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Biscoff Cookie Butter Cake Recipe

★★★★★

4.4 from 57 reviews
  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

Biscoff Cookie Butter Cake is a delightful and indulgent dessert that combines the rich, caramel-like flavor of Biscoff cookie butter with a moist and fluffy cake base. Perfect for cookie butter lovers, this cake offers a buttery crumb with hints of spice and sweetness, topped optionally with crushed Biscoff cookies for an added crunch. Ideal for celebrations, afternoon treats, or anytime you crave a comforting homemade dessert.

Ingredients

Scale

Cake Batter

  • 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

Topping (Optional)

  • Crushed Biscoff cookies, to taste

Instructions

  1. Preheat and Prepare Pan: 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 becomes light and fluffy, which usually takes about 3-5 minutes with an electric mixer on medium speed.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  4. Combine 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. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing gently to avoid overworking the batter and keep the cake tender.
  6. Incorporate Biscoff, Milk, and Vanilla: Stir in the Biscoff cookie butter, milk, and vanilla extract until just combined, ensuring no streaks of flour remain but being careful not to overmix.
  7. Pour Batter into Pan: Transfer the cake batter into the prepared 9×13 inch pan and spread it evenly using a spatula to create a smooth surface.
  8. Bake the Cake: Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool and Add Topping: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled, optionally sprinkle crushed Biscoff cookies evenly over the top for added texture and flavor.

Notes

  • Make sure the butter is softened to room temperature to cream properly and achieve a light texture.
  • If you don’t have milk, you can substitute with any plant-based milk for a slight variation.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender and moist.
  • Allow the cake to cool completely before topping to avoid the crushed cookies becoming soggy.
  • You can store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cookie Butter Cake, cookie butter cake, homemade cake, dessert recipe, easy cake, baked cake, Biscoff dessert

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Find it online: https://everydaytastes.com/biscoff-cookie-butter-cake-recipe-4/