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Lyna Recipes

Easy Biscoff Cookie Butter Cake Recipe

Soft layered Biscoff cookie butter cake with creamy cookie butter frosting and crushed Biscoff cookies on top.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • * 2 5/8 cups cake flour
  • * 1 tablespoon baking powder
  • * 1/2 teaspoon fine sea salt
  • * 6 1/2 tablespoons unsalted butter softened
  • * 1/4 cup vegetable or canola oil
  • * 1 1/2 cups granulated sugar
  • * 3/4 cup cookie butter
  • * 2 large eggs
  • * 2 teaspoons vanilla extract
  • * 1 cup sour cream
  • * 1 cup whole milk
  • For the Frosting:
  • * 1 1/2 cups unsalted butter softened
  • * 15 ounces cookie butter about 1 cup plus 11 tablespoons
  • * 1 3/4 cups powdered sugar
  • * 2 tablespoons heavy cream
  • * 1/4 teaspoon fine sea salt
  • For Decoration:
  • * 1/2 cup Biscoff cookie crumbs

Method
 

  1. Preheat oven to 350°F and grease and line two 8-inch cake pans.
  2. In a medium bowl, whisk together cake flour, baking powder, and sea salt.
  3. In a large bowl, beat butter, oil, sugar, and cookie butter until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract and sour cream.
  5. Alternate adding dry ingredients and milk until the batter is smooth.
  6. Divide batter evenly between prepared pans.
  7. Bake for 28-32 minutes until the centers are set and a toothpick comes out clean.
  8. Cool cakes completely before frosting.
  9. For the frosting, beat butter and cookie butter until fluffy.
  10. Gradually add powdered sugar, then mix in heavy cream and sea salt until smooth.
  11. Frost the cake layers and decorate with Biscoff cookie crumbs.

Notes

Store cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Let chilled slices sit at room temperature briefly before serving for the best texture. Avoid overbaking to keep the cake soft and moist.