Welcome to the delightful world of Biscoff Cake! This cake is a dream for cookie butter lovers and is sure to impress at any gathering. Let’s dive into making this sweet treat!
Tips for Success
Ensure your butter and eggs are at room temperature for the best results. Creaming the butter and sugar well is key to a light and fluffy cake!
Favorite Parts
The melted cookie butter drizzle on top is just divine! Trust me, you’ll love it!
Ingredients
- Biscoff Cake:
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- Biscoff Buttercream:
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Instructions
- Prepare the Cake:
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Step 1- Preheat oven: Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
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Step 2- Cream butter and sugar: Cream butter and sugar: In a large mixing bowl with electric beaters or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together for a few minutes until light and fluffy.
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Step 3- Add eggs and cookie butter: Add vanilla and then eggs, mixing in one at a time until combined. Add sour cream and ½ cup cookie butter and mix until well combined.
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Step 4- Combine dry ingredients: Dry ingredients: In a bowl, combine the flour, baking powder, and salt.
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Step 5- Finish batter: Finish batter: With the mixer on low speed, alternately add the dry mixture and the milk, starting and ending with the dry mixture.
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Step 6- Bake the cake: Bake: Pour the batter into prepared cake pans and bake for about 22-27 minutes, or until a toothpick inserted in the center of the cake comes out clean (or with a few moist crumbs).
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Step 7- Cool the cake: Cool cake in the pan for a few minutes, then invert cakes onto a wire cooling rack to cool completely.
- Prepare the Frosting:
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Step 8- Make frosting: Frosting: In a stand mixer fitted with the paddle attachment, combine the butter, 2 ½ cups powdered sugar, and the reserved ½ cup cookie butter and mix until smooth. Add a splash of milk and additional powdered sugar as needed, mixing for several minutes until you reach a fluffy but thick and spreadable frosting consistency.
- Assemble the Cake:
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Step 9- Layer the cake: Assemble: Melt the remaining cookie butter in the microwave for a few seconds until runny (make sure the aluminum seal from the container is off). Add one cake layer to a serving plate or 8'' cake board. Add a thin layer of buttercream frosting, and smooth most of the melted cookie butter on top (I like to reserve a spoonful to drizzle on the cake at the end), leaving a 1'' border around the cake.
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Step 10- Top with second layer: Top with second cake layer. Pipe a line of frosting into the crack between the two layers of cake. Frost cake completely with a very thin layer of frosting-the crumb coat. Stick in the fridge for 20 minutes or freezer for 10 minutes. Then, add another layer of frosting over the crumb coat.
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Step 11- Decorate the cake: Decorate: Pipe large decorative frosting swirls around the outer top edge of the cake. Drizzle a spoonful of reserved melted cookie butter in lines across the top of the cake. Sprinkle crushed Lotus Biscoff cookie crumbs on top.
Nutrition
- Calories: 450, Fat: 25g, Carbs: 55g, Protein: 5g
Cooking techniques
Mixing, baking, and frosting are key techniques here. Make sure to cream the butter and sugar well for a fluffy texture, and don’t rush the cooling process!
Variations or substitutions
Feel free to substitute the milk for a non-dairy alternative or try different flavors of cookie butter for a unique twist!
Storage tips
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage.
Notes
For an extra treat, add some chocolate chips to the batter or use a chocolate ganache instead of frosting!
