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Biscoff Cookie Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Rosy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Biscoff Cake is a luscious dessert featuring soft, moist layers packed with crushed Biscoff cookies, enveloped in a whipped cookie butter cream cheese frosting and topped with a decadent Biscoff spread drip. The combination of cinnamon-spiced cake, creamy frosting, and crunchy cookie accents creates an irresistible treat perfect for any special occasion.

Ingredients

Scale

Cake Layers

  • 1 ½ cup unsalted butter (softened)
  • ⅓ cup vegetable oil
  • 1 ½ cup brown sugar (packed)
  • 1/3 cup granulated sugar
  • ½ teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 7 large eggs (room temperature)
  • ¾ cup sour cream (room temperature)
  • 4 ¾ cup all purpose flour (570g)
  • 3 ¾ teaspoon baking powder
  • 1 ½ tablespoon cinnamon
  • 1 cup milk (room temperature)
  • 12 Biscoff cookies (crushed)

Frosting

  • 1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
  • 3-4 cups powdered sugar
  • ¾ cup Biscoff spread (room temperature)
  • 8 oz cream cheese (softened for 10 minutes at room temperature)
  • 3-6 tablespoons heavy whipping cream (cold)

Decorations and Drip

  • ½ cup Biscoff spread (melted)
  • 10 Biscoff cookies (for between layers)
  • 8 Biscoff cookies (for around base)
  • 8 Biscoff cookies (for top)

Instructions

  1. Prepare the Cake Batter: In a large bowl, cream together the softened unsalted butter, vegetable oil, brown sugar, and granulated sugar until light and fluffy. Add sea salt, vanilla extract, and then the eggs one at a time, mixing well after each addition. Incorporate the sour cream thoroughly.
  2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and cinnamon. Gradually add the dry ingredients into the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until smooth and homogenous.
  3. Add Crushed Biscoff Cookies: Gently fold in the crushed Biscoff cookies into the batter, ensuring even distribution without overmixing to maintain cake tenderness.
  4. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans and smooth the tops. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully.
  5. Prepare the Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the Biscoff spread and mix until combined. Gradually add powdered sugar, 3-4 cups depending on desired sweetness and consistency. Beat until light and fluffy. Add heavy whipping cream, 3 tablespoons at first, increasing up to 6 tablespoons to reach a spreadable, whipped consistency.
  6. Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of frosting on top, then decorate with Biscoff cookies between layers (use 10 cookies divided evenly). Repeat with remaining cake layers and frosting, ensuring each layer is level and coated well with frosting.
  7. Apply Crumb Coat and Chill: Spread a thin crumb coat of frosting around the assembled cake to seal in crumbs. Chill in the refrigerator for at least 30 minutes to set before applying the final frosting layer.
  8. Final Frosting and Decorating: Once chilled, apply a thick, even layer of frosting around the cake. Press the 8 Biscoff cookies around the base for decoration. Crumble or arrange the remaining 8 cookies on top decoratively.
  9. Add Biscoff Spread Drip: Warm the melted Biscoff spread slightly if needed to achieve a pourable consistency. Using a spoon or piping tool, drizzle the spread around the edges of the top layer allowing it to drip down the sides elegantly. Refrigerate the cake to set the drip and frosting.
  10. Serve and Enjoy: Let the cake sit at room temperature for 15 minutes before serving to allow the flavors and textures to soften and meld. Slice and enjoy your rich and indulgent Biscoff cake!

Notes

  • This cake is best enjoyed within 2-3 days for optimal freshness and flavor.
  • Ensure all dairy ingredients like eggs, sour cream, and milk are at room temperature for smoother batter and better rise.
  • You can substitute sour cream with Greek yogurt if preferred for a tangy flavor.
  • For a dairy-free version, use plant-based butter and cream alternatives, though texture may vary slightly.
  • Crushing Biscoff cookies finely into the batter ensures cookie pieces blend nicely without being too chunky.
  • Adjust the amount of powdered sugar and heavy cream in the frosting to reach your preferred sweetness and consistency.
  • Use a serrated knife or cake leveler to ensure even cake layers before assembling for a professional look.
  • For extra stability, chill the assembled cake between frosting layers when decorating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 1242 kcal
  • Sugar: 80 g
  • Sodium: 538 mg
  • Fat: 71 g
  • Saturated Fat: 34 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 2 g
  • Carbohydrates: 138 g
  • Fiber: 2 g
  • Protein: 16 g
  • Cholesterol: 215 mg

Find it online: https://rosyplates.com/biscoff-cookie-butter-cake-recipe/