Can I make Biscoff Cookie Butter Cake ahead of time?

Absolutely. This is one of those cakes that actually improves after a few hours in the refrigerator. The flavors blend together beautifully, making each slice even more delicious the next day.

Can I use all-purpose flour instead of cake flour?

Yes, you can. Cake flour gives the cake a softer and lighter texture, but all-purpose flour still works well. The crumb may be slightly denser, but the cake will still taste wonderful.

Why did my cake turn out dry?

Overbaking is usually the biggest reason. Every oven is a little different, so start checking the cakes around the 24-minute mark. Measuring flour correctly also helps prevent a dry cake.

Can I freeze the finished cake?

Yes. Wrap the cake well before freezing, and it will keep for up to three months. Let it thaw overnight in the refrigerator before serving.

Biscoff Cookie Butter Cake – 7 Ultimate Secrets for Perfect Layers

Name: Biscoff Cookie Butter Cake – The Homemade Cake Everyone Falls in Love With
Prep time: 30 min
Cook time: 27 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: For the Cake Layers; 1 cup salted butter (or unsalted butter with added salt); 1 cup cookie butter (or Speculoos spread); 2 cups granulated sugar; 1/2 cup vegetable oil; 5 large egg whites; 1 tablespoon pure vanilla extract; 2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk; 1/2 cup sour cream; 14 Biscoff cookies, broken into pieces; For the Biscoff Buttercream; 1 cup salted butter; 1 cup cookie butter; 4 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Ingredients

Scale

For the Cake Layers

1 cup salted butter (or unsalted butter with added salt)

1 cup cookie butter (or Speculoos spread)

2 cups granulated sugar

1/2 cup vegetable oil

5 large egg whites

1 tablespoon pure vanilla extract

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk

1/2 cup sour cream

14 Biscoff cookies, broken into pieces

For the Biscoff Buttercream

1 cup salted butter

1 cup cookie butter

4 cups powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray with baking spray.

2. Cream together the butter, cookie butter, and granulated sugar until light and fluffy. Mix in the vegetable oil, egg whites, and vanilla extract until smooth.

3. Gradually mix in half of the cake flour, baking powder, baking soda, and salt. Add half of the milk and sour cream. Repeat with the remaining dry and wet ingredients until combined.

4. Fold the broken Biscoff cookies into the batter and divide evenly among the prepared cake pans.

5. Bake for 24-27 minutes or until the cakes spring back when lightly pressed. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Beat together the butter and cookie butter for the buttercream until smooth. Gradually add the powdered sugar, then mix in the heavy cream and vanilla until light and fluffy.

7. Place the first cake layer on a serving plate, spread about 3/4 cup of buttercream over the top, and drizzle with melted cookie butter. Repeat with the second layer.

8. Apply a thin crumb coat over the cake and chill for 30 minutes. Finish frosting with the remaining buttercream and decorate with melted cookie butter and crushed Biscoff cookies.

Notes

Use room temperature butter, egg whites, milk, and sour cream for the best texture.

Do not overmix the batter to keep the cake light and fluffy.

Store covered at room temperature for up to 2 days or refrigerate for longer storage.

The cake can also be frozen for extended storage.

Author: barbara
Prep Time: 30 minutes
Cook Time: 27 minutes
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg