Biscoff Cookie Butter Cake Recipe

Indulge in the ultimate dessert experience with this Biscoff Cookie Butter Cake, a dreamy combination of soft layers, creamy frosting, and the rich, caramelized flavor of Biscoff cookie butter. Perfect for special occasions or simply treating yourself, this cake is a showstopper that will impress everyone who tries it.

What Is Biscoff Cookie Butter Cake?

This cake features tender, moist layers infused with the distinct spiced flavor of Biscoff cookie butter. Topped with a velvety frosting and decorated with crushed Biscoff cookies and a drizzle of melted cookie butter, it’s a dessert lover’s paradise. Whether you’re a fan of Biscoff cookies or trying it for the first time, this recipe is bound to become a favorite.

Why You’ll Love This Recipe

• Rich and Decadent: A cake filled with the irresistible caramelized flavor of Biscoff cookie butter.
• Perfect for Special Occasions: A stunning dessert that’s sure to impress guests.
• Easy to Make: Straightforward instructions for both novice and experienced bakers.
• Versatile: Can be adapted to various occasions with simple decoration changes.

Ingredients

Cake Layers

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• ½ cup (120 g) Biscoff cookie butter
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup (240 ml) milk

Frosting

• 1 cup (226 g) unsalted butter, softened
• 1 cup (240 g) Biscoff cookie butter
• 4 cups (480 g) powdered sugar
• 3-4 tbsp heavy cream or milk

Decoration

• Crushed Biscoff cookies
• Melted Biscoff cookie butter for drizzling

Step-by-Step Instructions

Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter, sugar, and Biscoff cookie butter until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Beat until the batter is smooth and well combined.
6. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting

1. In a large bowl, beat the butter and Biscoff cookie butter together until creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

Assembling the Cake

1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
2. Repeat with the remaining layers, then spread frosting over the top and sides of the cake.
3. Decorate with crushed Biscoff cookies and drizzle melted Biscoff cookie butter over the top for a polished finish.

Serving Suggestions

Serve slices of this decadent cake with:

• A hot cup of coffee or tea to complement its spiced flavors.
• A scoop of vanilla ice cream for a delightful contrast.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Let the cake come to room temperature before serving for the best texture and flavor.

Freezing Instructions

• You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and storing them in a freezer bag for up to 2 months.
• Frosted cake slices can also be frozen. Wrap individual slices in plastic wrap, followed by aluminum foil, and freeze for up to 1 month.

Recipe Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan: Use plant-based butter, milk, and egg substitutes to make a vegan-friendly version.
• Single Layer Cake: Bake the batter in a single 9×13-inch pan and adjust the baking time to 30-35 minutes.

FAQs

Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. Frost the cake on the day of serving.

What can I use instead of Biscoff cookie butter?
If you don’t have Biscoff cookie butter, you can use other spiced cookie butters or even peanut butter for a different flavor.

Can I use this recipe for cupcakes?
Absolutely! This recipe makes about 24 cupcakes. Bake at 350°F (175°C) for 18-20 minutes.

This Biscoff Cookie Butter Cake combines luscious flavors and an eye-catching presentation to create the perfect dessert for any occasion. Easy to make and impossible to resist, it’s a cake that promises to delight your taste buds. Try it today and share your baking success with friends and family!

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