Biscoff Cookie Butter Drip Cake

Intensive Cake Unit
by Intensive Cake Unit
1 6" cake
1 hr 5 min

What IS it about this Biscoff stuff? And where was it for the first 20-odd years of my life?

Somewhere on a Delta flight I got addicted to Biscoff cookies before I even knew what they were, 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!

Biscoff Cookie Butter Drip Cake
Recipe details
  • 1  6" cake
  • Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
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  • 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
  • 8 oz (one package) cream cheese, softened
  • 16 Tablespoons (two sticks) butter, softened
  • 4-5 c powdered sugar
  • 2-3 Tablespoons milk
  • 1 T clear vanilla extract
  • 1/4 t. salt (if using unsalted butter)
Drip / Decorations:
  • 1 cup Biscoff cookie butter (for cake filling and 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)
  • Large piping bag & tip
  • Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! Links to my favorites are on my blog!
(First - you have options! Visit for links to scratch recipes - this one's just super easy! 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.
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.
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 / decorating:
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 (about 1/4 cup). 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.
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.
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!
Intensive Cake Unit
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  • Crumly Crumly on Mar 16, 2021

    I’ve never heard of cookie butter. What is it?

    • See 2 previous
    • Intensive Cake Unit Intensive Cake Unit on Mar 16, 2021

      Exactly what @Susan Bailo said! The consistency is a lot like peanut butter, but it tastes like Biscoff cookies - and it's AMAZING! You can even buy it online if it's not stocked in grocery stores in your area.

  • Betty Betty on Mar 18, 2021

    How many layers is this cake?

    • Intensive Cake Unit Intensive Cake Unit on Mar 21, 2021

      Oh no; I must have accidentally deleted that part of the instructions! I used 3 6” cake pans, so three layers 👍👍