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!
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
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.
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.
