Biscoff Cookie Butter Cake

Every baker has that one recipe that feels like a warm hug, and for me, it’s this Biscoff Cookie Butter Cake. I stumbled upon it on a rainy afternoon, drawn in by the comforting aroma of spiced cookies wafting through my kitchen. It’s a little slice of happiness, blending that unique caramelized flavor of Biscoff cookies with the tenderness of a homemade cake. Trust me, once you whip this up, you’ll be clutching your fork with glee, ready to savor every bite!

Why You’ll Love This Recipe

Imagine biting into a slice of cake where every crumb whispers to your soul, “Yes, you deserve this.” This Biscoff Cookie Butter Cake is not just a dessert; it’s experience in every layer. The creamy cookie butter creates a moist, tender cake that dances with hints of cinnamon, while the brown sugar adds a gentle caramel note that envelopes your taste buds. It’s one of those recipes that begs to be shared, yet you’ll want to hoard it all for yourself! Whether it’s a rainy day indulgence or a celebratory treat, this cake offers a cozy companion for your afternoon tea or coffee.

Plus, there’s beauty in its simplicity. The process is straightforward, well within the reach of both novice and seasoned bakers. It’s a cake that beckons you to besiege your kitchen with joy rather than dread; just a few ingredients blended harmoniously together, and voilà – you’ve conjured a delightful confection that’s bound to impress.

Gather These Ingredients

• 1 cup Biscoff cookie butter: This creamy, sweet spread is the star of our show. It’s made from crumbled Biscoff cookies, and it adds a unique flavor that’s both nostalgic and intriguing. If you can’t find Biscoff, look for a similar speculoos spread or even a chocolate hazelnut spread for a different twist.

• 1 cup brown sugar: Honest to goodness, this isn’t just about sweetness. Brown sugar interacts with the Biscoff cookie butter to deepen the cake’s flavor, creating caramel undertones that sing in your mouth.

• 1/2 cup unsalted butter, softened: A classic all-American staple for good reason! This will give our cake that rich, tender crumb. If you’re aiming for a lighter version, feel free to swap half of the butter with applesauce.

• 2 large eggs: The glue that holds our cake together. They provide structure and moisture. For a vegan alternative, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg).

• 1 teaspoon vanilla extract: This brings warmth and a depth of flavor that elevates the cake beyond the ordinary. Who could resist that on a lazy afternoon?

• 1 1/2 cups all-purpose flour: The foundation of any great cake. For a gluten-free twist, substitute with a 1-to-1 gluten-free flour blend.

• 1 teaspoon baking powder: Gives our cake that wonderful rise and fluffiness you crave.

• 1/2 teaspoon baking soda: Works in tandem with baking powder for a light texture.

• 1/2 teaspoon ground cinnamon: Just a pinch of spice can transform the whole experience, bringing in those warm, inviting notes.

• 1/4 teaspoon salt: A touch of salt is crucial! It balances the sweetness and enhances every flavor.

• 1/2 cup milk: This adds moisture and richness to our batter. If you prefer, you can use almond milk or oat milk for a delightful dairy-free version.

How This Recipe Comes Together

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure our cake slides out effortlessly once baked.

2. In a large mixing bowl, cream together the Biscoff cookie butter, brown sugar, and softened butter until the mixture is light and fluffy. This is where we introduce air, which helps our cake rise beautifully.

3. Next, beat in the eggs, one at a time, giving each a chance to blend beautifully before adding the next. Then, stir in that luscious vanilla extract—you want this to be evenly distributed.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This not only combines the dry ingredients but also helps to evenly distribute the leavening agents.

5. Now, gradually add the dry mixture to the wet mixture, alternating with the milk. Start with the flour and end with it too; mix just until combined to avoid overworking the batter.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula, creating an even surface.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. You’ll know your cake is ready when your kitchen is filled with an intoxicating aroma!

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This gentle cooling step makes sure the cake retains its shape.

Best Way to Enjoy It

Once your cake has cooled, you might find it hard to resist a slice. I recommend serving this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Dribble some extra Biscoff cookie butter on top or sprinkle with crushed cookies for an extra special touch. Pair it with a hot cup of coffee or a calming herbal tea, and you’ll truly elevate your dessert experience.

Optionally, for gatherings, you can frost it with a simple cream cheese frosting to further enhance the flavor, or serve it alongside fresh berries for a vibrant color contrast.

How to Store and Freeze

If you’ve somehow managed to have leftovers (which is a rarity in my kitchen!), you can store the cake covered at room temperature for up to 3 days or in the fridge for about a week. Just make sure it’s well-protected from the air to maintain its moisture.

For longer storage, slice the cake and wrap individual pieces tightly in plastic wrap, followed by aluminum foil before tossing it in the freezer. This cake can last up to 3 months frozen! Thaw it overnight in the fridge, and you’ll have a delightful treat whenever the craving strikes.

Pro Chef Tips

• Don’t rush the creaming process: It’s all about developing that airy texture, which will translate into a fluffy cake.

• Use room temperature ingredients: It helps them blend better, creating a smooth batter.

• Don’t overmix: Once you add the flour, mix just until combined. This keeps the gluten from toughening the cake.

• Try adding chocolate chips: A handful of mini chocolate chips mixed into the batter can introduce playful bursts of chocolatey goodness.

Creative Twists

Feeling adventurous? Why not try swirling in some homemade caramel sauce before baking? Or perhaps mix in chopped nuts for added crunch. You could even do a layer cake with cream cheese frosting between two layers of this moist wonder.

For a seasonal spin, add in some pumpkin spice along with the cinnamon for a fall-inspired treat. The possibilities are endless!

Your Questions Answered

1. How long does it take to make? From start to finish, including baking, plan for about an hour and a half. The actual hands-on time is quite short!

2. Can I make this in advance? Absolutely! It stays moist and delicious even a few days after baking, so it’s perfect for meal prep.

3. What makes this cake special? The combination of Biscoff cookie butter and brown sugar creates a unique flavor profile that sets it apart from traditional cakes.

4. How can I make it gluten-free? Use a 1-to-1 gluten-free flour substitute, and ensure your cookie butter is also gluten-free.

5. What should I serve it with? It pairs beautifully with coffee, herbal tea, or a scoop of vanilla ice cream.

There’s something incredibly satisfying about creating something delightful from mere ingredients. This Biscoff Cookie Butter Cake invites you to explore flavors, enjoy the process, and share joy with your loved ones. I wholeheartedly encourage you to put on your apron and dive into this sweet adventure—your taste buds will thank you! Can’t wait to hear about your baking escapades and any creative twists you come up with!

Print Recipe

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Biscoff Cookie Butter Cake

Cooking Method: Baking Courses: Dessert Recipe Keys: C Comfort Food Dairy Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

This Biscoff Cookie Butter Cake is a cozy dessert that blends the unique caramelized flavor of Biscoff cookies with a tender homemade cake, perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

Cake Ingredients

• 1 cup Biscoff cookie butter (Can substitute with speculoos or chocolate hazelnut spread.)
• 1 cup brown sugar (Adds caramel undertones.)
• ¹⁄₂ cup unsalted butter, softened (Substitute half with applesauce for a lighter version.)
• 2 large eggs (Use flax eggs for a vegan alternative.)
• 1 teaspoon vanilla extract (Enhances flavor.)
• 1 ¹⁄₂ cups all-purpose flour (Use gluten-free flour for a gluten-free version.)
• 1 teaspoon baking powder (Provides rise.)
• ¹⁄₂ teaspoon baking soda (Works with baking powder for texture.)
• ¹⁄₂ teaspoon ground cinnamon (Adds warmth.)
• ¹⁄₄ teaspoon salt (Balances sweetness.)
• ¹⁄₂ cup milk (Use almond or oat milk for a dairy-free option.)

Instructions

Preparation

1. Preheat Oven

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
   Mark as complete

2. Cream Ingredients

   In a large mixing bowl, cream together the Biscoff cookie butter, brown sugar, and softened butter until light and fluffy.
   Mark as complete

3. Add Eggs and Vanilla

   Beat in the eggs one at a time and then stir in the vanilla extract.
   Mark as complete

4. Mix Dry Ingredients

   In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
   This helps distribute the leavening agents evenly.
   Mark as complete

5. Combine Mixtures

   Gradually add the dry mixture to the wet mixture, alternating with the milk.
   Start and end with flour, mix just until combined.
   Mark as complete

6. Bake the Cake

   Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes.
   Test with a toothpick for doneness.
   Mark as complete

7. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 200mg9%

Potassium 150mg5%

Total Carbohydrate 50g17%

Dietary Fiber 1g4%

Sugars 30g

Protein 4g8%

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Vitamin A 500 IU

Vitamin C 0 mg

Calcium 100 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 1 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 0.5 mg

Vitamin B6 0.1 mg

Folate 10 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.3 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 15 mg

Zinc 0.5 mg

Selenium 5 mcg

Copper 0.2 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm with whipped cream or ice cream for a delightful treat.

Keywords: Biscoff, Cookie, Butter, Cake, dessert, baking