Why You’ll Love This Recipe
- Full of Biscoff Flavor: The cake layers, frosting, and drizzle all include cookie butter for a rich and decadent taste.
- Moist and Tender Texture: The use of brown sugar and buttermilk ensures a soft and fluffy cake.
- Perfect for Special Occasions: This cake is both visually stunning and delicious, making it ideal for celebrations.
- Easy to Customize: You can make it gluten-free, dairy-free, or even turn it into cupcakes.
Ingredients
- Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups dark brown sugar
- 5 large egg whites (or 1 cup if using carton egg whites)
- 1 ¼ cups buttermilk
- 1 cup cookie butter
- 1 tsp vanilla extract
- Cookie Butter Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup cookie butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Decoration:
- Extra cookie butter for drizzling
- Crushed Biscoff cookies for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another large bowl, beat butter and brown sugar until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients, alternating with buttermilk.
- Fold in cookie butter and vanilla extract.
- Divide the batter evenly between the pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- Make the Cookie Butter Frosting:
- Beat butter and cookie butter until smooth.
- Gradually add powdered sugar, mixing on low speed.
- Add vanilla extract and heavy cream, beating until fluffy.
- Assemble the Cake:
- Place the first cake layer on a serving plate and spread frosting on top.
- Repeat with the second and third layers.
- Drizzle warmed cookie butter over the cake and sprinkle crushed Biscoff cookies on top.
Servings and Timing
- Servings: 10-12
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Cooling Time: 1 hour
Variations
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Swap out butter and heavy cream for plant-based alternatives.
- Cupcakes: Use this recipe for cupcakes and bake at 350°F for 18-20 minutes.
Storage/Reheating
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week, bringing it to room temperature before serving.
- Freeze the cake layers for up to a month, wrapped in plastic wrap.
- If freezing the fully assembled cake, let it thaw overnight in the fridge before serving.
FAQs
1. Can I make this cake ahead of time?
Yes! The cake layers can be baked in advance and stored in the freezer for up to a month.
2. What’s the best way to drizzle the cookie butter?
Microwave the cookie butter for 20 seconds to make it easier to drizzle over the cake.
3. Can I use a different size cake pan?
Yes, this recipe can be adjusted for different pan sizes. A 9×13-inch sheet cake will take about 40-50 minutes to bake.
4. Can I use regular butter instead of unsalted?
Yes, but omit the added salt in the recipe to balance the flavors.
5. Can I add crushed Biscoff cookies to the cake batter?
Absolutely! Adding crushed cookies can enhance the texture and flavor.
6. Can I make this into a single-layer cake?
Yes, you can bake it in a single 9×13-inch pan for a simple sheet cake version.
7. How do I store leftover frosting?
Leftover frosting can be stored in an airtight container in the fridge for up to a month.
8. Can I make this cake without eggs?
Yes, substitute each egg white with 1 flaxseed egg or ¼ cup of unsweetened applesauce.
9. Can I make a vegan version?
Yes, use plant-based milk, vegan butter, and an egg replacer.
10. Can I use another type of cookie butter?
Yes, any brand of cookie butter will work in this recipe.
Conclusion
This Cookie Butter Cake is a showstopper with its rich, spiced flavors and creamy frosting. Whether you’re baking it for a special occasion or just indulging in a sweet treat, this cake is sure to impress. Enjoy every bite of this decadent dessert!
Cookie Butter Cake Recipe
This Cookie Butter Cake is a dream dessert for Biscoff lovers! With moist, cinnamon-infused cake layers, a rich cookie butter frosting, and a warm cookie butter drizzle, this cake is indulgent and flavorful. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth!
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours
- Yield: 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups dark brown sugar
- 5 large egg whites (or 1 cup carton egg whites)
- 1 ¼ cups buttermilk
- 1 cup cookie butter
- 1 tsp vanilla extract
For the Cookie Butter Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup cookie butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For Decoration:
- Extra cookie butter, warmed, for drizzling
- Crushed Biscoff cookies for garnish
Instructions
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups dark brown sugar
- 5 large egg whites (or 1 cup carton egg whites)
- 1 ¼ cups buttermilk
- 1 cup cookie butter
- 1 tsp vanilla extract
For the Cookie Butter Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup cookie butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For Decoration:
- Extra cookie butter, warmed, for drizzling
- Crushed Biscoff cookies for garnish
Notes
- Gluten-Free Option: Use a gluten-free flour blend.
- Dairy-Free Option: Use dairy-free butter and cream.
- Cupcake Version: Bake in a muffin tin at 350°F for 18-20 minutes.
- Sheet Cake Option: Bake in a 9×13-inch pan for 40-50 minutes.
