Biscoff Cookie Butter Cake Recipe

Introduction

This Biscoff Cookie Butter Cake is a delightful treat for anyone who loves the rich, spiced flavor of Biscoff cookies. Moist layers are filled and frosted with luscious cookie butter buttercream, making it perfect for special occasions or a cozy weekend dessert.

Ingredients

• 2 ½ cups + 2 tbsp cake flour (see notes for measuring)
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp fine sea salt
• 6 ½ tbsp unsalted butter, room temperature and cubed
• ⅓ cup cookie butter
• 1 cup sour cream, room temperature
• ¼ cup vegetable or canola oil
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 3 tbsp melted cookie butter (for swirling)
• 1 ½ cups unsalted butter, softened (for buttercream)
• 2/3 cup cookie butter (for buttercream)
• 1 ¾ cup powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract (for buttercream)
• ½ cup Biscoff cookie crumbs (for center and sides)
• ½ cup cookie butter (for layers and top)

Instructions

1. Step 1: Line three 6-inch cake pans with parchment paper on the bottoms. Preheat your oven to 350°F (180°C).
2. Step 2: In a large bowl, combine the cake flour, sugar, baking powder, and salt. Add the cubed butter and ⅓ cup cookie butter, mixing on low speed until the mixture looks like coarse sand.
3. Step 3: Mix in the sour cream and oil until just combined; the batter will be thick. Scrape down the bowl to incorporate everything evenly.
4. Step 4: On low speed, add the milk, eggs, and vanilla extract. Scrape the bowl again and mix until smooth. Divide half of the batter (about 1 ½ cups or 210 g) evenly into each pan. Drizzle 1 tablespoon of melted cookie butter over the top of each layer, then spread the remaining batter evenly over the drizzle. Bake for 30-35 minutes.
5. Step 5: Allow the cakes to cool in their pans on a wire rack for 10 minutes. Remove from pans and cool completely before frosting.
6. Step 6: To make the buttercream, beat the softened butter and cookie butter together until combined. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
7. Step 7: Once the cake layers are cool, slice each layer horizontally in half to create more layers, or keep as three layers if you prefer.
8. Step 8: To assemble, place a dollop of buttercream on your serving plate to secure the first layer. Place the layer on top, drizzle 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream and sprinkle 1 tablespoon of cookie crumbs. Repeat with remaining layers, placing the last layer upside down for a flat top.
9. Step 9: Apply a crumb coat of buttercream to seal in crumbs and chill the cake until set. Once firm, spread a thicker layer of buttercream over the sides and top. Finish by pouring the remaining melted cookie butter on top and sprinkling with cookie crumbs. Serve and enjoy!

Tips & Variations

• Make sure all wet ingredients are at room temperature to ensure a smooth, even batter.
• For extra flair, add a pinch of cinnamon or nutmeg to the batter to enhance the spiced Biscoff flavor.
• If you can’t find Biscoff cookie butter, a similar spiced cookie spread will work, but adjust sweetness as needed.
• Use a serrated knife to carefully slice cake layers for even, clean cuts.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the cake layers, wrapped tightly, for up to 2 months, then thaw and assemble before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the cake flour with a gluten-free baking mix designed for cakes. Be sure to check the mix’s instructions for measurement adjustments.

Is it necessary to use three pans?

If you don’t have three 6-inch pans, you can bake the batter in batches using fewer pans or use larger pans, but baking times may vary. Just adjust accordingly and test doneness with a toothpick.

Biscoff Cookie Butter Cake Recipe

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★★★★★

4.9 from 283 reviews

A rich and indulgent Biscoff Cookie Butter Cake featuring moist layers infused with cookie butter and a luscious buttercream frosting. Perfectly balanced with a hint of vanilla and topped with crunchy Biscoff cookie crumbs, this cake is a delightful treat for cookie butter lovers.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 ½ cups + 2 tbsp cake flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp fine sea salt
• 6 ½ tbsp unsalted butter, room temperature and cubed
• ⅓ cup cookie butter
• 1 cup sour cream, room temperature
• ¼ cup vegetable or canola oil
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 3 tbsp melted cookie butter (for swirling)

Buttercream Frosting

• 1 ½ cups unsalted butter, softened
• 2/3 cup cookie butter
• 1 ¾ cup powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract

Decoration and Assembly

• ½ cup Biscoff cookie crumbs (for the center of the cake and sides)
• ½ cup cookie butter (for the layers and top of the cake)

Instructions

1. Prepare Pans and Preheat Oven: Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350°F (180°C).
2. Combine Dry Ingredients and Butter: In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and sea salt. Add the cubed unsalted butter and cookie butter, mixing on low speed until the mixture resembles coarse sand.
3. Add Sour Cream and Oil: Mix in the sour cream and oil until just combined, forming a thick paste. Scrape down the sides of the bowl to ensure even mixing.
4. Incorporate Wet Ingredients: On low speed, add the whole milk, eggs, and vanilla extract. Scrape down the bowl again and mix until the batter is smooth and well combined.
5. Divide Batter and Add Swirl: Pour half of the batter (approximately 210 g or 1 ½ cups) into each prepared pan. Drizzle each layer with 1 tablespoon of melted cookie butter. Spread the remaining batter evenly on top and bake for 30-35 minutes.
6. Cool the Cake Layers: Allow the pans to cool on a wire rack for 10 minutes, then remove the cakes from the pans and let them cool completely before frosting.
7. Make the Buttercream Frosting: In a bowl, mix softened butter and cookie butter until smooth. Gradually add powdered sugar, then mix in heavy cream and vanilla extract. Beat on medium-high speed for 2-3 minutes until light and fluffy.
8. Slice Cake Layers: When the cakes are completely cool, cut each cake layer horizontally in half to create more layers. (Optional: skip this step to keep three layers.)
9. Assemble the Cake: Place a dollop of buttercream on the serving plate and set the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream and sprinkle with 1 tablespoon of cookie crumbs. Repeat with the rest of the layers, placing the last layer upside down for a flat top.
10. Crumb Coat and Chill: Apply a thin crumb coat of frosting on the entire cake and chill in the refrigerator until set.
11. Final Frosting and Decoration: Once chilled, spread a thicker layer of buttercream over the sides and top of the cake. Drizzle with remaining melted cookie butter and sprinkle cookie crumbs over the top and sides. Serve and enjoy!

Notes

• For best results, ensure all dairy ingredients are at room temperature before mixing.
• Measure cake flour correctly by spooning and leveling with a knife to avoid dense cake texture.
• The cake layers can be baked in advance and stored tightly wrapped to enhance flavor.
• Adjust the cookie butter amount for frosting thickness according to preference.
• You can substitute vegetable oil with canola oil or any light tasting neutral oil.

Keywords: Biscoff, Cookie Butter Cake, Biscoff Cake, Cookie Butter, Dessert, Layer Cake, Buttercream