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Biscoff Cake with Cookie Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Nara
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This delicious Biscoff Cake features soft and moist layers infused with crushed Biscoff cookies, layered with a light and creamy whipped cookie butter cream cheese frosting, and finished with a rich Biscoff drip and crunchy cookies for decoration. Perfectly balanced with warm cinnamon and vanilla, this cake is a decadent treat for cookie butter lovers.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cup unsalted butter (softened)
  • ⅓ cup vegetable oil
  • 1 ½ cup brown sugar (packed)
  • 1/3 cup granulated sugar
  • ½ teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 7 large eggs (room temperature)
  • ¾ cup sour cream (room temperature)
  • 4 ¾ cup all purpose flour (570 g)
  • 3 ¾ teaspoon baking powder
  • 1 ½ tablespoon cinnamon
  • 1 cup milk (room temperature)
  • 12 Biscoff cookies (crushed)

Frosting Ingredients

  • 1 cup unsalted butter (slightly softened at room temperature for 30 minutes)
  • 3-4 cups powdered sugar
  • ¾ cup Biscoff spread (room temperature)
  • 8 oz cream cheese (softened for 10 minutes at room temperature)
  • 3-6 tablespoons heavy whipping cream (cold)

Decoration and Drip

  • ½ cup Biscoff spread (melted)
  • 10 Biscoff cookies (for between layers)
  • 8 Biscoff cookies (for around base)
  • 8 Biscoff cookies (for top)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy release.
  2. Mix Wet Ingredients: In a large bowl, cream together the 1 ½ cups softened unsalted butter, ⅓ cup vegetable oil, 1 ½ cup packed brown sugar, and 1/3 cup granulated sugar until light and fluffy. Add 7 large eggs one at a time, mixing well after each addition. Stir in ½ teaspoon sea salt and 1 tablespoon pure vanilla extract, then fold in ¾ cup sour cream to create a smooth batter.
  3. Combine Dry Ingredients: In a separate bowl, sift together 4 ¾ cups all purpose flour, 3 ¾ teaspoons baking powder, and 1 ½ tablespoons cinnamon. Gradually add the dry ingredients to the wet ingredients alternately with 1 cup milk, beginning and ending with the dry mixture. Mix until just combined to avoid overworking the batter.
  4. Add Crushed Cookies: Gently fold in the 12 crushed Biscoff cookies to the batter for added texture and flavor.
  5. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  6. Prepare the Frosting: In a mixing bowl, beat 1 cup slightly softened unsalted butter with 8 oz softened cream cheese until smooth and creamy. Gradually add 3-4 cups powdered sugar and ¾ cup Biscoff spread, mixing until fully incorporated. Add 3-6 tablespoons cold heavy whipping cream, one tablespoon at a time, to reach a light and fluffy consistency.
  7. Assemble the Cake: Level the cooled cake layers if needed. Place the first layer on your serving plate, spread a layer of frosting, and sprinkle some of the 10 whole Biscoff cookies between layers for crunch. Repeat with the next layers and cookies.
  8. Frost the Cake: Apply a crumb coat of frosting over the entire cake and chill for 15 minutes. Then, finish frosting the top and sides with the remaining frosting to create a smooth finish.
  9. Create Biscoff Drip and Decorate: Warm ½ cup Biscoff spread until melted but not hot, then drip it around the edges of the cake. Decorate the base and top of the cake with the 8 Biscoff cookies each, arranging them evenly for a decorative finish.
  10. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting and drip. Bring to room temperature before slicing and serving for the best texture and flavor.

Notes

  • This Biscoff cake is best stored covered in the refrigerator and consumed within 3 days to maintain freshness and texture.
  • Allow all dairy ingredients to come to room temperature to ensure a smooth and fully blended batter and frosting.
  • For an extra moist cake, be careful not to overbake; start checking for doneness at 25 minutes.
  • If you prefer a vegan or dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use a flax egg in place of the eggs, though texture may vary.
  • You can crush additional Biscoff cookies and sprinkle them on top of the frosting for extra crunch and decoration.

Nutrition

  • Serving Size: 1 serving
  • Calories: 1242 kcal
  • Sugar: 80 g
  • Sodium: 538 mg
  • Fat: 71 g
  • Saturated Fat: 34 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 2 g
  • Carbohydrates: 138 g
  • Fiber: 2 g
  • Protein: 16 g
  • Cholesterol: 215 mg

Find it online: https://naracooks.com/biscoff-cake-with-cookie-butter-frosting-recipe/