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Biscoff Cookie Butter Cake Recipe

Biscoff Cookie Butter Cake Recipe
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★★★★★

5.1 from 21 reviews

This Biscoff Cookie Butter Cake is a moist, flavorful dessert that combines the rich, caramelized taste of Biscoff cookie butter with a tender cake crumb. Perfect for Biscoff lovers, this cake uses sour cream and oil to create a soft texture, balanced by a subtly spiced sweetness and a delicate crumb.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups + 2 tbsp cake flour (see notes for measuring)
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp fine sea salt

Wet Ingredients

  • 6 ½ tbsp unsalted butter (room temperature, cubed)
  • ⅓ cup cookie butter (Biscoff)
  • 1 cup sour cream (room temperature)
  • ¼ cup vegetable or canola oil
  • 1 cup whole milk (room temperature)
  • 2 large eggs (room temperature)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure the cake bakes evenly and releases easily.
  2. Mix Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and fine sea salt. This ensures even distribution and a light texture in the cake.
  3. Cream Butter and Cookie Butter: In a separate bowl, cream the cubed unsalted butter and the cookie butter together until smooth and fluffy. This will add the signature Biscoff flavor and richness to the cake.
  4. Add Wet Ingredients to Butter Mixture: Beat in the sour cream, vegetable oil, and milk to the creamed butter mixture until fully combined. The mixture should be smooth and homogenous.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure proper emulsification and structure in the batter.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
  7. Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
  8. Bake the Cake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven; start checking at 45 minutes.
  9. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

  • For best results, measure the cake flour by spooning it into a measuring cup and leveling it off with a knife instead of scooping directly from the bag to avoid excess flour.
  • Room temperature ingredients help create a smooth, evenly mixed batter.
  • This cake pairs beautifully with a creamy Biscoff frosting or whipped cream topping.
  • Make sure not to overmix the batter to keep the cake light and tender.
  • Store leftovers wrapped in plastic wrap or airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: Biscoff cake, cookie butter cake, Biscoff dessert, moist cake recipe, cake with cookie butter

Find it online: https://bitesizedbenny.com/biscoff-cookie-butter-cake-recipe/