Description
A soft, tender Biscoff Cookie Butter Cake layered with creamy cookie butter frosting, melted Biscoff cookie butter, and crunchy Biscoff cookie crumbs for a rich caramelized cookie flavor in every bite.
Ingredients
Scale
For the Cookie Butter Cake Batter
- 2 1/3 cups unbleached cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 6 tablespoons cubed, unsalted butter, room temperature
- 1/3 cup Biscoff cookie butter
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup canola oil, or other neutral oil
- 2 teaspoons vanilla bean paste
For the Cookie Butter Frosting
- 2 cups unsalted butter, room temperature
- 2/3 cup Biscoff cookie butter
- 2 1/2 cups powdered sugar
- Pinch of fine sea salt
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
- 2/3 cup Biscoff cookie butter, melted and cooled, for between the layers and the top
- 2/3 cup Biscoff cookie crumbs, for decorating
Instructions
- Bring the butter, eggs, whole milk, heavy cream, and sour cream to room temperature before beginning. Prepare the cake pans and have all ingredients measured and ready.
- Combine the cake flour, granulated sugar, baking powder, and fine sea salt.
- Add the cubed room-temperature butter and 1/3 cup Biscoff cookie butter. Mix until incorporated.
- Add the room-temperature eggs and mix until combined.
- Add the whole milk, heavy cream, sour cream, canola oil, and vanilla bean paste. Mix until the batter is smooth and evenly combined, taking care not to overmix.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake until the cake layers are baked through and set.
- Transfer the cakes to a cooling rack and allow them to cool completely before frosting.
- For the frosting, beat the room-temperature unsalted butter until smooth and creamy.
- Add 2/3 cup Biscoff cookie butter and mix until fully combined.
- Gradually add the powdered sugar, then mix in the pinch of fine sea salt, heavy cream, and vanilla bean paste or extract. Beat until the frosting is smooth and spreadable.
- Melt the remaining 2/3 cup Biscoff cookie butter and allow it to cool before assembling the cake.
- Place the first cooled cake layer on a serving plate or cake board. Spread a layer of cookie butter frosting over the top.
- Spread or drizzle some of the melted, cooled Biscoff cookie butter over the frosting.
- Add the next cake layer and repeat the frosting and melted cookie butter layers until the cake is assembled.
- Cover the outside of the cake with the remaining cookie butter frosting and smooth the top and sides.
- Finish the cake with the remaining melted cookie butter and decorate with the Biscoff cookie crumbs.
- Allow the assembled cake to settle before slicing and serving.
Notes
- Bring the refrigerated ingredients to room temperature so they incorporate evenly into the cake batter.
- Allow melted Biscoff cookie butter to cool before spreading it between the layers or over the cake.
- Store the finished cake covered in the refrigerator and allow slices to soften slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 12 servings
- Calories: 750 calories
Keywords: Biscoff Cookie Butter Cake, Biscoff cake, cookie butter cake, Biscoff cake recipe, cookie butter frosting, Biscoff dessert, Biscoff birthday cake