesnt work, i need to make sure it is super white as doing a frozen theme. Which white chocolate do you use?
Oh sorry about that! I’ll go in and fix it. For now, it’s the Guittard White Chocolate Baking Chips.
I LOVE this recipe. Do you have any idea how to half this recipe? I want to make a two layer 6 inch version of it?
Just use half the ingredients.
Hi. Does this make 2 x 6inch cakes.
Many thanks
Debbie
Hi. Does this make 2 x 6inch cakes or 1
Many thanks
Debbie
Hi!! I’m so excited to make this! I’m actually thinking that I’m going to add your biscoff cookie crust to this!
I am making this into 11″ x 16″ sheet cake. Would you suggest doubling this recipe and your crust recipe?? Or just 1.5?!
Thanks so much
Alicia
1.5x
Hi can you please tell me if there is a difference between the “white chocolate” in the Frosting recipe and then the “white chocolate chips” in the Drip recipe? Do we use the same white chocolate “drops” that you buy from Gygi? Are they different from Guittard Snaps?? Not sure which is which. Thanks.
Yes they are the same
I made this cake a couple years ago and it was absolutely delicious!! Today, I have made it twice and it has not worked either time… I have replaced the baking powder & soda with new…. But It cokes around the edges and boils over in the middle both times I have made it.
Not sure what I’m doing wrong… but a lot of wasted ingredients twice today….
That is so strange. I wonder if something is going on with your oven? Could the internal temp be off?
I ended up baking your classic vanilla cake and it worked perfect. I have made several of your cakes and this was the only time it didn’t work out.
Will this recipe hold up under fondant??
I don’t work with fondant, so I’m not sure. I’m sorry. I will say, it’s a denser, sturdier cake overall so I THINK it should work.
Made this cake for the first time. Tasted delicious, however it turned out very heavy and dense cake, was thinking it would be light and airy. Maybe I did something wrong to make it turn that way. Still enjoyed it.
It is a little denser! You didn’t do anything wrong.
Love this cake! So soft and smooth! Simply delicious. I live in Costa Rica and had cookies and cream that a friend got me ( I can not find in CR)
It is now one of our favorite cakes.
Thank you so much!
yay!!!
I really wanted to love this recipe. I really did. I tried it twice to make sure I did it correctly. I run a rather successful cake business, and have made countless different recipes with a lot of success. This batter curdles SO easily. I purposely warm my buttermilk until warm. I soak my eggs in hot water until room temp. I make sure my butter is soft, my fingers glides in with ease. Everything is optimal temperature, border line TOO warm.
But this recipe curdled twice on me now, no matter what I tried, it just wouldn’t come together. I even made sure to milk the eggs well each time. Wiping down the bowl to mix in the egg, let it mix another 15 seconds or so, then add another. Nada. No difference.
Unfortunately not a winner.
FANTASTIC cake! First time making a cake from scratch as I made this for my sons 2nd birthday and boy did it not disappoint! This was the perfect cake for his construction themed birthday as I used extra biscoff crumbles as dirt for decor. Super simple to follow instructions. Made a 2 tier cake using 4” and 6” pans. Paired this cake with a simple yet yummy cream cheese frosting from a separate recipe I have and the combination was heavenly! Since this was a denser cake, not being overly sweet was appreciated. Officially have a new favorite cake flavor and my son and everyone else devoured it!
I’m so glad! Happy birthday to your little guy!!
After you grind up the biscoff cookies, about how much crumbs does it make? I’m trying to see how much cookie crumbs would be needed if substituting a different cookie that may be a different size. thank you!
It’s about a cup
Hi! I made this recipe 3 times into mini loaves and they sunk every time! What do you think the problem could be?
It’s probably do to the fact that it’s too much batter in pan, and this is meant to only be about 1.25″ tall cake layers. You can try putting a piping pin/needle on the bottom of the mini pans. It helps cakes not sink in the large 10″ and 12″ pans so it might work for the loaf pans too?
Super delicious, as expected! Made this as a 4-layer 6 inch for my engagement party since biscoff is always a crowd pleaser! Everyone loved it obviously! I was a bit skeptical about the white chocolate buttercream since people usually think white chocolate is too sweet. When I tasted the buttercream on its own, I didn’t love it and was a little worried about it going with the biscoff, but I stuck with it and since its only for the outside of the cake it was not overpowering at all and it went really well, nobody said it was too sweet. You really can’t go wrong with this cake!
I can’t wait to try this cake!! Can the whole assembled cake be frozen until it’s ready to serve? I’m making it in advance for my husband’s birthday. Also would it be enough to refrigerate the cake after the crumb coat and for the drip instead of freezing it?
Yes, you can make the entire cake and freeze it. Give it about 6 hours to thaw to serve at room temp. The fridge doesn’t work quite as well for chilling the crumb coat.