Name: Biscoff Cookie Butter Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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); 1 cup unsalted butter, softened; ½ cup Biscoff spread; 4 cups powdered sugar; 3 tbsp heavy cream (adjust for texture); 1 tsp vanilla extract; Crushed Biscoff cookies; Optional: caramel drizzle or melted white chocolate

Ingredients

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 flour, baking powder, baking soda, salt, and cinnamon.

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: Stir in the Biscoff spread and sour cream until fully combined.

Step 5: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until smooth but do not overmix.

Step 6: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then remove.

Step 7: To make the frosting, beat the softened butter until fluffy. Add the Biscoff spread and mix well. Gradually beat in the powdered sugar and heavy cream until you reach a soft, spreadable consistency. Stir in vanilla extract.

Step 8: Place one cake layer on a serving plate. Spread a layer of frosting evenly over it, then top with the second cake layer. Frost the top and sides of the cake smoothly.

Step 9: Decorate the cake with crushed Biscoff cookies and drizzle with caramel or melted white chocolate if desired. Serve and enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

Adjust the heavy cream in the frosting to get your preferred consistency—less for a thicker frosting, more for a lighter spread.

Try adding a tablespoon of espresso powder to the batter to enhance the depth of flavor.

For a dairy-free version, substitute butter and cream with plant-based alternatives.

Store leftover cake in an airtight container in the refrigerator to keep the frosting fresh.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting. You can also freeze the cake layers (without frosting) for up to 2 months; thaw overnight in the fridge before frosting.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, you can use crunchy Biscoff spread, but it may add some texture to the cake and frosting. If you prefer a smoother frosting, stick to the smooth variety.

Is there a substitute for sour cream in this recipe?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts. These alternatives will maintain the moisture and slight tang in the cake.