Biscoff Cookie Butter Cake Recipe

Introduction

Biscoff Cookie Butter Cake is a delightful treat that pairs the rich, caramel-like flavor of Biscoff cookie butter with a soft, moist cake. This easy-to-make dessert is perfect for cookie butter fans looking for a sweet indulgence that everyone will love.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Biscoff cookie butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Crushed Biscoff cookies for topping (optional, to taste)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until combined.
6. Step 6: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan. Once cooled, dust with crushed Biscoff cookies if desired before serving.

Tips & Variations

• Use full-fat milk or buttermilk for a richer cake texture.
• For extra flavor, swirl additional Biscoff cookie butter on top of the batter before baking.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice touch.
• Serve with whipped cream or vanilla ice cream for an indulgent dessert.
• If you prefer a frosting, a simple cream cheese frosting pairs wonderfully with this cake.

Storage

Store the cake covered tightly at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days wrapped in plastic wrap or in an airtight container. Reheat slices gently in the microwave for about 10 seconds to soften the cake before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, crunchy Biscoff cookie butter can be used and will add a bit of texture to the cake, giving it a slight crunch in each bite.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend to make a gluten-free version of this cake. Be sure to check that other ingredients are gluten-free as well.

Biscoff Cookie Butter Cake Recipe

---

★★★★★

4.5 from 101 reviews

• Author: Sarah
• Total Time: 55 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

Biscoff Cookie Butter Cake is a deliciously rich and moist cake that combines the unique caramelized flavor of Biscoff cookie butter with classic cake ingredients. This recipe yields a fluffy, tender crumb with a hint of sweet spice, making it perfect for dessert or a sweet snack. Topped optionally with crushed Biscoff cookies for extra texture and flavor, this cake is easy to prepare and a treat that will satisfy any cookie butter lover.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 cup Biscoff cookie butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Topping (Optional)

• Crushed Biscoff cookies, to taste

---

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which ensures a tender texture for the cake.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and help build structure in the batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture into the wet ingredients, stirring gently to avoid overmixing which can make the cake dense.
6. Add Cookie Butter and Liquid Flavors: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined to infuse the batter with the distinctive cookie butter flavor and maintain a moist texture.
7. Transfer Batter to Pan: Pour the batter into the greased 9×13 inch baking pan and smooth out the top with a spatula for even baking.
8. Bake: Place the pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully cooked through.
9. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, optionally dust the top with crushed Biscoff cookies for extra flavor and texture before slicing and serving.

Notes

• Ensure butter is softened to room temperature for easier creaming with sugars.
• Do not overmix batter after adding flour to keep the cake light and fluffy.
• Use a toothpick test to confirm doneness; baking times may vary slightly by oven.
• Optional topping of crushed Biscoff cookies adds a pleasant crunch but can be omitted for a smoother top.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cookie butter cake, cookie butter dessert, easy cake recipe, homemade cake, Biscoff cake, baked dessert, soft cake