Go Back

Biscoff Cookie Butter Cake

A rich and moist cake infused with the unique flavor of Biscoff cookie butter, layered with a creamy buttercream frosting and topped with cookie crumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2.5 cups cake flour *see notes for measuring*
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 6.5 tbsp unsalted butter room temperature and cubed
  • 0.33 cup cookie butter
  • 1 cup sour cream room temperature
  • 0.25 cup vegetable or canola oil
  • 1 cup whole milk room temperature
  • 1.5 tsp vanilla extract
  • 3 tbsp melted cookie butter for swirling
  • 1.5 cups unsalted butter softened
  • 0.66 cup cookie butter
  • 1.75 cups powdered sugar
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 0.5 cup Biscoff cookie crumbs for the center of the cake and sides
  • 0.5 cup cookie butter for the layers and top of the cake

Method
 

  1. Line three 6-inch pans with parchment paper and preheat the oven to 350°F (180°C).
  2. Combine dry ingredients and mix in cubed butter and cookie butter until coarse sand forms.
  3. Mix in sour cream and oil until combined, then add milk, eggs, and vanilla.
  4. Pour half the batter into each pan, drizzle with melted cookie butter, and bake for 30-35 minutes.
  5. Cool the layers, then cut each in half horizontally and assemble with buttercream, cookie crumbs, and melted cookie butter.
  6. Crumb-coat the cake, chill, then spread a thicker layer of buttercream and top with melted cookie butter and crumbs.

Notes

Ensure accurate measuring of flour by spooning into the measuring cup and leveling off.