Biscoff Cookie Butter Cake Recipe

Introduction

This Biscoff Cookie Butter Cake is a rich, moist dessert that combines the warm, spiced flavor of Biscoff cookie butter with a tender crumb. Perfect for any occasion, it’s easy to make and sure to impress your family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Biscoff cookie butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Crushed Biscoff cookies for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently to combine.
6. Step 6: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined; avoid overmixing.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool completely in the pan, then dust with crushed Biscoff cookies if desired before serving.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter.
• Substitute milk with almond or oat milk for a dairy-free option.
• Add chopped nuts or chocolate chips to the batter for extra texture.
• Serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months; thaw completely before serving. Reheat slices gently in the microwave for about 15 seconds to warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, using crunchy Biscoff cookie butter will add a slight texture to the cake, which can be quite pleasant. Just mix it in the same way as the smooth version.

Is it necessary to use both baking powder and baking soda?

Yes, the combination of baking powder and baking soda helps the cake rise properly and achieve a light, fluffy texture, especially when using acidic ingredients like brown sugar and vanilla extract.

Biscoff Cookie Butter Cake Recipe

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★★★★★

4.8 from 56 reviews

• Author: Zoe
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This Biscoff Cookie Butter Cake is a moist, flavorful dessert that combines the rich, caramel-like taste of Biscoff cookie butter with a classic buttery cake base. Perfect for German-style baking enthusiasts, this cake offers a tender crumb enhanced by the warm spices in the cookie butter, and an optional crunchy topping of crushed Biscoff cookies that adds texture and extra flavor.

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Ingredients

Scale 1x2x3x

Cake Batter Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Biscoff cookie butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Topping (Optional)

• Crushed Biscoff cookies to taste

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color, which usually takes about 3-4 minutes.
3. Add Eggs: Incorporate the eggs into the creamed mixture one at a time, beating well after each addition to ensure a smooth and homogenous batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid over-beating, which can make the cake dense.
6. Add Biscoff, Milk, and Vanilla: Stir in the Biscoff cookie butter, milk, and vanilla extract until the batter is just combined and smooth. Avoid overmixing to keep the texture tender.
7. Pour Batter into Pan: Transfer the batter evenly into the prepared 9×13 inch baking pan and smooth the surface with a spatula to ensure even baking.
8. Bake: Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
9. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, optionally dust the top with crushed Biscoff cookies for added crunch and flavor before slicing and serving.

Notes

• Make sure the butter is sufficiently softened for easier creaming with the sugars.
• Do not overmix the batter after adding flour to prevent the cake from becoming tough.
• Using crushed Biscoff cookies as a topping is optional but adds texture and enhances the cookie butter flavor.
• Ensure even mixing of ingredients to achieve a uniform crumb.
• The cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
• For a richer flavor, consider substituting milk with buttermilk or adding a pinch of cinnamon.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German-inspired

Keywords: Biscoff, cookie butter, cake, German-style, dessert, baked cake, sweet, buttery