Go Back
The Ultimate Biscoff Cookie Butter Cake

Biscoff Cookie Butter Cake

This cake is simple to bake. It uses pantry staples and a jar of cookie butter. The layers are moist and the frosting is creamy. It is perfect for birthdays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Servings: 12 Slices
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake
  • 2 ½ cups All-Purpose Flour: Provides the structure for the cake layers.
  • 1 ½ tsp Baking Powder: Helps the cake rise and become fluffy.
  • ½ tsp Baking Soda: Adds lift and keeps the texture light.
  • ½ tsp Salt: Balances the sweetness of the sugar and spread.
  • 1 tsp Ground Cinnamon: Enhances the spice flavor of the cookie butter.
  • ½ cup Unsalted Butter softened: Adds richness and flavor.
  • ½ cup Vegetable Oil: Keeps the cake moist for days.
  • 1 cup Brown Sugar packed: Adds moisture and a deep caramel flavor.
  • ½ cup Granulated Sugar: Sweetens the cake and helps crisp the edges.
  • 3 Large Eggs room temperature: Binds the ingredients together.
  • 1 tbsp Vanilla Extract: Enhances all the other flavors.
  • ½ cup Biscoff Cookie Butter Smooth: The main flavor source for the batter.
  • 1 cup Buttermilk room temperature: Tenderizes the cake crumb.
  • For the Frosting & Topping
  • 1 cup Unsalted Butter softened: The base for a creamy buttercream.
  • ¾ cup Biscoff Cookie Butter Smooth: Flavors the frosting strongly.
  • 3 –4 cups Powdered Sugar: Sweetens and thickens the frosting.
  • 2 tbsp Milk: Thins the frosting to a spreadable consistency.
  • Pinch of Salt: Cuts through the heavy sweetness.
  • 6 –8 Biscoff Cookies: Crushed for texture and decoration.

Equipment

  • Two 8-inch round cake pans
  • Electric Mixer (Hand or Stand)
  • Mixing bowls (Large and Medium)
  • Measuring cups and spoons
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat: Turn the oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
  2. Mix Dry: Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. Cream Fats: In a large bowl, beat the butter, oil, brown sugar, and white sugar until pale (about 3 minutes).
  4. Add Wet: Beat in eggs one at a time. Mix in the vanilla and ½ cup cookie butter until smooth.
  5. Combine: Add half the flour mixture. Mix gently. Pour in the buttermilk. Mix gently. Add the rest of the flour. Stop mixing when combined.
  6. Bake: Divide batter into the pans. Bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool: Cool in pans for 10 minutes. Flip onto a wire rack to cool completely.
  8. Make Frosting: Beat butter and ¾ cup cookie butter until creamy. Slowly add powdered sugar, milk, and salt. Whip for 3 minutes.
  9. Assemble: Spread frosting between the two cooled layers. Cover the outside of the cake. Top with crushed cookies.

Notes

  • Storage: Keep at room temperature in an airtight container for 3 days.
  • Freezing: Freeze unfrosted layers for up to 3 months.
  • Dietary: Use plant-based butter and flax eggs for a vegan version.

Nutritional Facts

  • Calories: 580
  • Carbohydrates: 72g
  • Protein: 6g
  • Fat: 30g
  • Sugar: 48g