Print

Biscoff Cookie Butter Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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.

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