Description
This indulgent Biscoff Cake features moist layers infused with smooth Biscoff cookie butter, wrapped in a creamy Biscoff buttercream frosting and finished with crunchy crushed Biscoff cookies. Perfect for cookie butter lovers seeking a decadent, crowd-pleasing dessert.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt (divided)
- 0.5 cup unsalted butter (1 stick, room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 tsp vanilla extract (divided)
- 0.25 cup Biscoff cookie butter (smooth, for the cake batter)
Buttercream Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter (smooth, for the buttercream)
- 2–3 tbsp heavy cream (or whole milk)
- 0.25 tsp salt (remaining)
- 0.5 tsp vanilla extract (remaining)
Decoration
- 10–12 Biscoff cookies (crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and lightly spray with non-stick cooking spray to ensure easy cake removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 teaspoon of salt for the cake batter. Set aside.
- Cream Wet Ingredients: In a large bowl, use an electric mixer to cream 0.5 cup unsalted butter at room temperature until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla extract and 0.25 cup smooth Biscoff cookie butter until fully combined.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, beginning and ending with the dry ingredients. Mix just until combined, taking care not to overmix. Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- Make the Biscoff Buttercream: While the cakes cool, prepare the buttercream. In a large bowl, beat 1 cup room temperature unsalted butter until light and fluffy, about 3 to 4 minutes. Gradually add the powdered sugar one cup at a time, mixing initially on low speed to combine, then increasing to medium-high until smooth. Beat in 1 cup smooth Biscoff cookie butter, 0.5 teaspoon vanilla extract, and the remaining 0.25 teaspoon salt.
- Adjust Consistency: Add 2 to 3 tablespoons of heavy cream, one tablespoon at a time, mixing until the buttercream achieves a smooth, spreadable consistency perfect for frosting.
- Assemble the Cake: Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on your serving plate or cake stand. Spread approximately 0.75 cup of Biscoff buttercream evenly over the top.
- Frost and Finish: Place the second cake layer on top, then use the remaining buttercream to frost the entire top and sides of the cake evenly. Finish by gently pressing the crushed Biscoff cookies around the base and/or sprinkling them on top of the cake for a decorative and crunchy touch.
Notes
- Ensure all your wet ingredients (eggs, butter, milk) are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake light and tender.
- Use a serrated knife to level the cake layers evenly before assembling for a professional look.
- The buttercream can be adjusted in consistency by adding more or less heavy cream as needed.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
- Crushed Biscoff cookies add texture and visual appeal but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cake, cookie butter cake, Biscoff buttercream, layered cake dessert, easy celebration cake
