Biscoff Cookie Butter Cake
A moist and fluffy cake infused with cookie butter and layered with creamy buttercream, perfect for any occasion.
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
Store the cake in the refrigerator for about 5-7 days in an airtight container. For long-term storage, freeze slices for up to three months.