Description
Biscoff Cookie Butter Cake is a deliciously moist cake flavored with Biscoff cookie butter, topped with a creamy Biscoff frosting and garnished with crushed cookies for added texture and flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup Biscoff cookie butter
- 1 cup milk (or a dairy-free alternative)
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup Biscoff cookie butter
- 2–4 tablespoons milk (adjust for consistency)
- For Garnish:
- Crushed Biscoff cookies
- Extra Biscoff cookie butter for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy. Add the Biscoff cookie butter, eggs, milk, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- For the frosting, beat together softened butter and Biscoff cookie butter until creamy. Gradually add powdered sugar and milk until the desired consistency is reached.
- Once the cakes are completely cooled, spread frosting on the first layer, top with the second layer, and cover the cake with the remaining frosting.
- Garnish the cake with crushed Biscoff cookies and extra cookie butter drizzle if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, use dairy-free butter and plant-based milk like almond or oat milk.
- For a vegan cake, replace eggs with flaxseed meal mixed with water or an egg substitute.
- To reduce sugar, use a suitable sugar substitute for the granulated sugar and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Biscoff cookie butter cake, Biscoff cake, cookie butter frosting, Biscoff dessert, cake with cookie butter