Hey there, fellow bakers! Today, I’m super excited to share with you a recipe that combines the irresistible flavors of Biscoff with the richness of a moist cake. If you’re anything like me, you love a good dessert that’s both unique and crowd-pleasing. This Biscoff Cookie Butter Cake is exactly that—and it’s perfect for those quick family dinners or as a special treat for your next gathering. Plus, it’s one of those easy pasta recipes… wait, no, it’s a cake! But trust me, it’s just as easy to make and perfect for weeknight dinner ideas when you need something sweet to wrap up the meal.
Why You’ll Love This Recipe
- A moist and flavorful cake that’s perfect for any occasion
- Unique Biscoff flavor that will impress your family and friends
- Easy to make ahead and store for later
- Customizable with your favorite toppings or additions
Ingredients
Here’s what you’ll need to make this delicious Biscoff Cookie Butter Cake:
- 2 ½ cups + 2 tbsp cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 6 ½ tbsp unsalted butter (room temperature and cubed)
- ⅓ cup cookie butter
- 1 cup sour cream (room temperature)
- ¼ cup vegetable or canola oil
- 1 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 3 tbsp melted cookie butter (for swirling)
- 1 1/2 cups unsalted butter (softened)
- 2/3 cup cookie butter
- 1 ¾ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ cup Biscoff cookie crumbs (for the center of the cake and sides)
- ½ cup cookie butter (for the layers and top of the cake)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this Biscoff Cookie Butter Cake:
- Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
- Combine the dry ingredients. Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.
- Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.
- On low speed, mix in the milk, eggs, and vanilla. Scrape down the bowl again and mix until smooth. Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan. Then drizzle the top of each with 1 tbsp of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for 30-35 minutes.
- Cool the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely.
- To make the buttercream, mix the butter and cookie butter together, then mix in the powdered sugar. Mix in the cream and vanilla then mix on medium-high speed for 2-3 minutes until light and fluffy.
- When the layers are completely cool, cut each one in half horizontally. You can also skip this step and make a 3-layer instead.
- To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top. Sprinkle with 1 tablespoon of cookie crumbs. Continue alternating and building the layers, with the last layer placed upside down so that the top is completely flat.
- Crumb-coat the cake, then chill it in the fridge until set. Once set, spread a thicker layer of buttercream over the sides and top. Pour the rest of the melted cookie butter on top and sprinkle with cookie crumbs. Enjoy!
Pro Tips for Making the Recipe
Here are some tips to ensure your Biscoff Cookie Butter Cake turns out perfectly:
- Make sure to use room temperature ingredients for the best results.
- Don’t overmix the batter to keep the cake moist and tender.
- If you’re short on time, you can make this recipe ahead and store it in the fridge for up to 3 days.
- Consider adding a sprinkle of sea salt on top for a nice textural contrast.
How to Serve
This Biscoff Cookie Butter Cake is perfect on its own, but you can also serve it with:
- A cup of coffee or tea for a cozy afternoon treat
- Whipped cream or vanilla ice cream for an extra indulgent dessert
- Fresh berries for a pop of color and freshness
Make Ahead and Storage
One of the best things about this cake is how well it keeps. You can:
- Make the cake layers ahead of time and store them in an airtight container in the fridge for up to 3 days.
- Freeze the cake layers for up to 2 months. Thaw at room temperature when you’re ready to assemble.
- Store the fully assembled cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
And there you have it—a delicious Biscoff Cookie Butter Cake that’s sure to become a favorite! Whether you’re a fan of Biscoff Cake or looking for a new Biscoff Cookie Butter Cake recipe, this one is a must-try. Happy baking, and don’t forget to share those beautiful slices with your loved ones!
Biscoff Cookie Butter Cake
Ingredients
Method
- Line three 6-inch pans with parchment paper and preheat the oven to 350°F (180°C).
- Combine dry ingredients and mix in cubed butter and cookie butter until coarse sand forms.
- Mix in sour cream and oil until combined, then add milk, eggs, and vanilla.
- Pour half the batter into each pan, drizzle with melted cookie butter, and bake for 30-35 minutes.
- Cool the layers, then cut each in half horizontally and assemble with buttercream, cookie crumbs, and melted cookie butter.
- Crumb-coat the cake, chill, then spread a thicker layer of buttercream and top with melted cookie butter and crumbs.