Biscoff Cake (Cookie Butter Cake)

Why You’ll Love This Recipe

• Rich & Flavorful: The combination of Biscoff cookie crumbs and creamy frosting brings out a unique, comforting flavor.
• Decadent Frosting: The frosting is made with cookie butter, making it both creamy and indulgent.
• Versatile: Perfect for birthdays, celebrations, or a sweet indulgence.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff cookie butter

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup Biscoff cookie butter
• 2-3 tablespoons heavy cream (adjust for consistency)
• 1 teaspoon vanilla extract

For Garnish:

• Crushed Biscoff cookies
• Drizzle of Biscoff cookie butter

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake: In a large bowl, combine flour, brown sugar, cinnamon, baking powder, and salt. In another bowl, beat together butter, eggs, buttermilk, vanilla, and cookie butter until smooth. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
3. Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting: In a bowl, beat butter and powdered sugar together until smooth. Add Biscoff cookie butter, vanilla extract, and heavy cream. Beat until fluffy and spreadable.
5. Assemble the Cake: Once the cakes are completely cooled, frost the first layer with a generous amount of Biscoff frosting. Place the second layer on top and frost the entire cake.
6. Garnish: Sprinkle crushed Biscoff cookies on top and drizzle with melted Biscoff cookie butter.

Servings and Timing

• Servings: 8-10
• Total Time: 1 hour (including cooling time)

Variations

• Cupcakes: Use the same batter to make cupcakes instead of a large cake.
• Add-ins: Add chopped Biscoff cookies between cake layers for extra texture.
• Vegan Version: Use plant-based butter and non-dairy milk for a dairy-free option.

Storage

• To Store: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Conclusion

This Biscoff Cake is the ultimate treat for cookie butter lovers. With layers of tender cake, rich frosting, and the irresistible flavor of Biscoff cookies, it’s a show-stopping dessert that’s perfect for any occasion. Whether for a celebration or just to indulge in something sweet, this cake is sure to delight!

Biscoff Cake (Cookie Butter Cake)

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling time)
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This indulgent Biscoff Cake is a rich, flavorful dessert layered with cookie butter frosting and packed with the warm spiced flavor of Biscoff cookies. Perfect for birthdays, holidays, or whenever you need a sweet, comforting treat, this cookie butter cake will quickly become a favorite!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 cup dark brown sugar

1 ½ teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter, softened

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

½ cup Biscoff cookie butter

For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

½ cup Biscoff cookie butter

2–3 tablespoons heavy cream (adjust to consistency)

1 teaspoon vanilla extract

For Garnish:

Crushed Biscoff cookies

Drizzle of Biscoff cookie butter

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Instructions

• Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Make the Batter: In a bowl, whisk flour, brown sugar, cinnamon, baking powder, and salt. In another bowl, mix butter, eggs, buttermilk, vanilla, and Biscoff cookie butter until smooth. Add dry ingredients to wet and mix until fully incorporated.
• Bake the Cake: Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
• Make the Frosting: Beat butter and powdered sugar until smooth. Add Biscoff cookie butter, vanilla, and cream. Beat until fluffy and smooth.
• Assemble the Cake: Frost the first cake layer, then place the second layer on top and frost the entire cake.
• Garnish: Top with crushed Biscoff cookies and a drizzle of melted cookie butter.

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Notes

For cupcakes, bake at 350°F for 18–20 minutes.

Add chopped Biscoff cookies between the layers for extra crunch.

Use plant-based dairy and egg alternatives for a vegan version.