Print

Biscoff Cookie Butter Cake Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

A luscious Biscoff Cookie Butter Cake featuring moist layers infused with cookie butter and swirled with melted Biscoff, topped with a creamy cookie butter buttercream and crunchy Biscoff cookie crumbs for added texture. Perfect for cookie butter lovers looking for a decadent yet perfectly balanced dessert.

Ingredients

Scale

Dry 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

Wet Ingredients and Base Batter:

  • 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

Finishing Touches:

  • 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 Oven: Line three 6-inch cake pans with parchment paper on the bottoms and preheat your oven to 350°F (180°C) to ensure proper baking temperature.
  2. Combine Dry Ingredients: Whisk together cake flour, granulated sugar, baking powder, and sea salt. Then add the cubed unsalted butter and ⅓ cup cookie butter, mixing on low speed until the mixture looks like coarse sand, creating a crumbly base.
  3. Add Sour Cream and Oil: Mix in the sour cream and oil until just combined. This will create a thick paste; scrape down the bowl to incorporate any ingredients stuck to the sides.
  4. Incorporate Milk, Eggs, and Vanilla: On low speed, add whole milk, eggs, and vanilla extract. Scrape the bowl again and mix until the batter is smooth. This batter will be creamy and thick.
  5. Divide and Swirl Batter: Pour about half of the batter (approximately 210 g or 1 ½ cups) into each prepared pan. Drizzle each pan with 1 tablespoon melted cookie butter, then spread the remaining batter evenly on top, finishing with another drizzle of melted cookie butter.
  6. Bake the Layers: Place pans in the oven and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Proper baking ensures the cake is cooked through but moist.
  7. Cool the Cake Layers: Remove cakes from oven and let them cool in the pans on a wire rack for 10 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely before frosting.
  8. Make the Buttercream: In a mixing bowl, blend softened unsalted butter with cookie butter. Gradually add powdered sugar, then cream and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
  9. Slice the Layers: Once completely cooled, slice each cake layer horizontally to create thinner layers (optional), for a total of six layers. Alternatively, you may skip this step for a classic three-layer cake.
  10. Assemble the Cake: On your serving plate, place a dollop of buttercream and set the first cake layer on top. Drizzle 1-2 teaspoons melted cookie butter and spread a thin layer of buttercream over it. Sprinkle 1 tablespoon of Biscoff cookie crumbs. Repeat this layering process until all layers are stacked, placing the last layer upside down for a flat top.
  11. Crumb Coat and Chill: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator until the coat is set, about 20-30 minutes.
  12. Final Frosting and Decoration: Spread a thicker, smooth layer of buttercream over the sides and top of the cake. Drizzle remaining melted cookie butter on top and generously sprinkle with additional cookie crumbs. Serve and enjoy your indulgent Biscoff Cookie Butter Cake!

Notes

  • For accurate cake flour measurement, spoon flour into the measuring cup and level it off instead of scooping directly to avoid dense cake layers.
  • Room temperature ingredients help create a smooth batter and prevent lumps.
  • Ensure the cake layers are completely cooled before frosting to avoid melting the buttercream.
  • Slicing layers horizontally is optional but creates a taller, more decadent cake.
  • Storage: Keep the cake refrigerated and best eaten within 3-4 days for freshness.

Keywords: Biscoff, cookie butter cake, layered cake, buttercream frosting, Biscoff crumbs, dessert, baking

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