Dive headfirst into the irresistible world of our Biscoff Cookie Butter Cake, a truly sensational dessert that combines the beloved spiced crunch of Biscoff cookies with a luxuriously rich cake. This recipe is your ticket to a homemade treat that rivals any bakery, offering a depth of flavor and a comforting indulgence that’s perfect for any occasion.
Key Ingredients for Biscoff Cookie Butter Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- ½ cup full-fat sour cream, at room temperature
- ½ cup Biscoff cookie butter (smooth or crunchy), at room temperature
- ½ cup milk (whole or 2%), at room temperature
- For the Biscoff Cookie Butter Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups confectioners’ sugar, sifted
- ½ cup Biscoff cookie butter, at room temperature
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- For Garnish (Optional):
- Crushed Biscoff cookies
- Whole Biscoff cookies
How to Make Biscoff Cookie Butter Cake :
Prepare to be amazed by how effortlessly this Biscoff Cookie Butter Cake comes together! In just under 1 hour and 30 minutes, you’ll create a moist, tender cake infused with the signature caramel-spice notes of Biscoff, crowned with a velvety smooth cookie butter frosting. This recipe is a celebration of simple ingredients transformed into pure dessert magic, promising a satisfying slice with every bite.
Step-by-Step Instructions :
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and grease. This essential step prevents your beautiful cake from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. This ensures your leavening agents are evenly distributed for a perfectly risen cake.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air, leading to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Incorporate Biscoff Cookie Butter: In a separate small bowl, whisk together the Biscoff cookie butter, sour cream, and milk until smooth. This mixture will add incredible moisture and the distinct Biscoff flavor.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the Biscoff mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing can result in a tough cake. Scrape down the sides of the bowl as needed.
- Divide Batter and Bake: Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-38 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- Prepare the Biscoff Cookie Butter Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the milk, until you achieve a smooth, spreadable consistency. Beat in the ½ cup of Biscoff cookie butter, vanilla extract, and salt until well combined and fluffy.
- Assemble and Frost the Cake: Once the cakes are completely cool, place one cake layer on your serving plate. Generously spread a layer of frosting over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining frosting, using an offset spatula for a smooth finish.
- Decorate (Optional): Garnish the top of the cake with crushed Biscoff cookies or arrange whole Biscoff cookies around the edges. This adds an extra layer of texture and visual appeal, truly showcasing the star ingredient.
Why You’ll Love This Biscoff Cookie Butter Cake:
Get ready to fall head over heels for this Biscoff Cookie Butter Cake, where every bite is a dreamy symphony of warm spices and creamy indulgence. Its standout feature is the incredibly moist and tender crumb, infused with the unique, caramelized vanilla-spice flavor of Biscoff. Making this at home is not only budget-friendly compared to bakery versions, but it also allows you to customize the level of Biscoff goodness, ensuring a truly personalized treat.
This cake is far more than just a dessert; it’s an experience that will transport your taste buds. Imagine a richer, more intensely flavored version of a classic spice cake, elevated by the irresistible allure of cookie butter. It’s the perfect centerpiece for birthdays, holidays, or just because, offering a comforting embrace of familiar flavors with an exciting new twist. Don’t just dream about this luscious cake; make it a reality and savor every single crumb!
Storing and Reheating Tips :
Proper storage is key to enjoying your Biscoff Cookie Butter Cake for days to come.
- Refrigeration: Once frosted, the cake can be stored in an airtight container or covered with plastic wrap at room temperature for up to 3 days. However, for optimal freshness and to prevent the frosting from becoming too soft, it’s best to refrigerate the cake. In the refrigerator, it will stay fresh for up to 5 days.
- Freezing: This cake freezes exceptionally well, making it perfect for future dessert cravings.
- Unfrosted Layers: Wrap cooled, unfrosted cake layers tightly in plastic wrap, followed by a layer of aluminum foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before frosting.
- Frosted Cake: It’s best to freeze slices of the frosted cake. Place individual slices on a baking sheet and freeze until firm, about 1-2 hours. Then, wrap each slice tightly in plastic wrap and place in a freezer-safe bag or container. Frozen cake can be kept for up to 2 months.
- Reheating: If you prefer your cake slightly warm from the oven (especially if it’s been refrigerated), you can gently reheat slices. Place a slice on a microwave-safe plate and heat in 15-second intervals until warmed through. Be cautious not to overheat, as this can dry out the cake. Alternatively, allow refrigerated cake to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Final Thoughts :
This Biscoff Cookie Butter Cake is more than just a recipe; it’s an invitation to pure dessert bliss. Its unique flavor profile and delightful texture make it a guaranteed crowd-pleaser, so gather your ingredients and embark on this wonderfully rewarding baking adventure!
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Biscoff Cookie Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and grease.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.¾ cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 tablespoon pure vanilla extract
- In a separate small bowl, whisk together the Biscoff cookie butter, sour cream, and milk until smooth.½ cup Biscoff cookie butter, ½ cup full-fat sour cream, ½ cup milk
- Gradually add the dry ingredients to the butter mixture alternately with the Biscoff mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing can result in a tough cake. Scrape down the sides of the bowl as needed.1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup Biscoff cookie butter, ½ cup full-fat sour cream, ½ cup milk
- Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-38 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the milk, until you achieve a smooth, spreadable consistency. Beat in the ½ cup of Biscoff cookie butter, vanilla extract, and salt until well combined and fluffy.1 cup unsalted butter, 3 ½ cups confectioners’ sugar, 2-3 tablespoons milk, ½ cup Biscoff cookie butter, 1 teaspoon pure vanilla extract, Pinch of salt
- Once the cakes are completely cool, place one cake layer on your serving plate. Generously spread a layer of frosting over the top. Carefully place the second cake layer on top. Frost the entire cake with the remaining frosting, using an offset spatula for a smooth finish.½ cup Biscoff cookie butter
- Garnish the top of the cake with crushed Biscoff cookies or arrange whole Biscoff cookies around the edges.Crushed Biscoff cookies, Whole Biscoff cookies