Biscoff Cookie Butter Cake
Enjoy all things Biscoff with this decadent Cookie Butter Cake! Three layers of rich, sweet, and moist cookie butter cake sandwiched between the easiest cookie butter buttercream frosting. Each and every bite tastes just like the classic cookie, but in delicious cake form!
Servings: 16 slices
Calories: 772kcal
Ingredients
Cake
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter room temperature (about 70℉ or 21℃)
- 1 ¼ cups cookie butter
- ⅞ cup granulated sugar
- ½ cup brown sugar
- 6 large eggs room temperature (about 70℉ or 21℃)
- 1 ½ cups whole milk room temperature (about 70℉ or 21℃)
- 2 ½ teaspoons vanilla extract
Frosting
- 1¼ cups salted butter room temperature (about 70℉ or 21℃)
- 1 cup cookie butter
- 6 cups powdered sugar sifted
- 8-10 Tablespoons heavy cream
- 1½ teaspoons vanilla extract
Instructions
Cake
- Heat oven to 350℉ (175℃).
- Spray three 8-inch round pans with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- With an electric mixer, beat butter, cookie butter, and both sugars until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with milk, beginning and ending with flour.
- Stir in vanilla.
- Divide evenly among prepared pans.
- Bake for 35 minutes, or until cake tests done.
Frosting
- With an electric mixer, beat butter and cookie butter until smooth, about 1 minute.
- Beat in powdered sugar.
- Add cream and vanilla.
- Beat until light and fluffy, about 2-3 minutes.
Assembly
- Level cake layers, if needed.
- Place one cake layer on cake plate and spread with a layer of frosting.
- Repeat with second layer.
- Add third layer.
- Frost entire outside cake with a thin layer of frosting (crumb coat).
- Set aside (or in refrigerator) to set.
- Frost entire cake.
- Decorate as desired.
Notes
Storing Your Cake:
This decadent cake is incredibly moist, so storing it properly ensures it stays fresh and delicious for longer. Here are your options:
- Refrigerator Storage (Frosted): This is the recommended method for storing your frosted Biscoff Cookie Butter Cake. The cool temperature helps retain the cake's moisture and prevents frosting from softening excessively. Store the cake in a covered cake plate or airtight container in the refrigerator for up to 5 days. Bring the cake back to room temperature before serving for optimal flavor and texture.
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Freezing Options:
- Unfrosted Layers: If you'd like to freeze the cake ahead of time, you can freeze the unfrosted cake layers for up to 2 months. Thaw them overnight in the refrigerator before frosting and assembling the cake.
- Frosted Slices: For individual serving options, consider freezing leftover slices of the frosted cake. Wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw frozen slices in the refrigerator overnight before serving.
- Label It! Whenever freezing cake layers or slices, be sure to label them with the date for easy identification.
- Fresh is Best: While freezing extends the shelf life of your cake, it's important to note that freshly baked cake always has the best taste and texture.
- Room Temperature Ingredients: Set your eggs, butter, and milk out on the counter for about 30 minutes before baking. This allows them to incorporate more smoothly into the batter, resulting in a lighter and more even cake.
- Fresh Baking Powder: Double-check the expiration date on your baking powder. Fresh baking powder ensures proper leavening, giving your cake the perfect rise!
- Preheat is Key: Don't skip preheating your oven! Starting with a preheated oven ensures consistent baking and prevents a dense cake.
- Even Incorporation: Scrape down the sides of your mixing bowl frequently with a rubber spatula. This incorporates all the ingredients evenly and ensures the butter is fully creamed, leading to a lighter and fluffier cake.
- Don't Overmix: Once the dry ingredients are incorporated and there are no streaks of flour, stop mixing! Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Toothpick Test: Not sure if your cake is done? Insert a toothpick or cake tester into the center of the cake. If it comes out clean with a few moist crumbs, the cake is good to go!
- Cool Completely: Patience is key! Allow the cake layers to cool completely on a wire rack before frosting. Frosting a warm cake can cause it to melt and become messy.
- Level Layers: For perfectly even layers, use a serrated knife or a cake leveler to gently cut any domed top off of your cooled cakes.
- Don't Skip The Crumb Coat: This cake can be a bit crumbly, so a crumb coat is highly recommended. It acts as a barrier between the cake and the final frosting layer, preventing crumbs from peeking through. Spread a thin layer of frosting over the entire cooled cake, refrigerate for 30 minutes, then apply the final frosting coat.
Nutrition
Serving: 1slice | Calories: 772kcal | Carbohydrates: 100g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 377mg | Potassium: 107mg | Fiber: 1g | Sugar: 74g | Vitamin A: 857IU | Vitamin C: 0.04mg | Calcium: 102mg | Iron: 2mg