Print

Biscoff Cookie Butter Cake

Biscoff Cookie Butter Cake
Print Recipe

Biscoff Cookie Butter Cake is a moist, rich dessert that combines the creamy, spiced sweetness of Biscoff cookie butter with a tender, flavorful cake base. Perfect for any occasion, this easy-to-make cake delivers warmth, comfort, and indulgence in every bite. Its unique caramelized spice profile and silky texture make it a standout treat, whether served plain, frosted, or with fun add-ons.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 2 tsp baking powder (ensure gluten-free if needed)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Wet Ingredients

  • ½ cup unsalted butter, softened (plant-based butter for vegan)
  • 1 cup brown sugar
  • 2 large eggs (or 2 flax eggs for vegan)
  • 1 tsp vanilla extract
  • ½ cup Biscoff cookie butter
  • ¾ cup milk or buttermilk (use almond milk for vegan)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and thoroughly grease your cake pan. Measure and gather all ingredients to streamline the baking process.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with brown sugar until light and fluffy, about 3-5 minutes. This step is key for a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract to enhance the flavor.
  5. Incorporate Biscoff Cookie Butter: Fold the creamy Biscoff cookie butter into the wet mixture until fully combined, adding moisture and signature spice-sweet notes.
  6. Blend Wet and Dry Ingredients: Alternately add the dry ingredients and milk (or buttermilk), beginning and ending with dry ingredients. Mix gently to maintain batter fluffiness while ensuring thorough incorporation.
  7. Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Allow the cake to cool completely in the pan before removing it. Frost as desired to prevent melting and achieve the best texture.

Notes

  • Use room temperature butter, eggs, and milk for better mixing and rise.
  • Do not overmix the batter to keep the cake tender and avoid toughness.
  • Choose a high-quality or homemade Biscoff cookie butter for deeper flavor.
  • Start checking the cake for doneness at 30 minutes to prevent overbaking.
  • Allow the frosted cake to rest for a few hours before serving to meld flavors.

Nutrition

Keywords: Biscoff, Cookie Butter, Cake, Spiced Cake, Dessert, Gluten-Free Option, Moist Cake, Easy Cake

Find it online: https://marycorner.com/biscoff-cookie-butter-cake/