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Biscoff Cookie Butter Cake: Irresistibly Delicious Recipe

A delicious and indulgent Biscoff Cookie Butter Cake that combines the rich flavors of cookie butter with a moist cake and creamy frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  6. Fold in the Biscoff cookie butter until evenly distributed.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. 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.
  9. 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.
  10. 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.
  11. Serve immediately or refrigerate for up to 3 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 40g

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.

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