Biscoff Cookie Butter Cake Recipe
Introduction
This Biscoff Cookie Butter Cake is a delightful treat that combines the rich, spiced flavor of Biscoff spread with a moist, tender crumb and creamy frosting. Perfect for any occasion, it fills your home with a warm, inviting aroma and promises a sweet experience in every bite.
Ingredients
- 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
- Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Step 2: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Step 3: In a large bowl, beat the softened butter and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Step 4: Blend in the Biscoff spread and sour cream until fully incorporated.
- Step 5: Add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the flour mixture. Mix gently until the batter is smooth but do not overmix.
- Step 6: Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Step 7: To make the frosting, beat the softened butter until fluffy. Add the Biscoff spread and mix well. Gradually add the powdered sugar and heavy cream, adjusting the amount of cream to reach a soft, spreadable consistency. Stir in the vanilla extract.
- Step 8: Assemble the cake by placing one layer on a serving stand. Spread a layer of frosting evenly over it, then top with the second cake layer. Cover the top and sides with the remaining frosting.
- Step 9: Decorate the cake with crushed Biscoff cookies and, if desired, drizzle caramel or melted white chocolate over the top for an extra special touch.
Tips & Variations
- Use room temperature ingredients to help everything blend smoothly and create a tender crumb.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Try adding a drizzle of warm Biscoff spread on top of the frosting for a beautiful finish and extra flavor.
- Serve the cake slightly chilled to let the frosting set perfectly, making it easier to slice.
Storage
Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes for the best texture and flavor. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie butter?
Yes, you can substitute Biscoff spread with any similar cookie butter or speculoos spread, but the flavor may vary slightly depending on the brand.
Is it possible to make this cake dairy-free?
To make a dairy-free version, use plant-based butter and milk alternatives, such as almond or oat milk. Be sure to choose a dairy-free cookie butter as well.
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Biscoff Cookie Butter Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Biscoff Cookie Butter Cake is a decadent, moist cake infused with the warm, spiced flavor of Biscoff cookie butter. Paired with a creamy Biscoff frosting and topped with crunchy crushed cookies and optional caramel drizzle, it’s a perfect dessert to delight your taste buds and impress guests with its rich texture and unforgettable taste.
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 prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and light brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 3–5 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract for added flavor.
- Incorporate Biscoff Spread and Sour Cream: Mix in the Biscoff spread and sour cream until the batter is smooth and fully incorporated, adding moisture and flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Gently fold after each addition until the batter is smooth, careful not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely in their pans on a wire rack.
- Make the Frosting: In a mixing bowl, beat softened butter until fluffy. Add the Biscoff spread and blend well. Gradually add powdered sugar, then the heavy cream and vanilla extract, mixing until the frosting reaches a soft, spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top. Carefully place the second layer on top and frost the top and sides of the entire cake. Decorate with crushed Biscoff cookies and drizzle caramel or melted white chocolate if desired.
Notes
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Do not overmix the batter to prevent a dense cake; mix just until combined.
- Drizzle warmed Biscoff spread on top for an extra glossy, appealing finish.
- Serve the cake slightly chilled for firmer frosting and easier slicing.
- This cake is best enjoyed within 2-3 days when stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert Cake
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cookie Butter Cake, spiced cake, cookie butter dessert, Biscoff frosting, homemade cake, moist cake recipe
