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Biscoff Cookie Butter Cake Recipe

★★★★★

4.9 from 126 reviews
  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 12 slices 1x

Description

Biscoff Cookie Butter Cake is a luscious and moist dessert that beautifully marries the rich, spiced flavors of Biscoff cookie butter with a soft, fluffy cake base. This easy-to-make cake features a tender crumb enriched with the unique caramelized notes of Biscoff, enhanced by a creamy texture and a subtle vanilla undertone. It’s topped optionally with crushed Biscoff cookies for an added crunch, making it an irresistible treat for cookie butter lovers and those looking for a comforting German-style indulgence.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Sugars

  • 1 cup sugar
  • 1 cup brown sugar, packed

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, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light, creamy, and fluffy, which usually takes about 3-5 minutes.
  3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed in before adding the next to maintain an even batter consistency.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are evenly combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing to keep the cake tender.
  6. Add Biscoff and Flavorings: Stir in the Biscoff cookie butter, milk, and vanilla extract until the batter is smooth and well incorporated, ensuring no lumps remain.
  7. Pour and Smooth Batter: Transfer the batter to the prepared baking pan and smooth the top evenly using a spatula to promote uniform baking.
  8. Baking: Bake the cake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cooling and Topping: Allow the cake to cool completely in the pan as this helps it set properly. Once cooled, dust the top with crushed Biscoff cookies if you desire additional texture and flavor.
  10. Serving: Slice the cake into pieces and serve as a delightful dessert or afternoon treat, delicious on its own or paired with a light whipped cream.

Notes

  • Ensure the butter is softened but not melted for optimal creaming with sugars to create a fluffy texture.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • Use room temperature eggs for better mixing and cake texture.
  • Optionally, you can add a layer of Biscoff frosting for extra richness.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-Inspired

Keywords: Biscoff, Cookie Butter Cake, Dessert, Baked Cake, Easy Cake Recipe, Spiced Cake, Creamy Cake, German Style Cake

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Find it online: https://everydaytastes.com/biscoff-cookie-butter-cake-recipe-6/