How to Make a Moist Biscoff Cookie Butter Cake

Hey there, fellow bakers! Are you ready to dive into a dessert recipe that’s as unique as it is scrumptious? Today, I’m thrilled to share with you how to make a Moist Biscoff Cookie Butter Cake that’s sure to become your new favorite treat. This cake is a game-changer for anyone who loves the rich, spicy flavor of Biscoff cookies, combined with the creamiest buttercream frosting you’ve ever tasted. Whether you’re a seasoned baker or just starting out, this recipe is designed to impress!

Why You’ll Love This Recipe

• A moist and flavorful cake that’s infused with the unmistakable taste of Biscoff cookie butter
• A creamy, dreamy buttercream frosting that complements the cake perfectly
• Perfect for special occasions or as a show-stopping dessert for your next gathering
• Easily customizable with additional Biscoff crumbs or cookie pieces
• A step-by-step guide that’s easy to follow, even for beginners

Ingredients

Here’s what you’ll need to make this incredible Biscoff Cookie Butter Cake:

• 2 ½ cups + 2 tbsp cake flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 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 1/2 tsp vanilla extract
• 3 tbsp melted cookie butter (for swirling)
• 1 1/2 cups unsalted butter (softened)
• 2/3 cup cookie butter
• 1 ¾ cup powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract
• 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)

How to Make the Recipe

Let’s walk through the process step by step:

1. Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
2. Combine the dry ingredients. Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.
3. Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.
4. On low speed, mix in the milk, eggs, and vanilla. Scrape down the bowl again and mix until smooth. Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan. Then drizzle the top of each with 1 tbsp of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for 30-35 minutes.
5. Cool the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely.
6. To make the buttercream, mix the butter and cookie butter together, then mix in the powdered sugar. Mix in the cream and vanilla then mix on medium-high speed for 2-3 minutes until light and fluffy.
7. When the layers are completely cool, cut each one in half horizontally. You can also skip this step and make a 3-layer instead.
8. To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top. Sprinkle with 1 tablespoon of cookie crumbs. Continue alternating and building the layers, with the last layer placed upside down so that the top is completely flat.
9. Crumb-coat the cake, then chill it in the fridge until set. Once set, spread a thicker layer of buttercream over the sides and top. Pour the rest of the melted cookie butter on top and sprinkle with cookie crumbs. Enjoy!

Pro Tips for Making the Recipe

Here are some tips to ensure your Biscoff Cookie Butter Cake turns out perfectly:

• Make sure all your ingredients are at room temperature before starting. This ensures the batter mixes smoothly and evenly.
• Don’t overmix the batter! Mix just until combined to maintain the cake’s tender texture.
• When swirling the melted cookie butter into the batter, use a light hand to create a marbled effect without overmixing.
• For an extra-decadent touch, drizzle the top of the cake with a little extra melted cookie butter before serving.
• Consider adding crushed Biscoff cookies to the buttercream for an extra burst of flavor and texture.

How to Serve

This cake is perfect for serving at room temperature, allowing the buttercream to stay creamy and the flavors to shine. Consider pairing it with:

• A scoop of vanilla ice cream for a indulgent dessert
• A drizzle of caramel sauce for added sweetness
• Fresh fruit, like strawberries or raspberries, for a pop of color and freshness

Make Ahead and Storage

Preparation is key, and this cake can be made ahead to simplify your planning:

• The cake layers can be baked and frozen for up to 2 months. Thaw at room temperature when ready to use.
• The buttercream can be made ahead and stored in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before using.
• Once assembled, the cake can be stored in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

And there you have it, my friends! A Moist Biscoff Cookie Butter Cake that’s sure to impress your family and friends. If you’re looking for more delicious dessert ideas, be sure to check out my Cookie Dough Cake, Chocolate Raspberry Cake, and Brown Sugar Chai Cake recipes. Happy baking!