Dairy-Free Biscoff Cookie Butter Cake

Biscoff cookies. I had only ever heard of them until 2 years ago when I boarded an international flight and the kind flight attendant asked if I would like cookies or pretzels for a snack. Clearly, I asked for cookies because let’s be frank, cookies over pretzels any and every single time. I was handed a cute little package of biscoff cookies and one excited bite in I was hook, line, and sinker! This Dairy-Free Biscoff Cookie Butter Cake is everything that little package of cookies was and so much more!

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A cake top covered in white frosting swirls and a biscoff cookie between each swirl. There is a slice cut out of it and is standing out from where it was sliced.

Dairy-Free Biscoff Cookie Butter Cake

Light and fluffy vanilla cake layers absolutely loaded with chopped-up biscoff cookies baked to golden delicious cake perfection. The smell alone of these cake layers will have you drooling. Paired with a whipped biscoff cookie buttercream frosting so light, airy, and wonderfully scrumptious that you’ll be tempted to eat it straight from the spatula.

And a dollop (maybe two) of cookie butter sandwiched between each velvet layer of biscoff cake. From start to finish and top the bottom, this dairy-free biscoff cookie butter cake is perfection.

What is Biscoff Cake Made Of?

Biscoff cake is my go-to vanilla cake recipe but with a twist. A biscoff cookie twist. And an easy one at that. First, I roughly chopped up a handful of biscoff cookies, 16 to be exact, and set them aside. Secret: I also set a few cookies aside for snacking as I baked to keep me from spooning the cake batter straight into my mouth. I highly suggest you do the same, just trust me on this.

Next, I whipped up my vanilla cake batter and after that was ready to go I gently folded the chopped cookies straight into the batter with a spatula. Easy, peasy, biscoff cookie cake squeezy!

A white frosted cake coverfed in a golden brown cookie butter drip and topped with biscoff cookies between frosting swirls. There is a slice taken out of it.

How To Make Biscoff/Cookie Butter Frosting

Just like the cake, biscoff buttercream frosting is a vanilla base with crushed-up biscoff cookies. Unlike the cake though, the biscoff cookies need to be pulverized into fine cookie crumbs. This ensures a silk smoothy buttercream frosting full of biscoff flavor.

First, using a blender, food processor, or a heavy-duty Ziploc bag and rolling pin, grind/pulse/blend/or crush 12 biscoff cookies. The end result should resemble graham cracker crumbs.

Secondly, add these delicious biscoff cookie crumbs to the whipped vanilla buttercream frosting and cream together. No word of a lie…this frosting is what dreams are made of! I dare you not to snitch a lick or two before you make the cake.

A close-up cake slice of three vanilla cake layers with cookie bits baked right into each layer. There is cookie butter filling between each layer and white frosting. A fork is in the cake slice.

What is Cookie Butter Filling

Cookie butter is a spread, much like peanut butter or Nutella, made up of crushed and creamed biscoff cookies. The word glorious comes to mind when I think of spreading a piece of warm toast with it.

I used cookie butter, straight from the jar, for the filling of this cake. It’s not a lot, just 2 tablespoons between each cake layer, but it really adds some cookie butter depth and warmth to each cake slice.

Dairy-Free Biscoff Cookie Butter Cake Perfection

I make a lot of cakes. Therefore, my family and I eat a lot of cakes. This dairy-free biscoff cookie butter cake was served and sliced up for our Sunday Family Cake and with each bite of biscoff cookie delight, my children exclaimed it was my best cake ever!

So there you have it…straight from the mouths of my confectionary spoiled children, this is the best ever Dairy-Free Biscoff Cookie Butter cake.

A white frosted cake coverfed in a golden brown cookie butter drip and topped with biscoff cookies between frosting swirls.

Biscoff Cookie Butter Desserts

Love a good cookie butter or peanut butter bake? There ain’t no shame in my spread game. Check out these other fun baking ideas:

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A white frosted cake coverfed in a golden brown cookie butter drip and topped with biscoff cookies between frosting swirls.

Dairy-Free Biscoff Cookie Butter Cake

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5 from 17 reviews

  • Author: Katie Stymiest
  • Total Time: 1 hour 30 minutes
  • Yield: 10 Slices 1x


Fluffy dairy-free vanilla cake layers loaded with biscoff cookies. Filled with decadent cookie butter and covered in a sweet whipped biscoff cookie buttercream frosting. This cake is absolutely delicious and you will bake it time and time again.




  • ¾ cup (180ml) dairy-free milk, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature *can sub liquid egg replacer for vegan
  • 1 tbsp. pure vanilla extract
  • 1 ¾ cup (210g) cake flour, sifted
  • 1 ½ cup (300g) granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ⅛ tsp. baking soda
  • ⅔ cup (160g) dairy-free salted butter, room temperature
  • 16 (124g) biscoff cookies, roughly chopped


  • 2 cups (454g) dairy-free salted butter, room temperature
  • 6 cups (780g) icing sugar
  • 1 tbsp. pure vanilla extract
  • 1 tbsp. dairy-free milk
  • 1 tsp. fine sea salt
  • 12 (93g) biscoff cookies, finely crushed


  • ⅔ cup cookie butter, divided *



  1. Preheat the oven to 350 degrees and spray and parchment line three 6-inch round cake pans.
  2. In a small mixing bowl whisk together the milk, vegetable oil, eggs, and vanilla extact. Set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  4. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour in approximately half the liquid mixture from step 1 and mix on low for 2 minutes.
  6. Add in the remaining liquid mixture and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  7. Add in the chopped cookies and gently combine with a spatula until just incorporated. Be careful to not overmix.
  8. Divide the cake batter into the three prepared cake pans and bake for approximately 27-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
  9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.


  1. In a blender, food processor, or Ziploc bag with a rolling pin, pulverize the biscoff cookies into fine crumbs. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.

  3. Add the icing sugar, vanilla extract, milk, and salt and mix on low until combined.

  4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

  5. Add in the biscoff cookie crumbs and mix on low until fully combined.


  1. Set aside approximately 4 tablespoons of cookie butter. This will be used as the filling.
  2. Heat the remaining cookie butter in a microwave-safe bowl in 20-second intervals, stirring after each interval, until runny, smooth, and creamy. This will be used as the drip.


  1. Level each fully cooled biscoff cookie cake layer with a cake leveler or knife.

  2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of biscoff buttercream.

  3. Pipe a buttercream border around the edge and fill with approximately 2 tbsp. (half of the portion set aside) of the cookie butter filling.
  4. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  5. Cover the cake with another layer of biscoff buttercream and smooth the sides with a cake smoother. Refrigerate the cake while you prepare the cookie butter drip.

  6. On a well-chilled cake, with a spoon or a piping bag, drip the warm melted cookie butter over the edges of the chilled cake and put it back in the refrigerator to set.

  7. Decorate the cake as you please. I crumbled up a few extra biscoff cookies and spooned the crumbs around the top edge of the cake. With a Wilton 1m piping tip, I piped swirls around the top and placed another biscoff cookie between each swirl. Enjoy!


  • I used Biscoff creamy cookie butter spread for the filling and drip. I do know there are several other brands of cookie butter such as Speculoos, Maria Cookie Spread, and Penotti to name a few.
  • Prep Time: 60 Minutes
  • Cook Time: 30 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1Slice
  • Calories: 817
  • Sugar: 55 Grams
  • Sodium: 1000 Miligrams
  • Fat: 52 Grams
  • Saturated Fat: 29
  • Unsaturated Fat: 15
  • Trans Fat: 6 Grams
  • Carbohydrates: 72 Grams
  • Fiber: 2 Grams
  • Protein: 6 Grams
  • Cholesterol: 160 Miligrams

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    1. My goodness! I seem to have left that out. Silly me. I’ve added it in and you should be good to go. I sure appreciate you letting me know Dona.

        1. Hi June, no you cannot unfortunately reduce the amount of icing sugar in the buttercream as it will end up too thin. If you want to reduce the sugar, I suggest reducing it in the cake layers instead.

      1. This cake was so good! I had never heard of cookie butter and omg it was a game changer! I also loved that the recipe has the option to do 2x and 3x and it will do the calculations for you! Make sure you measure the flour before you soft it as I made the mistake of sitting first and my cake caved in the middle. Everyone loved the cake and asked me to make it again!

          1. This receipe is fantastic. It was the first time I made a Biscoff cake myself and thanks to this receipe it turned out amazing. Thank you Katie!!

          2. I’m so glad you gave this one a shot. Biscoff is pure heaven! Thank you for sharing Nieves.

      2. Hi there! I was wondering how far in advance I can make this cake- I was thinking baking on a Thursday for a Saturday party (I work Fridays) then would it hold up if I frosted Friday night? Thank you!

        1. Yep, that would totally work. Wrap the cake layers in plastic wrap and put them in the fridge or freezer. Frost on Friday and keep it chilled until serving. Happy caking!

    2. Hello, this looks divine. Thank you for the recipe. If I want to make this with dairy, do I just use standard butter 240g and standard milk and just proceed as the recipe requires?
      Cheers, Millie x

      1. Yes, you can. Make sure it’s a 1:1 baking blend. And just for reference, biscoff cookie butter and cookies do contain gluten, as I’m sure you know though.

  1. I made this into cupcakes for my sons birthday party and every single kid ate their entire cupcake.

    1. Haha you know it’s good when not just the icing is licked off, right?! Thanks for baking these up Joanne.

    2. I followed directions to a tee, and the cake sunk in the center. What happened? So many 5 star reviews, and my cake looks like a hot mess.

      1. Oh, that’s so disappointing Martina. The number one culprit of cakes sinking is generally underbaking them. Here’s a super informative article that will help you troubleshoot.

  2. Made this for 4th of July celebration this weekend and my kitchen smells amazing. Can’t wait to dig in.

    1. Hi sorry for repeating one of the question from above. But really need to know this 1x recipe is still gonna give us 3 layer cake or just the single layer?
      I wanna try this cake tomorrow but want to make single layer one.

      1. It will produce the cake that is pictured. A 6 inch round cake that is three layers high.

  3. Just confirming (I feel silly to have to ask)- when I select x1, that is the recipe amount for 1x 3 layer cake. If I select 2x, this would make 2x 3 layer cakes? Thank you!

  4. I had a bit of buttercream leftover and thought I’d save it for fun cookie sandwiches. I ate every single bit of it before it even made it close to cookie sandwiches. So so so good.

  5. This cake is AMAZING! I’m just a mum, not a baker and a friend said it was the best cake she’s EVER had and would swear it was professionally baked. Will definitely be baking this again!

  6. Would I be able to make this in 8″ pans? How would I have to alter the scale of the recipe, cooking time, etc? This looks delish! Can’t wait to make it!


    1. Yes, you totally can. It will make two 8 inch round cake pans and the baking will increase. Look for when the edges start to pull away from the pan, the top is a light golden brown, and a toothpick inserted in the middle comes out with a few moist crumbs. I hope you love it as much as we did!

  7. I made this recipe for my parents’ 60th Wedding Anniversary. It was amazing & delicious!! Some of the guests said it was their new favorite cake flavor!

    1. Good question. I haven’t tried it without eggs or a replacement so I cannot guarantee the results but I would try it with a liquid egg replacer or aquafaba. Good luck. Let me know how it turns out!

  8. This cake was so good! I had never heard of cookie butter and omg it was a game changer! I also loved that the recipe has the option to do 2x and 3x and it will do the calculations for you! Make sure you measure the flour before you sift it as I made the mistake of sifting first and my cake caved in the middle and I had to remake it. Everyone loved the cake and asked me to make it again!

    1. Yes, you absolutely can. Go by the cup measurement and not the weight measurement as the two flours weigh differently. Th cake will be slightly denser though due to the higher protein content.

  9. Everyone absolutely loved this cake on Christmas, it wasn’t overly sweet and tasted just like biscoff cookies. Will definitely make again!

  10. I made this recipe for my moms birthday and everyone absolutely loved it! Thank you soooo much for this recipe! Instructions are very easy to follow and every bite tasted like absolute heaven!! I will definitely be making this cake again!

  11. This would be the perfect lactose free birthday cake for my husband but will be dividing up between 2 8in tins, i am guessing the buttercream amounts will be the same?
    And for the buttercream, can i only use the dairy free butter and not the veg shortening… is there a replacement? (not sure why it’s used)

    1. Yes, I’d make the same amount of buttercream. It freezes like a dream if there’s any leftover. As for the shortening, yes, replace it with more butter.

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