Why You’ll Love This Recipe

• Flavor-packed: The Biscoff spread is incorporated throughout the cake, filling every bite with its signature spiced caramel flavor.
• Perfect for any occasion: Whether it’s a birthday, holiday, or just because, this cake is a crowd-pleaser.
• Moist and fluffy: Thanks to the use of sour cream and cake flour, this cake has a tender crumb that stays moist for days.

Ingredients

For the Cake:

• Cake flour
• Baking powder, salt
• Biscoff cookie butter
• Butter (cubed)
• Whole milk
• Sour cream
• Eggs
• Vanilla extract

For the Buttercream:

• Butter
• Biscoff cookie butter
• Powdered sugar
• Heavy cream
• Vanilla extract

For the Assembly:

• Biscoff cookies (crumbled)
• Additional Biscoff spread

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prepare the pans: Preheat the oven to 350°F (180°C) and line three 6-inch pans with parchment paper.
2. Make the batter: Mix dry ingredients, then add butter and Biscoff until sandy. Mix in sour cream, oil, and wet ingredients.
3. Layer the cake: Spread batter, drizzle melted Biscoff over, and bake.
4. Make the buttercream: Beat butter, Biscoff, sugar, heavy cream, and vanilla until fluffy.
5. Assemble the cake: Layer the cake with buttercream, Biscoff crumbs, and drizzle of cookie butter.
6. Decorate: Apply a crumb coat, chill, then finish with a thick buttercream layer and top with cookie crumbs.

Servings and Timing

• Servings: Serves 8-12 slices.
• Preparation Time: 20 minutes
• Baking Time: 30-35 minutes
• Total Time: 1.5 hours

Variations

• Flavored Buttercream: Add a little cinnamon or nutmeg to the buttercream for an extra spiced kick.
• Dairy-Free: Substitute with dairy-free butter and plant-based milk for a dairy-free version.

Storage/Reheating

• Storage: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze slices in plastic wrap for up to 1 month.

FAQs

1. Where can I find Biscoff?

You can find it near peanut butter or jams at most grocery stores or buy it online.

2. Can I use any other spread instead of Biscoff?

Speculoos spread is an excellent alternative to Biscoff if unavailable.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean.

4. Can I use regular flour instead of cake flour?

It’s best to use cake flour for the soft, tender crumb this cake requires.

5. Can I make the buttercream ahead of time?

Yes, store the buttercream in the fridge for up to 3 days and re-whip before using.

6. Can I make this in a different pan size?

Yes, adjust the baking time if using different-sized pans.

7. Is this cake very sweet?

Yes, it’s a sweet dessert due to the cookie butter, but you can adjust sweetness to taste.

8. Can I add more layers to the cake?

Absolutely! You can stack additional layers of cake and buttercream if desired.

9. How should I store leftover cake?

Wrap slices in plastic wrap and store them in the fridge for optimal freshness.

10. Can I freeze this cake?

Yes, freeze slices wrapped in plastic for up to 1 month.

Conclusion

This Biscoff Cookie Butter Cake is a must-try for anyone who loves cookie butter or rich, decadent cakes. With its perfect combination of spiced cookie flavor, fluffy cake, and creamy buttercream, it’s a guaranteed hit at any celebration

Biscoff Cookie Butter Cake

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This Biscoff Cookie Butter Cake is a rich, spiced dessert that layers Biscoff cookie butter, crumbled cookies, and a moist cake base. Topped with creamy Biscoff buttercream, it’s a show-stopping treat for any occasion.

• Author: Laura
• Prep Time: 20min
• Cook Time: 30-35 minutes
• Total Time: 1.5 hours
• Yield: 8-12 slices
• Category: Dessert,Cake
• Method: Baking
• Cuisine: American

Ingredients

For the Cake:

• 2 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Biscoff cookie butter
• ½ cup butter (cubed)
• 1 cup whole milk
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Buttercream:

• 1 cup butter
• 1 cup Biscoff cookie butter
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the Assembly:

• 6–8 Biscoff cookies (crumbled)
• Additional Biscoff spread (for drizzling)

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Instructions

1. Prepare the pans: Preheat your oven to 350°F (180°C) and line three 6-inch cake pans with parchment paper.

2. Make the batter: In a large bowl, mix the dry ingredients (cake flour, baking powder, salt). Add the cubed butter and Biscoff cookie butter, mixing until the texture becomes sandy. Mix in sour cream, whole milk, eggs, and vanilla extract until well combined.

3. Layer the cake: Divide the batter evenly between the prepared cake pans. Drizzle melted Biscoff spread over the top of the batter before baking. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

4. Make the buttercream: Beat the butter and Biscoff cookie butter until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract, continuing to beat until fluffy.

5. Assemble the cake: Once the cakes have cooled, layer with buttercream and crumbled Biscoff cookies. Drizzle additional cookie butter between layers.

6. Decorate: Apply a crumb coat of buttercream to the cake, chill for 30 minutes, and then finish with a thick layer of buttercream. Top with more crumbled cookies.

Notes

• Variations:

  • Flavored Buttercream: Add cinnamon or nutmeg to the buttercream for a spiced twist.
  • Dairy-Free: Use dairy-free butter and plant-based milk for a dairy-free option.

• Storage: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Wrap slices in plastic and freeze for up to 1 month.