Biscoff Cake
This Biscoff Cake is SO DELICIOUS! Moist layers infused with cookie butter and topped with creamy spiced frosting make it a perfect treat for any celebration.
Servings: 8 servings
Ingredients
- 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 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 from the 14 oz container above, plus extra for drizzling
- 2-3 tablespoons milk any kind
- 2 Biscoff cookies crushed (optional)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Equipment
- Two 8-inch round cake pans
- Electric Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber spatula
- Cooling Rack
- Offset spatula or butter knife
- Food Processor or Rolling Pin
Notes
- Use plant-based margarine or vegan butter substitutes to make this cake dairy-free.
- Substitute milk with almond, oat, or soy milk to accommodate dietary preferences.
- For a twist, add a pinch of cinnamon or nutmeg to the cake batter for amplified spiced notes.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days; avoid microwaving to keep frosting texture intact.
- Freeze tightly wrapped cake for up to 3 months and thaw overnight in the refrigerator before serving.