Description
A beginner-friendly Biscoff Cookie Butter Cake made with fluffy layers, warm spice flavors, and a rich Biscoff buttercream frosting. Perfect for celebrations or everyday indulgence.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup Biscoff cookie butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ½ cup milk (any kind)
- ½ cup crushed Biscoff cookies (for topping)
- For Frosting: ¾ cup unsalted butter, softened
- ½ cup Biscoff cookie butter
- 2 cups powdered sugar
- 2–3 tablespoons milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and prepare cake pans or a sheet pan with parchment paper or nonstick spray.
- In a bowl, whisk together flour, baking powder, baking soda, and salt to create a uniform dry mixture.
- In a separate large bowl, cream together the butter, granulated sugar, and cookie butter until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add vanilla extract and sour cream, mixing until fully incorporated.
- Add the dry ingredients to the wet ingredients in batches, alternating with milk, and mix just until combined.
- Pour the batter into the prepared pan(s), spread evenly, and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter and cookie butter together, then gradually add powdered sugar. Add milk as needed and beat until light and fluffy.
- Frost the cooled cake and top with crushed Biscoff cookies for garnish.
Notes
- If the cake browns too quickly, cover it loosely with foil midway through baking.
- To bring cold eggs to room temperature quickly, place them in warm water for 5 minutes.
- Sour cream can be substituted with Greek yogurt or plain yogurt for similar moisture.
- The cake layers can be made a day ahead and stored covered at room temperature.
- The entire cake can be frozen frosted or unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg