Banana Biscoff Cake

Biscoff Banana Cake

Any great cake is worth tweaking and making again, right? 😉 

I recently ran across a photo of a Banana Caramel Drip Cake I made about a year ago, and wondered about trying out a similar cake but with Biscoff cookie butter instead of caramel. The one complaint I sometimes get about recipes with caramel in them is they can get overly-sweet quickly, so swapping the caramel for cookie butter seemed like a fun way to get a little more balance in the cake’s flavor profile.

I tried out Dolly Parton’s Southern style Banana cake mix for the first time, and am a definite fan! The banana flavor was distinct without being cake-mix-artificial, and it made rich cake layers that baked flat and made stacking and decorating easy!

The recipe for this Biscoff Banana Cake is below! Happy baking, and enjoy! 

"What if I've never added a drip to a cake before?"
  • Don't stress! It's easier than you probably think it is! 🙂 
  • This drip is a perfect drip to start with; no measuring involved! You just have to soften cookie butter until it's warm enough to drip down the side of the cake. It should be warm and fairly thin - but not too hot or it will melt your frosting!
  • Make sure you try a test drip first! Don't pour the cookie butter over your whole cake until you're happy with the test drip. 
"Can I make the cake / frosting ahead of time?"
  • Definitely! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months. 
    Cover or wrap any remaining cake well to keep it from drying out - it will keep at room temperature for 2-3 days or in the fridge for 3-5 days. 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

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Biscoff Banana Cake

Two incredible flavors combine to make one delicious Biscoff Banana Cake! Recipe features Dolly Parton's Banana cake and an easy Biscoff drip!
Prep Time20 minutes
Cook Time35 minutes
Decorating time25 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff Banana Cake, Biscoff Cake, Biscoff Cookie Butter Drip Cake
Servings: 16 servings
Calories: 775kcal
Author: Sarah H


Banana Cake layers (3 8-inch cake layers)

Cream Cheese Buttercream Frosting

  • 8 ounces cream cheese (one package, softened)
  • 1 cup butter (two sticks, softened)
  • 6 cups powdered sugar
  • 2-4 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • 1/4 teaspoon salt (if using unsalted butter)

Filling & Decorations

  • 20 (ish) large banana chips (these tend to break, but you only need about 7-8 whole or mostly-whole for the top of the cake! The rest I chopped to put between the cake layers.)
  • 7-8 Biscoff cookies (available in a large 2-pack on Amazon if they’re not sold in your area)
  • 1 ½ cups Biscoff Cookie Butter (divided)


Banana Cake layers

  • Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured cooking spray, or grease and line with parchment rounds.
  • Combine buttermilk, eggs, and melted butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment.
  • Add in cake mixes and mix until moistened, then beat on medium speed for 2 minutes.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.


  • Place a smear of frosting or caramel on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and either pipe a frosting dam around the outside edge or just press a little more firmly in the center to raise the outside edge of the frosting a bit (you can see me do this in the video). This helps keep the filling inside so it doesn’t show through to the outside of the cake.
  • Slightly soften 1 cup of cookie butter in the microwave (this only takes a few seconds; let it re-firm if it melts) and spread the cookie butter on top of the frosting, being sure not to spread quite all the way to the edge.
  • Chop about 12 banana chips and 6 Biscoff cookies, and sprinkle them over the cake filling, then center the next cake layer on top. Repeat the process once more, and add your last layer on top - I like to flip the last layer upside down to make getting a clean top edge easier. (Optional - I saved about ¼ cup of this mixture for decorating.)
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add a thin second layer of frosting and smooth with a bench scraper – you’re really not looking for much more thickness for a semi-naked style, you’re just looking to fill in any holes and get the frosting between the cake layers smooth. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Okaaaay – now it’s time for the drip!

  • Warm your cookie butter in the microwave for a few seconds at a time until it’s melted and warm to the touch but not hot – you don’t want it to melt your frosting. (I'd recommend a test drip to make sure it's warm enough to drip but not too hot.)
  • Slowly drizzle the cookie butter around the upper edge of the cake, pausing every inch or so to let more fall in a drip down the side. Return cake to the fridge to set the drips.
  • Pipe large swirls of frosting around the top of your cake – I alternated halved Biscoff cookies with whole banana chips, and needed about 7 of each.
  • Optional - add a ring of chopped cookies and banana chips around your cake base if desired - I also added a few gold and sugar sprinkles to the base and the cake top.
  • And you're done! Cut in and enjoy!



Please note nutrition information is an estimate and may not be exactly accurate. 


Serving: 1slice (1/16th cake) | Calories: 775kcal | Carbohydrates: 95g | Protein: 8g | Fat: 39g

Did you make this Biscoff Banana Cake? 

Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! You can also leave a comment or a recipe rating at the bottom of the page! 


Cream Cheese Buttercream Frosting

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