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
