This cookie butter cake is just three ingredients. It’s easy to make and satisfies those cake cravings.
I adore easy recipes – especially for lazy weekends – and this cookie butter cake is a new favorite. It’s so easy to make, it only has three ingredients, and it’s made with Biscoff cookie butter.
3 Ingredient Biscoff Cake
I like to keep Biscoff cookie spread on hand for recipes, but somehow it disappears from me sneaking spoonfuls straight from the jar. This time I managed to save enough for this cake and I’m glad I did. If you like Biscoff cookies you will love this easy cake.
This type of spread is made from speculoos cookies which are crunchy spiced cookies. Biscoff is a popular brand and this is a creamy, spreadable cookie butter with the same flavor as those cookies.
- Creamy cookie butter
This cake is made by whipping eggs so the texture is similar to a souffle cake, which collapses slightly after it cools. It’s not the prettiest cake because the surface is pretty uneven so I like to add some decorations like warmed-up cookie butter, caramel sauce, or dulce de leche. I also added a few Biscoff cookies as a garnish, too.
How to Make a Flourless Cookie Butter Cake
For this recipe, it’s important to weigh the cookie butter using a kitchen scale. Normally, I avoid weighing ingredients because it’s easier to measure with measuring cups, but getting a precise measurement for the cookie butter is pretty crucial to this recipe turning out correctly. Too much or too little will alter the texture of your cake.
Beat the eggs at high speed with a mixer until they’ve tripled in volume. This usually takes about six minutes. You know they are ready when they are thickened and pale yellow. Be sure to beat them long enough because they give the cake its lift and structure while it bakes.
Place the cookie butter in a large bowl and add 1/3 of the beaten eggs. Gently fold the eggs into the cookie butter. Do this carefully so the eggs don’t deflate – use a folding motion and avoid stirring.
Repeat this process two more times. Scrape the bottom of the bowl in between each so all of the cookie butter is incorporated. When you are done there should be no egg streaks in the batter.
Pour the cake batter into a prepared springform pan and bake the cake for 30 to 35 minutes. The cake is done when a knife comes out clean and the surface of the cake bounces slightly when you lightly press it.
When you take the cake out of the oven it will be puffy. It will sink as it cools which is what it’s supposed to do. Allow it to cool so it sets up properly fully.
The cake is really delicious plain, but you can decorate it by spreading warmed cookie spread or dulce de leche over the top. You could also decorate it with Biscoff cookies or sprinkle cookie crumbs over the top.
Or dust the top with powdered sugar. I’ve also doubled this recipe to make a fancy Biscoff cake with strawberries.
Can you double the recipe to make a layer cake?
I haven’t tried making this into a layer cake. Since this is a minimal-ingredient cake without flour, it’s dense like other flourless cakes. You should be able to stack it with frosting in between the layers, but it will be a very dense cake.
What’s the best way to store it?
You can store it at room temperature or in the refrigerator. I haven’t tried freezing it.
I really like this cookie butter cake. It’s so easy to make and a slice is a sweet treat with a cup of coffee or tea.
More Recipes to Try
- 4 Ingredient Cookie Butter Mug Cake
- 3 Ingredient Flourless Peanut Butter Cake
- 5 Ingredient Vanilla Cake
- Cookies and Cream Cake
3 Ingredient Cookie Butter Cake
- 4 large eggs
- 6 oz weighted creamy cookie butter (see note)
- 1/2 cup sugar
- Grease a 7 inch round springform pan with PAM with flour (alternatively you can cut parchment paper to fit the pan and line pan with parchment paper). Preheat oven to 350°F.
- Beat eggs on highest speed with a stand mixer using the whisk attachment, until triple in volume, about 6 minutes. Make sure you beat the eggs long enough. This cake depends on the eggs. The egg batter should turn a very pale yellow and become quite thick. Add in sugar and beat for another 2 minutes.
- Measure out cookie butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer otherwise you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no cookie butter that may have sunk to the bottom. Pour in remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain.
- Pour batter into springform pan. Bake for 30-35 minutes (mine took 32 minutes) until knife inserted in the middle comes out clean and surface of cake bounces back slightly upon touch. Let cake cool before cutting and serving. The cake will initially be puffy and will deflate and shrink slightly as it cools. If desired, decorate, surface. You can do a simple powdered sugar and some Biscoff cookie pieces or you can spread some warmed up cookie butter or dulce de leche sauce.
- I used Biscoff spread. Also, remember 6 oz by weight is not the same as 6 fluid oz so please weigh the cookie butter on a scale.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.