Introduction

This Biscoff Cake is a decadent treat that perfectly balances the rich, spiced flavor of cookie butter with a moist, tender crumb. It’s a delightful dessert for any occasion, featuring layers of fluffy cake, luscious Biscoff buttercream, and a crunchy cookie crumb topping.

A two-layer round cake with light brown sponge layers filled and covered with smooth light brown frosting. The top layer is decorated with thick swirls of the same frosting, each swirl topped with caramel drizzle and small crumbles of brown cookie or cake. The cake slice is lifted by a spatula from a white marbled surface, with the whole cake sitting next to it. In the background, a stack of plain white plates and black forks can be seen slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

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 container cookie butter, divided (400 grams)
2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup whole milk, room temperature (180 ml)
½ cup unsalted butter, slightly cold (115 grams)
2 ½ – 3 ½ cups powdered sugar (300-440 grams)
½ cup cookie butter, reserved from above (120 grams)
2-3 tablespoons milk (any kind)
2 Biscoff cookies, crushed (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper and spray them with nonstick spray. Set aside.
Step 2: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar using electric beaters or a stand mixer fitted with the paddle attachment until the mixture is light and fluffy.
Step 3: Add the vanilla extract, then add the eggs one at a time, mixing until fully combined after each addition. Stir in the sour cream and half of the cookie butter (about ½ cup) until well blended.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Step 5: With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Let the cakes cool in the pans for a few minutes, then invert them onto wire racks to cool completely.
Step 8: For the frosting, combine the slightly cold unsalted butter, 2 ½ cups powdered sugar, and the reserved ½ cup of cookie butter in a stand mixer fitted with the paddle attachment. Mix until smooth and creamy. Add 2 to 3 tablespoons of milk and more powdered sugar as needed to reach a fluffy but spreadable consistency. Beat for several minutes.
Step 9: Melt the remaining cookie butter from the container in the microwave for a few seconds until runny. Place one cake layer on a serving plate. Spread a thin layer of frosting on top, then smooth most of the melted cookie butter over it, leaving a 1-inch border around the edge. Reserve a spoonful of melted cookie butter for drizzling later.
Step 10: Place the second cake layer on top. Pipe a line of frosting into the gap between the layers. Cover the entire cake with a thin crumb coat of frosting. Chill in the fridge for 20 minutes or freeze for 10 minutes. Then, apply a final, thicker layer of frosting.
Step 11: Decorate by piping large frosting swirls around the top edge of the cake. Drizzle the reserved melted cookie butter over the top in lines. Sprinkle crushed Biscoff cookie crumbs on top if desired.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
Use salted butter in the frosting if you prefer a slightly saltier contrast to the sweet cookie butter.
Swap sour cream for Greek yogurt if you want a lighter tang.
The cake pairs beautifully with a dusting of cocoa powder or a handful of chopped nuts for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge before enjoying. Reheat slices briefly in the microwave if you prefer it warm.

How to Serve

A two-layer round cake with light brown sponge layers separated and covered by smooth caramel-colored frosting. The top layer is decorated with large swirls of the same caramel frosting and drizzled with caramel sauce, sprinkled with small crumbles of brown topping. One slice is lifted slightly showing the soft texture inside. The cake sits on a white marbled surface, with a stack of white plates and black forks blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of cookie butter?

Peanut butter has a different flavor and texture, so it will change the taste of the cake. Cookie butter offers a unique spiced sweetness that’s hard to replicate, but you can experiment if you like.

Is it necessary to let the eggs and milk come to room temperature?

Yes, using room temperature eggs and milk helps create a smoother batter and ensures more even baking, resulting in a lighter, fluffier cake.