Imagine a cake that brings together the rich, caramelized flavor of Biscoff cookies and the creamy indulgence of butter. That’s the magic of Biscoff Cookie Butter Cake! It’s the perfect dessert to impress your guests or to enjoy as a special treat for yourself.
The combination of Biscoff cookie butter and fluffy cake layers creates a harmony of flavors that is simply irresistible. With every bite, you’ll experience the smooth, spiced sweetness that cookie butter fans adore. If you love Biscoff cookies, this cake will take your dessert game to a whole new level!
Picture cutting into a slice, the soft cake layers perfectly balanced with a luscious Biscoff buttercream. It’s a dessert that not only satisfies your sweet tooth but also gives you the cozy feeling of comfort in every bite. You’ll want to bake this cake over and over again.
Ready to make your own Biscoff Cookie Butter Cake? Let’s dive into the recipe and see how easy it is to whip up this crowd-pleaser!
Why You’ll Love This Recipe
- Biscoff in Every Bite: From the cake layers to the buttercream frosting, this recipe makes sure you taste Biscoff in every single bite.
- Rich, But Not Overwhelming: The cake is indulgent without being too heavy, thanks to a well-balanced combination of sweetness and spices.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a casual weekend dessert, this cake will shine at any gathering.
Key Ingredients & Why They Matter
1. Biscoff Spread (Cookie Butter)
The star of the show! Biscoff spread gives this cake its signature flavor. It’s crucial to use high-quality Biscoff or Speculoos spread (available at most grocery stores or online). This spread is used in both the cake batter and buttercream to intensify that irresistible cookie flavor.
2. Lotus Biscoff Cookies
Crushed Lotus Biscoff cookies are layered between the cake tiers for added crunch and a burst of flavor. Their caramelized sugar and spiced notes complement the creaminess of the cake, giving it texture and depth.
3. Cake Flour
For a light, tender crumb, cake flour is a must. Its low protein content ensures the cake layers are delicate yet strong enough to hold the creamy filling. All-purpose flour won’t deliver the same softness, so stick with cake flour for best results.
4. Sour Cream
This ingredient keeps the cake incredibly moist and adds a slight tang that balances out the sweetness of the Biscoff spread.
5. Whole Milk & Eggs
Richness from whole milk and eggs provides structure and moisture, ensuring the cake doesn’t dry out. These also enhance the cake’s overall texture.
Step-by-Step Instructions for the Perfect Biscoff Cake
1. Prepping Your Cake Pans
- Tip: Always line your pans with parchment paper and butter the sides to ensure the cake releases easily after baking. A good-quality non-stick pan will prevent any disasters.
2. Mixing the Dry Ingredients
- In a large bowl, whisk together the cake flour, baking powder, and salt. This dry mix sets the foundation for a light and fluffy cake.
- Competitor Gap: Many recipes don’t emphasize the importance of thoroughly sifting the dry ingredients. Skipping this can lead to dense, uneven cakes. Take your time to sift for a smooth batter!
3. Creaming the Butter and Biscoff Spread
- In another bowl, cream together the unsalted butter and Biscoff spread until smooth and creamy. This step ensures the Biscoff flavor is well-integrated into the cake.
- Key Insight: Make sure your butter is at room temperature to avoid any lumps in the batter. A common mistake is using butter straight out of the fridge, which leads to uneven mixing.
4. Incorporating Wet Ingredients
- Gradually beat in eggs, one at a time, followed by the sour cream and vanilla extract. Alternate adding the milk and dry ingredients until everything is just combined.
5. Baking the Layers
- Divide the batter evenly into three 6-inch cake pans and bake at 350°F (175°C) for 25-30 minutes. Use a toothpick to check for doneness.
- Baking Tip: To avoid domed cake layers, bake at a slightly lower temperature (325°F) and check periodically. If needed, level the tops with a serrated knife before assembling.
Making the Cookie Butter Buttercream
1. Creaming the Butter
- Start by creaming the unsalted butter in a stand mixer until pale and fluffy, about 3 minutes. Then, slowly incorporate powdered sugar until well blended.
2. Adding the Biscoff Spread and Cream
- Slowly add the Biscoff spread to the butter mixture and beat until combined. If the frosting feels too thick, add 1-2 tablespoons of heavy cream to reach a smooth consistency.
3. Mixing to Perfection
- Increase the mixer’s speed to medium-high and beat for 2-3 minutes, until the buttercream is light, fluffy, and airy.
Assembling the Cake
1. Layering the Cake
- Place the first cake layer on a serving plate. Spread a thin layer of buttercream, then drizzle with melted cookie butter and sprinkle crushed Biscoff cookies for texture. Repeat this with the remaining layers.
- Competitor Gap: Many recipes don’t emphasize the importance of spreading the buttercream thinly between layers to avoid a cloyingly sweet cake. This thin layering ensures a well-balanced cake that isn’t overwhelming.
2. Crumb-Coating the Cake
- Apply a thin coat of buttercream over the entire cake to trap in any crumbs. Chill for 30 minutes.
3. Final Frosting & Decoration
- Once the cake is set, apply a thicker layer of buttercream, smoothing out the top and sides. To finish, drizzle melted Biscoff spread over the top and sprinkle with more cookie crumbs for garnish.
Storage & Freezing Tips
1. Storing Leftovers
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. The cake is best served at room temperature for optimal texture.
2. Freezing the Cake
- To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to a month. Defrost in the fridge overnight before serving.
FAQs
1. Can I Substitute Cake Flour with All-Purpose Flour?
No. Cake flour has a lower protein content, which gives this cake its tender crumb. All-purpose flour will make the cake denser and less delicate.
2. What If I Can’t Find Biscoff Spread?
You can substitute with Speculoos spread, which is essentially the same thing. However, avoid using peanut butter or other nut-based spreads, as they will alter the flavor profile of the cake.
3. Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers and freeze them for up to a month. Just wrap them tightly in plastic wrap and store in an airtight container.
Pro Tips for Perfect Biscoff Cookie Butter Cake
- Use a Kitchen Scale: Measuring ingredients by weight rather than volume ensures more precise results.
- Room Temperature Ingredients: This helps the batter come together more smoothly and creates an even texture in the cake.
- Sifting the Dry Ingredients: Don’t skip this step! Sifting helps aerate the flour, making the cake lighter.
Conclusion: A Cake to Remember
This Biscoff cookie butter cake is not just another dessert—it’s an experience. The perfect blend of textures and flavors makes this a standout recipe for any occasion. By following these steps, tips, and tricks, you’ll create a cake that’s both delicious and visually stunning.
Make it, share it, and watch it become an instant favorite. Happy baking!