A high altitude biscoff cookie butter cake, made with soft and tender brown sugar cinnamon cake, frosted with fluffy biscoff cookie butter buttercream. This biscoff cake is a wonderful alternative to a peanut butter cake, for those who can’t have nuts.
You might also love these sweet potato biscoff pie bars, no churn biscoff banana ice cream, and biscoff cookie butter cupcakes.
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What is Cookie Butter?
Cookie butter is a sweet, creamy spread made from ground speculoos cookies, a type of spiced Belgian cookie. It looks exactly like peanut butter or other nut butters, but tastes like cinnamon with hints of gingerbread. Lotus biscoff cookie butter (as well as the packages of Lotus biscoff cookies) is a familiar brand that is available at most major grocery stores.
Why You’ll Love This Recipe
Nut Free. Cookie butter is a great, allergy friendly alternative to nut butters, although of course, it contains sugar and other ingredients that nut butters don’t usually contain.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cinnamon. A good amount of cinnamon in both the cake and the buttercream add plenty of cookie butter flavor and spice.
- Cookie Butter. One jar (14 ounces) is more than enough cookie butter for the buttercream, with extra leftover.
- Lotus Biscoff Cookies. Decorate the top of your cake with whole cookies, or break them into crumbs and press them all over the cake.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 8-inch round cake pans with non-stick baking spray.
- In a bowl, sift together the flour, granulated sugar, baking powder, salt and cinnamon, then whisk until evenly distributed.
- Separately, whisk together the eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk just until moistened and combined.
- Divide the batter between the pans, and bang the pans on the counter a few times to pop the air bubbles.
- Bake the cakes for about 25-30 minutes, until a cake tester comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before assembling and frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder, salt and cinnamon, mixing until combined. Add the vanilla, and increase the speed to medium (#6 on a Kitchen Aid mixer). Whip for 4-5 minutes, until light and fluffy, scraping the bowl down several times.
- Add the cookie butter, turn the speed down to “stir” and mix for one minute to combine.
- Fill and frost the cooled cake layers with the buttercream. If you like, pipe decorative rosettes or swirls onto the frosted cake and decorate with Biscoff cookies.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up to 3 days.
For a smaller cake, cut the recipe in half and bake the cake in two 6-inch round cake pans.
Cake flour has a lower percentage of protein than all purpose flour, which makes this cake softer, lighter and fluffier. AP flour will work, but your cake will be a little more dense.
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High Altitude Biscoff Cookie Butter Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch cake pans (x2)
Ingredients
Cake
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 1 cup granulated sugar
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 tsp ground cinnamon
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 ½ cups whole milk, room temperature
- 1 tsp apple cider vinegar
- ½ cup light brown sugar, lightly packed
- ½ cup unsalted butter, melted and cooled for 10 minutes
- ½ cup vegetable oil
- 2 tsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder, optional
- 1 tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- ¾ cup Biscoff cookie butter
- Biscoff cookies, for decorating
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 8-inch round cake pans with non-stick baking spray.
- In a bowl, sift together the flour, granulated sugar, baking powder, salt and cinnamon, then whisk until evenly distributed.
- Separately, whisk together the eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk just until moistened and combined.
- Divide the batter between the pans, and bang the pans on the counter a few times to pop the air bubbles.
- Bake the cakes for about 25-30 minutes, until a cake tester comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before assembling and frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder, salt and cinnamon, mixing until combined. Add the vanilla, and increase the speed to medium (#6 on a Kitchen Aid mixer). Whip for 4-5 minutes, until light and fluffy, scraping the bowl down several times.
- Add the cookie butter, turn the speed down to "stir" and mix for one minute to combine.
- Fill and frost the cooled cake layers with the buttercream. If you like, pipe decorative rosettes or swirls onto the frosted cake and decorate with Biscoff cookies.
Notes
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Hi, is the recipe for the cookie butter somewhere? Did I miss it?
You have to buy a jar of cookie butter, which is then used in the buttercream.
This Biscoff cookie butter cake is beyond beautiful and I must say that I am totally in love with your way of explaining each step with utmost clarity! Just the thought of a gentle cinnamon cake and light cookie butter frosting is so hard to resist. Also, I would like to thank you for giving the high-altitude tips, they make it feel like very accessible for all the bakers.