Description
This Biscoff Cookie Butter Cake is a deliciously moist and flavorful dessert featuring the warm, spiced taste of Biscoff cookie butter throughout the cake and frosting. With a tender crumb and creamy Biscoff frosting topped with crushed cookies and optional caramel drizzle, it’s a cozy treat perfect for any occasion.
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 the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined to help the cake rise and add warm spice flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and light brown sugar together until light and fluffy. This process incorporates air, which helps the cake have a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain an emulsified batter. Then mix in the vanilla extract for flavor.
- Incorporate Biscoff Spread and Sour Cream: Mix in the Biscoff spread along with the sour cream until the batter is smooth and well combined, adding moisture and the signature cookie butter taste.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the wet mixture, starting and ending with the flour mixture. Stir gently until the batter is smooth but do not overmix to avoid toughness.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in pans before frosting.
- Make the Frosting: Beat the softened unsalted butter until fluffy. Add the Biscoff spread and mix until smooth. Gradually add the powdered sugar and heavy cream, mixing continuously, until the frosting reaches a soft, spreadable texture. Stir in vanilla extract.
- Assemble and Decorate: Place one cake layer on your serving stand or plate. Spread an even layer of frosting on top. Place the second cake layer over it, then frost the top and sides of the entire cake. Decorate with crushed Biscoff cookies and drizzle with caramel or melted white chocolate if desired.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- The sour cream adds moisture and slight tang that balances the sweetness.
- Adjust heavy cream in frosting to get the desired spreadable consistency.
- For extra flavor, consider adding a pinch of nutmeg or ground ginger along with cinnamon.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookie butter cake, spiced cake, creamy frosting, homemade dessert, sweet treat
