Y’all this Biscoff Cake is such a vibe. I start by browning butter and making a cookie butter batter that’s super tender. To get some texture in the mix, I swirl in a crushed Biscoff streusel then top with a cookie butter glaze. That glaze is thick and downright unreal. If you have any pause about making this biscoff cake, read the reviews and see how good this cake is.
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This recipe has a few extra steps so some of my boos get a little intimidated. But I promise it isn’t that hard. Just make sure to do the following:
- Don’t Overmix: When you add the flour, fold everything until just combined so the texture isn’t tough.
- Prep That Pan Right: The streusel can sometimes fall to the bottom of the pan due to gravity so I suggest using my cake release so it doesn’t stick.
- Chill: Don’t pour your glaze until the cake is cooled to room temperature. It will melt boos.
How to make Biscoff Cake
Make the Brown Butter and Make Streusel
Step 1: Add butter to a skillet and cook until caramel and fragrant. Set aside to cool to room temperature.
Step 2: In a small bowl, stir together crushed cookies and flour. Cut cold butter into cookie mixture.
Step 3: Place streusel onto sheet pan.
Step 4: Bake until slightly darker in color and fragrant.
Make the Cake
Step 5: Place brown butter and sugar in the bowl of your stand mixer. Mix until light and fluffy. Add vanilla and eggs in one at a time.
Step 6: Stir together your sifted cake flour, salt, baking soda, and cinnamon, then set aside. Add flour mixture in two additions.
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Step 7: Add add in sour cream and cookie butter. Mix until combined.
Step 8: 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 9: Bake until cake is fragrant and golden brown.
Step 10: Make the glaze by softening cookie butter. Add vanilla, powdered sugar, milk, and salt. Whisk until smooth and thick.
Step 11: Pour over cooled cake and garnish with final streusel.
Biscoff Cake Recipe
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Equipment
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, or plain greek yogurt
- 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 a 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 a 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 the cookie mixture until you have smaller pieces of butter covered in cookie crumbs.¼
- Place streusel onto the 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 12-cup Bundt pan by spraying it 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 the 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
How to Store
- Room Temp: Keep the cake wrapped up tight or in a cake carrier for up to 2 days. This keeps it soft and saves you fridge space, boos.
- Fridge: If you want it to last longer, refrigerate it for up to 4 days. Make sure it’s sealed well so it doesn’t dry out.
- Freezer: Freeze it without the glaze. Wrap the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Leftover slices freeze great too. Wrap each one in plastic and place them in a freezer bag. Thaw overnight in the fridge before glazing or serving.
Nutrition
Recipe Help
You can but honestly, I don’t recommend it. It adds such a nutty caramelized flavor to the mix. Commit.
For sure, in fact it will taste even better if you bake the day before serving. It lets all those flavors set up nicely.
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Hello, I love this cake recipe and have made it plenty of times. If I wanted to make it a layered cake instead what would I change with the ingredients?
Hi there! I’m so glad you love this cake! I haven’t tested this recipe as a layered cake, so I can’t say for sure how it would behave without some trial and error. However, generally speaking, you should be able to divide the batter into two or three 8-inch round cake pans. The biggest adjustment will be the bake time: start checking around 28–32 minutes, and continue baking until a toothpick comes out clean with a few moist crumbs.
You likely won’t need to change the ingredient amounts, but the streusel swirl layers would need to be divided more thinly between the cake pans, and you could turn the glaze into more of a frosting by adding a little extra powdered sugar to thicken it. If you try it, I’d love to hear how it turns out!
My family loved this cake and so did I!
So happy to hear that, thanks doll!
She ready. The taste is deep, rich and moist. Like she said. Don’t overcook it
Thanks so much, doll!
I made this cake tonight for Thanksgiving tomorrow. We have not eaten it yet but it came out perfectly and it looks great!
Absolutely fantastic!
Puedo usar mantequilla con sal? Y si es así, que cantidad de sal llevaría el pastel? O se omite la sal?
Sí, puedes usar mantequilla con sal sin problema. Simplemente omite la sal adicional que indica la receta, ya que la mantequilla ya aporta suficiente sal.
For the cookie butter glaze what type of milk did you use? whole milk or 2%?
Either will work though whole milk will give you a better finish.
I recently made this recipe and everyone loved it! I will be making it again. Also, I didn’t see where to add the unsalted butter when making the cake batter, so I’m not sure if that was an error or not. I did not add it, and the cake came out beautifully. This is my second recipe of yours and I’m hooked. I will be making your lemon pound cake and the german chocolate cake over the next two weeks.
Hi Shalonda, the unsalted butter is referred to as browned butter once we handle that step in the beginning. It is then creamed with the sugar at 8. Let me know if you have any other questions.