A Slice of Heaven in Every Bite
Have you ever tasted something that felt like a warm hug for your taste buds? Imagine sinking your fork into a moist, fluffy Biscoff Cookie Butter Cake that’s dripping with creamy, dreamy cookie butter goodness. This cake isn’t just a dessert; it’s a delightful experience! Swirls of cookie butter elevate it from a simple treat to a superstar in your baking repertoire. Plus, it’s remarkably easy to whip up!
Why Make This Recipe
So, why should you dive into this cake adventure? Let’s break it down!
- No Special Skills Required: If you can mix and pour, you’re halfway to cake heaven.
- One-Pan Wonder: Say goodbye to the tedious cleanup! You’ll only need a few bowls and then you’re off to bake mode.
- Family Favorite: Kids and adults alike will fight over that last slice—fair warning!
Come on, who wouldn’t love a cake that’s both delicious and no-fuss? 🙌
Ingredients You Don’t Need Fancy Stuff — Just These Basics!
- 2 ½ cups + 2 tbsp cake flour (see notes for measuring)
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ 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 ½ tsp vanilla extract
- 3 tbsp melted cookie butter (for swirling)
- 1 ½ cups unsalted butter (softened)
- ⅔ 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)
Directions
Ready to bake like a boss? Follow these steps:
- Line three 6-inch pans with parchment paper on the bottoms.
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- Add in the cubed butter and cookie butter, mixing on low speed until it resembles coarse sand.
- Mix in the sour cream and oil until just combined; expect a thick paste!
- Scrape down the bowl, then mix in the milk, eggs, and vanilla until smooth.
- Pour half (about 210 g or 1 ½ cups) of the batter into each pan, then drizzle with 1 tbsp of melted cookie butter.
- Spread the rest of the batter evenly on top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove and let cool completely.
- For the buttercream, mix together the butter and cookie butter, then mix in the powdered sugar until smooth.
- Add the cream and vanilla, then mix on medium-high speed for 2-3 minutes until light and fluffy.
- If desired, cut each layer in half horizontally.
- Assemble the cake: place a layer on your serving plate, drizzle with melted cookie butter, spread buttercream, and sprinkle with cookie crumbs.
- Repeat with the remaining layers, finishing with the last layer upside down for a flat top.
- Crumb-coat the cake and chill until set.
- Apply a thick layer of buttercream over the sides and top. Drizzle with remaining melted cookie butter and sprinkle with cookie crumbs. Enjoy!
How to Make Biscoff Cookie Butter Cake (Overview)
Let’s chat about how this magic happens. First, you mix the dry goods with the butter to create a sandy texture. Then, you combine the wet ingredients for that rich, creamy batter. Don’t forget the melted cookie butter—this is where the magic starts!
Bake it all up, let it cool, and whip up the buttermilk frosting that will take this cake to the next level. Voila! You now have a stunning centerpiece that looks as good as it tastes. Pro tip: Don’t rush the cooling process; a hot cake is a messy cake!
How to Serve Biscoff Cookie Butter Cake
Picture this: layers of golden cake, fluffy buttercream, and caramel-like Biscoff drizzled over the top. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra touch of decadence. The crunchy cookie crumb topping adds a delightful texture that makes each bite a taste sensation. You may want to light a candle, sit back, and take it all in! 🕯️
How to Store Biscoff Cookie Butter Cake
This cake loves to stay fresh! Store it in the refrigerator for about 5-7 days in an airtight container. Want to save some for later? Throw slices in the freezer for up to three months. Just let it thaw in the fridge overnight before diving in. Reheat slightly in the microwave for that fresh-baked feel. Yum!
Tips to Make Biscoff Cookie Butter Cake
- Temperature Matters: Bring your ingredients to room temperature for the best mixing results.
- Swirls Are Key: Use the melted cookie butter strategically; don’t hold back!
- Experiment with Layers: If feeling adventurous, layer in some chocolate ganache or fresh fruit!
- Don’t Forget the Crumbs: They add amazing texture and look fabulous.
Variation
Mix it up! Feeling fruity? Add some chopped apples or mashed bananas into the batter. Want a vegan version? Swap the eggs with flax eggs and use a plant-based butter! The sky’s the limit when it comes to tailoring this cake to your taste.
FAQs
Can I make this cake ahead of time?
Absolutely! Bake it a day before and store it in the fridge. Just frost it the day you plan to serve!
Can I substitute cookie butter?
If you’re daring, try using peanut butter or Nutella for a fun twist (though you might get some raised eyebrows)!
How can I make the cake gluten-free?
Use a one-to-one gluten-free flour blend. Just avoid overmixing for the best texture!
📌 Pin this recipe for your next cozy dinner night!
Biscoff Cookie Butter Cake
Ingredients
For the Cake
- 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 cups cookie butter
- 1 cup sour cream Room temperature
- 0.25 cups vegetable or canola oil
- 1 cup whole milk Room temperature
- 2 large eggs Room temperature
- 1.5 tsp vanilla extract
- 3 tbsp melted cookie butter For swirling
For the Buttercream
- 1.5 cups unsalted butter Softened
- 0.67 cups cookie butter
- 1.75 cups powdered sugar
- 2 tbsp heavy cream
- 0.5 tsp vanilla extract
For Decoration
- 0.5 cups Biscoff cookie crumbs For the center of the cake and sides
- 0.5 cups cookie butter For the layers and top of the cake
Instructions
Preparation
- Line three 6-inch pans with parchment paper on the bottoms.
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- Add in the cubed butter and cookie butter, mixing on low speed until it resembles coarse sand.
- Mix in the sour cream and oil until just combined; expect a thick paste!
- Scrape down the bowl, then mix in the milk, eggs, and vanilla until smooth.
- Pour half (about 210 g or 1 ½ cups) of the batter into each pan, then drizzle with 1 tbsp of melted cookie butter.
- Spread the rest of the batter evenly on top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove and let cool completely.
Buttercream Preparation
- For the buttercream, mix together the butter and cookie butter, then mix in the powdered sugar until smooth.
- Add the cream and vanilla, then mix on medium-high speed for 2-3 minutes until light and fluffy.
Assembly
- If desired, cut each layer in half horizontally.
- Assemble the cake: place a layer on your serving plate, drizzle with melted cookie butter, spread buttercream, and sprinkle with cookie crumbs.
- Repeat with the remaining layers, finishing with the last layer upside down for a flat top.
- Crumb-coat the cake and chill until set.
- Apply a thick layer of buttercream over the sides and top. Drizzle with remaining melted cookie butter and sprinkle with cookie crumbs.
Notes
Printable Recipe Card
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