Go Back
Homemade Biscoff Cake photo
Print Recipe Save it for later

Biscoff Cake

This Biscoff Cake is a cookie lover's dream! Moist, delicious, and topped with creamy frosting, it's perfect for any occasion.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy, Moist
Servings: 8 servings

Ingredients

  • 2/3 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 2 tablespoons sour cream
  • 14 oz cookie butter divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk at room temperature
  • 1/2 cup unsalted butter slightly cold
  • 2 to 3 cups powdered sugar
  • 1/2 cup cookie butter for drizzling
  • 2-3 tablespoons milk any kind
  • 2 pieces Biscoff cookies crushed (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Grease your cake pans with cooking spray or butter.
  • In a large mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
  • Mix in the sour cream and half of the cookie butter until smooth and creamy.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • In a medium bowl, beat the slightly cold unsalted butter and remaining cookie butter until smooth. Gradually add in the powdered sugar and milk, mixing until you reach your desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.
  • Drizzle additional cookie butter over the frosted cake and sprinkle crushed Biscoff cookies on top for decoration.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pans
  • Cooling rack

Notes

  • For a lighter cake, ensure all ingredients are at room temperature.
  • Store leftover cake in an airtight container for up to a week.
  • Freeze unfrosted layers for up to 3 months for later use.