Biscoff Cake

Biscoff Cake is the ultimate treat for anyone who loves that rich, spiced caramel flavor that cookie butter brings. Imagine moist, tender layers of cake infused with the irresistible taste of Biscoff cookie butter, all wrapped in a luscious, creamy frosting that echoes those same warm, cinnamon-spiced notes. This cake is a showstopper for celebrations or simply as a delightful indulgence with your afternoon coffee. The combination of cookie butter in both the cake batter and frosting makes every bite a harmonious blend of sweet and spice that’s hard to resist.

Why It’s Crowd-Pleasing

The charm of this Biscoff Cake lies in its layered flavor and texture harmony. The cake is incredibly moist thanks to the sour cream and eggs, while the cookie butter lends a unique depth of flavor that’s both familiar and exciting. It’s not overly sweet, which means it appeals to those who prefer balanced desserts. Plus, the frosting is creamy and smooth, with just enough cookie butter to tie everything together without overpowering the palate. Whether you’re serving it at a party or enjoying a quiet slice at home, this cake quickly becomes a crowd favorite. The optional crushed Biscoff cookies on top add a delightful crunch that elevates the experience, making it both comforting and sophisticated.

Ingredient List

• 2/3 cup unsalted butter, room temperature (150 grams)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons sour cream (30 grams)
• 14 oz container cookie butter, divided (400 grams)
• 2 cups all-purpose flour (250 grams)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup whole milk, at room temperature (180 ml)
• 1/2 cup unsalted butter, slightly cold (115 grams)
• 2 1/3 to 3 1/2 cups powdered sugar (300-440 grams)
• 1/2 cup cookie butter (120 grams), from the 14 oz container above, plus extra for drizzling
• 2-3 tablespoons milk, any kind
• 2 Biscoff cookies, crushed (optional)

Kitchen Gear Checklist

• Two 8-inch round cake pans: To bake even cake layers.
• Electric mixer: Stand or handheld to cream butter, sugar, and whip frosting smoothly.
• Mixing bowls: For dry and wet ingredients.
• Measuring cups and spoons: Accuracy is key for baking success.
• Rubber spatula: To fold ingredients and scrape the bowl.
• Cooling rack: To cool cake layers evenly.
• Offset spatula or butter knife: For frosting the cake cleanly.
• Food processor or rolling pin: To crush Biscoff cookies if using.

Make Biscoff Cake: A Simple Method

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy release. Set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the room temperature butter (2/3 cup) with granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.

Step 3: Add Eggs and Sour Cream

Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and 1/2 cup cookie butter (from the 14 oz container). Mix until smooth and well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined; avoid overmixing.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pans for 10 minutes. Then transfer to a cooling rack to cool completely.

Step 6: Make the Frosting

In a large bowl, beat the slightly cold butter (1/2 cup) until creamy. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Add the remaining cookie butter (1/2 cup) and 2 tablespoons of milk. Beat on high speed until light, fluffy, and smooth. Adjust consistency with more milk or powdered sugar as needed.

Step 7: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the entire cake smoothly. Optionally, drizzle extra cookie butter over the top and sprinkle crushed Biscoff cookies for texture.

Step 8: Chill and Serve

For best results, chill the cake for at least 30 minutes before slicing. This helps the frosting set and the flavors meld beautifully.

Dietary Swaps & Alternatives

• Butter: Use plant-based margarine or vegan butter substitutes for a dairy-free version.
• Milk: Substitute with almond, oat, or soy milk to suit dietary preferences or allergies.
• Sour Cream: Use Greek yogurt or a dairy-free yogurt alternative for a tangy, moist crumb.
• Cookie Butter: If you can’t find Biscoff cookie butter, try other spiced cookie spreads or make your own by blending spiced cookies with a little oil.

If You’re Curious

Cookie butter, also known as Biscoff spread, is made from crunchy, caramelized biscuits that are ground into a smooth, creamy spread. Its warm notes of cinnamon, nutmeg, and caramel give this cake a one-of-a-kind flavor profile. This cake is a fantastic way to enjoy cookie butter beyond just spreading it on toast or using it as a dip.

• For a twist, try adding a pinch of cinnamon or nutmeg to the cake batter to amplify the spiced notes.
• Using sour cream in the batter keeps the cake moist and tender, balancing the sweetness of the cookie butter.
• The frosting’s creaminess is achieved by blending butter, powdered sugar, and cookie butter, creating a perfect pairing for the cake layers.

Storage & Reheat Guide

Store your Biscoff Cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes to soften the frosting. Avoid microwaving the cake as it can melt the frosting and alter the texture. If you want to freeze the cake, wrap it tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

Your Questions, Answered

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to include xanthan gum if your blend doesn’t already contain it to keep the cake structure intact.

What’s the best way to soften butter quickly?

Cut the butter into small cubes and let it sit at room temperature for 15-20 minutes. Alternatively, you can microwave it on low power in 5-second bursts, checking frequently to avoid melting.

Can I use regular sugar instead of powdered sugar in the frosting?

Powdered sugar is essential for a smooth, creamy frosting texture. Granulated sugar won’t dissolve properly and will result in a gritty frosting, so it’s best to stick with powdered sugar for this recipe.

How do I prevent the cake from drying out?

Be careful not to overbake the cake. Check for doneness a few minutes before the timer goes off. Also, using sour cream in the batter helps keep the crumb moist and tender.

Desserts to Finish

• Pumpkin Cheesecake – A creamy and spiced fall favorite.
• Peanut Butter Brownie Parfaits – Layers of chocolate and peanut butter decadence.
• No Bake Black Forest Cheesecake – Rich cherry and chocolate flavors without turning on the oven.

Final Thoughts

This Biscoff Cake is a delightful tribute to the beloved cookie butter flavor, combining moist cake layers with a creamy, spiced frosting that’s perfect for any occasion. Whether you’re a longtime fan of cookie butter or trying it for the first time, this recipe delivers an indulgent, comforting experience that’s sure to impress your guests or satisfy your sweet tooth. The ease of preparation paired with the rich, layered flavors makes this cake a go-to recipe for celebrations or casual treats alike. Don’t forget to experiment with the optional crushed Biscoff cookies on top for an added crunch – it’s a simple touch that takes this cake to the next level. Enjoy baking and savoring every bite!

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