Irresistibly Indulgent Biscoff Cookie Butter Cake Delight
Experience the decadence of Biscoff Cookie Butter Cake, a dessert that combines creamy peanut butter and warm spices for a truly indulgent treat.
Equipment
- Mixing bowl
- Whisk
- Electric mixer
- cake pans
- Wire Rack
Ingredients
For the Cake
- 2 cups all-purpose flour Swap for gluten-free flour if needed.
- 1 tbsp baking powder Essential leavening agent.
- 1 tsp baking soda Essential leavening agent.
- 1/2 tsp salt Use less if using salted butter.
- 1 tsp ground cinnamon Optional.
- 1 cup unsalted butter Can substitute with coconut oil for dairy-free.
- 1 cup light brown sugar Adds moisture.
- 1 cup granulated sugar For sweetness and texture.
- 4 large eggs Best at room temperature.
- 2 tsp vanilla extract Opt for pure extract for best flavor.
- 1 cup whole milk Almond milk can be used for dairy-free.
- 1/2 cup sour cream Plain yogurt can be used.
For the Frosting
- 1 cup creamy peanut butter Use commercial brand for best smoothness.
- 2 cups powdered sugar Adjust to your taste.
- 1/4 cup heavy cream Use whole milk for richness.
For the Topping
- 1/2 cup Biscoff cookie butter Can swap with peanut butter.
- 1 cup Biscoff cookies Adds crunch.
Instructions
How to Make Biscoff Cookie Butter Cake
- Preheat your oven to 350°F (175°C) and prepare two 8- or 9-inch round cake pans by greasing them lightly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a large bowl, beat the butter with both sugars until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, mix the milk and sour cream until blended.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- Beat the peanut butter until smooth, then gradually add powdered sugar, heavy cream, and vanilla until fluffy.
- Layer and frost the cooled cakes, drizzling with cookie butter and topping with chopped cookies before serving.
Notes
Use room temperature ingredients for better mixing. Measure flour accurately to avoid a dry cake.