Biscoff Cookie Butter Cake
A soft, aromatic cake made with Biscoff cookie butter, perfectly spiced with cinnamon. Easy to make and ideal for any occasion, this tender loaf is a delicious twist on cookie flavor.
Ingredients
Wet Ingredients
- 1 cup Biscoff cookie butter (smooth) Use Lotus Biscoff or any speculoos cookie butter.
- 1 cup packed brown sugar Light or dark both work; dark adds deeper molasses notes.
- 1/2 cup unsalted butter, softened Room temperature for best results.
- 2 large eggs, room temperature Pull from the fridge 30–60 minutes before baking.
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can substitute with 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar.
Dry Ingredients
- 1 1/2 cups all-purpose flour Measure flour properly to avoid a dense cake.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and optionally line a 9-inch round cake pan with parchment for easy removal.
- In a large mixing bowl, cream together the Biscoff cookie butter, brown sugar, and softened butter until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 by hand.
- Add eggs one at a time, beating or stirring well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Add the dry mixture to the wet in three parts, alternating with the buttermilk: (flour) – (buttermilk) – (flour) – (buttermilk) – (final flour). Start and end with the flour mixture. Mix until just combined; don’t overmix.
- Pour batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 30–35 minutes, or until a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack before slicing or frosting.
Notes
At room temperature, keep the cake in an airtight container or wrapped tightly for up to 2 days. For refrigeration, store covered for 3–4 days. The cake can be frozen for up to 3 months.