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A sliced layer cake showing a cookie butter filling and a glossy salted drip

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Cookie Butter Cake with Salted Biscoff Drip

Recipe by Chloe Davis

Finished with a dramatic cookie butter drip and a hit of flaky sea salt, this impressive layer cake is a must-make for speculoos fans. The cake layers are incredibly tender and deeply flavored with dark brown sugar, cinnamon, and ginger, while the fluffy cookie butter frosting stays perfectly balanced without veering into overly sweet territory.

  • Total Time2 hours 25 minutes
  • Yield1 (8-inch) two-layer cake (serves 12) 1x

Ingredients

Scale

Spiced Biscoff Cake Layers

  • 2 ⅓ cups (295 g) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 ¼ cups (265 g) dark brown sugar, packed
  • ½ cup (113 g) unsalted butter, softened
  • ⅓ cup (80 ml) neutral oil (such as canola or grapeseed)
  • 3 large eggs, room temperature
  • ½ cup (130 g) smooth cookie butter (such as Biscoff)
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (about 10–12 cookies) roughly chopped Biscoff cookies

Cookie Butter Frosting

  • 1 ¼ cups (283 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • ½ cup (about 6–8 cookies) Biscoff cookies, blended to a fine dust
  • ⅓ cup (85 g) smooth cookie butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Filling, Drip & Decor

  • ¾ cup (195 g) smooth cookie butter, divided
  • Flaky sea salt (such as Maldon)
  • Whole or halved Biscoff cookies, for the crown

Instructions

  1. Preheat and prep: Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, and kosher salt. Set aside.
  3. Cream the fats and sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the dark brown sugar, softened butter, and oil on medium speed for 3 minutes, until visibly lighter and fluffy.
  4. Add the eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Add the ½ cup of cookie butter and the vanilla extract, blending until completely smooth.
  5. Alternate wet and dry: Turn the mixer to its lowest speed. Add one-third of the flour mixture, followed by half of the buttermilk. Repeat, ending with the final third of the flour mixture. Mix only until the last streaks of flour disappear. Using a silicone spatula, gently fold in the chopped Biscoff cookies by hand.
  6. Bake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cakes: Let the cakes cool in their pans for 15 minutes before inverting them onto a wire rack. Allow them to cool completely before frosting.
  8. Make the frosting: In a large bowl with an electric mixer, beat the softened butter on medium-high for 2 minutes until creamy. Add the powdered sugar, cookie dust, ⅓ cup cookie butter, heavy cream, vanilla, and salt. Start mixing on low to prevent a sugar cloud, then increase the speed to medium-high and whip for 3 to 4 minutes until perfectly light, fluffy, and smooth.
  9. Layer and fill: If your cake layers have slight domes, use a serrated knife to level them. Place the first layer on a serving platter. Spread a thin layer of frosting over the top, then pipe a thick “dam” or border of frosting around the outer edge. Fill the center with ¼ cup of the cookie butter (warm it in the microwave for 5 seconds if it is too stiff to spread).
  10. Frost the exterior: Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake smoothly. (A bench scraper works beautifully for smooth sides). Chill the cake in the refrigerator for 15 minutes to set the frosting.
  11. Create the drip and finish: Gently warm the remaining ½ cup of cookie butter in the microwave for 10 to 15 seconds until it is fluid but not hot. Pour it onto the center of the chilled cake, using an offset spatula to gently push it over the edges to create drips. Immediately sprinkle the outer edge with flaky sea salt and arrange the whole cookies on top. Slice and serve!

Notes

  • Why it works: Swapping standard light brown sugar for dark brown sugar amplifies the deep, molasses-rich spices of the speculoos cookies. Dropping the oven temperature to 325°F prevents steep doming, giving you flat layers that require little to no trimming.
  • Make-Ahead: The baked and cooled cake layers can be tightly wrapped in plastic wrap and frozen for up to 1 month. Thaw at room temperature before assembling. The frosting can also be made up to 3 days in advance and kept in the refrigerator; let it come to room temperature and briefly re-whip it to restore its fluffy texture.

Nutrition (per serving — estimates)

Calories: 901 | Total Carbs: 100g (Fiber: 1g, Sugar: 78g) | Fat: 53g (Saturated: 25g) | Protein: 6g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 25 minutes
  • Cooling Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 901
  • Sugar: 78g
  • Fat: 53g
  • Saturated Fat: 25g
  • Carbohydrates: 100g
  • Fiber: 1g
  • Protein: 6g

Find it online: https://delicious.alfityan.org/2026/07/26/spiced-biscoff-layer-cake-with-a-salted-drip/