Biscoff Cookie Butter Cake
Equipment
Ingredients
For the Cookie Butter Cake Batter
- 2 1/3 cups unbleached cake flour see notes below for measuring
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 6 tablespoons cubed, unsalted butter room temperature
- 1/3 cup Biscoff cookie butter
- 3 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup heavy cream room temperature
- 1/2 cup sour cream room temperature
- 1/4 cup canola oil or other neutral oil
- 2 teaspoons vanilla bean paste
For the Cookie Butter Frosting
- 2 cups unsalted butter room temperature
- 2/3 cup Biscoff cookie butter
- 2 1/2 cups powdered sugar
- Pinch of fine sea salt
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
- 2/3 cup Biscoff cookie butter melted and cooled, for between the layers and the top
- 2/3 cup Biscoff cookie crumbs for decorating
Instructions
Make the Cake Batter
- Preheat the oven to 325°F (160°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.
- In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt.
- Using the paddle attachment, mix in the butter and cookie butter on low speed until the mixture resembles coarse sand, about 2–3 minutes.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and vanilla.
- Add half of the wet ingredients and mix on low speed until smooth and pasty. Scrape down the sides and bottom of the bowl, then add the remaining wet ingredients. Mix until smooth and combined, scraping down the bowl once more as needed.
- Divide the batter evenly between the prepared cake pans, about 435 g per pan.
- Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. (Do not rely on the traditional "press the top to see if the cake springs back for doneness", or the cake will be overbaked)
- Let the cakes cool in the pans on a wire rack for 20–30 minutes. Carefully remove them from the pans and let cool completely on the racks before assembling.
Make the Cookie Butter Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2–3 minutes. Add the cookie butter and mix until smooth.
- Add the powdered sugar and salt and mix on low speed until combined. Increase the speed to medium and beat for 4–5 minutes, or until light and fluffy.
- Add the heavy cream and vanilla and mix until just combined.
Assembling the Cake
- Place the first cake layer on a serving platter or cake stand. The cake layers should bake fairly flat, so trimming shouldn't be necessary.
- Spread an even layer of frosting over the cake. Drizzle 3–4 tablespoons of the melted and cooled cookie butter over the frosting and gently spread it into an even layer.
- Place the second cake layer on top and repeat with another layer of frosting and 3–4 tablespoons of cookie butter. Place the final cake layer upside down on top for a flat surface.
- Spread a thin layer of frosting over the entire cake. Refrigerate for 20–30 minutes, or until the frosting is firm.
- Cover the cake with the remaining frosting, reserving some for decorating if desired.
- Pour the remaining melted and cooled cookie butter over the top of the cake. Garnish with Biscoff cookie crumbs and broken cookies, if desired.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop flour into your measuring cup, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep any leftover cake slices in an airtight container for 2-3 days at room temperature, or up to 5 days in the fridge. You can also store the entire, uncut cake in a container in the fridge for up to one week.
