Print

Ultimate Creamy Biscoff Cookie Butter Cake

creamy biscoff cookie butter cake - featured image
Print Recipe

A moist and tender cake infused with creamy Biscoff cookie butter and topped with a silky cream cheese and Biscoff frosting. Perfect for any occasion, this easy homemade dessert delivers rich caramelized spice flavors with minimal fuss.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (125 grams) Biscoff cookie butter
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar, sifted
  • ½ cup (125 grams) Biscoff cookie butter (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Add ½ cup Biscoff cookie butter to the wet mixture and beat until just combined, scraping sides as needed.
  6. Reduce mixer speed to low. Alternately add the flour mixture in three parts and buttermilk in two parts, starting and ending with flour. Mix until just combined; avoid overmixing.
  7. Divide batter evenly between prepared pans and smooth tops with a spatula.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cakes rest in pans for 10 minutes, then run a knife around edges and invert onto cooling racks. Cool completely before frosting.
  10. For frosting, beat cream cheese and softened butter until smooth and creamy, about 2 minutes.
  11. Gradually add powdered sugar, about 1 cup at a time, beating on low speed to avoid sugar clouds.
  12. Mix in ½ cup Biscoff cookie butter and vanilla extract.
  13. Add heavy cream 1 tablespoon at a time until frosting reaches spreadable consistency.
  14. Place one cake layer on serving plate and spread a generous amount of frosting on top.
  15. Place second layer on top and cover entire cake with remaining frosting.
  16. Chill cake for 20 minutes, then smooth frosting again if needed.

Notes

Use room temperature ingredients for best results. If frosting is too soft, chill for 10-15 minutes before spreading. Avoid overmixing batter to keep cake tender. Cake layers can be baked one at a time if only one pan is available, adding a few extra minutes to baking time. For dairy-free or gluten-free adaptations, substitute ingredients as suggested in the recipe.

Nutrition

Keywords: Biscoff cookie butter cake, creamy cake, easy dessert, homemade cake, cream cheese frosting, caramel spice cake, quick cake recipe

Find it online: https://larameals.com/ultimate-creamy-biscoff-cookie-butter-cake-recipe-easy-homemade-dessert/