Why Make This Recipe
Biscoff Cookie Butter Cake is a delightful dessert that brings a unique flavor to your table. With layers of soft and moist cake, creamy cookie butter frosting, and crunchy Biscoff cookies, each bite is a heavenly experience. If you or someone you know loves cookie butter, this cake is a must-try! It’s perfect for birthdays, special occasions, or just a sweet treat at home.
How to Make Biscoff Cookie Butter Cake
Making this delicious cake is straightforward, and even beginner bakers can find success with it. Follow the steps below to create your own Biscoff Cookie Butter Cake that will impress everyone.
Ingredients
- 1 cup Salted Butter (Substitution: Unsalted butter with added salt.)
- 1 cup Cookie Butter (Substitution: Speculoos spread or creamy nut butter.)
- 2 cups Granulated Sugar (Use brown sugar for a richer flavor.)
- ½ cup Vegetable Oil (Substitution: Any neutral oil (e.g., canola).)
- 5 large Egg Whites (Substitution: 2 whole eggs for richer texture.)
- 1 tablespoon Pure Vanilla Extract
- 2 cups Cake Flour (Substitution: All-purpose flour (add extra baking powder).)
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Whole Milk (Any milk type (whole gives the best results).)
- ½ cup Sour Cream (Substitution: Greek yogurt.)
- 14 cookies Biscoff Cookies (About 1.5 cups of broken cookies.)
- 1 cup Salted Butter (Substitution: Unsalted butter with added salt.)
- 1 cup Cookie Butter (Substitution: Speculoos spread.)
- 4 cups Powdered Sugar (No direct substitutions allowed.)
- ¼ cup Heavy Cream (Substitution: Milk or a non-dairy alternative.)
- 1 teaspoon Vanilla Extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat together the salted butter and cookie butter until creamy.
- Gradually add the granulated sugar and continue to mix until fluffy.
- Mix in the vegetable oil, egg whites, and vanilla extract until well combined.
- In another bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, alternating with whole milk and sour cream. Mix until smooth.
- Fold in the broken Biscoff cookies to the cake batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
How to Serve Biscoff Cookie Butter Cake
To serve, place one cake layer on a serving plate. Spread a generous layer of cookie butter frosting on top. Place the second layer on top and cover the entire cake with more frosting. You can decorate with crushed Biscoff cookies for added texture and decoration. Slice and enjoy!
How to Store Biscoff Cookie Butter Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to bring it back to room temperature before serving for the best taste.
Tips to Make Biscoff Cookie Butter Cake
- Make sure all ingredients are at room temperature for even mixing.
- Don’t overmix the batter; gently fold in the flour to keep the cake light and fluffy.
- For extra flavor, add a pinch of cinnamon to the batter.
Variation
You can create a chocolate version by adding cocoa powder to the cake batter. For a twist, try adding different flavored extracts or using vanilla bean paste instead of vanilla extract.
FAQs
1. Can I use a different type of cookie instead of Biscoff?
Yes, you can substitute Biscoff cookies with another type of cookie like gingersnaps or speculoos.
2. Can I freeze this cake?
Absolutely! It freezes well. Wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.
3. How can I make the frosting lighter?
If you want a lighter frosting, you can use whipped cream folded into the cookie butter instead of just using buttercream.
