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Biscoff Cookie Butter Cake Recipe

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★★★★★

4.7 from 61 reviews

Delight in this rich and creamy Biscoff Cookie Butter Cake, featuring moist layered cake infused with cookie butter, a luscious cookie butter buttercream, and finished with crunchy Biscoff cookie crumbs. Perfect for any cookie butter lover looking for a decadent homemade treat.

Ingredients

Scale

Cake Batter

  • 2 ½ cups + 2 tbsp cake flour (see notes for measuring)
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • 6 ½ tbsp unsalted butter (room temperature, 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 ½ tsp vanilla extract
  • 3 tbsp melted cookie butter (for swirling)

Buttercream Frosting

  • 1 ½ cups unsalted butter (softened)
  • 2/3 cup cookie butter
  • 1 ¾ cup powdered sugar
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract

Additional Decorations

  • 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)

Instructions

  1. Prepare pans and preheat oven: Line three 6-inch cake pans with parchment paper on the bottoms to prevent sticking. Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for baking.
  2. Mix dry ingredients and fats: In a large bowl, combine the cake flour, granulated sugar, baking powder, and sea salt. Add the cubed unsalted butter and cookie butter and mix on low speed until the mixture resembles coarse sand. This creates a tender crumb texture in the cake.
  3. Add sour cream and oil: Mix in the sour cream and vegetable or canola oil just until combined. The batter will be thick and paste-like. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Incorporate liquids and eggs: On low speed, gradually mix in the whole milk, eggs, and vanilla extract. Scrape the bowl again and mix until the batter is smooth without overmixing to maintain lightness.
  5. Fill pans and swirl cookie butter: Divide the batter evenly, pouring about half (approximately 1 ½ cups or 210 g) into each prepared pan. Drizzle 1 tablespoon of melted cookie butter on top of each batter portion and gently spread the remaining batter over the swirl. This enhances the cookie butter flavor throughout the cake layers.
  6. Bake the cake layers: Place the pans in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cake layers: Remove the pans from the oven and cool them on a wire rack for 10 minutes. Then carefully remove the cakes from the pans and allow them to cool completely before frosting to prevent melting.
  8. Prepare buttercream frosting: In a mixing bowl, beat the softened butter and cookie butter together until creamy. Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Mix on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
  9. Slice layers (optional): Once the cake layers are completely cooled, slice each one horizontally to create thinner layers. This step is optional if you prefer a three-layer cake instead of six thinner layers.
  10. Assemble the cake: Place a dollop of buttercream on your serving platter to anchor the cake and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream. Sprinkle with 1 tablespoon of cookie crumbs. Repeat this layering process until all layers are stacked, placing the last layer upside down for a flat top.
  11. Crumb coat and chill: Apply a thin crumb coat of buttercream all over the assembled cake and chill it in the refrigerator until set, about 30 minutes, to lock in crumbs.
  12. Final frosting and decoration: Once the crumb coat is firm, spread a thicker layer of buttercream on the sides and top. Drizzle with the remaining melted cookie butter and sprinkle cookie crumbs around the sides and top for decoration. Serve and enjoy this decadent cookie butter cake!

Notes

  • For the best cake texture, measure cake flour by spooning it into your measuring cup and leveling off the top instead of scooping directly.
  • Make sure all your dairy ingredients are at room temperature to ensure the batter mixes evenly and results in a tender cake.
  • You can substitute vegetable or canola oil with a neutral light olive oil if desired.
  • Using softened butter for the buttercream is crucial to getting a smooth and fluffy consistency.
  • Store any leftover cake tightly covered in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: Biscoff cake, cookie butter cake, layered cake, buttercream frosting, dessert recipe

Find it online: https://platedbyemma.com/biscoff-cookie-butter-cake-recipe/