Biscoff Cake

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The Lowdown on This Biscoff Cake

Y’all this Biscoff Cake is such a vibe. It starts with a brown butter and cookie butter infused batter that’s impossibly tender and moist, practically melting in your mouth.

But ya know I couldn’t stop there. I add a swirl of crushed Biscoff streusel that runs through the center bringing all the crunchy, buttery goodness boos.

And that cookie butter glaze? Baby, it’s the crown jewel, drippin’ in rich, irresistible flavor and making sure this cake is the real MVP. Get at this cake, boo, and drop a comment once you do!

Ingredients you’ll need to make this Biscoff Cake recipe

• Biscoff Streusel: A good mix of crushed Biscoff cookies, brown sugar, cold butter, and a touch of flour create a crunchy, buttery swirl that runs through the cake like a boss!
• Butter and Sugar: Brown butter adds nutty richness while granulated sugar brings the perfect sweetness. They mix together creating the perfect cake base.
• Eggs and Vanilla: Eggs add richness and stability to our batter while a bit of vanilla gives off that warm, familiar flavor.
• Dry Ingredients: I use cake flour so the crumb is super tender. Adding just a pinch of baking soda for lift, cinnamon for spice, and salt for flavor balance rounds it all out.
• Sour Cream: This keeps the cake super moist boos!
• Cookie Butter: It takes the flavor to caramelized, spiced perfection y’all.
• Cookie Butter Glaze: I mix together softened cookie butter, vanilla, confectioners’ sugar, a splash of milk, and a pinch of salt to make a glossy, drippable glaze to pour over the top.

How to make Biscoff Cake

Step 1: Make the Brown Butter

1

Add butter to a skillet and cook until caramel and fragrant.

2

Set aside to cool to room temperature.

Step 2: Make the Streusel

3

In a small bowl, stir together crushed cookies and flour.

4

Cut cold butter into cookie mixture.

5

Place streusel onto sheet pan.

6

Bake until slightly darker in color and fragrant.

Step 2: Make the Biscoff Cake

7

Place brown butter and sugar in the bowl of your stand mixer. Mix until light and fluffy.

8

Stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.

9

Add vanilla and eggs in one at a time.

10

Add flour mixture in two additions.

11

Add add in sour cream and cookie butter. Mix until combined.

12

Pour half of cake batter into prepared pan. Then top with streusel brown sugar. Use a toothpick swirl into the batter. Top with remaining batter streusel and brown sugar.

Step 2: Cool & Glaze

13

Bake until cake is fragrant and golden brown

14

Make the glaze by softening cookie butter. Add vanilla, powdered sugar, milk, and salt.

15

Whisk until smooth and thick

16

Pour over cooled cake and garnish with final streusel

What to serve with this Biscoff pound cake

• Lighten it Up: Dollop a slice with homemade whipped cream to lighten up the super indulgent flavors.
• A La Mode: Go with a classic flavor like homemade vanilla ice cream or really amp up the Biscoff vibes with this cookie butter ice cream.
• Warm Your Bones: Serve a slice with a warm spiced glasses of spiced apple cider, wassail, or hot buttered rum.

Menu Option: Holiday Dessert Table With Biscoff Cake

Chocolate bourbon pecan pie has wonderful flavors and feels really indulgent to match the flavors of the pound cake.

Salted caramel chocolate chip cookies are always the perfect cookie for a holiday spread. They make everyone go crazy!

This New York cheesecake is creamy, dreamy and the ultimate classic done right.

This peanut brittle adds the delish crunch of candy and textural perfection to the mix.

Recipe Substitutions

• Brown Sugar: None around? You can make homemade brown sugar by grabbing granulated sugar and molasses.
• Cake Flour: Ran out? Make homemade cake flour with all-purpose flour and cornstarch.
• Butter: If you don’t have unsalted, use salted and toss out the salt in the recipe. And if you only have unsalted, make sure you add salt in to replace the flavor.
• Sour Cream: Swap this out with greek yogurt and get the same texture.
• Powdered Sugar: Learn how to make powdered sugar super easily with granulated sugar and a blender.

Recipe Variations and Additions

• Gluten-Free: Feel free to swap the flour out with your fave 1:1 ratio gluten-free baking flour. The texture will change but it will still taste delish.
• Booze It Up: Splash in some rum or bourbon to really give this some adult vibes.
• Swap the Glaze: Try a caramel sauce topping to switch it up.

Expert Tips and Tricks for making the best Biscoff pound cake recipe

1. Don’t Overmix It: When you add the flour, keep it chill—just mix until everything’s barely combined. Overmixing wakes up the gluten, and trust me, nobody wants a tough cake.
2. Prep That Pan Right: Bundt pans have all those little nooks and crannies, so you’ve gotta grease and flour it like a pro. If you’re using baking spray, make sure it’s the kind with flour in it—or better yet, use my cake release for a stress-free flip.
3. Let it Chill: Hold up—don’t even think about pouring that glaze until your cake’s cooled all the way down. Otherwise, it’ll slide right off, and we can’t have that!

How to store Biscoff cake

Store the leftover cake well-wrapped at room temp in a cake carrier to keep it no-fuss boos.

How long will biscoff pound cake last in the fridge?

It should be all good for up to 4 days.

Can I freeze this biscoff pound cake recipe?

You know it boo! If you’re baking ahead, go ahead and freeze it—just skip glazing it up. Wrap it tight in plastic wrap and foil, then pop it in the freezer for up to three months. Got leftovers? No problem. Wrap individual slices in plastic, toss them in a freezer bag or container, and you’re good for up to three months too!

Frequently asked questions

This biscoff cake is the ultimate indulgent treat. It’s moist, tender, buttery and studded with all the cookie butter love you can think up. I’m telling you right now these flavors are absolutely popping. Do yourself a favor and indulge a little bit. You deserve it boos.

More super indulgent cake recipes

• Caramel Apple Cake
• Peach Cobbler Pound Cake
• Kentucky Butter Cake
• White Chocolate Raspberry Bundt Cake
• Almond Pound Cake

Biscoff Cake

This Biscoff Pound Cake is pure dessert goals—rich, tender, and packed with flavor. With a brown butter and cookie butter batter, a swirl of crunchy Biscoff streusel, and a dreamy cookie butter glaze on top, it’s the ultimate treat that’s equal parts indulgent and unforgettable!

5 from 1 vote

Print Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 3 hours hrs 40 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 16 slices

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

Cookie Streusel Swirl

• ▢ ¾ cup finely crushed Biscoff cookies about 12
• ▢ 1 tablespoon all-purpose flour
• ▢ 4 tablespoons unsalted butter cold
• ▢ ¼ cup light brown sugar

Biscoff Brown Butter Cake

• ▢ 1 ½ cup unsalted butter
• ▢ 2 ¾ cup granulated sugar
• ▢ 6 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 ¾ cups cake flour sifted
• ▢ 1 ¼ teaspoon kosher salt
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ¾ cup sour cream room temperature
• ▢ ½ cup Biscoff cookie butter

Cookie Butter Glaze

• ▢ ¼ cup Biscoff cookie butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup powdered sugar
• ▢ 3 tablespoons milk up to 4
• ▢ Pinch kosher salt

Instructions

• To make browned butter for the cake, place butter in medium skillet over medium heat and cook until caramel and fragrant, occasionally scraping the brown bits at the bottom of the pan, about 12-15 minutes. Set aside to cool to room temperature.
• Pour browned butter into shallow dish and continue cooling until almost solid, about 2 hours.
• While the browned butter is cooling, start your streusel by preheating your oven to 350F and lining a sheet pan with parchment paper.
• In a small bowl, stir together crushed cookies and flour. Using a pastry cutter, cut cold butter into cookie mixture until you have smaller pieces of butter covered in cookie crumbs.
• Place streusel onto sheet pan and bake until slightly darker in color and fragrant, about 10 minutes. Remove from oven and let cool on pan. Break up into small pieces and set aside.
• Set brown sugar aside in a separate bowl.
• Reduce oven to 325F and prepare 14-cup Bundt pan by spraying generously with nonstick baking spray.
• When your brown butter is ready, start making your cake by placing brown butter and sugar in the bowl of your stand mixer fitted with the whisk attachment. Mix on high until light and fluffy, about 5-6 minutes.
• Meanwhile, in a medium bowl, stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside.
• Reduce stand mixer to medium and add vanilla and eggs in one at a time, allowing each to incorporate before adding the next egg. Scrape down the sides and bottom of bowl between additions.
• Reduce mixer to low and slowly add flour mixture in two additions. When almost completely mixed in, stop mixer and add in sour cream and cookie butter. Mix on medium for about 30 seconds until everything is evenly combined and smooth. Do not overmix.
• Pour half of cake batter into prepared pan. Then top with 1/3 of streusel and ½ of the brown sugar. Use a toothpick or skewer to swirl into the batter.
• Top with remaining batter then swirl in next 1/3 of streusel and final ½ of the brown sugar.
• Bake until cake is fragrant and golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, about 1 hour and 5-10 minutes.
• Remove from oven and let cool in pan for ten minutes. Then invert cake onto serving platter and allow to continue cooling fully, about 1 hour.
• When the cake is almost cool, make the glaze by softening cookie butter. Place in a small bowl and heat until softened about 15-20 seconds. Stir and check every 5 seconds.
• Add vanilla, powdered sugar, milk, and salt then whisk until smooth and thick, but pourable consistency. It should look like thin peanut butter.
• Pour over cooled cake and garnish with final 1/3 of streusel.

Notes

To make ahead, make your streusel, cool completely, then place in an airtight container for up to 2 days. 

You can also make your brown butter ahead. When you’re ready to bake your cake, remove the butter from the refrigerator about 20 minutes before you need it to allow it to soften slightly.

How to store Biscoff cake

Store the leftover cake well-wrapped at room temp in a cake carrier to keep it no-fuss boos.

How long will biscoff pound cake last in the fridge?

It should be all good for up to 4 days.

Can I freeze this biscoff pound cake recipe?

You know it boo! If you’re baking ahead, go ahead and freeze it—just skip glazing it up. Wrap it tight in plastic wrap and foil, then pop it in the freezer for up to three months. Got leftovers? No problem. Wrap individual slices in plastic, toss them in a freezer bag or container, and you’re good for up to three months too!

Nutrition

Calories: 605kcal | Carbohydrates: 75g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 270mg | Potassium: 86mg | Fiber: 1g | Sugar: 52g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

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