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–+ servings
Biscoff Cake (Cookie Butter Cake)

Indulge in Biscoff Cake: Heavenly Cookie Butter Delight

Experience the enchanting flavors of Biscoff Cake, a delightful blend of fluffy vanilla layers and creamy cookie butter frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Belgian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be swapped for cake flour for a more delicate texture.
  • 2 teaspoons Baking Powder Check for freshness for best results.
  • 1/2 teaspoon Salt Enhances the sweet flavors.
  • 1/2 cup Unsalted Butter Can be substituted with vegan butter for a dairy-free treat.
  • 1 cup Granulated Sugar Coconut sugar is a great alternative.
  • 4 Large Eggs Important for structure and stability.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract will make a difference in taste.
  • 1/2 cup Milk Almond milk works well for dairy-free.
For the Buttercream
  • 3 Large Egg Whites Ensure no yolks are included.
  • 1 cup Cookie Butter (Smooth) No substitutes for authentic Biscoff taste.
  • 1/2 cup Cookie Butter (Crunchy) Optional; crushed speculoos cookies can provide a lovely crunch.

Equipment

  • stand mixer
  • whisk
  • mixing bowls
  • Cake Pans
  • Paddle Attachment
  • double boiler
  • Wire rack

Method
 

Step-by-Step Instructions for Biscoff Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans.
  2. In a large bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Beat unsalted butter on medium speed until creamy, then gradually add granulated sugar.
  4. Add large eggs one at a time, incorporating fully before adding the next; add vanilla extract.
  5. Alternate adding the dry mixture and milk to the creamed butter, mixing on low until just combined.
  6. Divide the batter among the prepared cake pans and bake for 25-30 minutes.
  7. In a heatproof bowl, whisk egg whites and granulated sugar over simmering water until hot; then beat to stiff peaks.
  8. Gradually add cubed unsalted butter and smooth cookie butter to the meringue, mixing until silky.
  9. Assemble the cake layers with crunchy cookie butter and frosting, chilling in the refrigerator for 30 minutes.
  10. Frost the cake and decorate as desired, slicing into layers to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Allow cake layers to cool completely before frosting to maintain the finish.

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