A showstopping Biscoff cookie butter cake featuring moist cake layers, creamy Biscoff frosting, and crunchy cookie crumbs.
★★★★★
5 from 1 review
Prep Time45 mins
Cook Time30 mins
Total Time2 hours 15 mins (including cooling)
Servings12-16
Calories550 kcal
📝 Ingredients
👩🍳 Instructions
1
Preheat oven to 350°F (175°C). Grease and flour three 8-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, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes).
4
Add ½ cup Biscoff cookie butter spread; beat until combined, scraping bowl sides.
5
Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
6
Gradually add dry ingredients to wet in three additions, alternating with buttermilk, starting and ending with dry. Mix on low speed until just combined (do not overmix).
7
Divide batter evenly among prepared pans. Bake 25-30 minutes, or until a wooden skewer comes out clean.
8
Cool cake layers in pans on a wire rack for 10-15 minutes, then invert onto rack to cool completely.
9
For frosting: In a large bowl, beat softened cream cheese and ½ cup butter on medium speed until smooth (2-3 minutes).
10
Gradually add sifted powdered sugar; mix on low, then beat on medium until fluffy.
11
Stir in ¾ cup Biscoff cookie butter spread, 1 teaspoon vanilla extract, and ¼ teaspoon salt until combined.
12
In a separate cold bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the Biscoff cream cheese mixture until just combined.
13
To assemble: Place one cooled cake layer on your serving plate. Spread about ¾ cup frosting over top. Drizzle with ¼ of the melted Biscoff and sprinkle with crushed cookies.
14
Repeat with the second cake layer. Place the final cake layer on top.
15
Frost the top and sides of the cake with remaining frosting. Drizzle remaining melted Biscoff over the top, allowing some to drip down the sides.
16
Sprinkle remaining crushed Biscoff cookies on top or around the base. Chill for at least 30 minutes before slicing and serving.
💡 Notes
Ensure all dairy and eggs are at room temperature for optimal batter consistency. For best results, chill the cake for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature.
