Description
Biscoff Cookie Butter Cake is a decadent dessert that transforms the beloved flavor of Lotus Biscoff cookies into an unforgettable layer cake. Rich, moist, and packed with warm caramelized spice notes, this cake is a dream come true for cookie butter lovers. Every layer is infused with creamy Biscoff spread and paired with a luscious cookie butter frosting that delivers irresistible flavor in every bite.
Ingredients
🍪 For the Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup Biscoff cookie butter spread
- 1 teaspoon vanilla extract
- 1 cup buttermilk
🍰 For the Cookie Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup Biscoff cookie butter spread
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
🍪 For Decoration
- 12 Lotus Biscoff cookies, crushed
- Melted cookie butter for drizzling
- Whole Biscoff cookies
- Cookie crumbs
Instructions
Step 1: Prepare the Oven and Cake Pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Prepare the Cake Batter
In a large mixing bowl, beat butter and sugar until light and fluffy.
This should take about 4–5 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in:
- Cookie butter spread
- Vanilla extract
Beat until smooth.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients alternately with the buttermilk.
Begin and end with the dry ingredients.
Mix until just combined.
Do not overmix.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool for 10 minutes before transferring to wire racks.
Cool completely.
Step 6: Make the Cookie Butter Frosting
Beat butter until creamy.
Add cookie butter spread and mix until smooth.
Gradually add powdered sugar.
Mix in:
- Heavy cream
- Vanilla extract
Beat until light and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of frosting.
Sprinkle crushed Biscoff cookies over the frosting.
Top with the second cake layer.
Frost the top and sides of the cake.
Decorate with:
- Cookie crumbs
- Whole Biscoff cookies
- Melted cookie butter drizzle
Notes
- Use room-temperature ingredients.
- Do not overmix the batter.
- Cool cake layers completely before frosting.
- Use quality cookie butter for the best flavor.
- Chill slightly before slicing.
- Store covered to preserve moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 720
- Sugar: 62g
- Sodium: 290mg
- Protein: 6g