Biscoff Cookie Butter Cake
When I think of comfort food, my mind often drifts to cake. There’s something magical about a slice of cake that can turn a regular day into a celebration. Enter the Biscoff Cookie Butter Cake, a delightful treat that combines the rich, caramel-like flavors of cookie butter with a moist, fluffy cake.
This recipe is perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. With its simple steps and indulgent taste, this cake is sure to become a favorite in your home.
Why You’ll Love This Biscoff Cookie Butter Cake
This Biscoff Cookie Butter Cake is a game-changer for dessert lovers.
It’s incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros.
The rich, buttery flavor paired with the unique taste of cookie butter creates a cake that’s simply irresistible.
Plus, it’s quick to prepare, so you can satisfy your sweet tooth without spending all day in the kitchen.
Trust me, your taste buds will thank you!
Ingredients for Biscoff Cookie Butter Cake
Creating the perfect Biscoff Cookie Butter Cake starts with gathering the right ingredients. Here’s what you’ll need:
- All-purpose flour: The backbone of your cake, providing structure and a light texture.
- Baking powder: This leavening agent helps the cake rise, giving it that fluffy quality we all love.
- Baking soda: Another leavening agent that works in tandem with baking powder for a perfect rise.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and contributes to its tender crumb.
- Eggs: They bind the ingredients together and add moisture, creating a rich texture.
- Vanilla extract: A must-have for that warm, aromatic flavor that complements the cookie butter.
- Buttermilk: This adds moisture and a slight tang, making the cake incredibly tender.
- Biscoff cookie butter: The star of the show! This spread infuses the cake with its unique caramel flavor.
For the frosting:
- Unsalted butter: Again, softened for easy blending into a creamy frosting.
- Powdered sugar: Sweetens the frosting and gives it that smooth, spreadable texture.
- Biscoff cookie butter: Adds that signature flavor to the frosting, making it even more indulgent.
- Heavy cream: This helps achieve a light and fluffy consistency in the frosting.
- Vanilla extract: Just like in the cake, it enhances the overall flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Biscoff Cookie Butter Cake
Baking a Biscoff Cookie Butter Cake is a delightful journey that fills your kitchen with sweet aromas. Follow these simple steps, and you’ll have a show-stopping dessert that’s sure to impress.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C).
While it warms up, grease and flour two 9-inch round cake pans. This ensures your cake releases easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
This step is crucial for even distribution of the leavening agents, which helps your cake rise beautifully.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
This should take about 3-4 minutes. The air you incorporate here is key to a tender cake.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, which adds a warm, inviting flavor that pairs perfectly with the cookie butter.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
Start and end with the dry ingredients. This method keeps the batter smooth and prevents overmixing.
Step 6: Fold in Biscoff Cookie Butter
Now, gently fold in the Biscoff cookie butter until it’s evenly mixed throughout the batter.
This step is where the magic happens, as the cookie butter infuses the cake with its rich flavor.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Smooth the tops with a spatula and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Make the Frosting
While the cakes cool, prepare the frosting.
Beat the softened butter until creamy, then gradually add the powdered sugar. Mix until smooth, then add the Biscoff cookie butter, heavy cream, and vanilla extract. Beat until fluffy.
Step 9: Frost the Cake
Once the cakes are completely cool, it’s time to frost!
Frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
This is where you can get creative with your frosting technique!
Tips for Success
- Always use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter; stop as soon as you see no dry flour.
- Let the cakes cool completely before frosting to prevent melting.
- For a fun twist, add a sprinkle of cinnamon to the batter.
- Use a cake leveler for even layers and a professional finish.
Equipment Needed
- Mixing bowls: A set of various sizes is ideal; you can use any large bowl if needed.
- Electric mixer: A hand mixer works great, but a stand mixer can save time.
- Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
- Spatula: A silicone spatula is perfect for folding in ingredients.
- 9-inch round cake pans: If you don’t have these, any similar-sized pans will do.
Variations
- Chocolate Biscoff Cake: Add cocoa powder to the batter for a chocolate twist that pairs beautifully with the cookie butter.
- Nutty Delight: Fold in chopped nuts like walnuts or pecans for added texture and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with flax eggs and use plant-based butter and milk for a delicious vegan alternative.
- Spiced Biscoff Cake: Incorporate spices like cinnamon or nutmeg for a warm, cozy flavor profile.
Serving Suggestions
- Pair your Biscoff Cookie Butter Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a drizzle of caramel sauce for an extra indulgent touch.
- A cup of freshly brewed coffee or tea complements the cake beautifully.
- For presentation, garnish with crushed Biscoff cookies on top.
FAQs about Biscoff Cookie Butter Cake
Can I make this Biscoff Cookie Butter Cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. Frost it the day you plan to serve for the best texture and flavor.
What can I substitute for Biscoff cookie butter?
If you can’t find Biscoff cookie butter, try using any other cookie spread, like Speculoos or even Nutella for a different flavor profile. Just keep in mind that it will change the taste slightly.
How should I store leftover cake?
Store any leftover Biscoff Cookie Butter Cake in an airtight container in the refrigerator. It will stay fresh for up to three days. Just let it come to room temperature before serving for the best taste.
Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.
What drinks pair well with Biscoff Cookie Butter Cake?
This cake pairs wonderfully with coffee, tea, or even a glass of milk. For something a bit more indulgent, try it with a sweet dessert wine or a creamy stout beer.
Final Thoughts
Baking the Biscoff Cookie Butter Cake is more than just a culinary task; it’s an experience that fills your home with warmth and sweetness.
Each slice offers a delightful blend of flavors that can turn any gathering into a memorable occasion.
Whether you’re celebrating a special moment or simply treating yourself, this cake brings joy to the table.
The rich, buttery texture and the unique taste of cookie butter create a dessert that’s hard to resist.
So, roll up your sleeves, gather your ingredients, and let the magic of baking unfold in your kitchen!
Print
Biscoff Cookie Butter Cake: Irresistibly Delicious Recipe
- Total Time: 50 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A delicious and indulgent Biscoff Cookie Butter Cake that combines the rich flavors of cookie butter with a moist cake and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup Biscoff cookie butter
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup Biscoff cookie butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the Biscoff cookie butter until evenly distributed.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the Biscoff cookie butter, heavy cream, and vanilla extract, and beat until fluffy.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For a richer flavor, try adding a teaspoon of cinnamon to the batter.
- You can also substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
