Go Back
- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup packed brown sugar - ½ cup granulated sugar - 3 large eggs - 1 teaspoon pure vanilla extract - 1 cup buttermilk - 1 cup Biscoff cookie butter - 1 cup crushed Biscoff cookies To make the Cookie Butter Biscoff Cake, you need a few simple items from your kitchen. The base is made with flour and sugar. You also need eggs, butter, and buttermilk to add moisture. Baking powder and baking soda help the cake rise. The star of the show, Biscoff cookie butter, gives it a rich flavor. Crushed Biscoff cookies add a nice crunch on top. Gather all these ingredients before you start. This will help you stay organized and make baking easy. I love the combination of sweet and spiced flavors in this cake. It’s sure to impress anyone who tries it. The use of cookie butter makes it special and fun to eat. {{ingredient_image_2}} - First, preheat your oven to 350°F (175°C). - Next, grease and flour two 9-inch round cake pans. Tap out any extra flour. - In a medium bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix until well combined. Set it aside for now. - In a large bowl, cream ¾ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer on medium speed for about 3 to 4 minutes. The mix should be light and fluffy. - Add in 3 large eggs, one at a time. Mix well after each egg. This step adds air to the batter. - Stir in 1 teaspoon of pure vanilla extract until mixed in. Then, add 1 cup of Biscoff cookie butter. Mix until smooth and creamy. - Gradually alternate adding the dry flour mix and 1 cup of buttermilk to the butter mixture. Start and finish with the flour. - Mix gently until just combined. Be careful not to overmix, as this keeps your cake fluffy. - Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. - Bake for 25 to 30 minutes. A toothpick inserted in the center should come out clean. - Once baked, let the cakes cool in the pans for about 10 minutes. Carefully move them to a wire rack to cool completely. - Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of Biscoff cookie butter on top. - Place the second cake layer on top. Repeat the spreading with more Biscoff cookie butter. - For the finishing touch, drizzle additional Biscoff cookie butter over the top. Sprinkle crushed Biscoff cookies on top to add a nice crunch. - Ensuring the right oven temperature: Always preheat your oven to 350°F (175°C). An accurate temperature helps the cake rise properly. Use an oven thermometer to check if it's correct. - How to check for doneness: Stick a toothpick in the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, bake for a few more minutes. - Presentation ideas for serving: Place the cake on a nice serving plate. Drizzle melted Biscoff cookie butter on top for a glossy finish. Top each slice with a dollop of whipped cream and some crushed Biscoff cookies. - Additional toppings and accompaniments: You can add fresh fruit like berries or bananas. These add color and a fresh taste to the rich cake. - Overmixing batter: Mix your ingredients until just combined. Overmixing can make the cake dense. Aim for a light and fluffy texture. - Not cooling cakes adequately before assembling: Let the cakes cool completely on wire racks before stacking. This helps the layers stay intact and prevents melting the frosting. Pro Tips Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture. Cool Completely: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and ensures a better presentation. Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_4}} To make this cake gluten-free, swap regular flour for gluten-free flour. Almond flour or coconut flour works well. You can also use a store-bought gluten-free blend. These options keep the cake moist and tasty. Just check the blend for a good balance of starches and flours. It helps to add a bit of xanthan gum for better texture. Want to change it up? Add chocolate chips for a rich twist. Dark or milk chocolate chips blend nicely with cookie butter. You could also mix in nuts for crunch. Chopped pecans or walnuts enhance the cake’s flavor and texture. Spices can bring warmth to this cake. Consider adding cinnamon or nutmeg for a cozy vibe. A pinch of ginger can also add a unique kick. These spices work well with the sweetness of cookie butter. For frosting, cream cheese or whipped cream can complement the cake. A simple buttercream with Biscoff cookie butter gives a consistent flavor. You can also try a chocolate ganache for a rich topping. Just melt chocolate with cream for a smooth finish. If you want a drip cake, use melted Biscoff or chocolate ganache. Drizzle it over the top and let it cascade down the sides. This adds a stunning look and extra flavor to every slice. To keep your Cookie Butter Biscoff Cake fresh, you can store it in two ways. - Refrigerator: If you have leftovers, place the cake in an airtight container. This helps it stay moist and fresh for up to a week. - Room Temperature: If you plan to eat it within a couple of days, you can leave the cake out. Just cover it with plastic wrap or foil to prevent it from drying out. Freezing your cake is a great way to save it for later. Here are some tips: - Allow the cake to cool completely. - Wrap each layer tightly in plastic wrap. - Place the wrapped layers in a freezer-safe bag or container. - You can freeze the cake for up to three months. When you're ready to enjoy leftover cake, follow these steps: - If frozen, let the cake thaw overnight in the fridge. - For a warm slice, preheat your oven to 350°F (175°C). - Place the slice on a baking sheet and warm it for about 10 minutes. - You can also use the microwave. Heat a slice for 15-20 seconds. This will bring back its soft and yummy texture! Yes, you can use regular butter, but it may change the taste. Unsalted butter lets you control the salt in your cake. If you use salted butter, skip adding extra salt. This keeps the flavor balanced. To make a single-layer cake, use the same batter but adjust the baking time. Pour all the batter into one larger cake pan. Bake for about 35-40 minutes. Always check for doneness with a toothpick. If you don’t have buttermilk, you can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar tangy flavor. The cake stays fresh for about 3-4 days at room temperature. Keep it covered to prevent it from drying out. If you want it to last longer, store it in the fridge for up to a week. This blog covered making a delicious Biscoff cookie butter cake. We went through all the ingredients, step-by-step instructions, and tips for baking. I also shared variations and storage tips to keep your cake fresh. Remember, a little care goes a long way in baking. Avoid overmixing and always cool your cakes before assembling. I hope you enjoy making this cake as much as I enjoyed sharing it. Happy baking!

Cookie Butter Biscoff Cake

A deliciously moist cake infused with cookie butter and topped with crushed Biscoff cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup Biscoff cookie butter (plus additional for drizzling)
  • 1 cup crushed Biscoff cookies (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring to tap out any excess flour.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
  • In a large mixing bowl, using an electric mixer, cream the softened butter, packed brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Add the eggs to the creamed mixture one at a time, blending well after each addition. This will help incorporate air into the batter. Stir in the pure vanilla extract until well mixed.
  • Add the Biscoff cookie butter to the batter, mixing until it is thoroughly combined and smooth.
  • Gradually alternate adding the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix to keep the cake fluffy.
  • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even bake.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  • Once baked, allow the cakes to cool in the pans for about 10 minutes. Carefully transfer the cakes to wire racks for complete cooling.
  • Once completely cool, place one cake layer on a serving plate. Generously spread a layer of Biscoff cookie butter over the top of this layer. Carefully place the second cake layer on top and repeat the spreading.
  • For a finishing touch, drizzle additional Biscoff cookie butter over the top of the layered cake. Sprinkle the crushed Biscoff cookies on top to add a delightful crunch and visual appeal.
  • Slice the cake into generous pieces, serve, and enjoy the delightful flavors of cookie butter bliss!

Notes

Consider decorating each slice with a dollop of whipped cream and a sprinkle of crushed Biscoff cookies for a beautiful touch when serving.
Keyword Biscoff, cake, cookie butter, dessert