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Biscoff Cookie Butter Cake Recipe

★★★★★

4.5 from 101 reviews
  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

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

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

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Find it online: https://everydaytastes.com/biscoff-cookie-butter-cake-recipe-2/