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. 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 a 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 in 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


  • Author: Katie Stymiest
  • Prep Time: 60 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 Slices 1x

Description

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.


Ingredients

Scale

BISCOFF COOKIE CAKE

  • ¾ cup (180ml) dairy-free milk, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 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

BISCOFF BUTTERCREAM

  • 1 cup (240g) dairy-free salted butter, room temperature
  • 1 cup (240g) all-vegetable shortening
  • 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

COOKIE BUTTER FILLING & DRIP

  • ⅔ cup cookie butter, divided *

Instructions

BISCOFF COOKIE CAKE

  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.

BISCOFF BUTTERCREAM

  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 and shortening 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.

COOKIE BUTTER FILLING & DRIP

  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.

CAKE ASSEMBLY

  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!

Notes

  • 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.
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • 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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