Description
This delicious Biscoff Cake features moist layers of vanilla-infused cake combined with the rich, caramelized flavor of Biscoff cookie butter. Finished with a creamy Biscoff buttercream frosting and crunchy crushed Biscoff cookies, it’s a perfect dessert for cookie butter lovers seeking an indulgent yet approachable treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt (divided)
- 0.5 cup unsalted butter (1 stick, room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 tsp vanilla extract (divided)
- 0.25 cup Biscoff cookie butter (smooth, for the cake batter)
Buttercream Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 3.5 cups powdered sugar
- 1 cup Biscoff cookie butter (smooth, for the buttercream)
- 2–3 tbsp heavy cream (or whole milk)
- 0.25 tsp salt (remaining)
- 0.5 tsp vanilla extract (remaining)
Decoration
- 10–12 Biscoff cookies (crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and spray with non-stick cooking spray to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 tsp of salt. Set aside to mix with the wet ingredients later.
- Cream Wet Ingredients: In a large bowl, use an electric mixer to cream 0.5 cup room temperature unsalted butter until light and fluffy, approximately 2 minutes. Beat in the eggs, one at a time, making sure each is well incorporated. Stir in 1 tsp vanilla extract and 0.25 cup Biscoff cookie butter until fully combined.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing. Divide the batter evenly between the prepared cake pans and bake for 25-28 minutes, or until a wooden skewer inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Whip the Buttercream: While cakes cool, prepare the Biscoff buttercream. In a large bowl, beat 1 cup room temperature unsalted butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Increase speed to medium-high once combined to achieve a smooth texture. Beat in 1 cup Biscoff cookie butter, the remaining 0.5 tsp vanilla extract, and 0.25 tsp salt. Add 2-3 tablespoons of heavy cream one at a time until the buttercream reaches a smooth and spreadable consistency.
- Layer and Frost: Once the cakes are completely cooled, level the tops with a serrated knife if needed. Place one cake layer on your serving plate, spread about 0.75 cup of Biscoff buttercream evenly on top. Add the second cake layer and frost the top and sides of the entire cake with the remaining buttercream. Press crushed Biscoff cookies gently around the base and/or on top of the cake for decoration.
Notes
- Room temperature ingredients (butter, eggs, milk) ensure better mixing and a fluffier cake.
- Do not overmix the batter to keep the cake tender and moist.
- Use an electric mixer for the buttercream to achieve a light and fluffy texture.
- Crushed Biscoff cookies add a delightful crunch and decorate the cake beautifully.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff Cake, Biscoff Buttercream, Biscoff Cookie Butter Cake, Easy Cake Recipe, Dessert, Vanilla Cake with Biscoff Frosting
