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Creamy Biscoff Cookie Butter Cake

creamy biscoff cookie butter cake - featured image
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A rich, spiced, and moist cake featuring biscoff cookie butter with a luscious cream cheese frosting. This easy homemade dessert balances creamy texture and balanced sweetness, perfect for impressing without stress.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (225 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • ½ cup (110 grams) light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (130 grams) biscoff cookie butter
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar, sifted
  • ¼ cup (65 grams) biscoff cookie butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Set aside.
  3. Using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until fluffy and light in color, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Gently fold in the biscoff cookie butter until combined.
  6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans gently on the counter to release air bubbles.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If edges brown too quickly, tent with foil.
  9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the frosting, beat the softened cream cheese and unsalted butter together on medium speed until smooth.
  11. Gradually add the powdered sugar, beating until fluffy.
  12. Mix in the biscoff cookie butter and vanilla extract. Add heavy cream as needed to reach spreadable consistency.
  13. Place one cake layer on a serving plate and spread a generous layer of frosting over the top.
  14. Add the second cake layer and frost the top and sides evenly.
  15. Chill the cake for 15-20 minutes before serving for a neat finish.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature ingredients for best results. If frosting is too thick, add heavy cream to adjust consistency. Chill cake layers before frosting to prevent crumbs. Test doneness with a toothpick. Can substitute gluten-free flour or vegan alternatives as noted.

Nutrition

Keywords: biscoff cookie butter cake, creamy cake, easy dessert, homemade cake, spiced cake, cream cheese frosting, quick cake recipe

Find it online: https://bouncybowl.com/creamy-biscoff-cookie-butter-cake-recipe-easy-homemade-dessert-to-impress/