Print

Biscoff Cookie Butter Cake

Biscoff Cookie Butter Cake
Print Recipe

The Biscoff Cookie Butter Cake is a rich and moist layered cake featuring the unique caramelized, spiced flavor of Biscoff cookie butter combined with tender cake layers, creamy frosting, and a delightful crunch from crushed cookies. Perfect for celebrations or any sweet craving, this dessert promises a harmonious blend of warm spices, buttery sweetness, and texture in every bite.

Ingredients

Scale

Cake Ingredients

  • 1 cup Biscoff Cookie Butter
  • 2 ½ cups All-Purpose Flour (or certified gluten-free flour blend)
  • 1 ¾ cups Sugar
  • 1 cup Unsalted Butter, softened
  • 4 large Eggs, at room temperature
  • 2 ½ tsp Baking Powder (fresh)
  • 1 cup Milk or Buttermilk
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • Optional: ¼ tsp Nutmeg or Ground Ginger for extra spice

Frosting Ingredients

  • ½ cup Unsalted Butter, softened
  • 1 cup Biscoff Cookie Butter
  • 2 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract

Garnish

  • ¼ cup Crushed Biscoff Cookies

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper. Measure all ingredients accurately for best results.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes. This step creates the ideal base for a tender cake crumb.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure a smooth, cohesive batter. Then mix in the vanilla extract for a fragrant aroma that enhances the cake’s flavor.
  4. Incorporate Dry Ingredients and Milk: In a separate bowl, sift together the flour, baking powder, cinnamon, and optional spices. Gradually add the dry mixture to the wet ingredients, alternating with milk or buttermilk, beginning and ending with flour. Mix gently on low speed just until combined to avoid overmixing which can toughen the cake.
  5. Fold in Biscoff Cookie Butter: Gently fold the Biscoff cookie butter into the batter, swirling it slightly to create pockets of creamy indulgence without fully mixing it in, creating a marbled effect.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pans for 10 minutes, then transfer layers to a wire rack to cool completely.
  7. Make the Biscoff Frosting: Beat softened butter and Biscoff cookie butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
  8. Assemble and Decorate: Place one cake layer on a serving plate, spread an even layer of frosting on top, then add the second layer. Frost the top and sides of the cake evenly. Finish by sprinkling crushed Biscoff cookies over the top for texture and garnish.

Notes

  • Use room temperature eggs and butter for better batter consistency and texture.
  • Mix ingredients just until combined to keep the cake tender and avoid a dense crumb.
  • Gently fold in the Biscoff cookie butter to create beautiful marbling without overmixing.
  • Ensure baking powder is fresh for proper cake rise and fluffiness.
  • Cool the cake completely before frosting to prevent melting or sliding of the frosting.

Nutrition

Keywords: Biscoff Cookie Butter Cake, Biscoff Cake, Spiced Cake, Moist Cake, Cookie Butter Dessert, Gluten-Free Cake Option

Find it online: https://homemademealz.com/biscoff-cookie-butter-cake/