Biscoff Cookie Butter Cake
A decadent layer cake featuring the rich flavors of cookie butter, layered with silky buttercream and topped with crunchy cookie crumbs, perfect for celebrations and special occasions.
Ingredients
For the cake
- 2.5 cups cake flour Spoon and level or weigh for best results.
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp fine sea salt
- 6.5 tbsp unsalted butter, cubed Room temperature.
- 1/3 cup cookie butter For the batter.
- 1 cup sour cream Room temperature.
- 1/4 cup vegetable or canola oil
- 1 cup whole milk Room temperature.
- 2 large eggs Room temperature.
- 1.5 tsp vanilla extract
- 3 tbsp melted cookie butter For swirling into the cakes.
For the cookie-butter buttercream
- 1.5 cups unsalted butter, softened
- 2/3 cup cookie butter
- 1.75 cups powdered sugar
- 2 tbsp heavy cream
- 0.5 tsp vanilla extract
For assembly and garnish
- 0.5 cup Biscoff cookie crumbs For center of layers and sides.
- 0.5 cup cookie butter For spreading between layers and on top.
Instructions
Preparation
- Line three 6-inch round pans with parchment on the bottoms. Preheat oven to 350°F (180°C).
Dry Mix
- Whisk together cake flour, sugar, baking powder, and salt in a large bowl.
Cut in Fats
- Add the cubed unsalted butter and 1/3 cup cookie butter, working until the mixture resembles coarse sand.
Add Wet Base
- Mix in sour cream and oil just until combined; the batter will be thick.
Finish Batter
- On low speed, add milk, eggs, and vanilla. Scrape bowl and mix until smooth.
Portion
- Pour roughly half the batter into each pan. Drizzle 1 tablespoon melted cookie butter over each layer and spread the remaining batter over.
Bake
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Cool pans on a wire rack for 10 minutes, then turn cakes out to cool completely.
Buttercream
- Beat butter and cookie butter together until smooth. Gradually add powdered sugar, heavy cream, and vanilla. Beat until light and fluffy.
Layering
- Cut each layer in half for thinner layers. Place first layer on serving plate, drizzle melted cookie butter, then spread buttercream and sprinkle cookie crumbs.
Crumb-coat
- Apply a thin layer of buttercream all over the cake and chill until set.
Finish
- Apply a thicker coat of buttercream and pour remaining melted cookie butter over the top, pressing crumbs onto the sides.
Rest
- Chill briefly to set the buttercream, then bring to room temperature before serving.
Notes
Store covered at room temperature for 1 day or refrigerated for 3-4 days. Freeze slices for up to 2 months.