Indulgent Biscoff Cookie Butter Cake That Will Wow Everyone
This Biscoff Cookie Butter Cake is a delightful treat that combines moist layers and creamy frosting, perfect for any celebration.
Equipment
- Oven
- Mixing bowls
- Whisk
- Electric mixer
- Cake pans
- Wire racks
Ingredients
For the Cake
- 2 cups All-purpose flour Can be swapped with gluten-free flour
- 2 teaspoons Baking powder
- 1 te teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter Can use salted butter
- 1 cup Light brown sugar Dark brown sugar can be used
- 1 cup Granulated sugar
- 3 large Eggs Room temperature
- 2 teaspoons Vanilla extract
- 1 cup Whole milk Almond milk is a great dairy-free alternative
- 1 cup Sour cream or Greek yogurt Buttermilk can work
For the Frosting
- 1 cup Creamy peanut butter Commercial brands recommended
- 2 cups Powdered sugar Sift for smooth consistency
- 1/4 cup Heavy cream or milk Adjust for consistency
For the Topping
- 1/2 cup Biscoff cookie butter For drizzling
- 1/2 cup Biscoff cookies Crushed for topping
Instructions
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) and greasing two round cake pans to ensure easy removal later.
- Whisk Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a separate large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition and stir in the vanilla extract.
- Combine Wet Ingredients: In another bowl, whisk together the whole milk and sour cream until smooth.
- Mix Dry and Wet Ingredients: Gradually fold the flour mixture into the wet ingredients until just combined.
- Bake the Cakes: Divide the batter between the pans and bake for 30-35 minutes. Check for doneness with a toothpick.
- Cool the Cakes: Allow the cakes to cool in their pans for about 15 minutes before transferring to wire racks.
- Make Frosting: In a bowl, combine peanut butter and unsalted butter, beating until smooth. Gradually add powdered sugar and cream.
- Assemble the Cake: Place one cake on a platter, frost, add the second layer, frost the top and sides, drizzling with Biscoff cookie butter and sprinkling crushed cookies.
Notes
Ensure all refrigerated ingredients are at room temperature. Weigh flour for accuracy and allow cakes to cool completely before frosting.