This recipe for The Best Biscoff Cookie Cake is so good! Three moist layers of Biscoff Cookie Butter flavored cake with fluffy frosting, crushed cookies and drizzled cookie butter between each layer. Yum!
Have you ever had cookie butter? If so, you know how delicious and addicting it is! If you haven’t, you’re in for a real treat and I promise you’ll be just as hooked as I am.
What is Cookie Butter?
Cookie butter is a spread made from ground up spiced cookies and generally made with butter or milk and sugar. It has really subtle notes of cinnamon and nutmeg. It’s delicious on toast, pancakes or spread on apples or bananas. Two of the biggest brands is Biscoff or Speculoos. You can usually find it in the same aisle as the peanut butter at your local grocery store.
How to make Biscoff Cookie Cake
You’ll want to start out with room temperature ingredients to ensure that everything mixes together properly. I like to use a stand mixer with a paddle attachment but you can certainly use a bowl with a hand mixer.
Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 cake pan 3-9 inch pans with non-stick baking spray.
In the bowl of stand mixer, mix flour, sugar, brown sugar, baking powder and salt together. Add in softened butter and oil into dry and mix for 30 seconds or until butter and oil are completely mixed into they dry.
Add eggs in one at a time, being sure each egg is incorporated before adding the next.
Lastly, add in milk, vanilla, and melted cookie butter. Mix until fully combined. Pour batter into a greased 9×13 cake pan.
Bake for 25-30 minutes.
Cake Baking Tips
- Stand Mixer: Using a stand mixer will help the batter mix evenly.
- Rubber Spatula: I like to use a rubber spatula to scrape down the sides and bottom of the bowl. This also ensures everything will be mixed properly.
- Room Temperature Ingredients: Be sure all of your ingredients are room temperature. This way you can make sure you don’t overmix the batter and end up with a dry cake.
- Level the measuring cup: Having too much or too little of the dry ingredients can greatly change the result of the recipe.
- Baking time: You’ll want to start checking the cake close to the 25 minute mark. Once you insert a toothpick inside the cake with only a few moist crumbs, take it out the oven. The cake will continue to cook for another minute or two from the residual heat.
- Baking Powder: Be sure your leavening agent is always up to date. If you’re working with expired baking powder, your cake will likely not rise.
- American Buttercream: You’ll want to start with softened room temperature butter. I like to use the whisk attachment on my mixer so the buttercream comes out light and fluffy.
How to store a cake with american buttercream
Cakes with american buttercream can be stored at room temperature for 1-2 days in a airtight container. You can also store the cake in the fridge if your kitchen is on the warmer side. If refrigerated, the cake will stay fresh for 3-5 days. Note that if you do refrigerate the cake, the buttercream will firm up. This is completely normal, remember, this buttercream has a lot of butter in it.
Can I freeze a cake with buttercream?
Now, I don’t expect you to have any leftovers with this Biscoff Cookie Butter Cake, but if you do, freezing the cake is definitely an option. Bake the cake and frost the cake as you would if you were serving it that day then place in the fridge for 30 minutes to allow the buttercream to firm up. Once the buttercream has firmed up then cover with plastic wrap. Cakes can be frozen for up to 3 months.
Biscoff Cookies Cake
Here are a few tips to make this cake a success:
- This recipe can be made into either a sheet cake or a 3 layer cake. If you’re making this into a layer cake, I would suggest making a double batch of the cookie butter frosting.
- Make a simple syrup to keep the cake moist! I like to brush the cake with simple syrup while it’s still warm.
- Be sure to grease your pan so the cake doesn’t stick.
Cookie Butter Cake Recipe
- Stand Mixer
- Rubber Spatula
- 2 1/2 cup Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch Salt
- 1/2 teaspoon Cinnamon
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 teaspoon Vanilla Extract
- 1 cup Milk Room Temperature
- 1/4 cup Sour Cream Room Temperature
- 3 Eggs
- 2 Tablespoons Cookie Butter Melted
- 1 cup Unsalted Butter Room Temperature
Cookie Butter Frosting
- 1 cup Unsalted Butter
- 2/3 cup Cookie Butter
- 1 teaspoon Vanilla Extract
- 3 1/2 cup Powdered Sugar
- 1/3 cup Heavy Cream
- Crushed Biscoff Cookies For Decoration
- Melted Cookie Butter For Decoration
- 1. Preheat oven to 350 degrees. 2. In a stand mixer, mix the flour, baking powder, baking soda, salt, brown sugar, sugar, and cinnamon together.3. Add in the softened butter and mix until well combined. Next, add in eggs one at a time until completely combined. 4. Pour in the melted cookie butter, milk, sour cream and vanilla until completely combined. Pour the batter into a 9×13 inch cake pan.5. Bake for 23-25 minutes or until a toothpick inserted into the middle comes out clean.6. While the cake is cooling, make the frosting by mixing the butter, powdered sugar, vanilla, cookie butter and heavy cream together with the whisk attached. Whisk on medium for 5 minutes.7. Once the cake is cooled, frost with the cookie butter icing. Decorate with melted cookie butter and crushed cookies if desired.