Biscoff Cookie Butter Cake Recipe
Introduction
The Biscoff Cookie Butter Cake is a delightful treat that combines a moist, spiced cake with creamy Biscoff frosting. Filled with the unique flavor of cookie butter and topped with crunchy cookie crumbs, it’s a dessert that feels like a warm hug on any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup Biscoff spread (cookie butter)
- 1 cup unsalted butter, softened (for frosting)
- ½ cup Biscoff spread (for frosting)
- 4 cups powdered sugar
- 3 tbsp heavy cream (adjust for texture)
- 1 tsp vanilla extract (for frosting)
- Crushed Biscoff cookies (for topping)
- Optional: caramel drizzle or melted white chocolate
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Step 3: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Step 4: Stir in the Biscoff spread and sour cream until fully incorporated.
- Step 5: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Mix gently until you have a smooth batter.
- Step 6: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Step 7: For the frosting, beat the softened butter until fluffy. Add the Biscoff spread and mix well. Gradually add powdered sugar and heavy cream, adjusting the cream to reach a smooth, spreadable consistency. Stir in vanilla extract.
- Step 8: Place one cake layer on your serving stand and spread an even layer of frosting on top. Add the second cake layer, then frost the top and sides of the entire cake.
- Step 9: Decorate with crushed Biscoff cookies and drizzle with caramel or melted white chocolate if desired. Serve and enjoy!
Tips & Variations
- For extra moisture, substitute half of the milk with buttermilk.
- To enhance the cinnamon flavor, sprinkle a pinch of cinnamon on top of the frosting before adding crushed cookies.
- If you prefer a lighter frosting, reduce the butter and increase the powdered sugar slightly.
- Try adding chopped nuts like pecans or walnuts into the batter for added texture.
- Use a hand mixer or stand mixer for easier frosting preparation and a fluffier texture.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of Biscoff spread?
While you can substitute peanut butter, it will change the unique spiced flavor of the cake. Biscoff spread offers a distinct caramelized, cinnamon taste that defines this recipe.
Is it okay to make the cake a day ahead?
Yes, baking the cake a day in advance can even improve the flavor as it allows the spices to meld. Just keep it covered properly to maintain moisture until ready to frost and serve.
Print
Biscoff Cookie Butter Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Biscoff Cookie Butter Cake is a moist and flavorful layered cake infused with the unique spiced caramel taste of Biscoff cookie butter. Featuring a tender cake crumb with cinnamon and a rich Biscoff frosting, it’s finished with crushed cookie topping and an optional caramel or white chocolate drizzle. A perfect cozy dessert that fills your home with warm, comforting aromas.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- ½ cup Biscoff spread (cookie butter)
For the Frosting
- 1 cup unsalted butter, softened
- ½ cup Biscoff spread
- 4 cups powdered sugar
- 3 tbsp heavy cream (adjust for texture)
- 1 tsp vanilla extract
For the Topping
- Crushed Biscoff cookies
- Optional: caramel drizzle or melted white chocolate
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and light brown sugar until the mixture becomes light, fluffy, and pale in color, about 3-4 minutes. This step incorporates air for a lighter cake.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract to boost flavor.
- Incorporate Biscoff Spread and Sour Cream: Mix in the Biscoff cookie butter and sour cream until fully combined, which will add moisture and richness to the batter.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Mix gently until the batter is smooth without overmixing to avoid toughness.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool entirely before frosting.
- Make Frosting: Beat softened butter in a bowl until fluffy. Add Biscoff spread and mix until combined. Gradually add powdered sugar and heavy cream alternately, beating until a soft, spreadable frosting forms. Stir in vanilla extract.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top. Place the second cake layer on top and apply frosting to cover the top and sides of the cake completely.
- Add Toppings: Decorate the cake by sprinkling crushed Biscoff cookies on top. Optionally, drizzle with caramel or melted white chocolate for an added touch of sweetness and visual appeal.
Notes
- Ensure ingredients like butter, sour cream, and eggs are at room temperature for smoother mixing and better texture.
- Don’t overmix the batter after adding dry ingredients to keep the cake tender and moist.
- The cake layers can be made a day ahead and wrapped tightly to enhance flavors.
- Adjust the heavy cream in the frosting to achieve your desired consistency—less for thicker frosting, more for spreadable.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring back to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cake, cookie butter cake, layered cake, Biscoff frosting, cinnamon cake, homemade dessert, spiced cake
