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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.

Ingredients

Scale

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

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