Dessertscambreabakes5.0
Biscoff Cookie Butter Cake
This Biscoff cookie butter cake is packed with rich and creamy speculoos spread! With a heavenly fusion of fluffy vanilla cake layers, Biscoff cookies, and Biscoff buttercream, it truly is cookie butter heaven!
👥 8 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 3h🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Line three 6-inch pans with parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
2
Combine the dry ingredients. Then mix in the cubed butter and cookie butter on low speed until it resembles coarse sand.
⅓ cup cookie buttermelted cookie butter (for swirling)3 tbspcup cookie butter2/3½ cup cookie butter (for the layers and top of the cake)
3
Mix in the sour cream and oil until just combined. It will be a thick paste! Scrape down the bowl.
sour cream (room temperature )1 cup
4
On low speed, mix in the milk, eggs, and vanilla. Scrape down the bowl again and mix until smooth. Pour half (about 210 g or 1 ½ cups) of the cake batter into each pan. Then drizzle the top of each with 1 tbsp of melted cookie butter. Evenly spread the rest of the batter on top (another 210 g). Then bake for ⏱️ 30-35 minutes.
large eggs (room temperature )2⅓ cup cookie buttermelted cookie butter (for swirling)3 tbspcup cookie butter2/3½ cup cookie butter (for the layers and top of the cake)
5
Cool the pans on a wire rack for ⏱️ 10 minutes, then remove them from the pans and let them cool completely.
6
To make the buttercream, mix the butter and cookie butter together, then mix in the powdered sugar. Mix in the cream and vanilla then mix on medium-high speed for ⏱️ 2-3 minutes until light and fluffy.
⅓ cup cookie buttermelted cookie butter (for swirling)3 tbspcup cookie butter2/3½ cup cookie butter (for the layers and top of the cake)
7
When the layers are completely cool, cut each one in half horizontally. You can also skip this step and make a 3-layer instead.
8
To assemble, place a dollop of buttercream on your plate or serving platter and place the first layer on top. Drizzle with 1-2 teaspoons of melted cookie butter, then spread a thin layer of buttercream on top. Sprinkle with 1 tablespoon of cookie crumbs. Continue alternating and building the layers, with the last layer placed upside down so that the top is completely flat.
⅓ cup cookie buttermelted cookie butter (for swirling)3 tbspcup cookie butter2/3½ cup cookie butter (for the layers and top of the cake)
9
Crumb-coat the cake, then chill it in the fridge until set. Once set, spread a thicker layer of buttercream over the sides and top. Pour the rest of the melted cookie butter on top and sprinkle with cookie crumbs. Enjoy!
⅓ cup cookie buttermelted cookie butter (for swirling)3 tbspcup cookie butter2/3½ cup cookie butter (for the layers and top of the cake)
Nutrition Facts
calories
764 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
0.02 g
sugar Content
81 g
sodium Content
344 mg
protein Content
6 g
trans Fat Content
0.4 g
cholesterol Content
90 mg
carbohydrate Content
91 g
saturated Fat Content
16 g
unsaturated Fat Content
11 g
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