What *IS* it about this Biscoff stuff?
Anyone else discover Biscoff cookies on an airplane? I had no idea what a Biscoff cookie was until I was on a flight in my 20's. On a Delta flight I discovered Biscoff cookies - and then when I discovered Biscoff COOKIE BUTTER was a thing - my addiction got even worse!
When I put this recipe together I wanted it to be super easy. (Life gets busy and man sometimes time is limited! 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!
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!
Why you'll love this Biscoff Cookie Butter Drip Cake recipe -
- First - it's SO easy! A cake mix base saves you tons of time and effort - and cleanup!
- Next - man you just can't go wrong with a Biscoff cookie butter cake. Especially when you fill and top it with this much cookie butter!
- Third, cream cheese buttercream frosting is a perfect pairing with the deep notes of Biscoff cookies and spread. It's my go-to recipe, and you can see how well it pipes and smooths in the photos and video!
- Finally - what's better than a single-ingredient cake drip?? Easiest decorating ever!!
"Wait a second...a cake mix? Not my thing. Where's a scratch recipe?"
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YES, all my dear scratch cake purists. I've got your back! My Favorite Vanilla Cake recipe lends itself perfectly to this recipe. You can find a scaled version for 6-inch cake layers here!
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Only needs a couple of tweaks - just add in 2 Tablespoons of cookie butter after adding the buttermilk. Folding in 5-6 crushed Biscoff cookies at the end doesn't hurt either! 😉
"Never added a drip to a cake before and I'm nervous. Any tips?"
- Short answer - yes! This is the absolute best cake drip you can start with - one single ingredient means no prep work!
- Most important tip - don't overheat your cookie butter. This is so easy to do in the microwave! You need it warm, but not hot - or it can melt your frosting. Yeaaahhh no bueno.
- Second most important tip I can give you - I really recommend trying a test drip first! Save yourself the headache of trying to scrape off a too-thick or too-runny drip. Don't pour the cookie butter over your whole cake until you're confident in the temperature / consistency.
- Picture's worth a thousand words...so a video's worth more, right? this YouTube tutorial by Sugar&Sparrow was really helpful to me when I was first starting to work with cake drips!
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Don't forget to pin this recipe for later!
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!
Equipment
- 2 piping bags, disposable (1 to pipe the 'dam' to keep cake filling inside; the other to add the drip - you can also add the drip with a squeeze bottle or spoon.)
Ingredients
Biscoff Cookie Butter Drip Cake layers
- 1 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
- 4 eggs
- 2 teaspoons vanilla extract
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
Decorations
- 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)
Instructions
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.
Assembly
- 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!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1slice (1/8th cake)Calories: 775kcalCarbohydrates: 103gProtein: 8gFat: 31g
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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?
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!