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Biscoff Cake Recipe

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★★★★★

4.5 from 72 reviews

Indulge in the rich, buttery delight of this Biscoff Cake, featuring layers of moist vanilla cake infused with cookie butter and topped with a luscious cookie butter frosting. Perfect for cookie butter lovers, this cake combines a soft crumb with the signature caramelized spice flavors of Biscoff, beautifully decorated with crushed cookies and a drizzle of melted cookie butter.

Ingredients

Scale

Cake Batter

  • 2/3 cup unsalted butter, room temperature (150 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 Tablespoons sour cream (30 grams)
  • 1/2 cup cookie butter (120 grams, from 14 oz container)
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk, room temperature (180 ml)

Frosting

  • 1/2 cup unsalted butter, slightly cold (115 grams)
  • 2 1/2 – 3 1/2 cups powdered sugar (300–440 grams)
  • 1/2 cup cookie butter (120 grams, reserved)
  • 2–3 Tablespoons milk (any kind)

Decoration

  • 2 Biscoff cookies, crushed (optional)
  • Additional cookie butter for drizzling

Instructions

  1. Preheat and prep pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
  2. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together for several minutes until the mixture is light and fluffy.
  3. Add vanilla, eggs, sour cream, and cookie butter: Mix in the vanilla extract, then add eggs one at a time, mixing well after each addition. Stir in the sour cream and 1/2 cup cookie butter until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
  5. Finish the batter: With your mixer on low, alternately add the dry ingredient mixture and whole milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
  6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22-27 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cakes: Let the cakes cool in the pans for a few minutes, then invert onto wire racks to cool completely.
  8. Make the frosting: Using a stand mixer with the paddle attachment, beat the slightly cold butter, 2 1/2 cups powdered sugar, and reserved 1/2 cup cookie butter until smooth. Add 2-3 tablespoons of milk and more powdered sugar as needed, mixing for several minutes until the frosting is fluffy yet thick enough to spread.
  9. Assemble the cake: Gently melt the remaining cookie butter in the microwave until runny (ensure the aluminum seal is removed). Place one cake layer on a serving plate or cake board. Spread a thin layer of frosting over the cake, then smooth most of the melted cookie butter on top, leaving a 1-inch border around the edge. Reserve some melted cookie butter for drizzling later.
  10. Add second layer and crumb coat: Place the second cake layer on top. Pipe a line of frosting into the crack between the two layers. Cover the entire cake with a thin layer of frosting to seal in crumbs (crumb coat). Chill the cake in the fridge for 20 minutes or freezer for 10 minutes.
  11. Final frosting and decoration: Once chilled, add another layer of frosting over the crumb coat. Pipe large decorative swirls around the outer edge on top. Drizzle the reserved melted cookie butter in lines across the top. Sprinkle crushed Biscoff cookies over the cake for a beautiful and flavorful finish.

Notes

  • Make sure to bring your eggs, butter, and milk to room temperature to ensure a smooth batter and even baking.
  • If the frosting is too thick, add more milk a teaspoon at a time; if too thin, add more powdered sugar.
  • You can substitute sour cream with Greek yogurt if needed.
  • For an extra moist cake, avoid overbaking—check for doneness starting at 22 minutes.
  • Use parchment paper to easily remove cakes from pans without breaking.
  • Crushed Biscoff cookies add a nice texture contrast but are optional.

Keywords: Biscoff Cake, Cookie Butter Cake, Vanilla Cake, Biscoff Frosting, Lotus Biscoff, Dessert, Baking

Find it online: https://ricoloranz.com/biscoff-cake-recipe/