Biscoff Cookie Butter Cake (Printable Version)

Tender layers with caramel-spiced Biscoff frosting and a crunchy cookie filling for a decadent dessert experience.

# Everything You’ll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour (312 grams)
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter (112 grams), softened
06 - 1/2 cup light brown sugar (105 grams)
07 - 3/4 cup granulated sugar (150 grams)
08 - 2/3 cup Biscoff spread
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 3 large eggs, room temperature
12 - 1 1/4 cups buttermilk (300 ml), room temperature

→ Biscoff Buttercream

13 - 1 cup unsalted butter (226 grams), softened
14 - 2 ounces full-fat cream cheese (56 grams), or substitute with 1/4 cup extra butter
15 - 3/4 cup Biscoff cookie butter
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt (omit if using salted butter)
18 - 1 teaspoon vanilla extract
19 - 2 1/2 to 3 cups powdered sugar (275-330 grams), sifted
20 - 1 to 2 tablespoons whipping cream or milk

→ Filling and Decoration

21 - 1/3 cup Biscoff cookie butter, warmed
22 - 4 to 6 crushed Lotus Biscoff cookies

# Steps to Cook:

01 - Preheat oven to 350°F. Line the bottoms of two 8-inch round pans with parchment paper and lightly grease the sides.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl to ensure distribution.
03 - Beat softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth and free of lumps.
04 - Add vegetable oil and vanilla extract to the butter mixture and blend thoroughly.
05 - Mix in eggs one at a time to avoid overmixing and preserve cake texture.
06 - Whisk in 1/3 of dry ingredients, then stir in half of the buttermilk. Repeat with another 1/3 dry ingredients, remaining buttermilk, and last 1/3 dry ingredients, mixing gently to prevent lumps.
07 - Evenly distribute batter into prepared pans and bake for 35-40 minutes until toothpick inserted comes out clean and edges pull away from sides.
08 - Cool cakes in pans for at least 15 minutes before carefully transferring to wire racks to cool completely.
09 - Beat softened butter until creamy. Add cream cheese and Biscoff cookie butter until smooth. Gradually incorporate powdered sugar, vanilla, cinnamon, salt, and cream until desired consistency is reached.
10 - Microwave Biscoff cookie butter for 30-45 seconds on medium power and stir until spreadable but not hot.
11 - If cake tops are domed, level them gently. Place one layer on serving plate, frost thin layer on top, pipe frosting around edges to form a barrier. Spread warmed cookie butter inside, sprinkle crushed Lotus cookies evenly.
12 - Add second cake layer and apply thin frosting layer to sides. Chill for 20 minutes to set crumb coat.
13 - Frost cake sides and top with remaining buttercream using swirls. Decorate top with additional crushed Lotus cookies if desired.

# Extra Suggestions:

01 - Use cake strips around pans to achieve flat cake tops for even layering. Weigh flour for accuracy to prevent dryness. If unavailable, spoon and level flour carefully.
02 - Substitute buttermilk by mixing 1 1/4 cups milk with 1 tablespoon lemon juice; let sit 5 minutes before use.
03 - Store leftovers covered in refrigerator for up to 4 days. Unfrosted layers can be wrapped and stored at room temperature overnight.

Back