Biscoff Cookie Butter Cake
A moist and tender cake infused with rich Biscoff cookie flavors, topped with creamy frosting and a decadent caramel drizzle.
Servings: 12 servings
Calories: 400kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour or a gluten-free blend if preferred
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon or nutmeg optional for warmth and depth
- 1 cup unsalted butter softened
- 1.75 cups sugar to bring sweetness
- 3 large eggs or flax eggs for a vegan alternative
- 1 teaspoon vanilla extract
- 1 cup milk or plant-based milk for a vegan option
- 0.5 cup Biscoff cookie butter
Frosting Ingredients
- 1 cup cream cheese or buttercream
- 0.5 cup powdered sugar
- 0.25-0.5 cup Biscoff cookie butter for extra flavor in the frosting
Toppings and Garnishes
- optional chopped toasted hazelnuts or pecans for a delicious crunch
- optional crushed Biscoff cookies as a delightful garnish
- optional caramel sauce for drizzle
- optional fresh berries, whipped cream, or vanilla ice cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and chosen spices.
Mixing
- Using an electric mixer, cream together butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combining Ingredients
- Gradually add the dry ingredients and milk into the wet mixture, beginning and ending with flour. Mix gently.
- Fold in the Biscoff cookie butter carefully.
Baking
- Pour the batter into prepared cake pans and bake for 25-30 minutes.
- Cool the cakes completely on wire racks.
Frosting
- Whip together cream cheese or buttercream with powdered sugar until smooth. Blend in additional Biscoff cookie butter.
- Spread frosting between cake layers and around the sides.
Notes
Allow butter and eggs to reach room temperature before mixing. Use correct measuring techniques for flour and avoid overmixing the batter. Always conduct a toothpick test to check for doneness.