Biscoff Cookie Butter Drip Cake (6'')

Biscoff Cookie Butter Drip Cake

Biscoff Cookie Butter Drip Cake (6'')
Biscoff Cookie Butter Drip Cake (6'')

Anyone else discover Biscoff cookies on an airplane? On a Delta flight I got addicted to Biscoff cookies - and then when I discovered Biscoff COOKIE BUTTER was a thing - my addiction got even worse!

I've since made a few renditions of this cake - a Bourbon Biscoff and Banana Biscoff cake - but when I put this recipe together I wanted it to be super easy! I grabbed my favorite vanilla boxed cake mix, doctored it up and added cookie butter – insanely easy to make and SO so so good! Recipe below! 

(All that said - a quick note to all my scratch cake purists! 😉 YES, you can use a scratch recipe; my Favorite Vanilla Cake recipe is the one I recommend and you can find a scaled version for 6-inch cake layers here! Just add in 2 Tablespoons of cookie butter after adding the buttermilk.)

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Biscoff Cookie Butter Drip Cake

 Do you love Biscoff? Make this super easy Biscoff Cookie Butter Drip Cake; filled and topped with generous amounts of cookie butter, Biscoff cookies, and cream cheeese frosting!
Prep Time30 minutes
Cook Time35 minutes
Decorating time20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff Cake, Biscoff Cookie Butter Drip Cake
Servings: 8 servings
Calories: 775kcal
Author: Sarah H



Biscoff Cookie Butter Drip Cake layers

Cream Cheese Buttercream Frosting

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


  • 3/4 cup Biscoff cookie butter (about ½ cup of Biscoff cookie butter for filling between cake layers, and an additional ¼ cup to use for the cake drip)
  • 20 Biscoff cookies (15 crumbled and about 5 broken in half - I ended up only using 8 halves, but some of them broke at weird angles)


Biscoff Cookie Butter Drip Cake layers

  • Preheat oven to 350°F. Prepare three 6-inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Melt butter and cookie butter together and allow to cool (so it doesn’t cook your eggs when you add them!) Whisk in buttermilk, eggs, and vanilla extract, and whisk in cake mix until blended. Beat for 2-3 minutes until well combined.
  • Divide batter evenly 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 for 28-35 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. 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!)
  • Once the layers have fully cooled, they can be leveled if needed and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

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 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. Pipe a small ‘dam’ of frosting around the outer edge, and fill the center with cookie butter. Sprinkle with Biscoff cookie crumbs. Place your next cake layer on top, and repeat the process with your remaining cake layers.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting and chill the cake before adding the drip. Now the fun part...

Adding the drip (easiest cake drip I’ve ever done!)

  • I melted my cookie butter for about 20 seconds on 30% power in my microwave – you may need more or less time depending on your microwave. The cookie butter should look like a thick liquid and be very slightly warm – not hot or it could melt your frosting! Let it cool a bit if needed.
  • Once the cookie butter is ready, transfer it to a piping bag or squeeze bottle – I used a piping bag and it worked great! I recommend a ‘test drip’ so you can adjust your cookie butter temperature if needed – if it's too thick and won’t ‘drip’ right you probably need to heat it a bit more, but if it’s too thin/runny or melting your frosting, let it cool before continuing.
  • Slowly drizzle cookie butter around the upper edge of your cake, pausing every inch or so to let more cookie butter fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.
  • Now to finish decorating! Pipe a rim of large frosting swirls around the top of the cake, and wedge a halved Biscoff cookie between each one. Sprinkle Biscoff crumbs over the frosting swirls, over the center of the cake top, and around the base of the cake, pressing them gently into the frosting around the base.
  • Stand back and congratulate yourself on your killer amazing cake – and enjoy!



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


Serving: 1slice (1/8th cake) | Calories: 775kcal | Carbohydrates: 103g | Protein: 8g | Fat: 31g

Did you make this Biscoff Cookie Butter Drip 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 add a comment or a recipe rating at the bottom of the page! 🙂


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(Click / tap the photos to be taken to the recipes!) 
Bourbon Biscoff Cake 
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Banana Biscoff Cake

3 thoughts on “Biscoff Cookie Butter Drip Cake

  1. hey there, in the recipe using the box cake mix you said “1/2 cup butter or 2 sticks” Isn’t 2 sticks of butter 1 cup?

    1. OH my gosh – YES you’re right, and I fixed the recipe!
      I often use two mixes/two sticks of butter when I’m doing 8″ cakes; apparently got my wires crossed typing out this recipe. :/ Thanks for catching that!

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