Description
This Biscoff Cookie Butter Cake is a luscious, multi-layered dessert featuring spiced Biscoff cookie crumbs in the cake layers, paired with a rich, creamy Biscoff cookie butter frosting. With layers of melty cookie butter and crushed Biscoff cookies inside, this cake is a delightfully textured and flavorful treat perfect for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 15 Biscoff cookies (crumbed to equal 1 cup)
- 2 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1/4 cup oil (canola or vegetable)
- 1 3/4 cups white granulated sugar
- 1 tsp pure vanilla extract
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup Biscoff cookie butter
- 8 Biscoff cookies (for chopping)
Cookie Butter Frosting Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup Biscoff cookie butter
- 2 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp heavy cream
Decoration
- 1/2 cup Biscoff cookie butter, melted for drip
- Biscoff cookies for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray and place parchment paper circles at the bottoms. Spray the parchment lightly again to ensure easy release.
- Crush Biscoff Cookies: Using a blender, process 15 Biscoff cookies into a fine crumb resembling about 1 cup. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, Biscoff cookie crumbs, baking powder, baking soda, cornstarch, and salt. Whisk them together thoroughly.
- Cream Butter Mixture: In a stand mixer, beat the room temperature unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture is very light and fluffy.
- Add Wet Ingredients: Mix in the vanilla extract, sour cream, and eggs on medium speed until just combined, scraping down the bowl as needed.
- Combine Batter: Gradually add the flour mixture alternating with the buttermilk to the butter mixture, mixing on low speed until just combined. Remove from mixer and fold if needed to ensure an even batter.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Cookie Butter Filling: Place 1/4 cup Biscoff cookie butter into two small bowls (total 1/2 cup) and microwave each for 15 seconds until slightly melted.
- Chop Cookies for Filling: Using a food processor, pulse 4 Biscoff cookies at a time until finely chopped into small pieces. Set aside.
- Sift Powdered Sugar: Sift 2 1/2 cups powdered sugar to remove lumps for a smooth frosting.
- Make Frosting: Beat 1 1/2 cups room temperature unsalted butter on high speed for 3 minutes until fluffy. Add 3/4 cup Biscoff cookie butter and continue beating on high speed until well combined.
- Add Sugar and Flavor: Gradually mix in the sifted powdered sugar on low speed, then add the heavy cream and vanilla extract. Beat on high speed until the frosting is creamy and spreadable.
- Assemble Cake Layers: Place the first cake layer on your serving plate. Spread about 3/4 cup frosting evenly on top. Pipe a border of frosting around the edge to keep fillings contained. Spread half of the melted cookie butter over the frosting, then sprinkle half of the chopped Biscoff cookies on top. Repeat with the second layer.
- Top Layer and Chill: Place the final cake layer on top upside down to have a flat surface. Frost the entire cake generously with remaining frosting. Freeze the cake for 10 minutes to set the frosting.
- Decorate with Cookie Butter Drip: Microwave 1/2 cup Biscoff cookie butter for 20 seconds to melt. Drizzle the melted cookie butter over the top of the chilled cake allowing it to drip down the sides.
- Final Decoration: Arrange whole Biscoff cookies on top of the cake as desired for an elegant finish.
Notes
- Ensure all refrigerated ingredients like butter, sour cream, eggs, and buttermilk are at room temperature for better batter consistency and cake texture.
- To avoid overmixing, combine dry and wet ingredients until just incorporated to keep the cake tender.
- Freezing the cake briefly helps set the frosting and makes it easier to apply the cookie butter drip smoothly.
- The upside-down placement of the top cake layer provides a flat surface for even frosting and decoration.
- Use parchment paper and nonstick spray to prevent cakes from sticking to the pans.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cake, cookie butter cake, layered cake, Biscoff frosting, dessert, holiday cake
