Biscoff Cookie Butter Drip Cake

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

What IS it about this Biscoff stuff??

Some time ago 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 seen a few Biscoff cakes out there on Instagram and Pinterest – check out @TwoSugarBugs recipe because it is AMAZING – but I also knew I wanted my first recipe to be super easy!
I doctored up a boxed cake mix and went for it – this was the EASIEST thing ever and SO so so good! Recipe below!

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Biscoff Cookie Butter Drip Cake layers:

1 French Vanilla boxed cake mix
½ cup unsalted butter (or 1 stick) melted & cooled
2 Tablespoons Biscoff cookie butter (slightly melted so it mixes in easier) 
1 cup buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
4 eggs
2 teaspoons clear vanilla extract


Melt butter and cookie butter together and allow to cool slightly (so it doesn’t cook your eggs when you add them! Whisk in buttermilk, eggs, and vanilla extract, and whisk in cake mix for 2-3 minutes until well combined.

(An alternate option if you don’t want to use a boxed mix – a half batch of my favorite Vanilla Cake Layer recipe!  

1 ¾ cup all-purpose flour
1 ½ cup granulated sugar
1 ¼ teaspoon baking powder
½  teaspoon salt
½ cup unsalted butter (or 1 stick) room temperature
2 Tablespoons Biscoff cookie butter (slightly melted so it mixes in easier)
1 teaspoons clear vanilla extract
3 eggs 
¾  cups buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
2 Tablespoons vegetable oil


Preheat oven to 350°F. Line three 6-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. Add in cookie butter and mix until combined.

Pour in eggs and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. )

Whichever recipe you choose – when your batter is prepared, divide it 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.

Once the layers have fully cooled, the 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.

This is a great time to make your frosting!

Cream Cheese Buttercream Frosting:  
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar 
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
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.

Additional Supplies/Equipment:
- 1 7- or 8-inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- Small piping bag to pipe the frosting ‘dam’ to fill the cake – this set has been one of my favorites!
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- about ½ cup of Biscoff cookie butter for filling between cake layers, and an additional ¼ cup to use for the cake drip!

- about 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)
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)

- Squeeze bottle OR piping bag OR spoon – whatever you’d prefer to add your cookie butter drip to the cake

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. 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 – the 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 drip bottle – I actually used a small zip-lock for this part, and it worked great! I recommend a ‘test drip’ so you can adjust your cookie butter temperature accordingly – if it 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.
When you’ve reached a good temperature/consistency, 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 – and enjoy!

Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

2 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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