Description
Biscoff Cookie Butter Cake is a rich, moist, and creamy dessert that combines the caramelized, spiced flavor of Biscoff cookie butter with soft cake layers and luscious frosting. Perfect for any occasion, this cake delights with its unique flavor profile, smooth texture, and stunning presentation.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Optional: ½ teaspoon cinnamon or nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 3 large eggs (or flax eggs for vegan version)
- 1 teaspoon vanilla extract
- 1 cup milk (or plant-based milk for vegan version)
- ½ cup Biscoff cookie butter
Frosting
- 1 cup cream cheese or buttercream
- ½ cup powdered sugar
- ¼ to ½ cup Biscoff cookie butter
Optional Add-ins and Garnishes
- Optional cinnamon or nutmeg to deepen spices
- Chopped toasted hazelnuts or pecans
- Crushed Biscoff cookies for garnish
- Caramel sauce drizzle
- Fresh berries, whipped cream, or vanilla ice cream for serving
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper for easy removal. Measure and set all ingredients aside to ensure a smooth baking process.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and optional spices such as cinnamon or nutmeg. This step ensures even distribution of the leavening agents and spices.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and sugar together until the mixture is light and fluffy. This aeration is key to achieving a tender crumb and moist texture.
- Incorporate Eggs and Vanilla: Add eggs one at a time into the creamed butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract to infuse aromatic warmth into the cake batter.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb and avoid overmixing.
- Add Biscoff Cookie Butter: Carefully fold in the Biscoff cookie butter, swirling it through the batter to evenly disperse the caramelized spice flavor throughout the cake.
- Bake to Perfection: Pour the batter evenly into the prepared pans and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
- Frost the Cake: Whip together the cream cheese or buttercream with powdered sugar until smooth, then blend in additional Biscoff cookie butter. Spread the frosting evenly between the cake layers and around the sides for a creamy, decadent finish.
Notes
- Use room temperature butter, eggs, and milk for a smooth, even batter.
- Gently fold ingredients to avoid a dense cake and maintain an airy crumb.
- Trim cake layers for flat, professional-looking surfaces before frosting.
- Chill cake layers briefly before frosting to make spreading easier and prevent sliding.
- Choose a quality Biscoff cookie butter for the best flavor.
- Wrap leftover cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted cake layers wrapped tightly for up to 3 months; thaw completely before frosting.
- Bring chilled cake to room temperature before serving; avoid microwaving to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg